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UPCOMING EVENTS

SAC-TOWN THROWDOWN
Sat-Sun, Feb 11th-12th
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CROSSFIT OLY LIFTING TRAINER COURSE
Saturday-Sunday, March 3rd-4th
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2012 REEBOK CROSSFIT OPEN
Wednesday Nights @ 6:30 PM
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Testimonial - Cuyler

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If you are looking for a way to jump start the inevitable "New Year's" resolution of finally getting in shape, do yourself a favor and join LaLanne's CrossFit. Unlike the gym you probably belong to now, you will actually end up looking forward to each CrossFit workout...






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Trainer - Ty Texidor

"A stronger body is just the beginning."-Ty




CrossFit Kids




Olympic Style Weightlifting with JIM SCHMITZ

Who's ready to do some Olympic Style Weightlifting? Me too!!! I am pleased to announce that we have added Weightlifting classes to our schedule to be held every other Thursday @ 12pm and 1pm! (please check our class schedule for dates and times) Jim Schmitz will be coaching these classes and I am very excited to have him join our team of professionals! Below is a shot of Jim in the late 60's...

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Jim Schmitz (circa 1967) Snatches 254

Jim Schmitz served as the 1980 & 1988 Head US Olympic Team Weightlifting Coach and Assistant Coach for the 1992 Olympic Team, USAW President from 1988–1996, IWF Executive Board Member, and Chairman of the IWF Scientific and Research Committee from 1992-1996. For a better understanding of his background and experience, here's a great interview with photo's!

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Workout of the Day
Deadlift
3, 3, 3, 3, 3

PALEO RECIPE
"Blueberry Barbeque Sauce"
1 teaspoon olive oil
1 teaspoon canola oil
¼ cup minced onion
1 tablespoon minced fresh jalapeno chile, seeded
¼ cup "Ray's Catsup" (recipe from above)
1 tablespoon honey
¼ teaspoon dry mustard
Dash cayenne pepper
2 cups fresh or frozen blueberries
Fresh ground pepper
Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the catsup, honey, mustard and cayenne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with pepper. Serve at room temperature.


"We all face conflict, challenges, and adversity; do you face it, or turn your back? Do you stick your head in the sand and hope it all goes away, or do you take simple but direct action to overcome it? If you are a person of substance, of action, of making your own destiny, then you already have the answer."-Byron Pulsifer