Friday 9.25.2020

Rob C

“Nancy”
5 Rounds:

400 Meter Run
15 Overhead Squats (95/65)

Recipe of the Week:
This week’s recipe is something easy you can make for lunch or dinner when you’re short on time. Give this Rotisserie Chicken Salad a try!

Ingredients:
1lb rotisserie chicken meat, breast, chopped into small pieces
Substitute: canned chicken breast meat (drained)
1 large ripe avocado
3 heaping tablespoons plain yogurt (I used YQ plain)
1 celery stalk (stick), chopped
1/2 green (or colorful) bell pepper, diced
1/3 cup red onion, diced
juice from 1 lime (optional)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
sea salt & pepper to taste

Instructions:
Mix together the avocado and yogurt first in a large bowl. Then fold/mix in the rest of the ingredients until thick and chunky.  Enjoy on a bed of mixed greens or with whole wheat bread or pita with lettuce and tomato.

Rotisserie Chicken Salad

Recipe of the Week:
This week’s recipe is something easy you can make for lunch or dinner when you’re short on time. Give this Rotisserie Chicken Salad a try!

Ingredients:
1lb rotisserie chicken meat, breast, chopped into small pieces
Substitute: canned chicken breast meat (drained)
1 large ripe avocado
3 heaping tablespoons plain yogurt (I used YQ plain)
1 celery stalk (stick), chopped
1/2 green (or colorful) bell pepper, diced
1/3 cup red onion, diced
juice from 1 lime (optional)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
sea salt & pepper to taste

Instructions:
Mix together the avocado and yogurt first in a large bowl. Then fold/mix in the rest of the ingredients until thick and chunky.  Enjoy on a bed of mixed greens or with whole wheat bread or pita with lettuce and tomato.

Thursday 9.24.2020

“Window Shopper”
18 Minute AMRAP:
teams of 2
300 Sit-ups
300 Kettlebell Swings (53/36)
200 Push-ups
-then-
Max Box Jumps (24/20)

Tomorrow’s Forecast:

Friday’s workout calls for running and overhead squats.

Box Brief:
Registration for the Apollo Games is live! Click here to register and see a full list of each event.

Throwback of the Week:
Enjoy some old pictures of the gym before we renovated! You may even notice some faces that you recognize (maybe not).

Wednesday 9.23.2020

Lambert

Deadlift
Build to a heavy set of 3

“1000 Meter Row”
For Time:

1000 Meter Row

Tomorrow’s Forecast:
Thursday’s workout calls for sit-ups, kettlebell swings and push-ups.

Box Brief:
Registration for the Apollo Games is live! Click here to register and see a full list of each event.

Recovery of the Week:
This week’s video gives us a couple different natural options to manage inflammation and joint pain.

Monday 9.21.2020

Danielle
“Huggies”
20 Minute AMRAP:
20 Double Kettlebell Box Step-ups (53s/36s) (20”)
15 Burpees
10 Strict Pull-ups
40 Double Unders
 
Tomorrow’s Forecast:
Tuesday’s workout calls for running and push jerk.
 
Quote of the Week:
“Life is like riding a bicycle. To keep your balance, you must keep moving.”
Albert Einstein
Josh

Friday 9.18.2020

Chris, Pool, Jaffee & Paytyn

Clean and Jerk
1 – 1 – 1 – 1 – 1 – 1 – 1

“Shoot Your Shot”
8 Minute Clock:

1:30 AMRAP – Ground to Overhead
3:00 Rest
1:00 AMRAP – Ground to Overhead
2:00 Rest
0:30 AMRAP – Ground to Overhead

Recipe of the Week:
If you love jalapeno poppers then today’s recipe was made for you. Try out this Kickin’ Like Van Damme Chicken Fingers.

Ingredients:
2 large boneless, skinless chicken breasts
2 red bell peppers
12 slices of bacon
1 jalapeño, cut into 36 slices
3 tbsp. Massie Mayo
Cilantro, to garnish
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste
5 parsnips, peeled and chopped into uniform 2-in. chunks

Instructions:
1) Cut the bell peppers and chicken breasts into 12 fingersized slices.
2) Season the chicken with kosher salt and pepper on both
sides, and place one piece of chicken inside each piece of
bell pepper.
3) Place 3 slices of jalapeño on each piece of chicken.
4) Wrap each bell-pepper slice with a piece of bacon and
perform the “double tuck” technique, where both ends of
the bacon are tucked to ensure it doesn’t unravel when
cooking.
5) Heat a 14-in. skillet over medium-high heat and add a
teaspoon of olive oil. When the pan is hot, add the chicken
fingers, seam-side down.
6) Cook, turning regularly, until the chicken fingers are
caramelized on all sides and reach an internal temperature
of 165 F. Cut the heat and remove the fingers from the
pan.
7) Make a bed of parsnip puree (see below) on a plate, top
with 2-3 chicken fingers, drizzle with Massie Mayo and
garnish with cilantro. (For added flavor, fold some chipotle
puree into your Massie Mayo.)