Sunday 150412

21-18-15-12-9-6-3 reps for time:
DB walking lunge, 40#(25#)
DB deadlift, 40#(25#)
DB thrusters, 40#(25#)

Post time to comments or BTW

Sometimes we pretend we can fly.

Sometimes we pretend we can fly.

Mediterranean Spaghetti Squash Salad –  recipe courtesy of zoneappetit

Serves 10 (about 1 cup serving) ~ 0.3P, 1.1C, 4F

  • 6 cups spaghetti squash from medium squash
  • 2  – 12 oz. jars artichoke hearts, drained & chopped
  • 2 c. roma tomatoes, chopped
  • 1 (9 inch) cucumber, chopped
  • 10-12 Kalamata olives, chopped
  • 1/2 c. feta cheese crumbles
  • 1/4 c. parmesan flakes or shredded
  • 1/4 c. Organic Italian Dressing (I used 365 Organic Italian found at Whole Foods, which was just FATS of 16g per 2 Tbsp)


  1. Cut & remove seeds from spaghetti squash.
  2. Place squash face down on cookie sheet and back at 350 degrees for about 30-40 minutes or until a fork can just start to go into the outside skin.  Be sure not to overcook it or the squash gets kind of mushy.  I like mine a little on the crispier side!  Set aside and let cool.
  3. Shred meat from the squash into a large bowl (about 6 c. worth)
  4. Add remaining ingredients and toss.  Place in the refrigerator for about 30-45  minutes before serving.  Serve cold.
  5. Serve with a side of protein & some steamed veggies to even out the meal.
  6. Enjoy!


  1. Matt :

    This looks like an absolute bruiser of a workout.

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