TGIF! Yes, we made it to the end of the week! You're going to value your downtime after today's US Army Birthday Workout! Get ready to go long and steady!
It's Foodie Friday and we finally have grilling weather:-) I look forward to this time of year. My meals get really simple and super flavorful. Grilled meat and veggies and a salad are my go to summer dinner. I also LOVE to grill homemade pizzas. These days I use a frozen cauliflower pizza crust and load it up with yummy veggies and herbs from my garden.
Soon, very soon, garlic scapes will be coming up like mad! You can get garlic scapes at the farmers' market or in your CSA. They make a star appearance on this pizza from Dishing up the Dirt. You can make this truly a locavore pizza if you use local Montana morels. Good luck and happy eating:-) Click on the photo for the recipe.
You're only one step away from the weekend!
FINALLY spring is here. We can enjoy the sunshine and all the fun things we love to do outside. Besides climbing and fishing, I love to garden. On Wednesday, I blogged about how easy it is to grow herbs here in Montana. One of the easiest to grow is mint. I grow chocolate mint and apple mint to dry for mint tea and standard mint for using fresh in mojitos and summer salads like this one from Food and Wine.
You can find local hydroponic tomatoes, and I can only image how amazing this salad will be in August when all of those amazing heirlooms are available. Think how pretty this salad will be with brandywine and green zebra slicers with little sungold cherry tomatoes sprinkled about. YUMMY! Click on the image below to get a preview of what your summer can taste like:-)
What are you doing this weekend? Nothing, just hanging around:-)
YES! It's Foodie Friday! Coach Leslie is in Orlando this week for the Masters Pan American Olympic Weightlifting Championships. She competes today at 3pm! To celebrate her excellent effort and our jealousy at all the amazing food she will eat this weekend we share this delicious Paleo Cuban bowl from wickedspatula.com. The Cuban sandwich is a classic Floridian meal and we're sure Coach Leslie will sample them whilst she is in Orlando. Click on the image for the recipe.
THANK GOD IT'S FRIDAY! I love Friday. It's my (usually) last training day of the week and I get to have a glass of wine with dinner. My weekends are reserved for outdoor adventures and I know once I make it through my Friday training session I'm home free to go climbing, fishing, or hiking with Nanook and James over the weekend.
I love to give you a recipe on Friday so you have something yummy to make for dinner. The last recipe I shared with you was inspired by one of my favorite Mexican restaurants. I'm keeping with that Mexi theme and sharing with you a healthy revamp of a classic Mexican-American recipe, enchiladas. This one is courtesy of Renaissance Periodization. The Macros (per enchilada) are:
âProtein: 20g; fat: 7g; carbs: 8g
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