Skill
Ring work! We're going to hit the high rings and go through some movements:
Lever, back lever, forward roll, backwards roll, inverted pull-ups
WOD
3 rounds for time of:
Run 400 m
21 kettlebell swings, 55#/35#
12 handstand push-ups
Post time to comments.
Saturday's good samaritans!
The Rhubarb Dilemma Continues…
So there's been a lot of talk about the rhubarb recipe the other day. We were taken by surprise that so many people had rhubarb growing in their gardens or was receiving it from a CSA but nobody had any recipes other than pie. After eating the rhubarb avocado soup for a couple of days, I have to say that it's not something I'd put on my favorite recipe list. Maybe it's an acquired taste! But in an effort to not be defeated by that bitter veggie, we looked for another recipe. Katie found one for a paleo rhubarb strawberry crumble, and we figured we'd doctor it up to make it fit our fueling needs. The results are in and I gave it a "not bad". Katie said something along the lines of "if I liked rhubarb this would be really good!" With those rave reviews, we submit another attempt with rhubarb!
Paleo Rhubarb Strawberry Crumble
Ingredients (serves 6)
– 5 stalks rhubarb – chopped (about 2 Cups)
– 2 C strawberries – cut into 1/2′s or 1/4′s
– 1 C pecans – chopped (we subed almond slivers)
– 1 C shredded coconut (unsweetened)
– 3 Tbsp coconut oil
– zest of 1 lemon
– juice of 1/2 lemon
Directions:
1. Preheat oven to 375
2. In a 9×9 baking dish spread out strawberries and rhubarb. Mix in the lemon juice and zest.
3. In a bowl, melt the coconut oil. Mix the pecans and coconut with the melted oil.
4. Spread the nut mixture evenly across the top of the strawberry/rhubarb like a crust.
5. Bake for about 45 minutes
6. Serve warm or cold.
