Making it Work in Charlotte, Literally

Last Sunday morning came far too quickly, big thanks to the debachary of the post-10 year old birthday party libations, and unfortunately my natural daylight alarm kicked in to wake me up before 7:30. Awesome.

Since I was getting ready to transition my life back to Charlotte for a while I decided to really take time to enjoy my sweet Charlottesville morning with brunch at LaTaza.

fuel sweat grow: la taza veggie burrito

It is a veggie scramble with zucchini, onion, tomato, some sort of cheese and avocado all wrapped up with fruit on the side.  They will also make a wrap-less version of the scramble with a side of avocado if you prefer, but I was feeling like I needed a little carb-recovery on that particular morning.

When I started writing this post, last monday night, I took a much lengthier approach to detailing out the rest of the day (and week), but since I’ve failed even my most lenient timeline for posting this week, here’s an abridged version.

I’m working on a project at Wells so I’m splitting time in the office for the next few months, and thanks to the magic of time blocking (and patient business partners), I’m balancing it with my Fight Gone MAD and FemCity Cville workload.

That being said, here’s what lunch on monday looked like, carried straight upstairs from energy cafe at the bottom of the Duke Energy Building.

fuel sweat grow: energy cafe salad

This salad was mixed greens, grilled chicken, cucumber, apples, sunflower seeds, mozzarella, and cranberries.  I don’t actually love the creamier style of balsamic dressing, but it served its purpose since structured business hours conflict with my preferred 10am breakfast time and I was beyond normal hunger.

Since Charlotte had a huge afternoon thunder storm that was followed by about 43 accidents and an absurd number of fallen trees, the 15 minute drive home took an hour, and dinner at 8pm took the form of two of my prepped lunch salads into one huge bowl with added flank steak.

fuel sweat grow: salad w/steak

It was a solid 10 hour day in the office, and a roundtrip 90 minute commute (that should have been 30), so I was glad to see Tuesday coming over the horizon, but it was still a great start to the week.

holy hell monday is over

Tuesday morning I was planning on going to the 6am Flywheel, but according to the website the class was full (lies) so I opted for a run (an obvious choice over my other option – the erg).

Work was another long day, but ended with an awesome Happy Hour that my friend Gwen planned for me with the girls from the trading floor.  We walked over to Halcyon in uptown Charlotte, and grabbed seats outside to enjoy the rain-free weather.


For the sake of a quick review – it was awesome, farm to table (LOVE) and will most definitely be a place that I go back to for a full meal.

Wednesday night after work I hit up the 5:30 class at Fight Gone MAD, which completely knocked me back after days of no sleep, constant work, and stupid amounts of travel.  I left the class shaking and in a panicked search of food because I had completely failed my own food preparation rules at work.

I was having a bit of a comfort food moment, something that I haven’t had in a while, so I dropped into Whole Foods and filled my plate at the hot bar with green beans, mac + cheese (so good), and roasted cauliflower.

fuel sweat grow: whole foods dinner

I had actually gone in for some protein, that ended up coming in the form of chicken salad, and then went rogue in the hot bar section.

whole foods

I loaded up a nice glass of wine to go with the meal, and ended up not finishing most of the binge mac + cheese, but it was great for a few bites.

Thursday I skipped the sweat portion of the day on account of my incredible soreness, and to spend the afternoon up in Denver (North Carolina) planning out the opening retail designs for Fight Gone MAD Cville.

Friday afternoon I hit up Fight Gone MAD (again) for a workout with a great group of friends, which was an awesome end to the week, and start of the weekend.

I’m committed to better sweats this week so stay tuned for that schedule, and new updates from a weekend at the beach!

Early Spring Weekend: Meals + a Run

You know what the most beautiful thing about outdoor bars in the summer is?  Everything.  Seriously, everything.

LaTaza Tiki Bar

Friday had been a long day that began with the 6:15 and 7am bootcamps, so as was probably pretty clear in friday’s post, that by 3pm I was ready to commence weekending.

Dar and I had a business meeting set up for drinks at LaTaza with one of our new favorite people, and it was exactly the right choice.  The outdoor seating was perfect, the tiki bar had my favorite cider [Bold Rock: Apple Draft] and there was a full dinner menu that was not just an extension of a regular bar menu.  I had the grilled flank steak with veggie substituted sides, Dar had a roasted chicken over a purple cabbage slaw and the first rice she’s had in over two months.  I give the food two thumbs up and a very enthusiastic high five.

After dinner two amazing things happened:

1.) Margaritas began showing up in succession.

2.) The fabulous Sarah Hatch who happens to have just cut my hair the day before (she works at Studio 500 – check her out!) and her fabulous co-workers showed up for their own business social time.

lataza tiki nights

The later it got, and the more the temperature dropped, the closer we all huddled into the fire.  I will say that it was  not smart of me to think having borderline long sleeves on was going to keep me warm enough, but let me tell you, once the weather finally cranks it up a notch, this is going to be the new place to find me on a friday night.  Mark my words.

Saturday morning was as gloomy as it could be for not actually raining, but a successful trip to the market did occur yielding some new meat from Wolf Creek Farms, and a good amount of leafy greens and asparagus from a local farmer.  There was still some meat left in the fridge from a trip to the Organic Butcher on thursday, so the Wolf Creek Farm goodies were stocked away for a later meal.

My body clock was pretty off, so at 4pm I found myself milling around the kitchen starting to prep for an early dinner with the grill warming up outside.

Organic Butcher flank + breasts

The spring mix was put to good use in basic salads with balsamic and olive oil with a little lemon and salt for seasoning.

local spring mix

A zucchini and squash saute with yellow and red peppers added to the meal as a great (and colorful) side that can be an awesome topping for chicken or beef.

zucchini saute spring veggie salsa

Or, top some brown rice pasta as a lighter spring ‘sauce’ that adds flavor to the whole meal.

spring mix + veggie meal

After dinner I took an hour or so to get a few things in order before taking advantage of the extra daylight hours on a quick run.

I have not been running much lately, at all, focusing more on lighter strength and cardio circuits as I build my endurance and immunity back up during recovery, but last night I just craved it.  I ran around the UVa campus for the first time in probably a year, which was a great return to the road.  Running slower than usual, I was able to take more in, inducing nostalgic memories connected to ‘grounds’ (as we call campus here at UVa) —  which is a different and much lengthier post for another time.  For the purposes of summarizing today: I ran, and it was excellent.

There is a ton going on around here right now, lots of announcements on the horizon, so I took the rest of the night to get my closet and life organized, made a post on my personal blog, and let myself unwind into a lazy Saturday night in.