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Food Diaries: How a Group Exercise Instructor Eats

This CrossFit fanatic and personal trainer has to keep her energy up with lots of protein.

Chase Leist is a full-time analyst for a local real estate firm, but her nights and weekends are dedicated to the fitness world as a personal trainer and group exercise instructor at Gold’s Gym in Clarendon. In addition, Leist is a newbie to CrossFit, and goes to Ballston CrossFit two to three times a week. She even squeezes in a Bikram yoga session once a week so stiff and sore muscles don’t prevent her from teaching cycling and cardio sports conditioning classes. 

With all that, Leist needs extra fuel to make it through her long days. “Finding healthy options in convenience food and knowing what I can whip up at home without a lot of prep has been my go-to,” she says. “I believe it doesn’t need to be complex to be delicious!” 

Breakfast: Porridge made out of egg whites, almond milk, ground flax seeds, applesauce, cinnamon, and almond extract. “I usually add whatever sort of fruit I have on hand; today I had banana. Coffee with half and half. Always coffee.”

Mid-morning snack: Two hardboiled eggs and a banana. “I always have lots of bananas on hand!”

Lunch: Carnitas salad from Chipotle with lettuce, shredded pork, corn, pico de gallo, salsa, and sour cream. “I steal some lemons from the iced tea bucket because I love that additional spritz of citrus. Yum! For dessert, one Godiva truffle for dessert from a box I got for Christmas.”

Dinner: Sautéed spinach and a fried egg, over easy. “You can’t see it, but there’s a bit of goat cheese under the egg as well. For dessert, one spoonful of Justin’s Maple Almond butter. Okay, two.”

“I drink about a gallon of water each day,” Leist says, “and I usually sip on warm herbal tea in the morning and afternoon.”

Are you a local health, nutrition, or fitness expert or athlete with a love for food? Email for details on how you could be featured on our Food Diaries series. 

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  • m

    Can we please get that porridge recipe please?

  • melrom

    Hi m! We'll post the recipe next week! If you'd like more details, please email

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