5:30 a.m. – alarm…get up, pack bag for morning activities, pack breakfast, get dressed
6 a.m. – teach hot yoga…hot, hot, hot practice!
7:15 a.m. – finish cleaning room and head up to shower and get ready to train clients
I packed chia pudding to eat while I’m getting ready. Lots of fun toppings! 🙂
8 a.m. – train first client at Metro. She’s in her mid-twenties and has Hashimoto’s Disease. I’ve been working with her for almost a year and love her so. She’s such a hard worker regardless of how good or bad she feels and such a positive person. If anyone has Hashimoto’s, I would appreciate hearing your experience with it.
9 a.m. – train second client at Metro. She’s a mom of two in her late thirties and a joy to be around and train. Things are finally starting to click with her in loving the strength work and believing the importance of clean diet to go along with. She’s so eager to learn and grow!
(Side note…I exclusively train women now. My time is limited and that’s what I enjoy more than anything…so that’s what I do!)
10 a.m. – I chat with co-workers, check in with email and social channels and pack up.
10:30 a.m. – stop by bank on way to another gym for my training session.
11 a.m. – arrive at gym and run a mile to warm up.
11:15-noon – session with my trainer. BEST DECISION EVER to get a trainer. I LOVE IT! She kicked my butt and we did tons of fun and new stuff.
12:15 p.m. – pick up menu print outs and fliers for Y2 and deliver to studio. Hang fliers around studio.
1 p.m. – arrive home for lunch.
Starving after training session so I snack on plantain chips from Trader Joe’s while I make lunch. Arugula, spinach, golden beets, pistachios, celery, pears, carrots, avocado and cucumbers. Dressed with lemon-infused olive oil and pear balsamic. Zoey snacks on carrots, celery, cucumbers and arugula. This crazy dog ate arugula. She loves veggies.
1:30 p.m. – make a cup of tea and hit the computer. Spend next 2.5 hours on responding to comments, replying to PBR emails and working on stuff for the studio.
4 p.m. – computer break to run to post office and take Zoey to field to throw the ball. She went CRAZY knowing where we were going and spent the whole car ride talking to me about it. Girl loves her ball. And running. Chat with my dad while we throw the ball.
4:30 p.m. – home and make snack of pear and almond butter while I plow through my inbox for the yoga studio and start working on our upcoming workshops calendar.
6 p.m. – I really should have kept working because I was in the groove but my fiance lost his grandfather today and I really wanted to be there to support him so I went to take his class. The bonus was that I got to practice next to one of my very best friends who I haven’t seen in weeks. It was a very hot, very intense practice but perfect.
7:30 p.m. – head home after showering at studio and prep dinner. We snack on plantain chips and guacamole while prepping dinner.
8:15 p.m. – dinner goes in oven. Sliced Trader Joe’s Chicken Italian Sausage (Whole30 friendly!), brussels sprouts, Yukon gold potatoes, carrots, parsnips, turnips and rutabaga with olive oil, salt and pepper.
Baked at 400 for about 40 minutes. I covered it with foil for the first 30 minutes and then uncovered for last 10. While dinner is cooking I send out communication to our teachers about a bunch of updates and announcements and answer emails and FB messages.
9 p.m. – We eat! If you’ve never tried a one-pan roasted dinner, you need to ASAP! This was so simple but so amazing and we ate the entire pan (oops). Also, if you’ve never tried roasting parsnips, turnips and rutabagas. I highly recommend. Get creative with your veggies. It’s one of the best ways to avoid burnout.
9:30 p.m. – Cue Nurse Jackie while I start this post. First time I’ve blogged at night in a very long time and not a habit I want to get back into. 😉
10 p.m. – finish this post…goodnight to all and make this one-pan roasted veggie dinner!
Do you have any favorite one-pan dinners?
What do you do after dinner?