Big News!

by Lauren on October 17, 2012

I have neglected to let you all in on some pretty big news that has been going on in my life recently.

Sorry about that, it’s not intentional, I just simply forgot to post about it.

Anyways, back to my news….

I recently accepted a position with a recreation center in my city as the Health and Wellness Coach.  Honestly, this job is perfect for me and the whole thing was more of a blessing than anything. A few weeks ago, I was poking around the classifieds to see if there were any health related jobs in our area.  My town is starting to become more accepting of natural overall wellness and many gyms and facilities are taking on to this.  I happened to stumble upon a position for a Wellness Coach and decided to look into it to see what it entailed.

I guess I should be clear, I wasn’t exactly looking to get back into a full-time job or go back into any corporate setting and I am still fully engaged in my self-employment primarily as a writer and consultant; however, my overall passion in the health industry is something I choose to pursue as well and I definitely believe these two industries coincide.

So I called and an interview was set up.  The next thing I knew, I was offered the position and I said yes.  So what exactly does this mean in terms of my job?  Well, it’s a part-time position with complete flexibility.  I basically choose my hours and base them all around the clients I see.  I’ll be working with members of the center to show them the equipment, perform fitness assessments, help them set fitness goals, keep them accountable, etc.  It’s basically like a personal trainer but I’m not actually training them on exercises, more on overall health.

I’ll also be teaching classes (planning on coming up with my own bootcamp series this winter) and doing presentations and demonstrations on healthy cooking and eating.

My first day was yesterday and I can already tell I’m going to love it there.  The facility itself is extremely nice and well-kept.  Everyone is friendly and accommodating and they have given me free reign over the position. I hope to bring a lot of new and exciting ideas and help build myself in this career field so I’m beyond thrilled for this experience.

It’s funny, when I left my full-time job a few months ago, I knew I would be busy but I never really expected to be this busy ALL OF THE TIME.  It’s wonderful, don’t get me wrong.

So now my life is revolved around writing, cooking, social media, and fitness.  It’s a lot of hats but when your performing work in the fields that you love, it’s much easier to balance everything.

I wasn’t sure when I would be getting home last night since I told them I was open for the afternoon to get started.  I ended up leaving around 5pm and headed home to think about dinner.  I probably should have thought about dinner beforehand, but thankfully I’m pretty quick to come up with something when I have a great deal of ingredients at my disposal.

Mediterranean Chicken Sausage, Vegetable and Quinoa Salad


Mediterranean Chicken Sausage,Vegetable and Quinoa Salad
Recipe Type: Salad, Entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 1
  • 1/2 cup cooked quinoa
  • 1 Italian Chicken Sausage link
  • 1/2 cup chopped broccoli
  • 1/2 of a medium eggplant, cubed
  • 1/2 cup baby bella mushrooms
  • salt and pepper to taste
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp extra virgin olive oil
  • 2 cups baby spinach
  • 1/4 cup cherry tomatoes
  • 1/2 of a small cucumber, sliced
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons feta cheese
  1. Cook quinoa accordingly.
  2. In a large bowl, combine broccoli, eggplant, and mushrooms with oil and dried spices. Add salt and pepper to taste.
  3. Lay vegetables on a foil lined baking sheet coating in cooking spray.
  4. Slice chicken sausage into 1 in slices and arrange on the baking sheet with the vegetables.
  5. Bake the vegetables and sausage in a 400 degree oven for 20 minutes.
  6. Arrange spinach, tomatoes and cucumber on a plate. Top with cooked quinoa, vegetables and chicken sausage.
  7. Drizzle balsamic over top and add feta cheese to finish.

I always feel slightly weird posting these kind of recipes because they are more of recipe arrangements. Anyone can roast vegetables and put them on top of a salad which is why I feel cooking is more of an art than anything.

Sometimes you’re sculpting from scratch and other times your painting an image on an open canvas.

Either way, I’m always satisfied with the end result.

Hope you all have a wonderful Wednesday!

 Question: Do you consider yourself more of a cook or a food assembler? 

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