COACHING the GROUP…

COACHING the GROUP requires a skill set that comes only through trial and error... "experience." Coaching CrossFit to individuals at all levels of fitness and skill is an ART. The process of understanding and teaching this method of fitness has been an inspiring journey. Everyday I wake up thinking about how I can make each class and this entire program better. Our most faithful and loyal students understand the challenges I face as a coach, a leader and a mentor and I am fortunate to have their support. To my lovey wife and partner, Maribel and fellow coaches, Scott, Mike, and Natalie... THANK YOU ALL. Not only am I grateful to all of these amazing people and every student in our community, I'm fortunate to have new, rewarding and uplifting experiences every day. To all that believe in me and what I stand for... THANK YOU!



CrossFit has helped me change the lives many, including my own!

Workout of the Day
Weighted Pistols
5, 5, 5, 5, 5
Weighted Push-Ups
5, 5, 5, 5, 5
-break
Four rounds for time:
Run 200m
25 Squats

PALEO RECIPE
"Shrimp and veggies on a stick"
Shrimp, peeled and deveined
1 zucchini, sliced in 1 inch pieces
1 squash, sliced in 1 inch pieces
1 red bell pepper, sliced in 2x2 inch pieces
1 green bell pepper,
1 red onion, eighthed
4 cloves garlic, finely minced
Extra virgin olive oil
Juice of 1/2 lime
Ground black pepper, to taste
Mrs. Dash seasoning, to taste
Wooden skewers, soaked in cold water for 15 minutes as not to burn
Peel shrimp and drizzle with lime juice then season with pepper and Mrs. Dash. Set aside for five minutes to allow the acidic lime juice to infuse the seasoning into shrimp. Soak wooden skewers and prepare vegetables. With red onion, chop into quarters and then chop quarters in half, cutting from what was core of onion (cut with the red skin on the cutting board). Do not break apart layers of onion. Add veggies, shrimp, and garlic in a mixing bowel. Liberally drizzle with olive oil and then season. Stir well, making sure every surface is covered in oil and seasoning. Impale veggies and shrimp onto skewers and mix the colors as best as you can. Set grill to 350 degrees. Cook until shrimp turns pink, then turn skewers with tongs to cook the other side.

"If I could fly to the moon, I would... but I can't."- Simon Cowell