Daily challenges in 6FIT are the same week to week. Mondays are meatless. Tuesdays are "tone up" (attend a toning class or do the toning at home workout). Wednesdays are dairy free. Thursdays are "try something new". Fridays are "fresh air". Saturdays are seafood for 1 meal that you cook. Sundays are sugar free. There are some days that I still forget, but for the most part I have come to memorize and plan my weekly meals around these ground rules. Restricting certain things for a short period of time works for me. Forgoing (my beloved) dairy products for an entire day of the week allows me to explore new ways to prepare my favorite meals in a healthier way. I have come to find comfort in these challenges and feel a real sense of accomplishment when I stick to them a few days in a row.
Lately I have felt like DanceFIT classes, preparing the classes I teach, planning a picnic for my entire church this summer, cleaning the house, dropping off dry cleaning, grocery / meal planning and shopping, walking the dog, visiting with friends and staying up to date with out of town family has all gotten in my way of doing structured things with Connor. Some days I fear I just drag him around with me from errand to errand and I don't feel good about myself as a mother on these days. So I decided to adapt the "daily 6FIT challenges" to some structured mother & son activities. Here's what I came up with:
Music Mondays
Touch and Feel play Tuesdays
Work your body Wednesdays
Thoughtful Thursdays
Free Fridays
Each week in addition to planning my workouts, meals and errands I will create each day's activity and write it on our calendar. All of things are "priorities" to me; I need to do things that make me feel good and important so I can continue to be a good mom. And writing them down holds me accountable and adds variety into our days.
How do you "switch things up" with your routine? Does it help to write / chart things or do you enjoy last minute planning? I'd love to hear what works for you : )
Showing posts with label DanceFIT. Show all posts
Showing posts with label DanceFIT. Show all posts
Tuesday, April 24, 2012
Tuesday, April 17, 2012
Breakfast Egg Muffins
In our last 6FIT seminar, Gina talked about the importance of breakfast. It is a meal that literally breaks the fast of not eating all night while you are sleeping. So eat like a king! A good breakfast includes some protein and a whole wheat if you desire it. Skip the sugary cereals, "breakfast bars" and bagels with cream cheese (although this is one of my favorite indulgences!) and try this delicious breakfast idea. The best part about this recipe is that you can make a big batch of them on the weekend, pop half of them in the fridge for the week and the other half in the freezer for the future! Just reheat in the morning and you can eat it on the go.
Breakfast Egg Muffins
(from the book 'Family Feasts for $75 a week' by Mary Ostyn
1/2 pound sliced bacon, minced (can be omitted for a vegetarian version)
1/2 cup finely chopped onion
1 clove garlic, chopped
1/2 cup shredded raw veggies (carrot and / or zucchini work well. Finely chopped broccoli would be good here too)
6 large eggs
1/2 c milk
1 c shredded cheddar cheese
1 c flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tea minced fresh parsley (optional; I usually don't have this on hand so I omit and they still taste great!)
1. Preheat oven to 350. Grease and flour a 12 cup muffin tin. Set aside.
2. Fry bacon over medium heat until crispy. Use a slotted spoon and remove bacon to paper towels to drain. Remove half of bacon grease and discard. Keep other half in the pan (or if making a vegetarian version, add a few tablespoons of olive oil to a pan over medium heat) and add onion and veggies. Cook until the veggies are soft, 3 - 5 minutes. Remove to a bowl to cool.
3. In a large bowl, beat together eggs, milk and cheese. Add flour, baking powder, salt, parsley, bacon and sauteed vegetables; stir together until just combined.
4. Fill each muffin cup 3/4 full. Bake until edges are brown and tops spring back when pressed, 20 - 25 minutes.
This recipe also doubles terrifically!
Breakfast Egg Muffins
(from the book 'Family Feasts for $75 a week' by Mary Ostyn
1/2 pound sliced bacon, minced (can be omitted for a vegetarian version)
1/2 cup finely chopped onion
1 clove garlic, chopped
1/2 cup shredded raw veggies (carrot and / or zucchini work well. Finely chopped broccoli would be good here too)
6 large eggs
1/2 c milk
1 c shredded cheddar cheese
1 c flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tea minced fresh parsley (optional; I usually don't have this on hand so I omit and they still taste great!)
1. Preheat oven to 350. Grease and flour a 12 cup muffin tin. Set aside.
2. Fry bacon over medium heat until crispy. Use a slotted spoon and remove bacon to paper towels to drain. Remove half of bacon grease and discard. Keep other half in the pan (or if making a vegetarian version, add a few tablespoons of olive oil to a pan over medium heat) and add onion and veggies. Cook until the veggies are soft, 3 - 5 minutes. Remove to a bowl to cool.
3. In a large bowl, beat together eggs, milk and cheese. Add flour, baking powder, salt, parsley, bacon and sauteed vegetables; stir together until just combined.
4. Fill each muffin cup 3/4 full. Bake until edges are brown and tops spring back when pressed, 20 - 25 minutes.
This recipe also doubles terrifically!
Thursday, April 12, 2012
More on artichokes!
How is the artichoke prepping / cooking / eating going?!
I also wanted to mention a few ideas for cooking with artichokes already prepared. If you can find canned artichokes packed in water, these are ideal for having on hand to quickly add to dishes. If you can only find canned artichokes that are marinated in oil, then please grab a package of frozen artichoke hearts instead. These are much more healthy!
Artichoke hearts are a great addition to pizza. Simply drain them (defrost first if using frozen), squeeze the extra moisture out of them by placing them inside a dish towel and squeezing the water out. Then give them a quick chop and add to the top of pizza. Complimentary toppings to this would be: roasted red peppers, sauteed onions (yellow or red), roasted garlic (see below for tutorial), and chicken.
One of our favorite household Friday night meal is pizza. I make my crust from scratch (see below for tutorial), then pile on the toppings and bake! My favorite combination lately is: a thin layer of pesto (instead of red sauce), mozzarella or monterey jack cheese or a combination of both topped with artichokes, cooked sliced or shredded chicken and roasted garlic. MMMMMMM! Give it a try this weekend; you'll save a few bucks and some calories by making it yourself and the options for pizza toppings are endless!
Roasted Garlic:
Cut a piece of foil large enough to create a little pouch that can fit 1 or 2 heads of garlic.
Take 1 or 2 garlic bulbs and slice the top off so the tops of most of the pieces are showing. Sit the bulbs on the foil, right in the middle. Slowly pour olive oil on top of each bulb, allowing it to drain into the garlic. Once it starts dripping down the sides you have enough. Add a sprinkling of salt and pepper to the top of each bulb. Now wrap your foil around the bulbs, leaving some room at the top for air circulation. Fold in the sides as well. You want the garlic to be tight inside with no air escaping, but with some room inside for the garlic to roast. Place your packet inside of a preheated 400 degree oven, for about 30 - 45 minutes. The garlic is ready when it is nice and soft and you can "squeeze" it out of the skin.
Pizza Crust:
This is my favorite pizza crust recipe.
http://goodcheapeats.com/2009/07/basic-homemade-pizza/
It makes a lot of dough, so I usually make twice as much pizza as we will eat and then refrigerate the leftovers for lunches for the next few days. The dough also freezes well, if you pack it into a ball and wrap tightly with plastic wrap. Put the plastic wrap covered dough into a freezer bag and seal tightly to prevent freezer burn. To use, simply defrost for about 24 hours in the fridge, then let it come to room temp (about 2 hours) before cooking.
I also follow that recipe for baking and my pizza always turns out fabulous. Good luck and let me know what fun pizza creations you come up with!
I also wanted to mention a few ideas for cooking with artichokes already prepared. If you can find canned artichokes packed in water, these are ideal for having on hand to quickly add to dishes. If you can only find canned artichokes that are marinated in oil, then please grab a package of frozen artichoke hearts instead. These are much more healthy!
Artichoke hearts are a great addition to pizza. Simply drain them (defrost first if using frozen), squeeze the extra moisture out of them by placing them inside a dish towel and squeezing the water out. Then give them a quick chop and add to the top of pizza. Complimentary toppings to this would be: roasted red peppers, sauteed onions (yellow or red), roasted garlic (see below for tutorial), and chicken.
One of our favorite household Friday night meal is pizza. I make my crust from scratch (see below for tutorial), then pile on the toppings and bake! My favorite combination lately is: a thin layer of pesto (instead of red sauce), mozzarella or monterey jack cheese or a combination of both topped with artichokes, cooked sliced or shredded chicken and roasted garlic. MMMMMMM! Give it a try this weekend; you'll save a few bucks and some calories by making it yourself and the options for pizza toppings are endless!
Roasted Garlic:
Cut a piece of foil large enough to create a little pouch that can fit 1 or 2 heads of garlic.
Take 1 or 2 garlic bulbs and slice the top off so the tops of most of the pieces are showing. Sit the bulbs on the foil, right in the middle. Slowly pour olive oil on top of each bulb, allowing it to drain into the garlic. Once it starts dripping down the sides you have enough. Add a sprinkling of salt and pepper to the top of each bulb. Now wrap your foil around the bulbs, leaving some room at the top for air circulation. Fold in the sides as well. You want the garlic to be tight inside with no air escaping, but with some room inside for the garlic to roast. Place your packet inside of a preheated 400 degree oven, for about 30 - 45 minutes. The garlic is ready when it is nice and soft and you can "squeeze" it out of the skin.
