My morning started off with a small cup of coffee a couple eggs and a piece of whole grain toast!

I headed to they Y to train some clients. In between I snacked on a banana, a pumpkin bran muffin, and a greek yogurt!

My training went well this morning, my clients were dripping with sweat by the end of their sessions. While I was training I noticed that demonstrating certain exercises are getting a little more challenging.  Even a regressed burpee or an overhead walking lunge seems difficult! I am not used to it but it is probably because the belly is GROWING!!

Check out the difference in belly size in just 2 weeks from Week 34 on the left to Week 32 on the right!!

On Sunday we made an easy oven roasted whole chicken. I wanted to share this recipe because it was so simple and really takes 10 minutes to prepare. If you are hanging around the house on the weekend you can just pop this in the oven for a delicious meal. The leftovers are perfect for easy lunches during the week!

Roasted Whole Chicken

Ingredients:

1 (5lb) whole chicken

1 1/2 tbsp olive oil

1 tsp of basil & oregano

1/2 tsp parsley

1/4 tsp of thyme & rosemary

1/4 tsp salt & pepper

lemon zest (shaved over the top of the chicken)

Directions:

Pre heat the oven to 450 degrees. Remove all the unwanted insides from the chicken. Spray a baking pan with non-stick spray or if you have a wire rack place that on the pan. Mix all spices together in a small bowl. Coat the chicken with olive oil and sprinkle spices evenly over the chicken. If you like lemon zest, use a hand grater to shave some zest over the chicken.  Bake for approximately 1 hr and 15 minutes or until cooked through.