What gains have you made so far? What challenges have surprised you? What will you do to finish strong?

Mission: Physical- lose 25 lbs by my birthday (12/21) objectives: *Soldierfit Bootcamp 3x per week/home workout x2/walking 10k steps per day *pay attention to macros *prioritize rest/recovery Marching orders: **schedule bootcamps ahead of time **get up at 4 to get to 5 am bootcamp or to do home workout **log food in my fitness pal with focus on protein, sugar intake and fiber **hit calorie goal **finish steps right after work or after dinner. **get to bed by 10 Personal- clean/organize my office space Objectives: *get rid of stuff I don’t need or use *file important items *create space for working/thinking Marching orders: **spend 15 minutes at least 4x per day cleaning out stuff I don’t need **donate items I no longer need or use **organize closet and filing cabinet so everything that’s useful has a place Professional- new position for the 2025-2026 school year (Reading/Math intervention) that does not require me to be on a crisis team. Objectives: *continue with grad program- Reading specialization *apply for intervention positions that appear in internal transfer communications *talk to current admin. about what I’m /interested in Marching orders: **update resume **continue to track and collect data to showcase interventions I have used or currently use. **schedule meeting with current admin to discuss **apply for positions as soon as they are available

Let me tell you something that’s quietly killing your progress, your momentum, and your results: serving size. I hear people say it all the time—"I don't eat much." They think they're playing it safe, sticking to what they assume are the right portions, but in reality, they're consuming 2–3 times more than they realize. Think about it. You pour yourself a bowl of cereal, thinking it's one serving. Wrong. You’ve likely just served up two, maybe three servings of cereal, and don't forget the milk—often two servings right there as well. And it doesn’t stop with breakfast. Take Olive Garden, for example. Known for their endless pasta and breadsticks, it’s the classic "all you can eat" trap. What they call a "single serving" of pasta is actually the equivalent of FOUR servings. Now, this doesn’t mean you need to start carrying around a food scale or become obsessive. But it does mean you need awareness. So how do you gauge serving sizes when you’re out living life and don’t have a label in front of you? Here are 5 quick tips to keep you on track: 1. Use Your Hand: A portion of meat should roughly be the size of your palm, while carbs like pasta or rice should be about the size of your fist. 2. The Plate Method: Divide your plate into sections: half for veggies, a quarter for protein, and the last quarter for carbs. This helps keep portions in check. 3. Read Labels Beforehand: Familiarize yourself with common serving sizes so you know what to expect when eating out or cooking at home. 4. Beware of Restaurant Portions: Assume a restaurant serving is 2–3 times larger than what you should be eating. Consider splitting the meal or taking half home. 5. Eat Slowly: It takes time for your body to recognize fullness. Eating slower allows you to gauge whether you’re really still hungry or just eating out of habit. 6. Serving size awareness isn’t flashy. It’s not sexy. But it’s the silent discipline that keeps you moving forward instead of unknowingly slipping backward. Stay aware, stay on track, and the results will follow.