Workout of the Day: 140307

**AnnouncementWe will be running heats for Open 14.2 tonight starting at 6pm. Friday night lights is going to be our meet time for all athletes. We ARE programming 14.2 for the daily WOD today; however, IF YOU ARE A COMPETITOR we will not be judging during regular class hours unless PREVIOUSLY arranged with a coach. If you would like to be filmed, please make arrangements to go in the later heats of Friday night or after the 9am class on Saturday morning. If you are a competitor being filmed be sure to arrive at the gym by 9:30 to begin warming up!

Workout of the Day: Open 14.2

For as long as possible:

From 0:00-3:00
2 rounds of:
10 overhead squats, 95 / 65 lb.
10 chest-to-bar pull-ups

From 3:00-6:00
2 rounds of:
12 overhead squats, 95 / 65 lb.
12 chest-to-bar pull-ups

From 6:00-9:00
2 rounds of:
14 overhead squats, 95 / 65 lb.
14 chest-to-bar pull-ups

Etc., following same pattern

MEN – includes Masters Men up to 54 years old
95-lb. overhead squats
Chest-to-bar pull-ups

WOMEN – includes Masters Women up to 54 years old
65-lb. overhead squats
Chest-to-bar pull-ups

MASTERS MEN – includes Masters Men 55+
65-lb. overhead squats
Chin-over-bar pull-ups

MASTERS WOMEN – includes Masters Women 55+
45-lb. overhead squats
Jumping chest-to-bar pull-ups

Scaling for 949 Classes:

Rx: as is, no modifications.
Rx-1: modify chest to bar pull-ups for regular pull-ups.
Rx-2: modify # of reps to 10 each round until you cannot complete any more rounds.
Rx-3: modify # of reps, C2B pull ups, and weight of OH Squats.

Friday’s Recipe: Cauliflower Fried Rice

Prep time: 10 minutes; Cook time: 15 minutes; Servings: 6
Ingredients:
– 1 head of cauliflower
– 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow
– 4 carrots, peeled and chopped
– 1 small onion, chopped
– 2 Tbsp. garlic, chopped
– 1 cup green peas
– 4 eggs, whisked
– 6 Tbsp. coconut aminos
– 1/2 tsp. sesame oil
– 1/2 tsp. fish sauce
– Sea salt and ground pepper to taste

Equipment:
– Kitchen knife
– Cutting board
– Vegetable peeler
– Cheese grater or food processor
– Paper towels (optional)
– Large skillet or large Wok
– Large bowl
– Measuring spoons
– Stirring spoon

Directions:
1. Prepare your vegetables and whisk eggs. Grate the cauliflower on the larger side of a cheese grater, or pulse pieces in a food processor until they are rice sized. I like to wrap the riced cauliflower in a couple paper towels and squeeze it to remove any excess moisture, which helps make sure you get the crispier texture you are looking for.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add your onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, remove from pan and add them to the large bowl with the vegetables.
4. Next add the remaining 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to get very hot. Add the riced cauliflower to the pan and toss it in the oil. Cook for about 5-7 minutes, only stirring every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and some additional sea salt and pepper to taste.
6. Scarf this down and smile.


Picture

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