Warm-Up: CF Warm-Up x’s 2, 20 Dislocates, Burgener Warm-Up
Snatch: 1RM, then 6 singles at 90%
MetCon – AMRAP 8 minutes:
20 Sit Ups
30 1-arm DB snatches
-I feel really awkward approaching some of you and saying, “Goodness gracious _______, you sure do look great!” I don’t want any of our clients assuming that I thought they looked bad in the first place. What I’m trying to say is this whole Paleo thing…yeah, it works. Not that I need to mention this because many of you are experiencing the changes that I’m noticing. To continue this cycle and spur more changes in our bodies, we’re posting these fantastic Paleo recipes every Wednesday. I know that a lot of you read our blogs daily, but how many of you have actually made any of these recipes? Try one, you won’t regret it…
Meatballs with Sweet Potato Chips
1 /3 cup almond meal
3 cups baby spinach
1tsp dijon mustard (optional)
25g tomato paste
1 sweet potato, medium
Pre-heat fan-forced oven to 180 degrees Celsius.
Place spinach in a bowl and cover with boiling water, leave for 2 minutes before draining as much liquid as possible from the spinach. Chop well. Place spinach in a bowl along with mince, salt, almond meal, mustard, tomato paste and sage. Combine well.
Roll into 2.5cm size balls and place on an oven proof baking tray lined with baking paper.
Bake in the oven for 10-15 minutes, or until browned and cooked through.
Meanwhile, heat enough oil in a frying pan for deep frying. Peel sweet potato then slice into ribbons using a vegetable peeler. Place a small handful of sweet potato ribbons in frying pan and fry for 2-3 minutes, or until slightly browned. Remove from frying pan and place on a plate lined with paper towel to drain.
Repeat with remaining sweet potato.
To serve, place sweet potato ribbons on a plate and top with meatballs.