ASHLEY’S CORNER FITNESS ON THE FLY
As a mom with six kids, I often feel like a cruise director with a side hustle as an Uber driver — managing play dates, driving everybody to camps, checking the calendar for who has to be where at what time. It’s a lot! You get to the end of the day and you say, “Man, what did I do for myself? Nothing!” How do you make time for yourself? It’s hard, because as a parent, you kind of come last. The kids are all-consuming. You’re trying to teach them to be good people and you’re wondering if you’re messing it up. Are they getting too much screen time? What is the magic amount? Roz will be starting first grade this fall. Have we read enough books this summer? You worry about all of these things. I always do better if I get up early and exercise. Toph and I take turns; each of us leaves early three mornings a week to work out. Sometimes, I go for a walk with a friend, but I also have a studio where I can get a focused 20-minute workout, measure myself against my past performance, and see my progress — all on a tight schedule.
others arrive, in case the kids get fussy. The owner gets it, because she is a mom with kids, too. The trainers plan
the workouts, and the machines work each of the major muscle groups and track your performance on a screen. As you watch, you’re thinking, “Okay, I have to get above this green line.” It’s fun if the machine says you hit a new personal best! You’re like, “ Yessssss !” I like the results. I have more muscle tone and definition, and I am less tired with the kids. Exercise not only makes me happy, but it also makes me a better mom. I am turning 40 in October, and I’ve basically either been pregnant or breastfeeding for an entire decade. Now, I’m working out, I’m eating healthy, and I’m going to lose the rest of my leftover baby weight— just so I feel good. This next decade is going to be more about me!
The studio, The Exercise Coach, opens at 6 a.m. I almost always have at least one kid in tow, so I try to hit the earliest appointment times before
Take a Break
LIME CHICKEN WITH CORN AND POBLANO SALAD
Ingredients
Inspired by PureWow.com
Chicken •
Corn and poblano salad • 2 tbsp olive oil •
3 tbsp olive oil
• • • • •
1 cup all-purpose flour 1 1/2 tsp garlic powder 1/2 tsp cayenne pepper
2 poblano peppers, diced 2 garlic cloves, minced
• • • • •
1 14-oz can of corn 4 scallions, minced
1 1/2 tsp salt
3/4 tsp black pepper
Juice of 2 limes
• Zest of 1 lime •
1/3 cup chopped cilantro
8 chicken thighs
• Salt and pepper
Directions
1.
Preheat oven to 400 F.
2. In a large oven-proof skillet, heat olive oil over medium heat. 3. In a bowl, whisk flour, spices, and lime zest. Dredge chicken in the mix to coat. 4. Add chicken, skin-side down, to skillet, then place skillet in the oven for 30–35 minutes. 5. In a medium skillet, heat olive oil and add poblanos. Sauté 4–5 minutes. Add garlic and sauté for another minute. 6. In a bowl, add poblano mix, corn, scallions, lime juice, and cilantro, toss and serve with the chicken.
Solution on Page 4
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