Cutting the ribbon
* Limited Hours for POSE Running Clinic Saturday
Workout of the Day
Snatch 3-3-3-3-3
Then, 5 rounds for reps:
As many burpees as possible in 30 seconds
Rest for 30 seconds
We’re looking for fast burpees…
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In this installment of Food Fridays, Kimberly has the solution for those days when you just don’t feel like “cooking”.
I ♥ My Slow Cooker
What a wonderfully cheap and easy way to increase your protein! Start with pork, chicken, beef, or lamb, add some water and perhaps a spice or two (but not required), turn it on low in the morning before work and voila! 6-8 hours later you now have meat for the week. And the cheaper cuts almost work better. If you’re not having it for dinner that night let it cool down a bit and then throw the whole thing in the fridge. It’s much easier to get thin slices off a cold roast, and more pleasant to de-bone cold chicken. Add slices to salads, make primal sandwiches, have some meat with veggies as a snack, anything goes. And as a bonus you can use the juice for soup stock. Here’s my favorite chicken recipe.
Slow Cooker Asian-Inspired Roast Chicken
Remove the skin from a small chicken (crock-pot size) and make some crackle. Cut the skin into hand-sized pieces and add them to a frying pan over low-medium heat, lightly season with salt and let it crisp up while you work. The fat cooks away to leave a delicious chip (trust me, try it!).
Mix together (all measurements are approximate)
2 tsp each lemon juice, sesame oil, and balsamic vinegar
2 Tbs crushed garlic (more if you like garlic!)
1/4 cup honey (you can use less to make it more primal)
1/3 cup each evoo and soy sauce (or tamari)
1/2 cup chicken stock (or water)
Place the chicken breast down into the pot and pour the sauce over top and inside. Cook on low for 8 hours (more or less depending on your slow cooker). Serve with stir-fried veggies. Keep the sauce and make soup stock out of it.
