What a week! For starters, I got dressed like a human.
Other highlights include tackling the CrossFit Open WOD 13.1 (judging it was also pretty awesome), playing with some new recipes (Paleo bread pudding, anyone?) and finally treating myself to a pedicure. Like, for realz, I was giving Shrek a run for his money.
|100 pound snatches, 13.1|
As a box, we did 13.1 on Thursday, but a few athletes came in on Saturday, to make it up or to try again for a better score. I thought it was great judging (but it was so hard for me to not holler out motivation and cues!)
Considering I can count on one hand the times I've snatched a barbell in 3 months, I'm pretty happy with my performance. But I'm most happy (and really damn proud) of all of the athletes who hit PR's, and for those athletes who did it not just once, not just twice, but THREE times, adding 5+ reps every run through!
Way to go guys!
My belly has been very happy this week. The dog's, too.
My first time eating (and making!) bok choy. So delicious with sesame oil and garlic, alongside a filet of juicy, lemony, salmon.
Where has this chocolate been my whole life? Oh, at Trader Joes.
I brought out the coconut flour again (it's been a minute!) and whipped up these bacon stuffed coconut flour pancakes. Eeek, they came out a little dry though. Nothing a
tub of little bit of SF maple syrup can't cure.
Coconut flour is just finicky to work with. Back to the drawing board ...
I made some dank Samola-style cookies for the Daddy-o's birthday (not healthy!)
I'm happy they made it all the way to Palm Springs, let alone out of my
This morning I made a delicious bread pudding using Julian's Bakery coconut bread. The recipe still needs some tweaking, but I will be sharing it, promise!
Covered in a raspberry reduction and yogurt, it was pretty fantastic!
Today has been all about the food prep! I made my mini crust-less quiches, this time with egg whites (I was out of eggs), bell peppers, some chopped up chicken meatballs, onions and a little red pepper flakes for heat. Perfect for on the go eating this week, and such an easy way to clean out the fridge before grocery shopping!
Psssst, the magic is in the silicone baking cups!
I think I've perfected the roasted veggies recipe. It's now roasted carrots and brussels sprouts with bacon. I didn't know so much deliciousness could be uttered in a sentence.
I baked them a little differently and mmm boy, the carrots are incredible! A nice, rich caramelization and oh, the brussels sprouts roasted perfectly. 375 F for 25 minutes. Toss with cooked (and chopped) Applegate turkey bacon, and watch those tastebuds dance.
Now, top one of those quiches with the roasted vegetables, and boom - dinner!
My cute toes and I are off to bed.
Early morning tomorrow ...
and let the Husband's birthday celebration commence!
(Hint: cake, birthday WOD, tippling room ...)
1. Are you participating in the Open?
2. What did you find most challenging about the 13.1 WOD?
3. Would you rather have a mani or a pedi?
4. Favorite way to eat your bacon? (Besides by the truck load?)