Pizza Crust:
This is my favorite pizza crust recipe.
http://goodcheapeats.com/2009/07/basic-homemade-pizza/
It makes a lot of dough, so I usually make twice as much pizza as we will eat and then refrigerate the leftovers for lunches for the next few days. The dough also freezes well, if you pack it into a ball and wrap tightly with plastic wrap. Put the plastic wrap covered dough into a freezer bag and seal tightly to prevent freezer burn. To use, simply defrost for about 24 hours in the fridge, then let it come to room temp (about 2 hours) before cooking.
I also follow that recipe for baking and my pizza always turns out fabulous. Good luck and let me know what fun pizza creations you come up with!
Monday, April 9, 2012
How to cook an artichoke
I live 45 minutes away from Watsonville, CA - the artichoke capital of the world!! And I LOVE them. At first glance, artichokes don't look edible with their tough outer skin and prickley points at the tip of each leaf. However, once cooked you can eat the base of each leaf and you can eat the meaty heart of the artichoke.
Let's get started.
First, get a large pot and put a few cups of water (you will be placing a steamer basket in the pot, so you want enough water to steam for 30 - 45 minutes) and a tablespoon or two of balsamic vineagar. I prefer this flavor combination as the balsamic brings a bit of sweetness to the artichoke. Alternately, you can add the juice of half a lemon and a few peeled garlic cloves to the water. They add nice flavor to the artichoke.
(photo from simplyrecipes.com)
Using scissors, cut off the end of each leaf so it looks like the picture above. This gets rid of the sharp point on each leaf. Also cut off the top to expose the interior of the artichoke. This helps it to cook all the way through. I usually also cut off the stem to make a flat base to put in the steamer. Some people steam the 'choke with the stem on, open it and eat it's inside as well but I am not familiar with that.
Place your artichoke in the steamer basket, either laying on its side (if you left the stem on) or standing upright (if you cut off the stem). Cover the pot with a lid, and let it steam with the water at a rolling boil for 30 - 45 minutes. You know that the artichoke is fully cooked when you can easily pull off one of the bottom leaves.
How to eat an artichoke:
(photos from simpyrecipes.com)
You only eat the bottom "meat" off of the leaf. Using your teeth to scrape it off, you'll see the edible part is a lighter green than the non-edible leaf. To test for doneness, you can try to scrape the meat off of the leaf. If it hard then the artichoke is not done cooking. If it is soft and easy to pull off with your teeth it is done.
Some people like to dip each piece of artichoke in sauce. Some ideas include: balsamic vineagrette, mayo mixed with a few teaspoons of balsamic vineager (to your liking), or melted butter.
Continue pulling off all the leaves until you get to this:
(photo from simplyrecipes.com)
The fuzze part you see here is NOT edible. Using a spoon, you will start scraping it off and notice more of the off white "meat" underneath.
(photo from simplyrecipes.com)
Once your artichoke heart looks like this, you can just cut it into pieces and eat it! And after all that work you will really enjoy the delicious deep flavor of the artichoke heart :)
Let me know how it goes! And please feel free to leave questions or clarifications in the comment section and I will respond as quickly as I can.
Let's get started.
First, get a large pot and put a few cups of water (you will be placing a steamer basket in the pot, so you want enough water to steam for 30 - 45 minutes) and a tablespoon or two of balsamic vineagar. I prefer this flavor combination as the balsamic brings a bit of sweetness to the artichoke. Alternately, you can add the juice of half a lemon and a few peeled garlic cloves to the water. They add nice flavor to the artichoke.
(photo from simplyrecipes.com)
Using scissors, cut off the end of each leaf so it looks like the picture above. This gets rid of the sharp point on each leaf. Also cut off the top to expose the interior of the artichoke. This helps it to cook all the way through. I usually also cut off the stem to make a flat base to put in the steamer. Some people steam the 'choke with the stem on, open it and eat it's inside as well but I am not familiar with that.
Place your artichoke in the steamer basket, either laying on its side (if you left the stem on) or standing upright (if you cut off the stem). Cover the pot with a lid, and let it steam with the water at a rolling boil for 30 - 45 minutes. You know that the artichoke is fully cooked when you can easily pull off one of the bottom leaves.
How to eat an artichoke:
(photos from simpyrecipes.com)
You only eat the bottom "meat" off of the leaf. Using your teeth to scrape it off, you'll see the edible part is a lighter green than the non-edible leaf. To test for doneness, you can try to scrape the meat off of the leaf. If it hard then the artichoke is not done cooking. If it is soft and easy to pull off with your teeth it is done.
Some people like to dip each piece of artichoke in sauce. Some ideas include: balsamic vineagrette, mayo mixed with a few teaspoons of balsamic vineager (to your liking), or melted butter.
Continue pulling off all the leaves until you get to this:
(photo from simplyrecipes.com)
The fuzze part you see here is NOT edible. Using a spoon, you will start scraping it off and notice more of the off white "meat" underneath.
(photo from simplyrecipes.com)
Once your artichoke heart looks like this, you can just cut it into pieces and eat it! And after all that work you will really enjoy the delicious deep flavor of the artichoke heart :)
Let me know how it goes! And please feel free to leave questions or clarifications in the comment section and I will respond as quickly as I can.
Sunday, April 8, 2012
New Challenges
Well fellow, past and future 6FITTERS - I've not been able to stick to my goals or healthy habits this last week. I'm out of town and staying with family and have had 2 holiday celebrations in the 5 days I've been here! During the last round of 6FIT, I took the same trip for the same amount of time but it was just Connor and I. I was able to fit all my workouts in, manage what I ate more and feel better about the choices I made. This time around has been more like a "vacation" in the sense that Ned is here with us, we camped with the whole family the first night we were here, we celebrated my brother in law's birthday yesterday and then celebrated Easter today. As a guest at all of these meals I'm having a hard time saying "no" to non hunt.gather.grow foods. And I do realize that we are all eating extra special foods as part of the celebrations, which reminds me that this is one of those 20% of the times that we break the rules to enjoy life. The first few days I agonized over which parts of the meal I would try to avoid and how I would say "no thanks" when offered certain foods. This is NOT how I want to live! These are not patterns I want to create, as they conjure emotions of guilt and frustration.
Last night all of this sort of came to a head as I decided to take my SECOND immunity day. In two weeks, I've already used up both my immunity days! I felt really bad actually, like I was letting myself and my team down. During the hardest (in my opinion) challenge of the program I took 2 days of immunity. As I sort of talked my way through this, I decided I could: a) continue to feel bad, guilty, whatever or b) revise my goals, revamp my attitude and get on with it! I chose to do the latter, and made 2 new goals for today (sugar free Sunday, also Easter). 1: I would not eat coffee cake from my favorite bakery that was offered during brunch. SUCCESS! 2. I would not eat ANY Easter candy. SUCCESS! And then after a quiet family dinner my father in law surprised us with gelato, and I enjoyed some with everyone else. Because to me, it was a good choice to skip the coffee cake in the brunch buffet and instead load up on deliciously ripe, fresh fruits and it was a good choice to keep my hands out of the kids Easter candy. But to pass on dessert during an intimate family dinner with fun conversation going would have made my father in law feel bad because he surprised us with our favorite treat. Those are the decisions that are going to be different for each and every person. It's not fair for me to think that because someone on my team can eat vegan throughout an entire week that at the drop of a hat I should be able to do that, too. Or that because someone else who has a baby can workout every morning before the child wakes up that I should too. That works for them, but not necessarily for me. And that is O.K.
Sometimes I am too critical of myself in being part of a team. Sometimes I make goals that are too far fetched. I need to work on this. I need to be realistic with myself, my goals and my lifestyle. Since this is my third round of 6FIT, I need to think about my personal goals some more and figure out how best to achieve them. In previous rounds, my goal was to lose weight and gain muscle. I was successful with this and now I am working on maintaining my body and making permanent healthy choices. This is much, much harder than I imagined! Before if I indulged in ice cream, I would add 30 min of cardio to the next day's workout to work off the calories. And while I can still do that today, it gets a little frantic as I am taking on more responsibilities in other areas of my life (groups, church, friendships, etc). I am seeking a better routine which involves taking / teaching my classes each week and eating healthy. It sounds so simple and it just baffles me that I struggle so much with changing my old habits! I just need to make smaller changes so that I can build on the little successes and move on to bigger changes.
If you've made it to the end, thank you for reading through my thoughts : ) I'm sure it is a little discombobulated at times, but it's the truth. It's been a hard week in ways I haven't experienced before, so it's back to the drawing board of goals for me! Tomorrow I will make a personal goal for myself for the next week, and I won't make it a challenging one. I need a little success to boost esteem as we head to the half way mark!
I'll leave you with one of my favorite thoughts: "It's not always about what happens, but more about how you handle it and move forward from it".
