Sunday 151122

“Elizabeth”
For time:
21-15-9
Power cleans 135#(95#)
Ring Dips

Compare to:  140626

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Jay getting ready to lift some HEAVY weight at the Turkey Challenge at MBS. We will be there again tomorrow if you are looking for something to do!!

Jay getting ready to lift some HEAVY weight at the Turkey Challenge at MBS. We will be there again tomorrow if you are looking for something to do!!

Please grab a kleenex before you read this recipe to clean up all of the drool! See recipe in its entirety here

BACON WRAPPED TURKEY

Ingredients

  • 12 to 14 pound turkey
  • 1 onion, coarsely chopped
  • 2 medium carrots, sliced
  • 1 head garlic, halved horizontally
  • Kosher salt and freshly ground pepper
  • 1 pound sliced bacon
  • 1/3 cup all-purpose flour
  • 4 cups turkey stock, preferably homemade

INSTRUCTIONS

  1. Place a large sheet of parchment paper on a work surface. Arrange half of the bacon in strips, side to side to form a square. To form a lattice, working from the left side of the square, fold back every other strip of bacon the width of a slice. Lay a new slice of bacon over the unfolded strips and return the folded bacon to the original position.
  2. Continue weaving the remaining bacon in the same manner, until you have a woven square. Slide the parchment onto a baking sheet and transfer to the freezer for 10 minutes, until the bacon is firm.
  3. Place the turkey on a cutting board and tie the legs together.
  4. Remove the bacon from the freezer and working quickly, carefully lift it from the parchment. Arrange the bacon square so that the 4 corners are at the neck, the cavity and both wings. Tuck the bacon around the bird, covering the breast and legs. Season with pepper.
  5. Place the turkey onto a roasting rack set in a roasting pan and scatter the vegetables, neck and giblets all around. Add 3 cups of water to the pan. Loosely cover the turkey with foil and roast for 1 ½ hours, adding water to keep the vegetables moist. Remove the foil and roast until in instant-read thermometer inserted in the thigh registers 165°, about 1 ½ hours longer.
  6. Carefully transfer the turkey to a cutting board while you make the gravy. Strain the pan juices into a heat-proof cup and spoon 4 tablespoons of the fat into a large saucepan. Discard the remaining fat. Whisk the flour into the fat and cook over moderately high heat until bubbling and nutty, about 4 minutes. Add the turkey stock and defatted pan juices and bring to a boil. Simmer over moderate heat until thickened, about 10 minutes. Season with salt and pepper to taste.
  7. Carve the turkey and serve with the gravy.
YA BUDDY!!!

YA BUDDY!!!

Sunday 151115

21-15-12-9-6-3
Hip extension
Overhead walking lunge, 45#(25#)
Ground to overhead, 45#(25#)

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WHAAAAT? I have seen sweet potato fries, but never have I seen Butternut Squash fries.  These little guys are perfect since it is fall and squash season is in full swing!  You can see full recipe here

A salty and sweet snack!

A salty and sweet snack!

BUTTERNUT SQUASH FRIES

Ingredients
  • 1 butternut squash
  • 1 tbsp olive oil
  • sea salt to garnish
Instructions
  1. Preheat the oven to 200c (that’s approx. 400F people). Peel and cut the squash in half lengthways. Scoop out the seeds and then cut each half into fries or wedges.
  2. Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.
  3. Remove from the oven and sprinkle with sea salt.
  4. Side Note – Sticking them under the broiler for a bit will make them a bit crispier!

 

 

Sunday 151108

As many rounds as possible in 30 minutes of:
500 Meter row
5 Rope climbs
25 Ab-mat sit-ups

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Throw all of your fall faves in this skillet!

Throw all of your fall faves in this skillet!

SKILLET SENSATIONS!

This recipe is great because, not only is it delicious, but it only dirties ONE PAN!  You can view the whole recipe here

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken stock, divided
  • 1/2 teaspoon black pepper

Directions:

  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 teaspoon kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

 

 

Sunday 151101

As many rounds as possible in 20 minutes of:
20 Calorie row
20 DB snatch, alternating arms, 40#(25#)
20 Wallball shots, 20#(14#)

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Gluten-free pizza goody!

Gluten-free pizza goody!

Saturday aka Faturday doesn’t have to be as bad with this delicious Pizza substitute. You can view the recipe in its entirety here.

Ingredients
For the Puree
  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 8 slices pepperoni
  • ¼ cup shredded mozzarella cheese
  • salt and pepper to taste
For the Casserole
  • 12 slices pepperoni
  • ½ cup shredded mozzarella cheese
Instructions
For the Puree
  1. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and ¼ cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
  1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with ½ cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.
Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein
*I will be modifying this recipe to replace the regular cheese with low-fat cheese and deleting the heavy whipping cream to help knock down the fat.  I will let you know the taste.
VERVE UPDATES:
-Daylight Savings Time ends this morning, so set your clocks back Saturday night!!
-Yoga is at 8am with Molly!  You get an extra hour of sleep, so come in and get limber.
-Voting for the costume contest is due by 6pm today!  We will announce the winner Sunday night.
-Everyday Warrior Battle Series starts on Friday!  If you haven’t registered, get on it.  We will be opening up the gym to anyone competing at the 6pm on Friday to help with the energizing atmosphere.

