AMRAP in 20 minutes of:
7 Back Squat 185/115#
10 Overhead Walking Lunges (Right Arm) – 45/25# DB
7 Burpees
10 Overhead Walking Lunges (Left Arm) – 45/25# DB
Cook in mass quantities…
On that note about the picture, do you have a preferred method for staying strict on your food during a busy day? I normally cook up about 25 servings at a time of a meal that I really like. The family eats about 5 for dinner, so I’m left with 20 good lunches. I freeze them all in plastic containers, and every morning I pick one out of the freezer, run some hot water over it to let it loose from the container, and drop it into a small crock pot. Start it as soon as I get to work (don’t tell the Fire Marshall), and by lunchtime it’s nice and hot. And yummy…
Do you guys have any favorite recipes you like to save for future lunches?
Okay, between yesterday and today I’m officially squated out.
4 rounds and 7 back squats Rx’d from the ground
Weak point – My weighted lunges
Strong point – Cleaning then deep back squats
Fastest 20 minutes ever
I cook just 2-3 days in advance. I like to keep 5-6 chicken breasts on hand, tons of fruit and nuts and hard boiled eggs. Larabars in a pinch. I have time to cook and have healthy Paleo options for lunch. Warren is a Lebanese food MECCA.
7 rounds plus 7 back squats – rx’d.
Tomorrow will be a rest day for me! Legs are toast!
I do almost all of my food prep on Sunday (I don’t eat paleo by the way):
I hard boil 14-16 eggs for the week (I eat 2 on my drive to work)
I take 1/4 cup of nuts, 1/4 cup of Greek yogurt, 1/2 cup frozen berry mix or 4-5 frozen strawberries. I eat this between 7:30 and 9:00am
In a large cast iron Dutch oven I take two chicken breasts, two sausages (sliced), approx 15 shrimp, red onion, peppers, frozen peas, frozen corn, frozen green beans, a can or two of black or kidney beans. I usually use some kind of trader joes Indian curry along with an enormous amount of Costco no salt or mediterannian seasoning. Cook the meat for a few minutes first, then add frozen veg, the fresh veg cover, put on low heat a cook for 20-30 minutes. Add beans (and shrimp if using frozen cooked shrimp) right at the end, I then separate out into 2 cup containers (usually makes about 6 two cup servings)
I’ve also started making egg tuna salad. 4 cans of tuna, 6 hard boiled eggs, jalapenos chopped, kalamata Olives chopped, the Costco seasoning again, scoop or two of mayo, red onion, and some celery. Mix it all together and makes 4 servings.
Add in some cooked Brussel sprouts, broccoli, sweet potato, or corn on the cob to dinner to make it feel like I’m not eating left overs.
I always bring two bananas and two apples with before I leave the house along with a 1/4 cup of nuts with raisins (I use peanuts as well). I only eat the trail mix if I get hungry.
Probably too much info…. My wife is watching bachelor pad right now. Typing on this iPad is keeping my sanity!
Hey! Yvette made us use 30#, I guess that just made us stronger.
6rds + 2 OH right arm. My legs were tired from yesterday so tomorrow should be interesting.
As for cooking, I cook enough for four servings maybe five at a time. Though I like the ideas mentioned about cooking in advance.
Pat, I’m impressed…you need to bring that Dutch oven dish to the next pot luck at the box.
No kidding Pat, great info. And I totally understand where you’re coming from. I’m currently sitting here with Bobby (the 2 year old), he’s watching Caillou on Sprout, and I’m reading online.
I’d totally try that recipe, except curry and me don’t get along. I like it, but, well, it just doesn’t like me (kinda ruins Indian restaurants for me unfortunately…)
I’ve got a few favorite recipes. I kinda tweak them as I see fit.
This one I usually double the sausage, and add 3# of ground beef. I then triple or quadruple the entire recipe, depending on what I have on hand, to make a whole crapton (that’s what’s being made in the picture). I also add a *lot* more garlic. Actually, my notes on my computer for the recipe say 8 heaping tablespoons of minced garlic. Which is a lot. But it’s so dang good. Oh, and I go overboard on the parmesean too. The pasta, you can pick if you want it or not, it’s pretty good without it, but I’m not going to lie, I throw a little noodles in the crock pot every morning and they taste YUMMY.
http://www.cooks.com/rec/view/0,1658,133176-254197,00.html
This is another one I really like, but don’t make it too often (it pretty much requires pasta to dilute the olives, etc). Pasta Puttanesca:
http://www.cooks.com/rec/view/0,1726,150174-242205,00.html
This is one of my favorites, Salmon (or Chicken, or Veal, or whatever meat you want) Piccata:
http://www.bigoven.com/recipe/165014/Salmon-Piccata
You’ll notice almost all my recipes are centered around strong flavors and especially sauces… mmmmm…
If you say YUMMY one more time I’m punching you in the arm, DeMinico.
Duuun dun….duuuun dun….duuuun dun…duuuuun dun dun….
Love the table shark picture!!!
I am a big fan of having hard boiled eggs on hand along with making something that will cover several days meals. Love the recipes listed above! One of my favorite large quantity meals is Paleo Chili…it seems to last a few days:
1 lb grass-fed ground beef
1 medium onion (chopped)
2 tbsp olive oil
4-5 cloves garlic (minced)
1 can organic tomatoes 14.5oz (petite-diced)
1 green bell pepper (chopped)
3-4 tbsp chile powder (depending on how you like the heat 🙂
2 tsp dry oregano
1-2 tsp ground cumin
salt and pepper
Directions:
Add olive oil to a pan on medium heat, brown ground beef with chopped onion and minced garlic. Then add tomatoes, bell pepper, chile powder, oregano, cumin, and salt. Then simmer the mixture for 20 mins or until the meat and green peppers are tender and the tomatoes cook into a sauce. Salt and pepper to taste.
Aside from that I like keeping things on hand for making smoothies and of course a package or two of bacon for those emergency situations…
Wow! I need to come live with you guys. If it requires more than salt, pepper and a grill, i’m not making it.
mmmm…..toast….
One more day to toast!
Doesn’t toast fall into the same category as carrots?
I don’t eat toast. I do eat carrots…I eat corn too.
I know cavemen didn’t have corn.
no corn on the challenge…just a couple ears when Michigan corn is in season. i will stop posting now.
I don’t eat toast…it’s still yummy though. I eat corn and white potatoes from local farms only (our CSA).
YUMMY!!!
Yummah!!!
Table shark… that’s hilarious Dana!
Two more days till payday, and we can restock the fridge. Then we can start making some YUMMY food again 🙂