Happy Sunday everyone :)
Last night all of this sort of came to a head as I decided to take my SECOND immunity day. In two weeks, I've already used up both my immunity days! I felt really bad actually, like I was letting myself and my team down. During the hardest (in my opinion) challenge of the program I took 2 days of immunity. As I sort of talked my way through this, I decided I could: a) continue to feel bad, guilty, whatever or b) revise my goals, revamp my attitude and get on with it! I chose to do the latter, and made 2 new goals for today (sugar free Sunday, also Easter). 1: I would not eat coffee cake from my favorite bakery that was offered during brunch. SUCCESS! 2. I would not eat ANY Easter candy. SUCCESS! And then after a quiet family dinner my father in law surprised us with gelato, and I enjoyed some with everyone else. Because to me, it was a good choice to skip the coffee cake in the brunch buffet and instead load up on deliciously ripe, fresh fruits and it was a good choice to keep my hands out of the kids Easter candy. But to pass on dessert during an intimate family dinner with fun conversation going would have made my father in law feel bad because he surprised us with our favorite treat. Those are the decisions that are going to be different for each and every person. It's not fair for me to think that because someone on my team can eat vegan throughout an entire week that at the drop of a hat I should be able to do that, too. Or that because someone else who has a baby can workout every morning before the child wakes up that I should too. That works for them, but not necessarily for me. And that is O.K.
Sometimes I am too critical of myself in being part of a team. Sometimes I make goals that are too far fetched. I need to work on this. I need to be realistic with myself, my goals and my lifestyle. Since this is my third round of 6FIT, I need to think about my personal goals some more and figure out how best to achieve them. In previous rounds, my goal was to lose weight and gain muscle. I was successful with this and now I am working on maintaining my body and making permanent healthy choices. This is much, much harder than I imagined! Before if I indulged in ice cream, I would add 30 min of cardio to the next day's workout to work off the calories. And while I can still do that today, it gets a little frantic as I am taking on more responsibilities in other areas of my life (groups, church, friendships, etc). I am seeking a better routine which involves taking / teaching my classes each week and eating healthy. It sounds so simple and it just baffles me that I struggle so much with changing my old habits! I just need to make smaller changes so that I can build on the little successes and move on to bigger changes.
If you've made it to the end, thank you for reading through my thoughts : ) I'm sure it is a little discombobulated at times, but it's the truth. It's been a hard week in ways I haven't experienced before, so it's back to the drawing board of goals for me! Tomorrow I will make a personal goal for myself for the next week, and I won't make it a challenging one. I need a little success to boost esteem as we head to the half way mark!
I'll leave you with one of my favorite thoughts: "It's not always about what happens, but more about how you handle it and move forward from it".
Happy Sunday everyone :)
Friday, March 30, 2012
Just One
It's really hit me this week that old habits are really hard to break. I think I've broken a bad habit and one little thing starts me down the wrong path again (for example: eating one cookie with my afternoon snack of an apple turns into 5 cookies). I have come to one major realization at the start of my 3rd 6FIT session. It is SO hard for me to eat just one. One serving, one item, one spoonful; no matter what the quantity it is tough.
The beauty in my dilemma is that there are many goals within 6FIT where I can strive to achieve my goal. Next week (and maybe many weeks to follow!) my goal will be: just eat one of everything except vegetables. One serving of whole grains, fruits and dairy. Unlimited veggies. I think it will be mind over matter. The 2nd and 3rd helpings are not because I am truly hungry. I just think I am. So I will allow myself to keep eating, but veggies only.
This is a good week to practice what I preach - it's Hunt, Gather, Grow week! If you can't hunt it, gather it or grow it you can't eat it. We get one immunity item throughout the week, and mine will be cheese. 1 serving only for me! But I will look forward to that one serving with all my might. And I will delight in it and then move on to the veggies.
Does anyone else struggle with portion size? Any tips or tricks you would like to share would be MUCH appreciated!!
The beauty in my dilemma is that there are many goals within 6FIT where I can strive to achieve my goal. Next week (and maybe many weeks to follow!) my goal will be: just eat one of everything except vegetables. One serving of whole grains, fruits and dairy. Unlimited veggies. I think it will be mind over matter. The 2nd and 3rd helpings are not because I am truly hungry. I just think I am. So I will allow myself to keep eating, but veggies only.
This is a good week to practice what I preach - it's Hunt, Gather, Grow week! If you can't hunt it, gather it or grow it you can't eat it. We get one immunity item throughout the week, and mine will be cheese. 1 serving only for me! But I will look forward to that one serving with all my might. And I will delight in it and then move on to the veggies.
Does anyone else struggle with portion size? Any tips or tricks you would like to share would be MUCH appreciated!!
Friday, March 23, 2012
Round 3 in T-Minus 48 hours and a New Position!
I can't believe Spring 6FIT starts in 2 days! I have definitely missed the structure of logging food, having the support of my teammates and feeling so competitive to get as many points I can each day to try to be the winner of the week.
In addition to my general excitement of 6FIT, I have an added level excitement because I am now an official DanceFIT virtual fitness instructor! I am leading the (free!) 14 minute workout of the week on Thursdays at 6:15 (PST) and then teaching cardioFIT at 7:00 pm (PST). I have this extra umph of motivation to create and lead the most awesome, sweaty, heart pumping cardio workout I can each week! As I started telling people about this awesome opportunity, I was being asked a lot of questions about DanceFIT and Gina that I realized I didn't know; about how the studio was started, why Gina wanted to take on such an enormous undertaking, and what she finds most special about it. So, I interviewed her to get the answers!
1. What inspired you to open up your own dance studio?
2. What is your favorite Virtual Class to teach? Why?
BalletFIT is always my favorite. BalletFIT is the solution to feeling like a ballet dancer without stepping into a traditional ballet class. You get to enjoy the grace, beauty and physicality of the art form and enjoying all the athletic benefits of it. The repetition and simplicity of it keeps the workout non-intimidating and approachable. It's the perfect way to step out of your usual workout comfort zone and try something new. I love how I feel AFTER balletFIT: long, stretched, strong and entirely energized!
4. What are your goals for DanceFIT?
I hope to open a second location for DanceFIT in the next 5 years, and expand the virtual program to more than 50 classes per week, appealing to the entire US.
In addition to my general excitement of 6FIT, I have an added level excitement because I am now an official DanceFIT virtual fitness instructor! I am leading the (free!) 14 minute workout of the week on Thursdays at 6:15 (PST) and then teaching cardioFIT at 7:00 pm (PST). I have this extra umph of motivation to create and lead the most awesome, sweaty, heart pumping cardio workout I can each week! As I started telling people about this awesome opportunity, I was being asked a lot of questions about DanceFIT and Gina that I realized I didn't know; about how the studio was started, why Gina wanted to take on such an enormous undertaking, and what she finds most special about it. So, I interviewed her to get the answers!
1. What inspired you to open up your own dance studio?
It has always been a dream of mine to own a dance studio. After dancing my entire life, I knew what type of studio I wanted to have, an approachable, friendly and fun environment that cultivated a love for dance both for adults & children! There were times in my dance career when I just cried for months on end about my feet, my turnout, my body and lack of strength. After years of pilates & ballet training (side by side Kristi Yamaguci....she didn't know I existed, but she studied at my Pilates studio!), numerous injuries and many many performances, I was determined to run a studio that raised strong, athletic, confident and happy dancers. After receiving my dance teacher training, I knew my dream job was a ballet and fitness instructor! It was what I loved to do!!!
Upon my move to Boston after graduation I was teaching at many area dance studios....I didn't have a car and would ride my bike all around Boston! I am a true Californian at heart and rode a bright blue beach cruiser....killer on the legs, and NOT very fast. Quickly I started developing a following of dedicated clients and just wished a studio would hire me full time....but that isn't how this profession works, you have lots of little jobs at many studios. With many trips to the library, a very effective entrepeneur class and very encouraging professor, I felt I was ready to do it! Business plan was developed, website was created and voila, DanceFIT was born! Fast forward 6 years and now I have an absolutely amazing and talented staff: Maeve, Alyssa, Kaitlyn, Lauren, Dominique, Ali, Dinna, Nicole and now YOU :)
Upon my move to Boston after graduation I was teaching at many area dance studios....I didn't have a car and would ride my bike all around Boston! I am a true Californian at heart and rode a bright blue beach cruiser....killer on the legs, and NOT very fast. Quickly I started developing a following of dedicated clients and just wished a studio would hire me full time....but that isn't how this profession works, you have lots of little jobs at many studios. With many trips to the library, a very effective entrepeneur class and very encouraging professor, I felt I was ready to do it! Business plan was developed, website was created and voila, DanceFIT was born! Fast forward 6 years and now I have an absolutely amazing and talented staff: Maeve, Alyssa, Kaitlyn, Lauren, Dominique, Ali, Dinna, Nicole and now YOU :)
2. What is your favorite Virtual Class to teach? Why?
BalletFIT is always my favorite. BalletFIT is the solution to feeling like a ballet dancer without stepping into a traditional ballet class. You get to enjoy the grace, beauty and physicality of the art form and enjoying all the athletic benefits of it. The repetition and simplicity of it keeps the workout non-intimidating and approachable. It's the perfect way to step out of your usual workout comfort zone and try something new. I love how I feel AFTER balletFIT: long, stretched, strong and entirely energized!
