Let’s see what 8 WEEKS can do for us!

"What a great day for an outdoor challenge! Couldn't ask for better weather! Thanks Scott for pushing me through those sets. It was a little embarrassing failing and falling on my ass a couple of times, but I'm happy with my time and I think I can find some ways to improve within 8 weeks. 1) I need to get after the jogging after the squats and 2) I need to practice with heavier weight. All in all it was a great effort by everyone out there today! Now lets see what 8 weeks can do for us!" -Preston



Good Luck to the NANCY challenge participants. Get after it again @ KEZAR in exactly 8 WEEKS!!!

Does the KETOGENIC diet really work?
In summary, ketogenic diets can be an effective means of weight control and fat reduction. The diets allow for foods not normally considered "diet food," but require strict adherence to food choices to avoid any significant carbohydrate sources. Attention still must be paid to keep daily calories at or below maintenance levels. The initial weight loss is quick, but is typically due to water loss. However, the weight loss can continue and many people report losing two or more pounds per week.-The Ketogenic Diet: Maximum Fat Burning

The Ketogenic Diet by Lyle McDonald



Workout of the Day
Thruster 1, 1, 1, 1, 1, 1, 1, 1, 1, 1 rep max

"I was introduced to the Paleo Diet concept in about 1987 when I read Dr. Boyd Eaton’s seminal New England Journal of Medicine paper, Paleolithic Nutrition. A number of years later, I gave Dr. Eaton a call and invited him to speak at Colorado State University. We hit it off after our meeting, began writing together, and the rest can be found in the scientific literature."-Dr. Loren Cordain

PALEO RECIPE
"Smoked Turkey"
12 servings
1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery seeds
2 tablespoons chopped fresh basil
Couple of sprigs of rosemary, chopped
1-1/2 tablespoons olive oil
1/2 pound mesquite wood chips

Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. Remove neck and giblets from turkey. Rinse the bird, remove any fat deposits and pat dry. Place in a large disposable roasting pan. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, rosemary and olive oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. Throw 2 more handfuls of soaked wood chips on the fire. Close the lid of the grill, and continue cooking 1-1/2 to 2 hours, or until the internal temperature of turkey reaches 180 degrees F in the thickest part of the thigh. Uncover turkey and carefully turn it breast side up in the roasting pan. Baste with juices. Leave the turkey uncovered, and cook 15 minutes. Roasted Turkey Directions: Preheat oven to 325 degrees F. In a small bowl, mix the sage, ground black pepper, celery seeds, basil, rosemary and olive oil. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F.