Sunday 151025

For time:
50 Ab mat sit ups
5 Muscle ups
40 Ab mat sit ups
4 Muscle ups
30 Ab mat sit ups
3 Muscle ups
20 Ab mat sit ups
2 Muscle ups
10 Ab mat sit ups
1 Muscle up

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Paleo Pancakes!! YAAA!

Paleo Pancakes!! YAAA!

Pancakes?  YES!! The following recipe comes from our very own Maddie Berky from her MadWellness website.  In case you didn’t know, Maddie has a great FREE E-book download that you should absolutely download and read to get some great tips on the WHY’s and WHAT’s to put on your plate named BUILD A BALANCED PLATE LIKE A FOOD NINJA.  

Ingredients
  1. 1 large, super ripe plantain (~1 cup)
  2. 1 egg
  3. 1T coconut flour
  4. 1/8 t baking soda
  5. dash of salt & cinnamon
Instructions
  1. Chop and peel your plantain. (You can choose any order on those verbs, but I find plantains are easiest to maneuver when you’ve cut off both ends; cut at least in half; sliced through 1-2 sides of the skin with a small pairing knife; and then peel them.)
  2. Place peeled plantain and the remaining ingredients in your food processor and pulse till totally smooth. If your batter looks super thin, add a little more coconut flour. You may need to try some batter at this point too – just throwing that idea out there 😉
  3. Heat a medium – large frying over medium heat (you may need to turn in back down to medium low if it’s browning the bottom of your pancakes, especially if you have an electric stove.)
  4. Place a generous dollop of coconut oil, butter or ghee not the hot pan. Scoop batter into the pan (I made pancakes about 3 inch across) and let cook till the batter on the sides starts to become firm.
  5. With great authority, slide your spatula under each pancake and flip. No matter what happens, don’t apologize.
  6. I tend to eat my pancakes more medium rare, so I almost immediately pull those suckers off after flipping. If you like them more around the well-done realm, keep them on till when you press gently on the top it feels firm-ish.
  7. Top with fruit, nuts, a fried egg, some maple syrup, and or whatever’s in your heart.
  8. Great little snacks for later. Especially with a some nut butter spread on top. Just sayin’…

VERVE UPDATES

Sunday 151018

3 Rounds for time:
Run 400 Meters
5 Rope climbs to 15′

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Lunch this week!

Lunch this week!

LOADED BUFFALO CHICKEN BAKED POTATO SKINS – see the full recipe here

Ingredients:

  • 6 medium Idaho or Russet potatoes*
  • cooking spray (I use my Misto)

For the chicken:

  • 12 oz boneless skinless chicken breast (or tenderloins)
  • 1 celery stalk
  • 1/2 onion
  • 1 clove garlic
  • 16 oz fat free low sodium chicken broth
  • 1/3 cup hot cayenne pepper sauce (I used Frank’s)

For the toppings:

  • 12 tbsp reduced fat shredded cheese
  • 1/2 cup carrots, cut into 2-inch matchsticks
  • 1 large celery stalks, cut into 2-inch matchsticks
  • 1/4 cup Skinny Blue Cheese Dressing

Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.  Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

Nutrition Information

Servings: Recipe yields 12, serving size 1 (based on 12 ounce potato per serving)
Fat: 2g
Carbs: 7g
Protein: 8g

 

Sunday 151011

For time
10-9-8-7-6……1
Deadlfits 225#(145#)
Strict handstand push ups
Run 100 meters after each round

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Congratulations Jordan on competing in your first CrossFit competition!! We are proud to say you are one of our athletes.

Congratulations Jordan on competing in your first CrossFit competition!! We are proud to say you are one of our athletes.

TURKEY SALAD
This recipe is a great protein base that you can throw on anything from sandwich bread to zoodles!

Ingredients
2 lbs. Turkey Breast (boiled)
8 tbsp Dijon Mustard
6 oz. Nonfat Yogurt
4 tbsp Apple Cider Vinegar
Sweetener (optional)
1 tsp Salt
5-6 Chopped Green Onions
6-8 Chopped Celery Stalks

Directions

  1. Add turkey breast and water to a medium-sized pot and bring to a rapid boil. Immediately reduce to low heat, cover with a lid, and let simmer for 30 minutes.
  2. In the meantime, chop green onions and celery. Place in a small bowl and set aside. In another small bowl add the Dijon mustard, Greek yogurt, apple cider vinegar, sweetener, and salt, mixing well until thoroughly combined.
  3. Shred or chop the turkey into bite-sized pieces and place in a large bowl. Add the chopped onions and celery as well as the wet ingredients. Stir until well combined.
  4. Refrigerate immediately. Salad keeps for about two weeks in the refrigerator and freezes well.

