I have some VERY exciting news I want to share. Another Zumba® Instructor, Shaira, called me Friday as I was leaving work. Long story short, she asked me to teach a few routines at her upcoming Zumba® Master Class on July 27th!! I am so pumped. She and side-kick, Costa, who teaches with her, are really amazing. I really enjoy their classes. This is so so sweet of Shaira, and I am so grateful! #cloud9! For my CT peeps, the Master Class is July 27th at Elite Club in Stamford, 6:30 to 8 pm. YES that is 90 full minutes, but I promise you will have a blast!
I attended their first Master Class back in April. That is actually where my cover photo is from (thanks Shaira!) It was a blast. 90 minutes of Zumba in a NIGHT CLUB. Sounds odd, but it was so cool to do it there. Music was blasting with the incredible sound system a club has, and you felt like you were Britney Spears or something; shaking it with the beats and the lights dimmed and neon’d out (is neon’d a word? haha you get my point). Shaira and Costa stood on a stage and faced the class to teach. That helped because no matter where you were on the floor, you could see them both. The room was jam packed and the energy out-of-this-world. Here are some pictures:
So yeah, I am pumped to teach! I have never taught from a stage before and really looking forward to this. THANK YOU SHAIRA!
Friday Night I also concocted a really great salad inspired by Danielle at Clean Food Creative Fitness’ post. I made a stop at Trader Joe’s, and of course bought more items that I needed. #obsessedwithtraderjoe’s
I decided to make an arugula salad with sautéed zucchini and green peppers, tomato’s, cucumbers, and….SHRIMP! I saw this bag of shrimp in the freezer section of TJ’s and thought this would be perfect for dinner. I get so sick of chicken! When I got home I laid out everything and ran the shrimp under cold water in a strainer to thaw it out. Then I cooked the zucchini and peppers with a little olive oil, garlic, lemon pepper Mrs. Dash, and black pepper. When that was done I put the shrimp in the same pan and added a bit more olive oil to cook it all up. I mixed everything up when it was done cooking and made a huge bowl of veggie & shrimp goodness. My salad of course included lots of garlic, more red pepper, and Sriracha hot sauce.
See pictures below:
This was so good. The frozen shrimp were easy to thaw out and cook and this made Friday night dinner a breeze. So I don’t know if I consider this a recipe but more just a concoction I threw together. I just made it up as I went along. Nick liked it do I’d say it was a success!
Now it’s Sunday and the weekends of course go by so fast. I went to Gouveia Vineyards in Wallingford, CT yesterday and now off to a Yankees game! Stay tuned for blog posts on these!
How was everyone’s weekend?! Beautiful sunshine but hot here in good ole CT