Wedding Season, Workouts and Weekend Eats
This weekend officially marked the beginning of wedding season on my calendar.
My man and I traveled to his hometown of Sacramento for one of his high school buddies’ ceremonies, the first of many in the next few months.
With all the lavish menus and open bars ahead, I’ve been thinking about how difficult it can be to stay on track with your health and fitness goals, and not let the hard work you put in during “bikini season” go to waste.
My tactic for special occasions is the same one I use on a daily basis: balance.
I think it’s easy to let weddings, holidays and even simply “the weekend” turn into an excuse for major binges fests, that completely reverse all of the hard work you put in eating healthy and exercising during the week.
Depriving yourself Monday through Friday and then going “balls to the wall” so to speak Saturday and Sunday is extremely taxing on your body and quite frankly, just not very fun.
If you allow yourself to have little splurges all the time, you won’t feel the need to go overboard at special events.
So while I’m not going to skip cake at a wedding, I’m also not going to skip any planned workouts just because I’m “on vacation.” And though I’ll still whip up my egg whites if I have the resources, I’m not going to feel guilty for having an extra glass of wine.
Here’s how I maintained balance this weekend:
I knew I might not have time to workout over the weekend so I squeezed in a morning session on Friday with my trainer before we caught our flight.
I made sure to properly refuel post-workout with a very strange-but-good combination of complex carbs, lean protein and healthy fat, by way of a Cinnamon Raisin-Almond Butter-Egg White Sandwich and a glass of Green Juice.
Friday night we celebrated my fiance’s cousin’s engagement with a lavish Persian feast.
Persian food is typically pretty healthy, consisting of rice, roasted vegetables and lean grilled meat.
Naturally, they had cake that evening to celebrate. In the interest of balance however, I chose to forgo the red velvet, knowing I’d be getting my fair share at Saturday’s reception.
Saturday morning, my man, his mom, his aunt and I kicked off the day with a group bootcamp. I haven’t mentioned it before, but I’m preparing for my NASM Certified Personal Trainer exam, and I needed to practice my skills.
My three clients guinea pigs were very gracious, letting me take them through an impromptu workout and bearing with me as I practiced my assessment skills.
After our workout — or theirs I should say (I was just barking commands) — Donna and I threw together a healthy breakfast for the gang.
A veggie packed scramble…
…and some gluten-free pancakes that we ended up calling crêpes as an explanation for their extremely flat shape.
Regardless of the name, they were tasty!
Saturday evening we reunited with my future cousin-in-law Sean and his beautiful fiance Michele for the wedding.
I didn’t manage to snap any pics of the food at the wedding — I was too busy stuffing my face. Let’s just say three different flavors of cake passed these lips, washed down with a few glasses of bubbly.
An hour of dancing (aka torching cals) balanced it all out nicely.
Groomzilla‘s “Saturday Night Fever look.”
Sunday night was back to reality and our weekly ritual of pizza and HBO.
Two of my girlfriends were in town for the night so I switched things up with a new flavor, adding a Tomato Basil pie in with our standard Hawaiian.
- 1 Whole Wheat Pizza Crust (I like Whole Food's 365 brand)
- 1 C. Marinara Sauce
- ½ C. Fresh Mozzarella
- ½ C. Cherry Tomatoes, halved
- ¼ C. Basil, chopped
- Top crust with sauce, tomatoes, basil and cheese.
- Bake in oven for 10 minutes at 350.
It was the perfect moderately healthy end to a moderately healthy weekend.