A couple of months ago I got the news that my beloved fitness studio, Pura Vida, was converting into a yoga studio. After teaching there for 18 months, I was pretty bummed! Not only did that mean losing my go-to workouts, but it also meant breaking apart from the community of people I’d come to know so well. It always amazes me how quickly I get attached to the people I teach and exercise with, and how working out starts to feel like a fun group activity rather than an undesirable chore. I go through a sad withdrawal phase every.time. I still miss Powerhouse gym (shout out to anyone still reading my blog from STL!).
This abrupt change has forced me to look elsewhere for workouts. It’s been tough with my schedule, but having a little extra time this weekend gave me the change to try CKO Kickboxing. They have a deal right now at the Park Slope location where you can get 3 classes + gloves for $20, so I decided to check it out, and it certainly did not disappoint! I went the last 2 days and already feel pretty sore everywhere. The classes are very fast paced, so if you are new to kickboxing it may be a little disorienting and tough to follow, but if you stick with it you get the hang of it pretty easily. I was sweating like crazy and the time flew by! I am considering a membership there and highly recommend it!
Because of my long days at the hospital, I’ve become much more diligent about weekly food prep and meal planning. It helps keep me on track and sets me up for successfully making home cooked meals most nights. It is far too easy for me to slip into the “I’m too exhausted” mentality when I have no pre-determined plan for food. I find having a road map over the weekend of meals for the week in and of itself ensures I actually cook for myself.
The past couple of weeks, I’ve taken to making my own chicken salad for lunches. I buy the pre-made rotisserie chicken because it saves me the extra step of making my own. Last week I chopped it up with a touch of homemade mayonassie (it makes a difference!) and added chopped onion, carrot, craisins, and walnuts. This week I went a different route; I used 1 avocado with 1/4 greek yogurt, 1 tbsp lime juice, cilantro, salt, and lemon pepper to make sort of a light guacamole chicken salad. I have a picture of this one:
The farmers market has the most incredible peaches and tomatoes right now, so I’ve been binge making this Tomato and Peach Salad with feta. My uncle’s sister made this a few summers ago and got the recipe from a magazine, and I’ve been making it ever since! It’s SO tasty 🙂
I also try to make sure I have some healthy snacks. These Tuscan Kale Bites from Teach Eat Love have been perfect. I had some leftover homemade whole wheat breadcrumbs from the peach and tomato salad that I used, and prefer it to the panko breadcrumbs. I also cut out the mozzarella and they were still very tasty!
I’ve been using Sunday to cook a more complicated dinner, because the rest of the week is full of quick 30 minute meals. This weekend consisted of an old favorite, Paleo Pad Thai with Thai Basil Beef Balls.
The rest of the week I’m planning on salmon, chicken Marsala, and turkey bacon wrapped chicken tenders. My fridge is stocked with spinach, spring greens, broccoli, carrots, and tomatoes.
The bonus perk of labor day weekend? My apartment is clean! It’s the little things, you know 😉
How was your weekend? Do you have a routine for meals and workouts?