Hi guys. How was your Monday? Mine was strange…it felt more like a long weekend than the start of a new career. The next couple of weeks are going to be a bit of a challenge for me because I am going to have a lot of downtime. I’m teaching a ton (check out my updated teaching schedule) but it’s going to take time to get going with the personal training side of things. The reality is that it just takes a while to build a client base. I must practice patience…admittedly not my strong suit!

Breakfast after teaching 6 a.m. BodyPump was a cinnamon raisin English muffin with almond butter, honey, banana and a sprinkle of cinnamon. I took advantage of my free morning and attended the 9:15 hot vinyasa class at Y2. I got my ass handed to me. I honestly don’t remember the last time that I was that hot, sweaty and plain out miserable in a yoga class. I looked up at one point and the room was so hot and humid that it was hazy…a rainy day + 50 yogis packed into the studio certainly did not help matters.

I was starving when I got home from class.

I chugged a ton of water and heated up leftover homemade pizza from last night’s dinner. Lots of veggies – artichoke, sundried tomatoes, caramelize onions and mushrooms. Salad on the side.

Sullie was acting especially cute today. Rub my belly.

I taught a hot yoga class this evening at Y2 and it was awesome. There is something about Monday class that just feels so right to me. I love guiding my yogis through their practice and helping them let go of whatever happened during their day. Monday evening class is a chance to wipe the slate and set a positive tone for the week. They worked so hard tonight but also laughed and smiled. Beautiful.

I starred this recipe from Pioneer Woman last week for Herb Roasted Pork Tenderloin with Preserves. It was so simple to prepare and paired perfectly with mashed sweet potatoes and roasted brussels sprouts. I am a huge fan of herbs de provence so I loved the flavor of this pork tenderloin. I will be making this recipe again and again. It’s a definite crowd pleaser.

Brandon announced after his first bite that it was a very fall-inspired dish. As much as I hate to let go of summer produce, it’s time to welcome winter squash, pumpkin, apples, soups and stews. This dinner was a great way to gradually make our way back to those flavors.

What foods feel like fall to you?