The night before I compete, I like to have steak. Meat is especially important for female athletes because it provides them with the nutrients they need to perform at their best.
My training has been going really well these past few days and my goal is to keep it up for the next few weeks and hopefully earn a spot on the U.S. Olympic team.
I worked with my coach to develop some new spiral variations to make my program more interesting. Each one is different and you'll have to wait until January to see them.
No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad.
I've designed since I was 12. The first was when I skated to Carmen, in red and gold and black. I wanted so many frills at that time. It had a lot going on for a little person like me. And I picked out fabrics that didn't stretch. Very uncomfortable.
I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.
I'm used to a very busy schedule. Right now it revolves around training and preparing for Nationals in January. I'm usually at the rink from 9 a.m. - 1 p.m. and then I attend public school for two hours, three times per week.
I skate about 15 to 20 hours a week and also incorporate a lot of off-ice training. I take ballet and Pilates classes and lift weights with my physical therapist when I'm not on the ice.
I do a variety of activities like Pilates, bike riding, physical therapy, and running. I also train on the ice five to six days a week. On the ice, I work on my programs as a whole and the individual technical elements that comprise the programs.