3. How does being disciplined in dance transfer to your everyday life as a wife, mom, sister, daughter, etc?
Ballet is very disciplined! It requires stillness, patience, persistence and partnership. When you reach the level of partnering in ballet, you rely on the man to lift you, turn you, and be your solid rock for so many movements. How has this transferred to my life now? My husband Chris is truly the rock behind everything in DanceFIT. I have to rely on him!!! He has truly been there since the first moment I met him at Gettysburg College in September 2001. He keeps me sane, encourages me when I am exhausted, helps me develop my classes and is so engaged and active with the boys, it allows me to rest :)
Being a new parent has given me a fresh perspective in teaching the little ballerinas in a way that I have never dreamed of. The most important thing I have taken from my experience is that if you respect children, they will respect you.
My two toddlers keep me on my feet all day, literally....sitting is rare in my house unless we are in our awesome play boat reading books. Dance has given me the energy and positive attitude to be extremely present and active in the boys lives!
Being a new parent has given me a fresh perspective in teaching the little ballerinas in a way that I have never dreamed of. The most important thing I have taken from my experience is that if you respect children, they will respect you.
My two toddlers keep me on my feet all day, literally....sitting is rare in my house unless we are in our awesome play boat reading books. Dance has given me the energy and positive attitude to be extremely present and active in the boys lives!
I hope to open a second location for DanceFIT in the next 5 years, and expand the virtual program to more than 50 classes per week, appealing to the entire US.
5. In your opinion, what makes your virtual classes superior to other exercise classes available?
At DanceFIT Studio in Brookline we have created a motivating and encouraging FIT community. Along with the virtual classes comes your connection to DanceFIT where your instructors truly care about you, your goals, the changes occurring in your body and your day-to-day life. When you are taking a virtual class, we are not a recorded dvd, we are watching you, dedicated to improving your stamina, form & ability. We all know how hard it is to start a fitness routine and then stick to it for an entire year, well, at DanceFIT people have stuck for 6 years, and we are starting to see that with our virtual program. Once they take the first 2 classes they are hooked. We realize the virtual program is not for everyone, some people need to be in the studio physically next to others to stay motivated, but as a parent, I now realize how hard it is to get ANYTHING done and if exercising weren't a part of my job, I feel like it would get put on the back burner too. I think virtual classes are the perfect solution for busy parents and on-the-go professionals.
Thanks for asking me to be a part of this interview. We are incredibly excited to have you on our virtual staff!
Thanks for asking me to be a part of this interview. We are incredibly excited to have you on our virtual staff!
 |
| Gina Fay |
Two other in-studio instructors are teaching virtual classes starting in April. Anyone is welcome in these classes!! For more information and to view the class schedule please visit:
http://dancefitstudio.com/virtual.php Saturday, March 10, 2012
Join Me!
I started reading Michael Pollan's 'In Defense of Food' yesterday. This book provides a lot of the base rules for the 6FIT program that I do through dancefit studio. Eating healthy (read - naturally). Exercising regularly. Making a healthy lifestyle for yourself!
You can participate remotely. That means, you commit to exercising 6 days a week (walking counts!) including 3 virtual dancefit classes per week. You are one in a team of 6. You communicate primarily through a Google doc spreadsheet in which you list your goals for the week, support and receive support from your teammates and log all of your food intake, water, sleep and exercise. It's an all in one spreadsheet! Logging food, sleep, etc takes about 20 minutes per day. Feeling in a rut? Just drop a comment on that day's page and you have a support system of 5 other people who will do their best to boost you and help you through it. And you are always just an email away from getting support from Maeve or Gina, the instructors of 6FIT who can provide more specific and professional suggestions.
The cost for the 6 weeks is only $180 for remote participants which includes 18 virtual (Skype) classes!
I would LOVE to have old friends and new, family and old teammates / classmates join me for the next 6FIT. We kick off Monday March 26th!
For more information, testimonials, and to register visit: http://dancefitstudio.com/6fitre.php
You can participate remotely. That means, you commit to exercising 6 days a week (walking counts!) including 3 virtual dancefit classes per week. You are one in a team of 6. You communicate primarily through a Google doc spreadsheet in which you list your goals for the week, support and receive support from your teammates and log all of your food intake, water, sleep and exercise. It's an all in one spreadsheet! Logging food, sleep, etc takes about 20 minutes per day. Feeling in a rut? Just drop a comment on that day's page and you have a support system of 5 other people who will do their best to boost you and help you through it. And you are always just an email away from getting support from Maeve or Gina, the instructors of 6FIT who can provide more specific and professional suggestions.
The cost for the 6 weeks is only $180 for remote participants which includes 18 virtual (Skype) classes!
I would LOVE to have old friends and new, family and old teammates / classmates join me for the next 6FIT. We kick off Monday March 26th!
For more information, testimonials, and to register visit: http://dancefitstudio.com/6fitre.php
Friday, March 2, 2012
Healthy recipes seem few and far between
I am an avid user of 'All Recipes' for fun new recipes. I usually use it for the "best" recipes of certain categories: soups, comfort foods, salads, etc. As of late, I enjoy searching on Pinterest the most. I could spend hours on this website! Recipes, crafts, holiday and style inspiration - it's all there. But I realized the other day that the majority of the recipes that people were posting there are very unhealthy. And LOTS of desserts! I wasn't doing myself a favor by planning my meals in advance when half the meals each week were some sort of "pasta + cheese + meat" dish. Sigh.
So I went back to an old favorite and was just DELIGHTED to see the first recipe under "breakfast" included kale! The Pioneer Woman started a show on Food Network after her world famous blog attracted so many viewers. For those of you who haven't heard of her, check it out! She is such a down to earth woman and I love her style of cooking. But she lives on a ranch and cooks a lot of meat "comfort" dishes. Regardless, I cooked up some sausage and kale breakfast strata for tomorrow and feel so good about it because even though there is sausage and cheese in it, there is also kale. One step in the right direction!
http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/
So I went back to an old favorite and was just DELIGHTED to see the first recipe under "breakfast" included kale! The Pioneer Woman started a show on Food Network after her world famous blog attracted so many viewers. For those of you who haven't heard of her, check it out! She is such a down to earth woman and I love her style of cooking. But she lives on a ranch and cooks a lot of meat "comfort" dishes. Regardless, I cooked up some sausage and kale breakfast strata for tomorrow and feel so good about it because even though there is sausage and cheese in it, there is also kale. One step in the right direction!
http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/
Friday, February 24, 2012
A happier me
I'm not a huge "hey take a look at this awesome picture of me" type person. I get uncomfortable. But I am so happy that my efforts over the past year, concluding with this last round of 6FIT have paid off. I am happy with the way I look. I'm not perfect and I still have many imperfections. But I'm happy with my body for the first time in about 2 years.
The other day I was playing with Connor and he was just killing himself laughing. I mean that deep, long, 'can barely catch my breath because I'm laughing so hard' laugh. He had just learned how amazingly fun piggy back rides are. And as I look back on this picture, I feel just as happy as he is.
I just feel sort of ... relieved. I don't feel stress or pressure to lose weight, not know what to eat to be healthy, blah blah blah. It can get so overwhelming at times!
Here were are at the end of the second month of 2012. No matter what relation you are to me - friend, family, teammate, stranger - if you want something different for your eating or exercising habits you owe it to yourself to make a change. Summer is fast approaching. Take this spring to spend 6 weeks trying new healthier habits with the support of teammates and Gina - who is just a fabulous leader and role model for 6FIT. The next session starts in March!
PS - Do you see that red and white paper with the rectangles all over it above my head in the picture? That's our weekly meal plan, something Ned and I have been doing for about a year now. I HIGHLY recommend one! Some do it on a weekly basis, some monthly. Weekly allows me to hit the grocery store once a week (which means less availability to sneak stuff into the cart!) and to have everything ready to be cooked each night so there is no last minute fast food or take out runs because we are so hungry and don't want to figure something to cook at home. It works for us!
The other day I was playing with Connor and he was just killing himself laughing. I mean that deep, long, 'can barely catch my breath because I'm laughing so hard' laugh. He had just learned how amazingly fun piggy back rides are. And as I look back on this picture, I feel just as happy as he is.
I just feel sort of ... relieved. I don't feel stress or pressure to lose weight, not know what to eat to be healthy, blah blah blah. It can get so overwhelming at times!
Here were are at the end of the second month of 2012. No matter what relation you are to me - friend, family, teammate, stranger - if you want something different for your eating or exercising habits you owe it to yourself to make a change. Summer is fast approaching. Take this spring to spend 6 weeks trying new healthier habits with the support of teammates and Gina - who is just a fabulous leader and role model for 6FIT. The next session starts in March!
PS - Do you see that red and white paper with the rectangles all over it above my head in the picture? That's our weekly meal plan, something Ned and I have been doing for about a year now. I HIGHLY recommend one! Some do it on a weekly basis, some monthly. Weekly allows me to hit the grocery store once a week (which means less availability to sneak stuff into the cart!) and to have everything ready to be cooked each night so there is no last minute fast food or take out runs because we are so hungry and don't want to figure something to cook at home. It works for us!
Monday, February 20, 2012
Friends and Family
One reason I have found it hard to completely change the way I eat is because there are people around me who don't want to make the drastic changes that I do. "Drastic" meaning they don't want to completely cut out bread and pasta from their diet, or eat no dairy in their diet. Since I am the main chef in this house, I am constantly thinking about this for my husband and 1 year old son.
