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!!!



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.