I’ve been lamenting about it a bit but we’re back to the office at work which means I’ve been pretty intentional about my meal planning, prepping and eating — especially on the days I start, or end, or — start AND end — my days at one of my fitness studios.
Like… yesterday.
I always, ALWAYS forget how lucky I am to live next door to Sedona.
I recently went for a hike through the stunning red rocks with a college friend who was visiting for a week, and we checked one of the more popular trails off my bucket list.
While we were weaving through prickly pear and agave, and clamoring over chunks of red rock and through ankle-deep snow drifts, my friend and I overheard myriad languages and accents from other hikers.
Sometimes, I forget Sedona is a world-class hiking destination because I’m so lucky to have it in my backyard.
I think most of you know I moonlight as a part-time yoga instructor here at Flagstaff’s YogaSix (aka, “Y6”), which is such an awesome studio.
I recently started taking the steps to get “signed off” on Slow Flow, which is one of the six class formats we offer at Y6.
Basically, if I’m interested in teaching a specific format at Y6, I have to test out of that format by putting together a sequence and test-teaching it to our lead teacher, just so she can make sure my teaching style embodies the challenge level and overall vibe of the class format.
(If you’re not super familiar with yoga, sequencing is basically stringing together postures — and the transitions between them — to create the movement portion of a full yoga class.)
Because I started the process of testing out, I’ve been doing a bit more sequencing work lately that I usually do, which led me to thinking about sequencing methods… which led me to, of course, writing about it!
I can’t believe February ends next week? I feel like the month just flew by.
Granted, I spent most of the month down in Glendale for work, which explains a lot.
I recently wrapped up two weeks working as a cadre member at Southwest Engine Academy, which was a blast!
This is the hardest post I’ve ever had to write.
Just wanted to take a quick second today to share this crunchy, colorful salty-sweet salad that Ryan and I have been eating a ton of lately.
New year, new books!
Well, 2024 is here, which means my office has ended max telework and I’m now reporting to the office in-person for three days a week.
I’m a little disappointed — I loved max telework. It just makes it much easier to maintain a healthy work-life balance, and it makes it a lot easier to eat healthy when I can cook all my meals at home on my lunch breaks.
But, I digress.
While I do have to give up working from the comfort of home full time, I’m not going to give up healthy lunches.
Enter: grain bowls!
OOOO boy. The snow kinda came a little late to Flagstaff this season, but we’re now two snowstorms into this winter and the San Francisco peaks are sparkly and white.
So, it’s officially winter recreation season!
Another list full of stuff I probably didn’t need to buy, but bought anyway.