I also get a little embarrassed (?) when I go out to eat or am at events where there is a sit down meal being offered. Sometimes I feel rude not eating foods that are being offered to me that I normally wouldn't cook or eat at home.
In both of these situations I have learned that small changes are crucial. On the one hand, it doesn't turn your nutritional world upside down and make you or others around you feel uncomfortable about what you are eating. Additionally, making small changes and sticking to them allows for permanent health changes, not just periods of change.
I love to bake. I mean I loooooooooooooooove it. But I've realized that when I do bake, about one fourth of the product ends up in my belly before they are even complete. So I've committed myself to continue baking, but only when I have an occasion to share the finished product with others. Maybe it means giving half to a neighbor and freezing half for Ned for his lunches. Truly - a lot of it is a change in mental attitude!
I have realized that in the past 6 weeks all I have talked about, written about, and scheduled my weeks around is 6FIT, exercising and eating healthy. After each week of leaving something out of my diet (sugar, bread, pasta) when reintroducing it I have not felt good. My stomach has been upset, I have felt more tired or I have felt sluggish. It's proof! And I am so passionate for my friends and family who are not happy with their bodies / eating habits to experience it as well. So to any of you who have felt annoyed by my over excitement I'm sorry if it came off that way. But I've jumped on this bandwagon because I've experienced the changes and hope that if you wish to make a change, you would just make it happen, too!
One last note - I do think something has struck a chord in Ned. Yesterday I asked what he wanted for lunch and he said "let's just have a nice big chef's salad". When he sat down for lunch he seemed quite impressed with the salads and even took a picture to document :)
I also get a little embarrassed (?) when I go out to eat or am at events where there is a sit down meal being offered. Sometimes I feel rude not eating foods that are being offered to me that I normally wouldn't cook or eat at home.
In both of these situations I have learned that small changes are crucial. On the one hand, it doesn't turn your nutritional world upside down and make you or others around you feel uncomfortable about what you are eating. Additionally, making small changes and sticking to them allows for permanent health changes, not just periods of change.
I love to bake. I mean I loooooooooooooooove it. But I've realized that when I do bake, about one fourth of the product ends up in my belly before they are even complete. So I've committed myself to continue baking, but only when I have an occasion to share the finished product with others. Maybe it means giving half to a neighbor and freezing half for Ned for his lunches. Truly - a lot of it is a change in mental attitude!
I have realized that in the past 6 weeks all I have talked about, written about, and scheduled my weeks around is 6FIT, exercising and eating healthy. After each week of leaving something out of my diet (sugar, bread, pasta) when reintroducing it I have not felt good. My stomach has been upset, I have felt more tired or I have felt sluggish. It's proof! And I am so passionate for my friends and family who are not happy with their bodies / eating habits to experience it as well. So to any of you who have felt annoyed by my over excitement I'm sorry if it came off that way. But I've jumped on this bandwagon because I've experienced the changes and hope that if you wish to make a change, you would just make it happen, too!
One last note - I do think something has struck a chord in Ned. Yesterday I asked what he wanted for lunch and he said "let's just have a nice big chef's salad". When he sat down for lunch he seemed quite impressed with the salads and even took a picture to document :)
We're in the final week of 6FIT - bring it on!
Friday, February 17, 2012
End of week 5!
Man, time flies! We are heading into the last week of 6FIT after this weekend, and I am excited. I have learned a lot more than I thought I would seeing as this was my second go around at 6FIT. But, old habits die hard, and I really needed the support of my team and the nutritional wisdom of Gina and Maeve to help me! But I feel great. I have more willpower to do a quick 14 min workout during the day when I get in that tired slump or find myself reaching for food because Im bored.
And I feel great in my clothes! 6 months post baby I had a freak out and I donated ALL of my pre pregnancy clothes. Like every last pant and shirt. So I think a shopping trip is in order at the end of 6FIT to celebrate my successes!
This was the hardest week for me; no bread or pasta. I included crackers and tortillas with those restrictions and tried to focus on more substantial carbs such as brown rice, quinoa, and blue corn chips (we eat a lot of Mexican cuisine in our house!) but it was tough. I fell prey to a bagels and crackers a few times. BUT I did great with the foods of the week - spinach and kiwi! I love kiwi! Someone suggested eating kiwi with the skin on for extra nutrients... I have yet to try it. Does anyone else eat kiwi with the skin on?!
And I feel great in my clothes! 6 months post baby I had a freak out and I donated ALL of my pre pregnancy clothes. Like every last pant and shirt. So I think a shopping trip is in order at the end of 6FIT to celebrate my successes!
This was the hardest week for me; no bread or pasta. I included crackers and tortillas with those restrictions and tried to focus on more substantial carbs such as brown rice, quinoa, and blue corn chips (we eat a lot of Mexican cuisine in our house!) but it was tough. I fell prey to a bagels and crackers a few times. BUT I did great with the foods of the week - spinach and kiwi! I love kiwi! Someone suggested eating kiwi with the skin on for extra nutrients... I have yet to try it. Does anyone else eat kiwi with the skin on?!
Monday, February 13, 2012
Beets!
One of my biggest goals in 2012 was to eat healthier and so far I am on the right track! I also want to try new foods and 6FIT inspires me to do that because if the food of the week is something I am unfamiliar with, I feel compelled to at least try it once because I get a lot of points for doing so!! And I have reached out to my team twice, once for kale recipes and again last week for beet recipes. Nothing worse than trying a new food by cooking it the wrong way so it tastes and horrible as possible!
Last week my sister was visiting and we set out in the morning to roast some beets to eat on a salad with gorgonzola, walnuts and spinach for lunch that day. We cleaned three beets, cut off the tops and bottoms, left skin on, and put them in a roasting dish with about a half inch of water, covered with foil and roasted for about 45 minutes at 400 degrees. Man, those things are a beautiful shade of purple after they are done cooking!! Lunch came and went sans our planned beet salad, so we just cut them in to pieces, sprinkled some balsamic vinegar on top and ate them as a side dish to our dinner.
And they were not too bad!
Not my favorite food ever, but I know now that if I ever see that aforementioned beet salad on a restaurant menu, I will try it in a heartbeat.
What new foods have YOU tried lately? Care to share the recipe of that or any beet recipe you like?
Last week my sister was visiting and we set out in the morning to roast some beets to eat on a salad with gorgonzola, walnuts and spinach for lunch that day. We cleaned three beets, cut off the tops and bottoms, left skin on, and put them in a roasting dish with about a half inch of water, covered with foil and roasted for about 45 minutes at 400 degrees. Man, those things are a beautiful shade of purple after they are done cooking!! Lunch came and went sans our planned beet salad, so we just cut them in to pieces, sprinkled some balsamic vinegar on top and ate them as a side dish to our dinner.
And they were not too bad!
Not my favorite food ever, but I know now that if I ever see that aforementioned beet salad on a restaurant menu, I will try it in a heartbeat.
What new foods have YOU tried lately? Care to share the recipe of that or any beet recipe you like?
Thursday, February 9, 2012
Mental Power is Just as Strong as Physical Power
I have never been one of those people who can regularly work out 5 - 6 days a week for months on end. I get burnt out way too quickly, both physically and mentally. I do much better making goals on a monthly basis. I can plan for the weather fairly accurately, holidays that will occur and all the parties that will take place, and have a general ideas of what my husband's travel schedule looks like for work so I know which days I will be "single parenting". And it works for me, because I am a planner - I love to plan everything.
We are now into the end of week 4 of 6FIT and I'm starting to get a little sad! Sad that I will miss my teammates daily support, sad that I will not be able to be motivated by my teammates food choices on our charts, and sort of sad that I haven't had as many high scoring days than I would have liked! Like all goals, sometimes you need to stop and make revisions as necessary. I had another unavoidable road block this week when, on Monday, Connor got a really bad stomach flu. He was sick as a dog all day which meant I needed to drop everything and tend to him. This was a first for me!! Of course he is my priority on a daily basis, but this was him clung to me literally for 12 hours straight. I couldn't cook myself food, much less log healthy food choices or get a workout in. Then Ned got it the second day, the day before he had to go out of town to work a midnight shift. So wifey mode kicked in, and I was tending two sick boys. Then I woke up early the next morning sick as a dog. Life happens (this has been theme for me this round of 6FIT!! Maybe there is a hidden message in all of this for me : ))!! And that is OK.
Mentally, I was really upset on Monday. I felt like there was so much I wanted to accomplish this week. First and foremost - new vegetarian recipes to try for "no meat" week and new stretch / tone workouts to try after a great week of cardio. But I had to take a few days off. I had to literally give myself a pep talk: "no, your teammates will not be mad at you for not getting points these few days, they will understand". I had to convince myself that all was not lost because of a few "off" days!! And the same rings true for anything in our lives: unexpected out of town work trips (a lot of my teammates have encountered this and they dealt with it amazingly!), last minute work projects, family duties, or health issues (hurt muscles, pulled body parts, etc).
Here we are in Thursday and I am back! I'm even more energized for the last two and a half weeks of 6FIT. I have new (silly?) goals, but they are important for me. What silly selfish goals will you set for yourself to make YOU feel great?!!?
(Oh and if you were wondering, my goals are: not eat meat through Sunday (finishing veg week strong), eat salmon again on Sat, no more snappea crisps!, no sugary foods until C's bday party, get outside at least once a day while the sun is still shining - hope my friends will join me on this one!)
