What Did A Year of Steady Gym Class Attendance Bring?

Last year, I put together a shopping list for finding the perfect gym, and my editor told me she loved the personal angle in that article. So—here’s the follow-up you didn’t ask for but are getting anyway: did I actually stick with it?

Yes! I’ve been working out 7 days a week at the EOS near my house ever since. Okay, okay—there were a couple of missed days (life and work happen), but they were rare, and I’m counting this as a win.

My Fitness Routine That I Really Don’t Want to Miss

When I joined, I tried every class the gym offered, like I was on a mission. The winner? Body Pump! It’s a weight-lifting group class using lighter weights but tons of reps—picture something wild like 100 squats in one session. It’s tough, but also strangely addictive.

When I started, my weights were teeny-tiny. I finished each class anyway, and slowly the weights got heavier, and I felt stronger—like, wow-who-is-she stronger?

Now I do Body Pump four days a week and fill the other three days with yoga, Pilates, and barre to work on core strength and balance. The instructors are fantastic, the energy is impressive, and I’ve met so many new friends that it feels like a community, not a gym.

Bonus Cardio I Didn’t Even Count

I also ride my bike to and from the gym—just a mile each way, about 6 minutes. But it adds up to almost 90 minutes of extra cardio every week, without even trying. Plus, I walk my dogs, so my steps stay high, and they stay happy.

If you’re wondering whether taking the time to choose a gym carefully was worth it, the answer is absolutely. It changed my routine, my strength, my mindset, and even my friend circle.

Maybe I’ve turned into that gym-class-every-day person. And honestly? I’m loving it.

So… what actually happened?

Well, for starters, I lost 10 pounds without “dieting.” Truly. No spreadsheets, no starvation, no color-coded meal plans. Just movement and better choices. I’m now at a weight where I like the photos and videos I see of myself—and let me tell you, that feels pretty amazing. My clothes are loose!

My strength has skyrocketed. I can lift all of my photo equipment without breaking a sweat, plus multiple grocery bags, plus heavy random life things… including dogs. (They’re adorable but not light.)

Yoga completely transformed my balance. Tree pose? Solid. No wobble. No drama.

Physically, I feel good every single day. My back doesn’t hurt—even after 8–10 hours on my feet in the studio.

I’ve gotten inspired in the kitchen, too. I’m cooking almost everything from scratch and have said goodbye to most ultra-processed foods without feeling deprived. My sleep? Eight hours a night like clockwork.

So… what are you waiting for?

I see so many younger moms at the gym trying to juggle everything, and even if they can’t make it every day, they show the same excellent progress. You don’t need perfection or 7 days a week—just a consistent plan that fits your life.

And honestly? Having a community of people who show up, cheer each other on, and have fun in class is the best part.

Come join the party. Your future self will thank you.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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