Hey, hey! I hope everyone had a great day. Things are moving full speed ahead over here and every day I get more and more excited about all the amazing things that are happening at Metro. I know I mention this in pretty much every post but I really love my job and I feel so lucky every day for this opportunity. It’s amazing to love going into work every day and for it not even to feel like “work.”
I don’t have much to report from Monday other than these two tidbits…Katie (Sweet Tater) assisted my evening hot class and led the first 10 minutes of class! She’s teaching her very first class all on her own at Y2 Yoga tomorrow. Second, the rest of my night involved wine, birthday cake, yoga poses and late night frozen pizza.
Photo evidence. I celebrated the birthday of a yoga friend last night and when yogis get together you can be sure that we’ll end up with shoes off and in yoga poses.
Breakfast this morning was overnight oats.
After last night’s less than stellar eats, I was craving veggies for lunch. I made a delicious salad with spinach, leftover coconut quinoa and sweet chili tofu, roasted brussels sprouts, beets, avocado, goat cheese and balsamic vinaigrette. It sounds like a gross/weird combo but it was so good!
Workout today was CrossFit but I totally half-assed it. I skipped the warm up and skill/strength work and just jumped in for the WOD. It was three rounds for time of 15 front squats and 15 pushups on the barbell. I didn’t do the recommended weight for the front squats and that was a mistake. I finished way too quickly because it just wasn’t challenging. After that we rested five minutes and then ran a timed mile. I ran my mile in 6:59 which I was pleased with but I wish I’d committed more to the overall workout.
Tuesdays are my late nights at the gym so I taught a yoga class after CrossFit and then headed home around 8. Sullie and I walked for about 45 minutes and the highlight was her spotting a bunny. They had a stare down before the bunny finally hopped away. So cute.
Dinner was marinated sautéed chicken breasts with Trader Joe’s Harvest Grains Blend and roasted balsamic asparagus with parmesan.
Dessert was the French lemon yogurt cake that I baked Sunday with ice cream and strawberries. I am in love with this cake and can’t stop cutting slivers of it.
I actually have more work to finish in prep for a full day tomorrow before I can get to bed. Off to knock it out!