We are now into the end of week 4 of 6FIT and I'm starting to get a little sad! Sad that I will miss my teammates daily support, sad that I will not be able to be motivated by my teammates food choices on our charts, and sort of sad that I haven't had as many high scoring days than I would have liked! Like all goals, sometimes you need to stop and make revisions as necessary. I had another unavoidable road block this week when, on Monday, Connor got a really bad stomach flu. He was sick as a dog all day which meant I needed to drop everything and tend to him. This was a first for me!! Of course he is my priority on a daily basis, but this was him clung to me literally for 12 hours straight. I couldn't cook myself food, much less log healthy food choices or get a workout in. Then Ned got it the second day, the day before he had to go out of town to work a midnight shift. So wifey mode kicked in, and I was tending two sick boys. Then I woke up early the next morning sick as a dog. Life happens (this has been theme for me this round of 6FIT!! Maybe there is a hidden message in all of this for me : ))!! And that is OK.
Mentally, I was really upset on Monday. I felt like there was so much I wanted to accomplish this week. First and foremost - new vegetarian recipes to try for "no meat" week and new stretch / tone workouts to try after a great week of cardio. But I had to take a few days off. I had to literally give myself a pep talk: "no, your teammates will not be mad at you for not getting points these few days, they will understand". I had to convince myself that all was not lost because of a few "off" days!! And the same rings true for anything in our lives: unexpected out of town work trips (a lot of my teammates have encountered this and they dealt with it amazingly!), last minute work projects, family duties, or health issues (hurt muscles, pulled body parts, etc).
Here we are in Thursday and I am back! I'm even more energized for the last two and a half weeks of 6FIT. I have new (silly?) goals, but they are important for me. What silly selfish goals will you set for yourself to make YOU feel great?!!?
(Oh and if you were wondering, my goals are: not eat meat through Sunday (finishing veg week strong), eat salmon again on Sat, no more snappea crisps!, no sugary foods until C's bday party, get outside at least once a day while the sun is still shining - hope my friends will join me on this one!)
Monday, January 30, 2012
Finding Strength in "Everyday" Muscles
When I woke up this morning I had sore muscles in places that I've never felt before! Gina was kind enough to some on the spot training and teach some outer thigh exercises in class last night. In addition to feeling sore there, I am sore in the lower back muscles and inner thigh, too! I often forget that everything inside my body is connected in one way or another, so doing "outer thigh" exercises works many, many different muscles.
As I go about my day I do a lot of moving from sitting to standing, bending over (to pick up the baby or toys he spreads around the house), squatting down (to catch said baby from smacking his head on something), etc, etc. Sometimes I just kind of throw my body around, relying on my joints - knees, elbows, wrists - to be the bearer of the weight. Today I slowed down these movements and really felt the muscles engage in each one. I tell ya - it's making me feel strong! All day long I've felt myself use different muscle groups in my every day tasks. Going into the third week of 6FIT, it's so nice to feel "old" muscles return, and to feel new ones emerge.
You should try it too! If you find yourself sitting at a desk throughout the day, try sitting up really tall (as if someone is pulling your hair straight up to the ceiling) and sit in this good posture for as long as you can feeling your abs and back muscles really engage. Or the next time you go to stand up, feel your thighs, hamstrings, glutes and then calves really pull you to standing position.
I know they are random, but these are my thoughts for the day! I just returned from a 30 min jog to kick start this week of CARDIO! At least 30 minutes a day of heart pumping, sweat pouring activity. Even though I was dreading it alllllllllllllll morning, I felt so good afterwards. I think Connor and Hurley appreciated the time outside too : )
If you have experience pushing a jogging stroller - what's your technique? Do you run in between the back wheels? Push the stroller to the side? I'm sure I look like a basket case running down the street pushing the stroller with one hand and holding Hurley's leash in the other barreling down the middle of the street! Oh well - it was 10 points well deserved today!!
As I go about my day I do a lot of moving from sitting to standing, bending over (to pick up the baby or toys he spreads around the house), squatting down (to catch said baby from smacking his head on something), etc, etc. Sometimes I just kind of throw my body around, relying on my joints - knees, elbows, wrists - to be the bearer of the weight. Today I slowed down these movements and really felt the muscles engage in each one. I tell ya - it's making me feel strong! All day long I've felt myself use different muscle groups in my every day tasks. Going into the third week of 6FIT, it's so nice to feel "old" muscles return, and to feel new ones emerge.
You should try it too! If you find yourself sitting at a desk throughout the day, try sitting up really tall (as if someone is pulling your hair straight up to the ceiling) and sit in this good posture for as long as you can feeling your abs and back muscles really engage. Or the next time you go to stand up, feel your thighs, hamstrings, glutes and then calves really pull you to standing position.
I know they are random, but these are my thoughts for the day! I just returned from a 30 min jog to kick start this week of CARDIO! At least 30 minutes a day of heart pumping, sweat pouring activity. Even though I was dreading it alllllllllllllll morning, I felt so good afterwards. I think Connor and Hurley appreciated the time outside too : )
If you have experience pushing a jogging stroller - what's your technique? Do you run in between the back wheels? Push the stroller to the side? I'm sure I look like a basket case running down the street pushing the stroller with one hand and holding Hurley's leash in the other barreling down the middle of the street! Oh well - it was 10 points well deserved today!!
Thursday, January 26, 2012
Oh, to be a cave woman!
This week's challenge is tough. We are trying to eat only foods that you can hunt, gather or grow. As if I were a cave woman living in the Rock Ages. And that is tough when you are surrounded by pre-made, full of delicious dairy and sugar fillers meals or foods found at the grocery store. That means no bread, no yogurt, no cheese - a few staples of my everyday diet. I slipped up a few times (a handful of goldfish here, oatmeal cranberry cookie there) but for the most part I am proud of having eliminated "filler" foods from my usual diet. To be totally successful at this, we are focusing on things that are hunted (meats, fish - cooked in their natural form with no breading or frying), gathered (oats, quinoa, rice, eggs) or grown (fresh fruits and veggies). It helps to shop the perimeter of the grocery store OR the local farmers market!
On top of that, the foods of the week (we get extra points of we each a serving of these each day) are clementines (yum!) and kale (uh ...). I'll admit, I still cannot bring myself to sautee a pan of kale and eat it in a bigger quantity than one bite. But, I did make it last night and even eaten straight from the pan it's not all that bad! Cooked greens are just not something I enjoy as a side dish. So I tossed it into our lasagna soup last night to try to hide it a bit and it was a huge hit! The whole family enjoyed 2 bowlfuls of soup. I've copied the recipe here for anyone who wants to try it, with the substitutions that I made to make it hunt, gather, grow approved.
Lasagna Soup, adapted from Mel's Kitchen Cafe (original recipe can be found at http://www.melskitchencafe.com/2011/11/lasagna-soup.html)
On top of that, the foods of the week (we get extra points of we each a serving of these each day) are clementines (yum!) and kale (uh ...). I'll admit, I still cannot bring myself to sautee a pan of kale and eat it in a bigger quantity than one bite. But, I did make it last night and even eaten straight from the pan it's not all that bad! Cooked greens are just not something I enjoy as a side dish. So I tossed it into our lasagna soup last night to try to hide it a bit and it was a huge hit! The whole family enjoyed 2 bowlfuls of soup. I've copied the recipe here for anyone who wants to try it, with the substitutions that I made to make it hunt, gather, grow approved.
Lasagna Soup, adapted from Mel's Kitchen Cafe (original recipe can be found at http://www.melskitchencafe.com/2011/11/lasagna-soup.html)
INGREDIENTS
Soup:
1 pound italian sausage (I used ground chicken instead)
1 medium yellow onion, chopped
4 cloves garlic, finely minced or pressed through a garlic press
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (optional - I left out so it wouldn't be too spicy for Connor)
3 tablespoons tomato paste (I just used 1 whole 6 oz can)
1 (28-ounce) can fire roasted diced tomatoes, undrained
2 bay leaves
6 cups low-sodium chicken broth (I only used 1 carton = 4 cups and it turned out a good consistency)
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
Soup:
1 pound italian sausage (I used ground chicken instead)
1 medium yellow onion, chopped
4 cloves garlic, finely minced or pressed through a garlic press
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (optional - I left out so it wouldn't be too spicy for Connor)
3 tablespoons tomato paste (I just used 1 whole 6 oz can)
1 (28-ounce) can fire roasted diced tomatoes, undrained
2 bay leaves
6 cups low-sodium chicken broth (I only used 1 carton = 4 cups and it turned out a good consistency)
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
1/2 pound fusilli noodles, cooked and drained
Cheese topping: I COMPLETELY OMITTED THIS to make it hunt.gather.grow approved (and save a few calories!!)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling
DIRECTIONS:
In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft,a bout 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft,a bout 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
If you are using the cheese mixture, mix all (except shredded mozzarella) ingredients together and set aside.
*Right before serving I also added about 1 c of small diced raw zucchini and 1 c sauteed kale to the soup. They were a nice addition - made it a very hearty dish.
To serve, put 1 - 2 scoops of noodles in a bowl. Ladle with 2 - 3 scoops of soup on top of the noodles. Add a dollop of cheese mixture to top, if using. Then sprinkle with shredded mozzerella and serve immediately.
