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ONE WARM COAT DRIVE"Why does the same thing happen to a piece of food after it has been swallowed by humans of different ethnicity? Why is the anatomy and physiology of the gut virtually identical in a Chinese and an African? Why do all human have the same endocrine system and metabolism? You know the answer: because we share an ancestor from way back when. The experts estimate that our latest shared ancestors lived around 200,000 years ago in Africa."-Lindeberg@ LALANNE FITNESS
TOM steps into the spotlight!
Workout of the Day
HELL WEEK 2 - Day 2
"FILTHY 50"
For time:
50 Box jump, 24 inch box
50 Jumping pull-ups
50 Kettlebell swings, 1 pood
Walking Lunge, 50 steps
50 Knees to elbows
50 Push press, 45 pounds
50 Back extensions
50 Wall ball shots, 20 pound ball
50 Burpees
50 Double unders
PALEO RECIPE
"Sautéed Rainbow Chard with Garlic and Lemon"-by Clodel
1/2 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest
In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
"Healthy citizens are the greatest asset any country can have."-Winston Churchill