Happy Monday, friends! My alarm went off at 5:00 a.m. this morning… then again at 5:10 and 5:15. By the third alarm, The Carnivore was literally pushing me out of the bed.
I started off my week subbing a 6 a.m. yoga class at Climb UP. I have a love/hate relationship with these classes. At 5:00 a.m I hate them, at 7:00 a.m. I love them. I’m sure I’ll make up my mind soon enough.
In terms of teaching, the last 2 weeks have been absolutely crazy. In addition to my oil and gas job, I teach about 7-8 classes per week. Currently, I’m teaching 10-12. That’s a big swing! I’m subbing a lot this month. The Carnivore and I have some upcoming travel plans, which means I need to find subs for all of my classes; therefore, I’m subbing a lot before we leave to return the favor. Teaching so many classes in a week can be exhausting, but gosh, it’s rewarding. Despite my minute-to-minute planned days, I’m loving it!
With a little preparation (and a lack of blogging), I’ve been keeping my jam-packed weeks stress free.
On Sundays, I’ve been grilling and roasting extra food in order to throw together lunches and dinners relatively easily.
On the menu this week: Grilled chicken, roasted broccoli with mushrooms and shallots, mashed cauliflower, brown rice, Sriracha brussels sprouts, grilled asparagus, and roasted cauliflower. I also have a leftover piece of glazed salmon from a dinner I made this weekend:
By mixing and matching the food I prepared this weekend, my lunches are completely taken care of and dinner will require minimal effort. I think all in all, I spent probably an hour of active time preparing everything.
I also made cookies. Because, well, I have to balance all those veggies out with something.
Now maybe I’ll spend the time I would use making dinner on blogging? 😉 Until next time…
My goal is to follow up this post with a look at what I did with all this food. Keep me accountable. Please?