Anxiously Awaiting April 22nd

I am counting down the days until April 22nd when 6FIT begins and I’m hoping that everyone reading my blog will join me in this absolutely phenomenal challenge!

I can’t think of a reason why anyone wouldn’t participate in 6FIT. DanceFIT studio offers a variety of classes at a variety of times both in studio and virtually. Anyone can find 1 hour in their day to dedicate to themselves!

During 6FIT, you must exercise for at least 30 minutes a day for 6 days out of the week, log your food and drink consumption daily, attend 4 DanceFIT classes a week, sleep at least 7 hours a night, drink 60 oz of water a day, participate in the set challenges, and attend a 7 pm class on Mondays, followed by the 6FIT group meeting. Reading that list may seem like a lot of rules, but these guidelines are super important to helping your body run as well as it can. I promise, 6FIT is an easy commitment, especially with the extraordinary support you receive not just from your teammates, but from everyone in the 6FIT community. You want to do those 10 extra pushups and eat a colorful meal because what you do during those 6 weeks does not only affect you, it affects your entire team. Plus, what’s better motivation to stay healthy than knowing you will achieve visible results in 6 weeks AND get a discount on DanceFIT classes if your team wins!  

I thought I would start y’all off with a healthy recipe to get you ready for your lifestyle change. I borrowed the recipe below from my mom. She made my family the tomatoes as a side dish and we all loved it! I decided to make it at home, but rather than serve it as a side, I put it over baked spaghetti squash. As a 23 year-old girl living with roommates, it’s often a challenge to cook single servings, especially on a budget. This recipe is cheap and perfect for leftovers..although when I made it for my boyfriend and myself, we split it in half and ate three servings of tomatoes each!! Good things it’s healthy :)

Ingredients

3 tablespoons good olive oil

2 teaspoons minced garlic (2 cloves)

2 pints cherry tomatoes or grape tomatoes

2 tablespoons chopped fresh basil, plus more for garnish

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

2 teaspoons chopped fresh thyme leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 spaghetti squash

Directions

Cut the spaghetti squash in half, lengthwise. Remove the seeds. Bake rind side up for 30-40 minutes at 375. Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to lose their firm round shape. Scoop the squash out of the shell. Top with the tomato mixture.

I put a lid on the pan and let the tomatoes sit for about 15 minutes- until they were squishy, but you decide how you like them!

I hope everyone has a fantastic week and I can’t wait to join you in 6FIT on April 22nd--don’t forget, registration closes on April 15th!

p.s. Gina asked her fans to complete the blanks in a sentence to get a deal of 3 classes for $30 if 30 people post by Monday. Here is mine:

I love DanceFIT because I love all of the instructors and leave with a smile on my face after every single class. My favorite class is BalletFIT with Gina because it challenges me and brings me back to my childhood ballerina days. I think all my friends should try a DanceFIT class because you will become addicted and after you finish a class, you feel great for the rest of the day. <3

#earnyourdiscount