I am shouting a big TGIF after a pretty grueling training and teaching schedule week. I had 5:30 or 6 a.m. clients Tuesday-Friday in addition to all of my regular stuff, bringing the total number of clients trained for the week to seven (+ two cancels which almost always happens at some point ever week) and the number of classes taught to 12. I would say that a normal teaching/training week for me averages about 20-25 hours and I feel happy but maxed out at this level. The remainder of my time is split between supporting Metro on the marketing/communications front, blog stuff and most recently…book writing!
The time management balance is constantly shifting but I feel really good about it at this time. It can be a challenge for me because I do perform multiple roles but I love my mix because it keeps me engaged, feeling creative and allows me to grow in multiple directions. Like I mentioned in my video blog a couple weeks ago, I have become much smarter about how I schedule my time. Instead of saying yes to any and everything, I now try to segment my day so that I’m at the gym for several hours at a time seeing multiple clients, at the yoga studio teaching and getting my practice in, at Metro CrossFit teaching back-to-back classes and at home for blocks of time to really sit down and knock out the computer work. I am completely unproductive when I’m constantly interrupted and running from place to place and task to task.
I will continue to share these little insights with y’all since I receive so many questions about my career.
Okay, this week’s eats. They’ve been good since I did the massive grocery haul this week. Lots to work with! I ate breakfast and lunch at home every day this week and dinner every night but one.
I finally reached the point of too cold for green smoothie and got back on the oatmeal wagon. This bowl of apple cinnamon oatmeal with fig preserves and a big pool of peanut butter was perfection. Also, note the tea. I drank tea versus coffee every morning except for one this week. This is a phenomenon that I do not understand!
Snow day banana oatmeal with lots of chia seeds and topped with fig preserves and peanut butter.
Salad with kale, spinach, avocado, tomatoes, carrots, pecans, feta and leftover salmon and a bowl of tomato-red pepper soup.
I mixed it up with wraps this week! Had this exact lunch twice. Whole wheat/flax wrap with provolone, turkey, avocado, spinach and honey mustard. I pressed it in a cast iron skillet and served it with a side of homemade honey mustard for dipping. Kiwi and butternut squash soup on the side.
This was my favorite salad of the week. Mixed greens, kale, pears, goat cheese, avocado, pecans, tomatoes and homemade maple dijon dressing. Many of you have asked about kale in salads and I do eat it raw. It is an acquired taste and I usually like to mix it with another type of green so it’s not kale overload.
Spaghetti squash with homemade spaghetti sauce that I defrosted from the freezer.
Chicken breasts cooked with Trader Joe’s Island Soyaki Sauce, mashed sweet potatoes and green beans. I seasoned the chicken, browned it in a skillet and then placed it in a baking dish. Topped it off with the Island Soyaki sauce and finished it in the oven at 400 until internal temp was 160. This is my favorite way to cook chicken breasts to ensure they stay juicy and tender.
Whole wheat flat bread with fig preserves, proscuitto, goat cheese, mozzarella and truffle oil. This was over the top! 🙂
And a side salad to go with because when you make a meal of cheese and bread you need a little green.
So there you have it. Pretty good eats, huh? I think I’ll be cooking at home tonight since I still have plenty left from my shopping trip.
What was the best thing you cooked this week?
Any time management tips that are tried and true?