*My portion was just soup - no noodles or cheese. For hubs and baby I served noodles with soup and some shredded mozzerella on top. It was a very filling meal!
Another favorite moment of this week was my completion of the Wednesday stretch challenge. Each day of the week we have a little mini challenge to complete for extra points. Some days it's food related, some days it's exercise related. After some really awesome, intense "bad to the bone" workouts this week (thanks Gina!), I had a long stretch session after a hot shower last night. I'm talking holding a series of 12 - 15 stretches for 1 - 2 minutes each. It's so worth it the next day. I slept AMAZINGLY well last night and only woke up a little bit sore, but it feels great!!
Wednesday, January 18, 2012
Adjust as Necessary
The kickoff for 6FIT was so strong. Everyone was anticipating their teammates and started pre-registering for the first weeks classes. I admit, I was a little nervous! I have a new role this time around in trying to express what 6FIT is / means / does for me. Also, having done the program last fall I thought that I might have "learned all their is to learn about a healthy lifestyle". As in - I know what to do, I just need practice doing it.
And then just like that "life stuff" happened!
My brother in law needed last minute heart valve repair surgery and I really wanted to fly out to Texas to help out my sister in law with their 4 amazing kiddos.
At home I had my calendar filled with virtual classes and my refrigerator stocked with grapefruit and celery (sorry hubs! hope you enjoy them!) On the flight out here I had to make a mental choice. I could:
a) just give up the workouts and the healthy eating and succumb to the "whatever happens, happens" mindset
or b) make a new plan
I chose b. On the way home from the airport I asked to swing by the grocery store and grabbed some grapefruit, celery and fresh produce to at least supplement whatever meals the family would be eating (I am staying with my in-laws). Of course I didn't want to feel like it was all about me, me, me and approach these things selfishly, but I have realized that sometimes you do have to stick up for yourself in letting others know what is important to you in the eating and fitness genre. And of course everyone has been super supportive and understanding.
So I had a plan. I woke up today, ate my grapefruit and went to my suitcase to take C on a walk ( I LOVE morning workouts! They always give me a brighter attitude and healthy boost of energy for the day. Even a 20 minute walk is better than nothing at all!). I opened my suitcase and searched high and low only to realize - I forgot my running shoes!
Seriously?!
So I amended my plan again. Mari, my mother in law goes to this rockin' hour long water aerobics class 3 days a week, and this morning she had a class and invited me to come with her. I did and it was SO fun and SO tiring! Treading water for an hour AND doing exercises on top of it?!
Here we are in day 3 of the 6 weeks, and already I have learned a major lesson. You can do all the planning in the world for healthy eating, fitness and overall lifestyle. Sometimes, life stuff happens. And that's ok! It is still important - I would even say imperative - to take time for yourself. Leave the situation and take a walk. Or make a conscious choice once a day to say "no thanks" to coffee, cookies, cheesecake - whatever your guilty pleasure is - and replace it with a piece of fruit or some veggies. It's those little things that will make a big difference in the end.
After all, the goals of 6FIT are two-fold; getting into shape now and creating personal habits for a healthy lifestyle for the rest of your life!
And then just like that "life stuff" happened!
My brother in law needed last minute heart valve repair surgery and I really wanted to fly out to Texas to help out my sister in law with their 4 amazing kiddos.
At home I had my calendar filled with virtual classes and my refrigerator stocked with grapefruit and celery (sorry hubs! hope you enjoy them!) On the flight out here I had to make a mental choice. I could:
a) just give up the workouts and the healthy eating and succumb to the "whatever happens, happens" mindset
or b) make a new plan
I chose b. On the way home from the airport I asked to swing by the grocery store and grabbed some grapefruit, celery and fresh produce to at least supplement whatever meals the family would be eating (I am staying with my in-laws). Of course I didn't want to feel like it was all about me, me, me and approach these things selfishly, but I have realized that sometimes you do have to stick up for yourself in letting others know what is important to you in the eating and fitness genre. And of course everyone has been super supportive and understanding.
So I had a plan. I woke up today, ate my grapefruit and went to my suitcase to take C on a walk ( I LOVE morning workouts! They always give me a brighter attitude and healthy boost of energy for the day. Even a 20 minute walk is better than nothing at all!). I opened my suitcase and searched high and low only to realize - I forgot my running shoes!
Seriously?!
So I amended my plan again. Mari, my mother in law goes to this rockin' hour long water aerobics class 3 days a week, and this morning she had a class and invited me to come with her. I did and it was SO fun and SO tiring! Treading water for an hour AND doing exercises on top of it?!
Here we are in day 3 of the 6 weeks, and already I have learned a major lesson. You can do all the planning in the world for healthy eating, fitness and overall lifestyle. Sometimes, life stuff happens. And that's ok! It is still important - I would even say imperative - to take time for yourself. Leave the situation and take a walk. Or make a conscious choice once a day to say "no thanks" to coffee, cookies, cheesecake - whatever your guilty pleasure is - and replace it with a piece of fruit or some veggies. It's those little things that will make a big difference in the end.
After all, the goals of 6FIT are two-fold; getting into shape now and creating personal habits for a healthy lifestyle for the rest of your life!
Monday, January 16, 2012
Just Ask
Over the weekend I had an awesome visit with 2 of my best girlfriends for our annual "Girls Weekend". I knew our afternoons of shopping would burn a few calories :), but probably not enough to off-set nights of gourmet food, endless glasses of wine and chocolate to go with it. So in the morning I tried to eat a big breakfast including eggs for protein to get the best start to my day.
After shopping and walking around San Francisco, we ended up at a really fun wine bar to end the night. The wine flights were spectacular (I enjoyed a nice last horrah of a white flight in anticipation of drinking only 1 glass of red wine after dinner during 6FIT - my heart will thank me later!). I couldn't help but notice that not one of the small plates on the menu was a main vegetable dish (except for the greens in the 2 salad offerings)! We chose to share a few small plates: a cheese platter, root vegetable chips with dip and pizzeta. After finishing the root chips we had practically the whole bowl full of french onion dip leftover so we asked for some more chips. And when those were gone there was still delicious dip waiting to be consumed. So in a completely non-Kristin like fashion (the wine couldn't have had anything to do with it), I asked the server to ask the cook if he could provide us with a raw veggie platter.
And he did! And he cut them in cute little bite size pieces AND it was the cheapest thing we ordered. Although alongside the shaved asparagus he also added some shaved green onion pieces which we unfortunately discovered by thinking they were asparagus. Do people really eat raw green onion?
Anyway, I was proud of myself for asking for a healthy option out at a restaurant. It's not something I've ever done before, but as Connor starts eating solid foods I know I will want to ask more often. It drives me CRAZY when I see the options for children's menu include only yellow and brown foods!!!
So next time you're out at a restaurant and in the mood for carrot sticks (with or without dip or hummus) instead of chips and salsa, don't be afraid to ask for it!
After shopping and walking around San Francisco, we ended up at a really fun wine bar to end the night. The wine flights were spectacular (I enjoyed a nice last horrah of a white flight in anticipation of drinking only 1 glass of red wine after dinner during 6FIT - my heart will thank me later!). I couldn't help but notice that not one of the small plates on the menu was a main vegetable dish (except for the greens in the 2 salad offerings)! We chose to share a few small plates: a cheese platter, root vegetable chips with dip and pizzeta. After finishing the root chips we had practically the whole bowl full of french onion dip leftover so we asked for some more chips. And when those were gone there was still delicious dip waiting to be consumed. So in a completely non-Kristin like fashion (the wine couldn't have had anything to do with it), I asked the server to ask the cook if he could provide us with a raw veggie platter.
And he did! And he cut them in cute little bite size pieces AND it was the cheapest thing we ordered. Although alongside the shaved asparagus he also added some shaved green onion pieces which we unfortunately discovered by thinking they were asparagus. Do people really eat raw green onion?
Anyway, I was proud of myself for asking for a healthy option out at a restaurant. It's not something I've ever done before, but as Connor starts eating solid foods I know I will want to ask more often. It drives me CRAZY when I see the options for children's menu include only yellow and brown foods!!!
So next time you're out at a restaurant and in the mood for carrot sticks (with or without dip or hummus) instead of chips and salsa, don't be afraid to ask for it!
Thursday, January 12, 2012
How I Know Gina
Facebook is sometimes overwhelming, seemingly invasive and TMI, but most of the time a walk down memory lane. I love staying connected with old friends through Facebook. That's how Gina and I re-connected after becoming friends waaaaay back to high school!
As most of my friends know, my memory is usually foggy on the details of events (thanks Sarah, for pointing out in my first post the mistake I wrote about honeymooning in Hawaii when really I honeymooned in Mexico, HAHA!). So I will try my best to recollect my first interactions and start of a friendship with Gina, but she'll have to correct me if I'm wrong :)
I remember we had at least 2 classes together, French (with a kooky teacher) and Math. I hated math and was really bad at it, so I blocked all those memories out. But French class is another story! For whatever reason, one of our assignments was to create a skit (about what - who knows?!), and Gina was either my partner or in my group. I went over to her house to prepare and for whatever reason, our skit started with this music playing:
Now picture this music with me dressed as the Hunchback of Notre Dam and Gina walking out, both of us bouncing to the beat and sort of snapping our fingers like rappers!!
