What a weekend. I survived my CrossFit Level 1 Trainer Course. It was an educational, humbling and overall enjoyable experience. I cannot talk or think about CrossFit anymore right now so I will write a recap/overview of the course later this week once I’ve had a little break from it! To say that I am ready for a hot yoga class would be an understatement. I thought about going to one tonight but after spending the weekend interacting with 60 people the silence that being home offered was too good to pass up.

I realized this weekend that I have now completed trainings/certifications for BodyPump, yoga, personal training, CrossFit Endurance and CrossFit. I’m pretty excited about my broad background and can’t wait to continue expanding my knowledge. I am definitely looking to specialize a little more in a certain area but I’m still figuring all of that out. More later! 😉

Here’s how I fueled my way through the weekend.

Pumpkin, banana and apple oatmeal with pumpkin butter and peanut butter.

Whole Foods salad/hot bar masterpiece.

Comfort food. Rotisserie chicken, steamed green beans, roasted mushrooms and herb-crusted potatoes.

Grilled chicken pita with lots of tzatziki sauce and a Greek salad.

Baked tofu with Dizzy Pig’s Dizzy Dust, roasted acorn squash with olive oil and sea salt and cranberry, apple and walnut quinoa. I wanted to do a stuffed acorn squash but I was too hungry to wait an hour to eat so I kind of made it deconstructed!

Here’s what went into the quinoa in case anyone wants to recreate at home. Meal inspired by Emily.

Olive oil
1/4 onion, diced
1/2 medium apple, diced
1 teaspoon dried thyme
1/4 cup dried cranberries (I used a little less)
1 cup quinoa
1 cup chicken broth
1 cup water
1/4 cup toasted walnuts
Salt to taste

Heat medium saucepan over medium heat. Add enough olive oil to coat the bottom and heat until thinner and shimmering. Add onions and apples and cook until soft, about 5 minutes. Stir often. Add thyme, cranberries, quinoa, chicken broth and water. Bring to a boil and cover. Reduce heat to low and cook for about 20 minutes or until all liquid has been absorbed. Leave the quinoa undisturbed while it’s cooking. You don’t need to stir it. Remove from heat and fluff with a fork. Stir in walnuts, season with salt and serve.

Now, I think some dessert and a glass of wine are in order. Hope it was a wonderful weekend!