How’s the day been?
Mine’s been long, but good.
This morning my alarm went off at 4:45 AM to train my early morning small group. Since it’s been extra warm outside lately, the gym’s been hot too…even that early! About 5-minutes into their workout my ladies were dripping sweat, and it didn’t let up for the entire hour. I kept teasing them that they were letting go of LOTS of toxins 
Knowing that my only chance to workout would be right after group, I laced up my running shoes and hit the treadmill for a tempo run. After a quarter mile warm-up, I set the treadmill to 7.5 mph for 3-miles, then cooled down for another quarter mile. It was a nice, quick sweat.
I rounded out my workout with the following core routine and some foam rollin’.
10-minute Abs
50 crunches
50 alternating oblique crunches
50 reverse crunches
50 crunches w/ legs up
50 side crunches (right)
50 side crunches (left)
50 bicycle crunches
50 tuck-ups
2-minute plank
Post-workout I did a little work then raced home to shower and eat.
Breakfast:
In the mix:
-1/2 cup oatmeal
-1 tbsp. ground flaxseed
-1 tiny granny smith apple
-cinnamon
-1/2 tsp. vanilla extract
-1/2 cup plain greek yogurt
-drizzle raw honey
Um, yeah. This tasted as delicious as it looks.
***
After breakfast Colin and I headed to campus. I trekked to my class (it’s like a 15-minute walk) where we spent the next 3-hours talking about women’s health, which was extremely interesting as usual!
I raced from class back to the gym (lunch in hand) to do a few hours of work before training all evening. Training is always the highlight of my day…seriously! Call me psycho crazy (for you, Lowen ) but I love seeing my clients gain strength and confidence with every session. It’s pretty amazing to witness!
When I was done for the evening I was hungry and delighted to have an super fast dinner on the menu. I zipped to campus to pick Colin up, threw together our meal, and we were eating…all within about 30-minutes.
Over the weekend I baked a few organic chicken breasts to have for dinners this week and tonight they came in quite handy. I simply chopped up romaine, mixed greens, tomatoes, cucumber, avocado, and the chicken, threw it in a bowl and sprinkled with toasted sliced almonds, then tossed with a few tbsps of this dressing:
Lemony Vinaigrette
makes 6-8 servings
•3 tbsp. fresh lemon juice
•1 minced garlic clove
•2 tsp. lemon zest
•1/2 tsp. salt
•1/4 cup olive oil
Combine all ingredients in a jar and shake well. Store at room temperature.
Both Colin and I agreed this was a “restaurant good” salad 
***
Okay, I’m off. Tomorrow will be another busy one…but we’re on the downward slope to the weekend!
*TIP TIME*
Pre-make a few protein options to toss into a salad or wrap throughout the week. Protein tends to take the longest to cook, so if that’s already made, it’s easy to throw together a healthy meal in mere minutes!
Question: Do you make your own salad dressing?
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