It’s Monday and I had the best, but truly the busiest weekend ever. I have so much information to share with all of your from Midwest Mania ! On Friday, I had the chance to meet some of the top professionals in fitness and nutrition. Friday, was my food/nutrition focused day. My head is exploding with all the knowledge that I learned! So much to share with all of you! I’ll do my best over the coming weeks to close out with “food for thought.”
Saturday was even busier than Friday! Sara and I went apple picking with friends! Yeah for apples! Lots and lots of apples! After apple picking on a perfect morning we headed out for lunch!
By the time we got home I had to make a quick outfit change so I could teach one of my Exercise Connection classes at the YMCA. After teaching I caught the tail end of a birthday party where I enjoyed catching up with old friends from high school for a bit.
Ran home again and got ready to meet some friends for dinner! It felt like the Hubs and I were two ships passing in night they way we kept “trading off.” Ever have a weekend like that?
Sunday, I was up WAY too early for a Sunday to be back at Mania for a 7am class with my old friend from Tababta Bootcamp Mindy Myrela! This time I was taking a Fit Kids class! Mindy is such a hoot and she had us all running around like kids and having a blast. I majoring failed on taking pictures at Mania this weekend because I was so busy learning and soaking up the knowledge. Also on Sunday was a Bosu stability class and a full session dedicated towards tubing! I have so many new tricks in my pocket!
Have you ever been to a fitness convention?
After Mania was over I came home, almost too tired to make a sentence but had to some prepping and minor cooking for a neighborhood dinner!
I barely had a second to breathe this weekend but it was all wonderful!
Finally, a little icky but very truthful FOOD FOR THOUGHT that I learned this weekend.
There is a chemical called azodicarbonamide (otherwise known as ADA). ADA is used in yoga mats to give it that “foamy” feel.
Ready for the worst part… It is also used to help oxidize bread because it improves the gas retention of dough and leads to faster fermentation.