I had a really great week that was full of teaching and training. I onboarded a new PT client that I’m really excited about working with. I only take on new a client every six months or so and I always make sure that their goals/motivation/current life stage matches up with what I’m passionate about empowering women around.
My Friday was a little heavy. I attended one of the most beautiful and heart wrenching funerals I have ever been to (in support of a friend who lost her mother). My friend’s mother and her husband were married for 52 years. My heart broke wide open to hear her father speak about that today. It was kind of the perfect thing to hear before Valentine’s Day. They truly loved each other through all of life’s light and dark.
I wrapped up my day at the YMCA for BSS (Basic Safety Skills) recertification for everything from CPR to first aid to oxygen and AED. The Y requires annual recertification and it is painful. I had to spend 3.5 hours doing the same online course I do every year and 3 hours in person. It’s tedious but it’s important to know these skills in the industry I work in.
Okay, let’s lighten it up. Here’s what I’ve been eating this week.
Breakfast has been all about the smoothies because Trader Joe’s had my favorite frozen figs back in stock.
More smoothie! Blueberries, banana, figs, strawberries, cinnamon, plain greek yogurt, dates, almond milk and almond butter.
Salad with spinach, homemade spiced pecans, deli maple turkey, avocado, dried cranberries, feta and strawberries. Homemade honey mustard to top it off.
Tuna melt and fruit. I made the tuna with light mayo, plain greek yogurt, dried cranberries and pecans. I added avocado and havarti to put it over the top.
Salad with a turkey wrap. (OMG…I am so posting that wrap tutorial I owe you all SOON!)
More salad. I just really love salad for lunch.
I cooked dinner every night this week! This is citrus baked chicken with sweet potatoes and green beans.
It was my first time trying this chicken recipe and it was good. It makes such a huge difference when you cook chicken bone-in, skin on.
Top sirloin cooked in a cast iron skillet, shredded brussels with pancetta and stuffed potatoes.
Chicken with marsala mushrooms, roasted purple cauliflower and green beans.
Salmon, stuffed sweet potatoes and veggies.
And finally, coconut green curry.
Loosely based on this recipe.
What was the best thing you cooked this week?