Thanksgiving week schedule:
Wednesday – Regular schedule.
Thursday – Closed.
Friday – 9 am, 4:15 pm and 5 pm classes only.
Saturday – Regular schedule (9am class).
15 minute Power Clean and Jerk Ladder:
Two clean and jerks each minute, increasing weight each minute.
followed by short metcon for time of:
Post time to comments.
Need some ideas for Paleo-friendly Thanksgiving sides? Check out these offerings from Paleo Mama:
1 lb or roughly 4 cups of pecan halves
1 egg white
1 tbs water
2/3 cup honey
1/2 tsp sea salt
1/2 tsp ground cinnamon
1. Preheat oven to 250.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, put in egg white and water. Using a fork or whisk, beat together until it is frothy.
4. Dump in pecans and stir until they are completely coated.
5. In a measuring cup, combine honey, salt, and cinnamon and carefully stir to combine.
6. Pour honey mixture over nuts and stir to combine completely.
7. Dump contents of bowl onto cookie sheet and using a rubber spatula, press into a single layer.
8. Bake for about an hour to an hour and a half, stirring every 15 minutes.
9. Pull nuts out of oven, and put them onto a glass baking dish to cool (if they cool on the parchment, they will stick).
10. Once cool, break up and store in zip top bags at room temperature.
1 lb sausage removed from casings
1 tbs fresh sage, chopped OR 1 1/2 tsp dried sage
1 tsp allspice
1/2 tsp salt
1/2 tsp black pepper
1 small sugar pumpkin or 1 kabocha squash
1. Preheat oven to 400. Line a baking sheet with parchment paper or aluminum foil
2. In a large skillet, brown sausage, breaking it into chunks with the spatula. Add in sage, allspice, salt and pepper. Cool.
3. Cut the top of the squash or pumpkin like you are preparing it to be a jack-o-lantern (angle the knife, so that it creates a little shelf for the top to sit on).
4. Scoop out the seeds with a spoon and discard or toast later for munching.
5. Sit pumpkin or squash on the baking sheet and fill with contents of the skillet. Replace the top.
6. Bake at 400 for about an hour or until the squash is soft and caramelizes.
7. Allow to cool for 15 minutes. Gently peel skin and scoop out yumminess inside to serve!