Tonight, I taught Core Intensity with this workout:

Core Intensity

We completed the routine in 30 minutes

Abs (30 seconds per circuit with 10 jumping jacks between each station, repeat for a total of 2 run throughs)

  • side crunches (do the opposite side the second time)
  • clam crunches (upper and lower body)
  • side plank dips (imagine you are in a toaster and can’t touch the sides)
  • regular crunch with 8lb weight held above head
  • lie on side, bend knees and crunch up in a sideways v
  • put exercise ball between calf and back of thigh, lift ball of the ground and twist knees to the opposite shoulder
Back and Butt (30 seconds per circuit with 10 jumping hacks between each station, only do circuit once)
  • arm rows with 8 lb weight
  • wall sit
  • bicep curl with back step lunge
  • swimmer
  • back extension
  • squat, overhead lift with 5 lb weights
Cycle 45
I then taught spin with this workout:

Warm Up 5 minutes: start pedaling with your gear at a low resistance, This is our workout so work where you are comfortable

  • Imagine you are on an open flat road, evenly press pedals, keep the knees over the middle toe, make sure shoulders are relaxed

Hills 7 min:

  • Climb hill for 1 min 30 seconds adjusting gear twice
  • Stay seated and raise gear up 2 notches for 1 min
  • Recover/race pace for 30 seconds
  • Climb back up the hill 2-4 gears and sit (30 seconds)
  • Stand and increase to high resistance for 1 min
  • Recover/race pace for 30 seconds
  • Stand high resistance 1 min 30 seconds
  • Recover/race pace for 30 seconds

Birthday Drill 6 min:

  • Begin at standing jog at high tension
  • When I call out the month of the year, if it is you birth month sit for 30 seconds until I call the next month 

Sprints 6 min:

  • 4×15 sprint
  • 2×30 sprint
  • 45 sec sprint
  • 15 sec recovery
  • Repeat once

Jumps 3 min:

  • 4 up 4 down 1 min 30 sec
  • 8 up 8 down 1 min 30 sec
  • repeat once


  • 15 slow controlled crunches
  • 15 side crunches on each side
  •  20 total bicycle crunches

Cool Down


After teaching those classes I was more than ready for dinner, so was Brian after a long day of studying and class.  I purchased mini eggplants from a farmer’s market that I had planned on making eggplant parmesan with…and tonight was finally the night!  The recipe I use includes a recipe for a deeelicious sauce, but I actually used the sauce I made a couple of nights ago since I already had it on hand.  My dad is such a sauce person, especially when it comes to marinara, when I made this dish for my family the first time he couldn’t stop raving about how much he loved the sauce…because of that I knew the recipe was a keeper.

So cheesy!

Eggplant Parmesan

Ingredients for Sauce:

  • 1 cup chopped onion
  • 1 Tbsp minced garlic
  • 1/2 Tbsp oregano
  • 1/2 tsp ground thyme
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper flakes
  • 1 tsp evoo
  • 6 and 1/4 cup canned, diced tomato
  • 3/4 cup vegetable stock
  • 1 bay leaf
  • 2 tsp parsley
Preparation for Sauce:
  • In large sauce pan, saute onion, garlic, oregano, basil, thyme, pepper, and red pepper in evoo until onion is soft.  Add diced tomatoes and simmer.
  • Add remaining ingredients except parsley and boil.  Reduce heat and summer for 1 1/2 to 2 hours.  Stir in parsley and stir frequently.
Eggplant Parmesan Ingredients:
  • about 1/2 lb of eggplant
  • 1 egg
  • 3 1/2 Tbs milk
  • 1/2 cup flour
  • 1/4 cup bread crumbs
  • olive oil cooking spray
  • Marinara Sauce
  • 1/2 cup low-fat mozzarella cheese
  • 1 Tbsp grated parmesan
  • 1 1/3 cup cooked whole wheat pasta
Eggplant Parmesan Preparation:
  • Preheat oven to 400 degrees
  • Cut eggplant into 8 slices about 1/4 inch thick
  • In small bowl, beat egg with milk.  Dredge eggplant slices in flour, then milk mixture, then breadcrumbs
  • In large saute pan, saute eggplant in evoo cooking spray over med-high heat for 3-5 min per side.
  • Transfer the cooked eggplant to baking dish.  Top with marinara and sprinkle cheeses over top.  Place in oven until cheese is bubbly.
Serve 2 eggplant slices with 1/3 cup cooked pasta and 1/2 cup cooked broccoli.  4 servings.  380 calories a serving.
Brian and I had a bunch of little pieces instead of two large pieces, and we had steamed green beans and broccoli…simply delish!
After Brian and I took Bella on her evening walk, we worked out some wedding details…hopefully I will have some news to share with you all soon!











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