Nutrition Info
Serving: 1/2 cup
Fat 1g
Carbs 8g
Protein 20g

VERVE UPDATES:

-Yoga at 8am, be there or be square!!

 

Sunday 151004

For time:
50′ Handstand walk
21 Shoulder to overhead, 135#(95#)
21 Chest to bar pull-ups
50′ Handstand walk
15 Shoulder to overhead, 135#(95#)
15 Chest to bar pull-ups
50′ Handstand walk
9 Shoulder to overhead, 135#(95#)
9 Chest to bar pull-ups

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Day One of the Do More Charity Challenge in the books!!

Day One of the Do More Charity Challenge in the books!!

IT’S CROCK POT SEASON!! – We can now throw ingredients into a heated bowl, set it and forget it!!  Here is a great recipe for meat for the week:

CHILI AND BEER BRAISED BRAISED BRISKET

Ingredients

  • 6 medium pepper, green chile, dried
    such as New Mexico, Anaheim, or ancho chiles, stemmed and seeded
  • 14 ounce(s) tomatoes, fire-roasted, diced
  • 1 large onion(s)
    coarsely chopped
  • 4 clove(s) garlic
    coarsely chopped
  • 1 1/3 tablespoon chili powder
  • 2 teaspoon cumin, ground
    1 teaspoon salt
  • 1 cup(s) beer, Mexican lager (such as Dos Equis or Corona)
  • 1 tablespoon oil, canola
  • 2 pounds beef, brisket
    first-cut, trimmed flat
  • 15 ounce(s) beans, pinto
    rinsed

Instructions

1. Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
2. Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.
4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.  You can view the recipe in its entirety here
 
VERVE UPDATES:
– 2 teams will continue to compete in the Do More Charity Challenge.  We do not know heat times yet but, more than likely, if you show up between 10am and 4pm, you will catch one of them!
-Thank you to everyone who came out for the Andrew S. memorial workout.

Sunday 150927

For time:
1,000 Meter row

10 Rounds of:
5 Deadlift, 305#(215#)
15 Air squats

1,000 Meter row

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Add whatever protein your heart desires!!

Add whatever protein your heart desires!!

You can never have too many side dish recipes!!  Here is one for Spanish Cauliflower fried rice that can go with anything.

SPANISH CAULIFLOWER “RICE”

Serves 4-6 ~ 6C, 6F for entire batch – You choose your protien

  • 1/2 c. onion, chopped
  • 2 tsp. olive oil
  • 1 head of cauliflower, riced (about 3-4 c. worth)
  • 4 oz. can fire roasted green chilies (if you are wanting a less spicy version, eliminate or reduce the amount)
  • 1 can Rotel Tomatoes, drained (I used mild)
  • 1 c. salsa
  • 1/2 c. cilantro
  • 1/4 tsp. cumin
  • 1 T. lime juice (optional – I did not add the lime juice this time, but I think it would add some nice zestiness to it!)

Instructions

  1. In a skillet, saute onions in olive oil until they begin to soften.
  2. Add cauliflower rice and continue to saute for about 10-12 minutes or until “rice” begins to brown. If it seems too dry in your pan, feel free to add a little bit more olive oil to help saute the cauliflower more, but it will increase your fats a bit more.
  3. Add chilies, tomatoes, salsa, cilantro, cumin, and lime juice.  Saute for an additional 3-5 minutes.
  4. Consume.

 

Sunday 150920

95#)

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Hash is so simple and so tasty!

Hash is so simple and so tasty!

TURKEY AND SWEET POTATO HASH

Ingredients

  • 3 cups sweet potatoes, peeled and cubed
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 1 lb 99% fat-free ground turkey
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. sea salt
  • 1 tsp. fresh parsley, finely chopped

Instructions

  1. Bring a large pot of water to a boil and cut sweet potato into small cubes. Once water is boiling, add sweet potatoes and cook for about 5 minutes, until softened. Drain sweet potatoes in a colander and set aside.
  2. Drizzle olive oil in a large nonstick skillet and saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown; do not drain any excess liquid.
  3. Next add sweet potatoes, zucchini, bell pepper, cumin, smoked paprika, chili powder and sea salt, mixing well, and cook until potatoes are slightly caramelized and crispy, about 5 minutes.
  4. Top with fresh parsley, serve and enjoy!

Nutritional Information
Serving Size: 1 cup • Calories: 264 • Fat: 4.8 g • Carbs: 25.9 g • Fiber: 4.5 g • Protein: 30.8 g

– See more at: http://www.eat-yourself-skinny.com/#sthash.5cZKrysM.dpuf

VERVE UPDATES:
-Yoga @ 11am with Kacey then mimosa’s at Jake’s!! There is no reason not to go!