Student Athlete of the Week

Our "Student Athlete of the Week" is Kate! She has made loads of progress over the past few months with us. Kate has really stuck to her comittment, keeps showing-up and making it happen! Way to go Kate...



Here's Kate getting her chin well above the bar!

The FINAL movement of our ENTRANCE EXAM is the Pull-Up... "Pulling the chest to the bar is very hard but encourages fully “opening the chest” and pulling the shoulders back or “closing the back.” In the early stages of developing a pull-up it is acceptable to bring the Adam’s apple to the bar instead of the chest, but leading with the shoulders forward rather than back is a fault that needs to be fixed long before you are going to get to 30 pull-ups."-CFJ

100 Pull-Ups for time!

Workout of the Day
Four rounds for time:
Swim 100 meters
50 Squats

"There are no strangers here; Only friends you haven't yet met."-William Butler Yeats

PALEO RECIPE
"Roast Pheasant with Fruit and Nut Stuffing"
1 pheasant (2-3 pounds)
Fresh ground pepper
Garlic powder
Olive oil
1 ½ cups freshly squeezed orange juice
½ cup raisins
3 cloves
½ cup dried and coarsely chopped apricots (non-sulfured)
½ teaspoon grated orange peel
1 cup chopped pecans

Preheat oven to 350 F. Wash and dry the pheasant and brush with olive oil inside and out. Sprinkle inside and out with pepper and garlic powder. In a saucepan combine the orange juice, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the orange juice and raisins. In a mixing bowl combine the raisins, apricots, ginger, orange peel and the nuts. Mix well and use the mixture to stuff the pheasant. Place the pheasant breast up on a rack in a roasting pan, and roast until tender, about 30 minutes per pound, brushing frequently with the remaining orange juice. Place the pheasant on a serving platter and trickle the liquid from the roasting pan over the pheasant.


TEAM LALANNE FITNESS is sponsored by Oxylent