HA! I kid you not!
This is how I know Gina.
I also have a really sweet picture of us together after one of her ballet performances (The Nutcracker?) that I can't find anywhere but if / when I do, I will share it with you all!
As most of my friends know, my memory is usually foggy on the details of events (thanks Sarah, for pointing out in my first post the mistake I wrote about honeymooning in Hawaii when really I honeymooned in Mexico, HAHA!). So I will try my best to recollect my first interactions and start of a friendship with Gina, but she'll have to correct me if I'm wrong :)
I remember we had at least 2 classes together, French (with a kooky teacher) and Math. I hated math and was really bad at it, so I blocked all those memories out. But French class is another story! For whatever reason, one of our assignments was to create a skit (about what - who knows?!), and Gina was either my partner or in my group. I went over to her house to prepare and for whatever reason, our skit started with this music playing:
Now picture this music with me dressed as the Hunchback of Notre Dam and Gina walking out, both of us bouncing to the beat and sort of snapping our fingers like rappers!!
HA! I kid you not!
This is how I know Gina.
I also have a really sweet picture of us together after one of her ballet performances (The Nutcracker?) that I can't find anywhere but if / when I do, I will share it with you all!
Monday, January 9, 2012
Meet the CA Spokesmodel for DanceFIT Studio's skype virtual fitness classes!
My name is Kristin and I am the California Spokesmodel for DanceFIT Studio's skype virtual fitness classes!!
Let me introduce myself.
The picture on my blog was taken in Hawaii in November of 2007 while I was on my honeymoon. I was on top of the world! In some ways, that was. A beautiful wedding, married to the man of my dreams and happy with the way I looked for the first time in many years.
But the shape and size of my body was being created from not eating breakfast (and during most of the week - lunch, too) because I was so stressed out all the time, drinking energy drinks to keep myself "energized", eating dinners out most nights of the week because I was too exhausted to wait until I got home to eat, let alone cook dinner at home, and sleeping every spare second I had. You see - I hated my job. With a passion. I cried a lot and I let my frustrations consume me. And thus, it took over my eating and fitness habits as well.
A look back before the years of the dreaded awful first-job-out-of-college days:
In high school I was a swimmer. In true high school fashion, I wanted to be like the best kids on my team, so I mimicked their workouts and eating habits. Because I was swimming year - round, I was always active and never really paid attention to my body type. I wasn't tiny, I wasn't huge. I was just me and that was fine.
In college I was a rower and I was a decent athlete. I made the Varsity team my Freshman year and the next year was in the head position of the boat. We were a "heavyweight" team (versus "lightweight" rowers who have to have a combined body weight of all 8 rowers under the allotted weight in order to compete). All the emphasis in my 3 years of rowing was on gaining muscle and increasing the power of the boat. There was little, to no emphasis on healthy eating. So I just ate whatever, whenever!
Let me introduce myself.
The picture on my blog was taken in Hawaii in November of 2007 while I was on my honeymoon. I was on top of the world! In some ways, that was. A beautiful wedding, married to the man of my dreams and happy with the way I looked for the first time in many years.
But the shape and size of my body was being created from not eating breakfast (and during most of the week - lunch, too) because I was so stressed out all the time, drinking energy drinks to keep myself "energized", eating dinners out most nights of the week because I was too exhausted to wait until I got home to eat, let alone cook dinner at home, and sleeping every spare second I had. You see - I hated my job. With a passion. I cried a lot and I let my frustrations consume me. And thus, it took over my eating and fitness habits as well.
A look back before the years of the dreaded awful first-job-out-of-college days:
In high school I was a swimmer. In true high school fashion, I wanted to be like the best kids on my team, so I mimicked their workouts and eating habits. Because I was swimming year - round, I was always active and never really paid attention to my body type. I wasn't tiny, I wasn't huge. I was just me and that was fine.
In college I was a rower and I was a decent athlete. I made the Varsity team my Freshman year and the next year was in the head position of the boat. We were a "heavyweight" team (versus "lightweight" rowers who have to have a combined body weight of all 8 rowers under the allotted weight in order to compete). All the emphasis in my 3 years of rowing was on gaining muscle and increasing the power of the boat. There was little, to no emphasis on healthy eating. So I just ate whatever, whenever!
After the wedding I finally got my wits about me, left the dreaded first job and went into "new wife" mode. I cooked all the time. Big, hearty meals. And it wasn't until a year after I was married that I realized how my portion control was way off. My husband eats more than I do, as he should since he is bigger than me. When we ate meals together I would serve myself as much as my husband and when he got seconds, I did too. This is going to sound crazy but I found that if I stopped eating, he would too and then I thought that he would still be hungry on my account! Who knows where this came from. Anyway, it took a long time for me to change these habits. Years. And let's not even get started on the quantity and frequency that dessert was consumed in those first few years of marriage either....
Fast forward 3 years - I'm pregnant! My lifelong goal was to be a mother and it was finally happening! But I wasn't going to let the weight creep up me. I was going to walk the dog every day! And do prenatal yoga! And I did : ) You see - the problem was that my exercise to food intake ratio was SO off that I was literally tricking myself into thinking I had burned more calories than I actually had. An average walk for me was 2 - 3 miles - not too shabby for a wobbly pregnant lady! Now when I say walk, I mean a leisurely stroll. No increase in heart rate (might stress out the baby!). And prenatal yoga was merely stretching. But after one of these "vigorous workouts" I would treat myself to a second sandwich for lunch (no kidding!) or a huge slice of apple pie after dinner. There was just no method to the madness. And so I gained 40 pounds in the pregnancy and was seriously anxious to get it off the day after my son was born.
As soon I had the doctor's clearance to start working out again, I started in on a 90 day DVD workout program. 6 days a week I did my workout which varied from cardio to an upper body weight workout to yoga to a martial arts type workout. It felt great to get my blood moving again, but at the end of the 90 days I had only lost about half of the weight I gained. I still had 20 pounds to go and was at a loss. I thought for SURE this extensive (and expensive) DVD system would be the key to getting back to "normal" and it only took me half way.
Then one day I was drowning my sorrows on Facebook, and I saw a post from Gina that she was offering a complimentary class that night for her BalletFIT class. I had seen many similar postings before. In fact, I had already "liked" DanceFIT Studio on Facebook and was so envious of Gina's tiny figure and her ability to bounce back into shape after having kids. So I gave it a shot. I have zero dance background and zero coordination but if it worked for her and so many other strong supporters of the studio, I wanted to give it my best shot.
And I LOVED every minute of that class! There are three reasons why virtual workout classes with DanceFIT studio are so amazingly awesome:
1. You don't have to leave your home which means you can throw your workout clothes on 4 minutes before class starts and still be early :)
2. Unlike DVD workouts, the instructors of the virtual classes give you feedback and you can ask questions or ask for clarifications (such as "should I feel this in (this body area)"? "that hurts my (body part) - can you offer a modification?", etc). This is invaluable in a workout - and saves you from injuries and giving up on a workout because it doesn't feel right or hurts you.
3. You are part of a team. You can choose to see the other members in your class or not, via Skype settings. You can see that others are pushing themselves too and not giving up, and that just might be what keeps you going for that last set of 20 reps.
Every week I look forward to my Sunday and Wednesday evening virtual class. It's 45 minutes of "me" time where I don't have to think about my to-do list, work, family, or anything other than giving my body the exercise it needs to keep me healthy. My son is 10 months old now and we live in California, so we walk outside often. Most weeks we get out at least 3 mornings along with our 4 year old German Shepherd. One morning a week I hike around the foothills of Palo Alto with some other mommy friends and their babes in strollers as well. Hiking with friends makes the hilly 1.5 hour workout fly by (more on this later)!
I am also happy to report that my eating habits have improved drastically thanks to Gina's 6FIT program. This 6 week program focus on eating 6 fruits and veggies per day, increasing your water intake to at least 60 ounces a day, working out 6 days a week with 6 teammates to motivate you. Since I am a "remote" danceFITTER (DanceFIT Studio is located in Brookline, MA) I obviously did not meet my teammates, but I was still encouraged and motivated by them through our daily charting of food intake and exercise. This is a point based system, so for those who don't like to lose, the better you eat and the more you exercise the more points you get! There are weekly prizes and an overall prize for the winning team. 6FIT starts up again next week and I am SO excited! More on that later :) Specific changes to my diet from this program include:
- a better awareness for incorporating different types of vegetables into each meal.
- eating fruit as a dessert (because it is naturally sweet this can be really satisfying if you give it some time to let your body adjust from artificial sweeteners!)
- eating more naturally, such as quinoa or beans as protein instead of red meat or chicken.
- drinking water as a means to wake up each day, hold off that '30 minutes before dinner snack', or wind down from an intense workout.
Through this blog I plan to keep the past struggles and mistakes in the past. I was intimately honest with you about my fitness and eating history and will reference it often to help keep myself on track to a healthy lifestyle. Maybe you share some of the same situations, or maybe not. Either way, it would help me tremendously if you would follow along in my journey. Please leave comments or suggestions in the comments box - I welcome them with open arms.
Thanks for stopping by!
(For more information on DanceFIT Studio, 6FIT or virtual classes, check out the website at www.dancefitstudio.com)
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