Warm-up: 50 Double-Unders, 10 Arm Circles, Pec and Lat Stretch (30 seconds each), 10 total 1-leg Glute Bridges, Hip Flexor Stretch (30 seconds), Get nasty in the shoulder with a tennis ball
MetCon – 3 Rounds for Time:
20 KB Swings
Paleo Wednesdays are back! Look forward to some yummy recipes over the next 10 weeks, and don’t be afraid to search “Paleo” on our website to view past dishes. Also, if you come up with your own Paleo plate that is exceptionally scrumptious take a picture, let us know, and we will feature it on the site. Today’s recipe comes from www.paleo-recipes.com.
<3 Coach Miss J
Spicy Lamb And Carrot Salad
300g good-quality coarsely ground lamb
1 teaspoon garam masala
A pinch of Sea salt
250g carrots, peeled
1/2 tablespoon sesame seeds
A small bunch fresh coriander, leaves picked
A small bunch fresh mint, leaves picked
1/2 teaspoon cumin seeds
1/2 small red onion, peeled
1/2 lemon, zested and juiced
1/2 heaped teaspoon freshly grated ginger
Grab a large frying pan and fry the ground lamb until all the fat comes running out of it.
Add the garam masala and a pinch of salt (if your diet allows it) and stir it about. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler and set them aside.
Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and roast the sesame seeds until golden. Transfer them to a plate.
Slice the onion in thin slices. If you don’t feel confident about your knife skills, use the coarse side of a box grater instead.
To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin. Whisk everything together with about 3 tablespoons olive oil. Pour the dressing over the carrots, add the Coriander and mint leaves, and mix it all together.
Divide the lamb between 2 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds.