The BURGENER LEGACY…

Today was by far the best weightlifting instruction I have ever recieved. Myself, Maribel, Scott, Natalie and fifteen other LALANNE FITNESS students spent 4+ hours with Sage Burgener (daughter of legendary coach Mike Burgener) learning how SNATCH, CLEAN & JERK. Sage is a fantastic coach with the same presence and command of her father. Her ability to breakdown the movements and teach a group was impressive. She began the seminar with an introduction to the jumping/landing position and the hook grip. This was followed by a thorough explanation and drilling of "THE OFFICIAL BURGENER WARM-UP." A HEYUGE THANK YOU to Sage for her amazing energy and knowledge, we look forward to seeing her in the near future as she gets ready for the CrossFit Games with Team CrossFit Invictus down in San Diego!



SAGE got a good look at everyone's Snatch, Clean & Jerk... including good friends and owners of CrossFit Scottsdale, Luke and Najla Kayyem (pictured). Here's a few MORE SHOTS from the day.

Workout of the Day
"THE OFFICIAL BURGENER WARM-UP"
Reps 1-15:
1-2-3 Down & Up
4-5-6 Elbows High & Outside
7-8-9 Muscle Snatch
10-11-12 Snatch Land (2", 4", 6")
13-14-15 Snatch Drop

PALEO RECIPE
"Chevy's Fresh Mex"
Lemon-Herb-Chipotle Roasted Chicken
serves 6
This spicy Mexican roasted chicken always turns out moist and memorable, thanks to two clever tricks: stuffing half a lemon inside the bird and spreading olive oil, garlic, and herbs under the skin. A little Chipotle Purée gives the outside extra flavor and a beautifully bronzed finish.
2 (2 ¾ - 3 ½ pound) fresh whole fryer chickens
½ cup olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
6 sprigs rosemary
6 sprigs oregano
1 lemon, cut in half
4 large garlic cloves, cut in half
2 tablespoons Chipotle Purée
Butcher twine
To Make the Chicken: Preheat the oven to 350º. Remove the giblets from the body cavity, and trim away the excess fat. Rinse the chicken inside and out under cold running water and pat dry.
Combine the olive oil, salt, and pepper in a small bowl. Coat the cavity of each chicken with some of the seasoned olive oil. Strip the leaved off 2 sprigs of rosemary and 2 sprigs oregano and mince; place inside the cavity. Place 2 each of the remaining sprigs of rosemary and oregano (leaves still attached) in the cavity. Squeeze the juice from the lemon half into the cavity and place the half inside. Repeat with the other chicken. Truss the chicken drumsticks, closing the cavity. Or with a wooden skewer, pinch the skin together over the cavity and pierce through the skin and work your way up the body, "sewing" the skin together. Spread the remaining seasoned olive oil under the breast skin. Place 2 garlic clove halves under the breast skin on each side. Strip the leaves off the remaining sprigs of rosemary and oregano and mince; distribute evenly under the breast skin. Sprinkle pepper and salt over the entire chicken. Baste the chicken with Chipotle Purée.Place the chicken on a roasting rack in a roasting pan and roast until the thigh juices run clear when the skin is pierced with a knife, 1 ½ hours, basting with pan juices ever 30 minutes, or until the thigh meat registers 165º on an instant-read thermometer. Remove from the oven and place on a chopping board. To Serve: Using a cleaver or a chef's knife, cleave the whole chicken into quarters. Place one quarter on each plate to serve. Enjoy!

"Grab your swiffer and get your booty overhead squatting!"-Sage Burgener

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