Starting this week I am steppin up my attendance to 4 days a week with the occasional Saturday WOD included. I know I’m just adding a day but it’s a big step in my mind. Hopefully I get some good gains over the next year by adding this EXTRA day 🙂
We had an all lifting Sat WOD this past weekend and it was all about SNATCH! I only got to 55lb max because for some dumb reason I don’t want to drop under that bar when 65lbs is on that stinkin bar! I did get to work on form a lot and felt like I was “getting” it but I didn’t get the 65lb max 😦 It’s not too heavy with the exception of my fear.. that’s all I can attribute it to excuse wise. FEAR. Sigh… I’m working on it and that’s one of my goals. We were asked to write goals on the white board so I put up 3: Get pullups, Snatch with NO FEAR and be successful at Handstand PushUps…HSPUs.
As I’ve noted in the past I can do a strict pull up with smallest band now and I’m close to a kipping pull up as well. It’s getting there. I didn’t want to set a “deadline” but I did promise myself that post WOD I will work on pull ups for a minute. I haven’t worked on HSPUs in a while so I gotta get going on that as well. And for snatch… NO FEAR!
This mornings WOD was WORK. Clean and Jerks were just taxing on me today. But I pulled through just fine. As far as the running was concerned… IT WAS RAINING so I thought Running was OUT but I WAS WRONG! (As I usually am) We did DEATH by 10M instead! Woohooooo. I got up to 15 rounds and I was done. I could have and should have pushed for 16 but I feared I would puke and I didn’t feel like puking today
That’s it for now. I hope y’all had a great weekend. Below are a couple of pics of dinner over the weekend. I barely remembered to take photos but I did. I remade the HOLIDAY Brussels Sprouts from Everyday Paleo that I had made for NYE and they were still tasty 🙂 Kids enjoyed them as well since they didn’t get a chance to taste them on NYE!
Holiday Brussels Sprouts
3 tablespoons grass fed butter, ghee, or coconut oil
1/2 cup yellow onion, finely diced
1 lb Brussels sprouts, halved and then cut into strips
½ cup walnuts, chopped
½ cup dried unsweetened cherries, chopped
2 teaspoons raw organic honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
In a large skillet saute the onions in the the butter, ghee or coconut oil until they start to brown and carmelize. Add the sliced Brussels sprouts and cook until the just become tender. Add the diced walnuts and cherries and cook for another minute or two and remove from heat. In a small saucepan melt the honey, add the balsamic vinegar and olive oil and whisk together. Pour the dressing over the Brussels Sprouts and season with salt and pepper to taste. Serves 5-6.