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UPCOMING EVENTS

Jim Schmitz WEIGHTLIFTING clinic
Thursday, April 1st @ 4:30 & 5:30PM
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12-WEEK FAT LOSS CHALLENGE
Saturday, January 16th
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Fight For Air Climb 2010
Saturday, March 27th
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Testimonial - Ed

LaLanne Fitness image
Last Christmas I looked down at the scale and saw 250 pounds for the first time ever. It was time to join a gym and get to it. I talked with a few personal trainers, but decided to choose Chris LaLanne minutes after I met him. I had worked with many fitness trainers before and could tell he was...



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Trainer - Chris LaLanne

"On any given day, I'm ready to swim from Alcatraz, run the Bay to Breakers or enter a weightlifting competition."
LaLanne Fitness image
LaLanne Fitness image






CrossFit Kids




Student Athlete of the Week

A well deserving "Student Athlete of the Week" award goes to SCOTT, (aka) Big Papa! This man has made a comittment to lose weight and reach his CrossFit goals... and he's sticking too it! You can be sure about even more progress in the near future now that NUTRITION has been taken into account. GREAT WORK... Keep rockin' the "brickhouse" SCOTT!!!

LaLanne Fitness image

Scott @ KEZAR gets DEEP on the Ovehead Squats!

Workout of the Day
Three rounds for time:
Run 400 meters
1 1/2 pood Kettlebell X 21 swings (or 55 pound dumbbell swing)
12 Handstand push-ups

"Nothing is an obstacle unless you say it is." -Wally Amos
PALEO RECIPE
"Savory Crab Stuffed Mushrooms"
4 servings
14 fresh mushrooms
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 teaspoon dried dill
1/4 cup dry white wine

Preheat oven to 400 degrees F. Prepare a 9x13-inch baking dish, greased with olive oil. Remove stems from mushrooms. Set aside mushroom caps. Finely chop stems. Heat olive oil in a saucepan over medium heat. Stir in the chopped mushroom stems and green onions, and cook until soft, about 3 minutes. Remove saucepan from the heat. Stir in lemon juice, crabmeat, and dill, and thoroughly blend. Place mushroom caps in the pan greased with olive oil, and stir until caps are lightly coated with oil. Arrange caps cavity side up, and stuff generously with the green onion and crabmeat mixture. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven for 15 to 20 minutes until lightly browned. Serve warm with lemon wedges.

  1. Jeff Cathcart   on  06/28   at  09:52 AM
    Nice job Scott! Keep up the strong work!! I see the CRNA work ethic is finally rubbing of on you wink

  2. Kelly Powers   on  06/28   at  11:46 AM
    Big Props for Big Papa! Congrats!

  3. Maribel   on  06/28   at  01:51 PM
    Yay for Dr. Scott "BIG POPPA" Mayfield!! I love having you as a part of our community. Your commitment and drive are inspirational to your peers. Keep up the great work!!

  4. Preston   on  06/28   at  04:41 PM
    Way to go Scott! You killed it out there on Saturday!

  5. Mark A. Samuel   on  06/28   at  05:24 PM
    Way to go Scott...keep it up!

  6. Christian   on  06/28   at  05:55 PM
    Yeah baby!!! Congrats! Your commitment to doing it Rx is awesome. Don't stop!

  7. B.P. Scott M   on  06/29   at  10:34 AM
    Aw, Thanks all. The Brickhouse has been really, really great and I appreciate all the support, especially from the coaching staff! I'm making a big push to make it to the next level, so If you see me slacking, take me down with extreme prejudice;)

  8. TomBabin   on  06/29   at  02:17 PM
    Scott,
    You have always taken Crossfit seriously. But, over the last 3 months, your commitment to take it to the next level is noticable!
    GO DOG GO!



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