Wow, it’s been a very strange last few weeks, full of many highs and lows. I’m finally getting into a routine that doesn’t revolve around walking the dog or feeding her/letting her out/loving on her, and the adjustment sure has been strange.
While that was definitely the lowest point of the last month, there have been some high points too. For starters, I somehow landed myself two gigs back in the big gym fitness world and I’m SO excited!
Last week I had a meeting with the guys who put on Fitness on the Rocks. They own a small personal training/group training gym in the city that is AWESOME. Currently they don’t have a female on their staff and asked if I would like to join the team to teach some group classes and do some personal training. I jumped at the chance to work with some of the top fitness professionals in Denver and I coach my first class tomorrow. I’ve taken two classes from them and they were both fantastic.
I also did an audition with another huge gym here to teach BodyPump and some other freestyle classes. They plan to bring on Les Mills Attack, and asked if I would train in that format as well. Um…YES! I took it at a quarterly nearly two years ago and loved it. Think high-intensity drills, speed, agility, etc. I team taught with one of the coordinators for my audition and she hired me on the spot. Whoop! I hadn’t taught a BodyPump class in a year, but it was so fun. And the studio. Amazing. It overlooks downtown and has floor to ceiling windows (it’s on the 7th floor). We had 50+ in our class and the energy was great.
I’m taking on about 3-5 hours of classes in addition to my full-time gig, and am feeling comfortable with that amount. In fact, I’m really excited to be around fellow fitness professionals and be challenged to get
crazy creative with my workouts!
For a few weeks there, I was in a weird food rut. I blame stress and sadness, but nothing really sounded appealing, I was throwing together some odds and ends, and there were even a few days in which I did not eat a single vegetable (gasp!). Finally I feel back in my groove and spent a good 2-hours last night prepping food for the week. Apparently I do better when I have a loaded schedule
I did bring a gorgeous caprese salad to a BBQ last weekend:
I made a balsamic reduction by bringing about 1 cup of balsamic to a simmer for about 30-minutes or until it got thick. Not only did it taste delicious, it made for a gorgeous drizzle.
I’ve been into some weird combinations:
And smoothies, of course:
And my girl, Lauren, hooked me up with some of my favorite bars of all time:
I have a recipe to share with you (tomorrow, I hope!) and some awesome no-equipment workouts too. Stay tuned!
See you soon…
Set aside 1-2 hours on the weekend to prep healthy foods. Cut veggies, grill/roast veggies, prep quinoa, grill chicken or tofu, and cook beans. Keep the seasonings basic and you will have numerous options when grabbing lunch and dinners!