Jimi and Madeline Letchford are opening their new gym, CrossFit Laguna Beach this Saturday, May 31st! If you live in the Los Angeles area please check their site for details and stop by the new gym to show your support. Congrats on opening the new box guys! Way to stay focused and make it happen!
Workout:
5 rounds of:
15 rep pushjerk
15 24" box jumps
Post weight of push jerk & time to comments
Dinner last night was a really good example of how to eat well and stay in the zone on a day that I might normally go way over the top! This was a 4 block meal between dinner, dessert and wine! It looks like I'm a little over in fats, but after figuring out the fat content of the fish, it actually evens out to exactly the right amount of fats!
Arugula Salad with Pesto Vinaigrette (1/3 block of carbs and 2 blocks of fat)
1 1/4 cup arugula
1/4 cup tomato
1/4 cup artichoke hearts
1/2 tbsp dressing*
*Pesto Dressing: 1 tbsp is counted as 5 fat blocks
1/4 cup pine nuts
1 clove garlic
3 cups lightly packed fresh basil leaves
1/4 cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1/4 cup olive oil
Salt and pepper to taste
Toast pine nuts until lightly brown. Process pine nuts and garlic in a food processor until minced. Add basil, parmasan, and lemon juice until finely minced. With processor on low, slowly pour oil in at a steady stream until well blended. Add salt and pepper.
(This pesto would be great on eggs or even on steak!)
Salmon marinated in sweet and spicy sauce (4 blocks protein, 2/3 block carb)
6 oz (weight after cooking) of salmon grilled on the BBQ
4 oz of wine (1 block of carbs)
Dessert: Mocha Cake with Mocha Cream Cheese Frosting
Per serving, this cake counts as about 4 blocks of fat and 2 blocks of carbs.
