Thank You. And I Eat Good Food.

I can’t even begin to tell you how much I appreciate the congratulatory tweets, Facebook posts and blog comments about my new career move. I also can’t express how much it means to me to read your extremely kind comments about the evolution of my career path over the past year. If you had told me a year ago when I first started teacher training that I would be where I am right now, I would have never believed it. I didn’t even believe that I could pull off the full-time fitness transition. It has been a really cool experience to document it through my blog and I love having the ability to go back and read the things I was feeling and thinking as the whole path unfolded.

So let’s catch up on eats. They’ve been super good.

I was wandering aimlessly around the grocery store on Sunday evening picking up staples for the week when dinner inspiration struck. Spinach and artichoke stuffed mushrooms. I just kind of assembled a mixture of sautéed shallots, sautéed spinach, artichoke hearts, feta, greek yogurt, cream cheese, panko and lemon pepper. I baked it for about 15 minutes at 375. Wheat toast and salad on the side.

And then Sunday night ice cream was necessary. I’ve been slacking on my ice cream eating lately. I’ve been more into cake/cookie kind of sweets. I think it’s because it’s been chilly outside so I haven’t been feeling cold dessert. Vanilla with strawberries, chocolate chips and chocolate syrup.

It was the typical Monday morning with a 5 a.m. wake up call to teach BodyPump. I was talking to the class about how I always start the workout wondering how I can possibly make it through and by the time we get to the second half and I’m doing lunges, I feel like I’m on speed. Early morning workouts are so energizing!

I immediately got busy making breakfast when I got home from class. Whole wheat English muffin with apricot preserves on one half and cream cheese on the other. Fresh fruit on the side. I was starving and this didn’t fully satisfy me so I had the rest of the banana that I cut with sunflower butter about an hour later.

I spend a few hours at Metro this morning doing paperwork and making a game plan for the week. I am going to be kind of part-time for the first couple of weeks as I phase out of some other commitments.

I was in the mood to mix up my lunch today and remembered a can of tuna that was hiding in the depths of my cabinet. I made tuna salad with greek yogurt, low fat mayo, lemon pepper, sweet pickle relish, chopped pecans and dried cranberries. I served it on whole wheat toast and put it under the broiler with white cheddar. Topped off with mashed avocado and mixed greens. Terra chips, grapes and carrots on the side. Loved this lunch!

I am so happy to report that I finally took care of my registration renewal this afternoon. I had my car inspected and did online renewal. It took all of one hour. So explain to me why I procrastinated for seven months? That is sad. And stupid! I snacked on plain Greek yogurt with granola and peanut butter before heading to Y2 to teach the 5:45 hot class. It was the perfect end to an amazing day. Love, love, love that group of yogis. It’s my favorite class to teach.

I went on a vacuuming rampage when I got home and then cleaned myself up before making dinner. Pad thai with a scrambled egg and sautéed tofu. Topped with chopped peanuts and a lime wedge and broccoli on the side.

It’s getting late and I have some work to do. I want to knock it out so I can read in bed. I need some serious relaxation to prepare for a CRAZY Tuesday. I am literally booked solid from 7 a.m. – 8 p.m. Help!

Again, thank you for being amazing! Sending so much love and positivity out to all of you!