Today began with another early shift at the gym. Ryan and I hung out for a while at our friend’s barbeque last night, so we didn’t get home until later than we initially planned. I didn’t get to sleep at a decent hour and when the alarm started buzzing at 4:20 a.m. I wanted to kick it and throw it out the window.
Instead, I turned it off and did my best to appear lively at work until I finally felt like I was really awake.
My shift went by fast and I had a good time taking two clients through a total body workout.
Workout + Lunch
Once I was done with work, I completed my own workout and followed the leg and core workout detailed in week two of Jess’ Summer Shape Up program. It was a good one! I am hoping to be able to continue Jess’ plan while I’m traveling this week and thankfully her workouts require minimal equipment and can typically be done in a hotel gym or hotel room.
With work and my workout done, I drove home and dug into a late lunch.
I made chicken salad and ate it with a cup of strawberry banana Greek yogurt topped with dried cranberries and two large carrots. (I wash my carrots but usually don’t peel them.)
We didn’t make it to the grocery store this weekend, so we didn’t have a ton of options, but I made it work.
With lunch out of the way, I turned my attention to wrapping up a freelance project. Speaking of freelance work, today, as I was flipping through the latest issue of The Training Edge (NASM’s magazine) at the gym, I saw one of my articles.
That never gets old!
Plans for the rest of the day include packing, putting the final touches on a project for my friend Michaela’s bachelorette party this weekend, typing up a blog post and dinner! I’m hoping to recreate the curried sweet potato salad I had on Saturday. Yum!