Warm-up: (20 Deep Lunges, 10 Ring Dips, 10 Parallette Push-Ups x2), 20 Frankensteins Steps, Pigs on Ice Skates (1/2 Length of Frankensteins), Couch Stretch (30 seconds each), Foam Roll 2 Minutes
Weighted Pull-Ups: 3-2-1
Floor Press: 3×5
MetCon – Not for Time:
2 Sets Unbroken GHD Sit-Ups (17 Advanced/ 7 Novice)
3×10 Good Mornings (95/65lbs)
5 Sled Drags (50m – increase in weight every drag)
(No certain order just get the work done)
If you participated in the Paleo Challenge then you probably were counting down the days until the Challenge ended. Make sure that you take your after picture either this week or next so we can vote and determine a winner! Hopefully you have all made some actual lifestyle changes rather than just doing this “diet” for 10 weeks. Don’t waste the effort and hard work you all did, take something away from this Challenge and incorporate it into your everyday life.
Now that I’m through with my spiel on the Challenge, here’s a recipe for those of you still continuing Paleo or adopting a Paleo lifestyle (which I hope you do). I made this recipe last night and I gotta say it’s fantastic. We put it up on the site a long time ago, but I don’t think anyone actually took advantage of it. So…MAKE THIS or do burpees, besides who doesn’t like pizza?
1 Cup Almond Flour
¼ Chopped/ Crushed Pecans
2 Tbsp Olive Oil
1 Cup Organic Marinara (I eyeballed it)
Any Meat or Veggies
Preheat oven to 350 degrees F. Mix the almond flour, eggs, and pecans together to form the pizza crust.
Pour onto ungreased pizza pan and spread marinara evenly on top.
Chop veggies and meat and cook in skillet with 2 tbsp olive oil until veggies are soft and meat is cooked. I used Johnsonville summer sausage (an Italian sausage) and ground beef.
Then add toppings to the pizza. If you are going very strict Paleo or have dairy issues then leave off cheese. I sprinkled just a little bit all over.
Finally cook pizza for approximately 60 minutes, checking occasionally to see if crust is done.
Get in my belly,
<3 Coach Miss J