When I first went to Fhitting Room I instantly fell in love. The idea of working with others and having partners during a workout not only had me working harder but it made the class fly by. Its a mix of different strength and cardio based exercises. All using functional and effective movements, so your not just doing a basic bicep curls. And as a triathlete I am always looking for strength classes that will improve my performance minus the impact and injury. And Fhitting Room was my answer! As I started to take more classes and become a regular at the studio I noticed how the teachers are such a big part of the class. Ben Wegman taught my very first class at Fhitting Room. His energy brought so much life to the class. And it was fun! yes working out can be fun! With a background in dance and broadway his class is one of my favorites to take. I am so excited to have him on Workout Wednesday to see what a typical day looks like, and how he fuels it!Ben Wegman, Instructor at The Fhitting Room
4:00am – Good morning!
I teach Monday through Thursday at 6 or 6:30AM so the alarm goes off at 4 or 4:30am most mornings. I roll out of bed and spend my first twenty minutes doing 200 morning push-ups and waking my body up. I start each morning with a probiotic and a clove of crushed garlic.4:45am – I’m on the train heading to work. I have a relatively long commute from Washington Heights, but I don’t mind as I treat my commute as my quiet reflection time to read and prepare for my day mentally.
5:30am – I’m at The Fhitting Room, setting up the studio for the day. The opening class of the day prepares the studio for the entire day so my co-instructor and I get there extra early to set up the room and write the program on the board setting up the rest of the day’s FHITpros for success. While I’m writing up the program, I usually have hot water and lemon with cayenne and a Tiny and Full shake from Jorge Cruise. Jorge is a new friend of mine and I love his new plant-based protein shakes.9:30am – I try to take a class every day around the city. I love being a student just as much as being an instructor as I love learning something every time I take a class. I alternate between taking classes at Soulcycle, BFX (with Kira Stokes), Cityrow, SLT and of course my home The Fhitting Room. Today I’m staying right where I am, and taking class from some of our very own rockstar instructors, Eric and Farouk.Noon – I’m home for a nap and a quick bite to eat with my boyfriend, Mark Osmundsen, a trainer at SLT and an amazing performer in the city. Today’s meal consists of whole grain bread, baby spinach, tuna fish with a little mayo and lemon juice, raisins and a dab of sriracha.2:00pm – I’m off to the gym for a strength-focused workout. Today consists of 75lb dumbbell snatches and a lot of chest work.
3:15pm – I’m working on the computer checking emails, responding to clients, working with vendors and coordinating with my Upper East Side Lululemon (East 66th Street and 3rd Ave), where I’m an ambassador, to set up my first sweat social event called KettlebellsandKetelOne. Look for an announcement soon about our first event!5:00pm – Preparing for my evening classes! I’m always a little tired by the evening, but once I’m in the studio I’m immediately reenergized. I have three classes in a row tonight with one of my favorite FHITpros, Amanda Butler, so I down a vitality snack for a little energy boost and some salmon sushi from whole foods. Tonight’s class is killer and some of my favorite rockstar FHIXers (clients) are coming!9:30pm – I’m home with my boyfriend putting the last touches on an amazing meal. In all honesty, he made most of the meal – roasted eggplant with petite potatoes, mixed greens and sprouts.
- Roasted Eggplant
- 1 large eggplant
- olive oil
- balsamic vinegar
- sea salt
- minced garlic
- petite potatoes
- mixed greens
- crushed walnuts
- Trader Joe’s Muhammara
- Slice eggplant long ways. Place on baking sheet. Drizzle with olive oil, sea salt and minced garlic. Bake for 30 minutes.
- Wash and put the potatoes in a pot and let them sit in the water to break down the starch. Bring water to boil, and then let sit in medium heat for 15 to 20 minutes.
- The salad is clean and simple. Take the mixed greens, add balsamic vinegar, raisins and crushed walnuts.
- Place everything on plate. Cover eggplant with sprouts and Trader Joe’s spread.