My weeks start off so busy and then kind of taper off. I like it that way. It’s nice to be really productive at the beginning of the week and reduce the intensity as it goes on. Mondays and Tuesdays are usually my very busiest days of the week (remember my “Day in the Life” post?). Today was no exception.
During the craziness of the day I only ended up photographing my lunch and dinner but I thought it would be eye-opening to share with you all the things that went undocumented. This is not meant to be another post discussing how “I don’t post everything I eat” but more of an FYI.
Alarm went off at 5:40 a.m. Actually rolled out of bed at 5:50 a.m. Made coffee, showered, dressed, packed bag, wrote out personal training plan for AM client and ate a banana muffin with sunflower butter and pumpkin butter.
Left at 6:30 a.m. to teach a 7 vinyasa flow. Guzzled coffee during class and then trained a client at 8:15. Debated skipping my yoga practice today but was inspired by my morning yogis so drove to Y2 and took the 9:15 hot vinyasa where I proceeded to get my booty kicked by one Johnna Smith. I may not be able to move tomorrow.
At one point in time I almost left class because I was so hungry. I made lunch immediately when I arrived home.
Salad with spinach, arugula/baby greens mix, smoked salmon, carrots, almonds, feta, dried cranberries, avocado and dijon honey balsamic vinaigrette. Beer bread on the side.
What you don’t see…a handful of pretzels as I was making my salad, half of a turkey sandwich slider that Brandon put on my plate, a Christmas cookie and a some chocolate covered raisins.
I taught another vinyasa flow class at 12:30 and then had a group private. I grabbed a double espresso soy latte between the two because I was feeling really tired. The coffee perked me right up and my afternoon yoga classes thanked me for it! 😉
I ate a Peanut Butter Cookie Luna Bar on my way to Y2 to teach my fourth (and final!) class of the day. Class was awesome.
I was starving when I got home so I snacked on pita chips and hummus while I cooked dinner.
Loved my dinner creation. Sautéed sole filets topped with a mixture of sautéed tomatoes, sundried tomatoes, olives, parsley, feta and garlic. Pine nut couscous and roasted broccoli on the side.
What you don’t see…a glass of red wine + the ice cream that’s about to go in my belly! The big question is what I’m going to put on it. I’m working with plain vanilla here. And we’re out of chocolate syrup. The horror!
Time to watch the Anthony Bourdain holiday special and then pass out.
What are your favorite ice cream toppings?
