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CrossFit For Hope
Saturday, June 9th @ 9:00AM
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2012 NORCAL REGIONALS
May 18th - 20th
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24 HOUR WORKOUT II
Fri, July 6th 19:30 - Sat, July 7th 19:30
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Testimonial - Chris C.

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The most interesting part of the Crossfit program and what Chris has done with it is that he uses the group dynamic in an extremely positive way. We all encourage each other to work as hard we can during the WODs--even if we don't say anything to one another...




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Trainer - Sarah Hopping



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PALEO DIET COOKING @ Hands On Gourmet… SIGN-UP TODAY!

FREE CLASS for YOU and a FRIEND till the end of OCTOBER!
LALANNE FITNESS has teamed up with Hands on Gourmet for a PALEO DIET COOKING CLASS. Hands On Gourmet is the leading cooking party company in the San Francisco Bay Area. "Everything we do is rooted in our passion for fresh, authentic, soul-warming food. There is nothing more fun than cooking together." Chef Stephen Gibbs is a co-founder of Hands On Gourmet, the premier culinary events company in the San Francisco Bay Area. His culinary career has included work at such acclaimed restaurants as Wolfgang Puck's Postrio, Roland Passot's La Folie, and Jeremiah Tower's Stars restaurant. Participants in this class will walk away with some powerful skills along with great recipes, shopping lists and direction on where to buy their Paleo Diet groceries. The date is Friday, November 13th, 7:30pm-10:30pm and the cost per person is $75 per person, $95 at the door. This class will begin with a brief lecture followed by hands on cooking class with professional chefs. Space is limited...SIGN-UP TODAY!



Executive Chef Stephen Gibbs says... "technique drives flavor"!

Workout of the Day
Deadlift
1, 1, 1, 1, 1, 1, 1

PALEO RECIPE
"Bambu’s Famous Ceviche" courtesy of Hands on Gourmet
Serves 4
1 pound fresh caught white fish, like snapper, cut into chunks
2 cups freshly squeezed lime juice
1 red onion, minced
2 avocados, diced
1/4 cup cilantro leaves, chopped
2 tablespoons extra virgin olive oil
pinch of Mexican oregano
salt and pepper to taste
tortilla chips on the side
In a medium non-reactive bowl set over ice, combine fish with lime juice. Set aside and let “cook” for about 20-30 minute, or until fish has become slightly firm and opaque. Once fish is firm remove from juice and transfer to another bowl. Do not allow fish to sit in the juice for too long, or the chunks will be become tough. In another bowl combine avocado, cilantro, oregano and mix in the drained fish. Dress with olive oil and season with salt and pepper. Serve chilled with tortilla chips on the side.


"Age is an issue of mind over matter. If you don't mind, it doesn't matter." -Mark Twain