2/9 @ 630

2-2-2-2-2 (Squat snatch as long as you can and switch to power if it allows more weight).

Chest to Bar Pull-ups

Snatch 75-75-75-85(f-on the squat but did get 85 for power snatch several times)

Metcon: 7:47RX

Chest-t0-bar pullups are SUPA hard!!  I sorta had to do a double-ish kip just to be able to throw myself up that high.  Clearly need to work on these.

Boneless Chili Lime Wings

Boneless Chili Lime Wings



1 Package Boneless Chicken Wings/Thighs
2 Limes – juiced
1 ½ tbsp Organic Tomato Paste
Salt/Pepper to taste
½ tbsp dried Oregano
½ tbsp dried Basil
½ tbsp dried Thyme
1 ½ tbsp Olive Oil
¾-1 c Water (you may need to use more or less depending on what kind of consistency you want. I like my sauce a little thicker so I didn’t use much but wanted to make sure to tone down the tomatoey flavor a bit.)

  1. Preheat the oven to 350.
  2. While the oven is heating up, prepare your sauce. Add everything except the chicken to a small sauce pan.
  3. Cook it up until it boils a bit to get some of the tomato flavor to cook off and for the other flavors to really come out.
  4. While your sauce is cooking, remove any excess fat from your boneless chicken thighs. I cut mine up into smaller pieces so that each piece would be nice and flavorful with the of chili lime sauce.
  5. Once you’re sauce is finished, remove from heat.
  6. Toss your chicken pieces in the sauce and coat well.
  7. Put the chicken in a greased baking dish, along with any leftover sauce.
  8. Bake for about 20 minutes or until the chickens are fully cooked.
  9. Eat. Lick your fingers clean (even though this is prob weird since you’re likely eating these with a fork. Whatevs.) Repeat.


Paleo Mayo

I just realized that I posted the last recipe which used paleo mayo, but didn’t provide the recipe.  There are several to choose from, all of which are delicious…just depends what kind of flavor you are going for.  I tend to stay away from olive oil in my mayo because it makes the flavor too strong for me.  I use this:

Paleo Mayo

2      Egg Yolks
2 tsp  Apple Cidar Vinegar
Salt/Pepper to taste
Cayenne Pepper to taste
1 tsp  Dry Mustard
Walnut Oil
Grapeseed Oil

  1. Add your yolks to your food processor and give them a good spin.
  2. Add the vinegar through the little tiny hole at the top of the processor and mix that up as well while the processor (all while the food processor is running).
  3. Using that same little hole, slowly add in your oil.  I like to use equal parts of both oils.  Continue adding the oils until your mayo is the consistency that you’d like. I generally use about ¼ cup of each.
  4. Salt and pepper to taste.
  5. Add in the cayenne pepper and dry ground mustard.
  6. Turn the food processor back on to mix everything all up, real nice like.
  7. Chill in the fridge.
  8. Add to things to make them more delicious.

**I sometimes add ½ of a ripe avocado to my mayo too.  It’s super-duper delicious and makes it even better.

Paleo Corned Beef Dip (or spread if you prefer)

Paleo Corned Beef Dip/Spread



1 Package Uncured Corned Beef (I got mine from Whole Foods)
3 tbsp. Paleo Mayo
Salt/Pepper to taste
2 tbsp. Dill (Lots)
1 ½ tbsp Dried Onion Flakes

  1. Chop up the corned beef. I chopped mine pretty small so that it would fit nicely into bit size scoops on my plantain chips.
  2. Mix in your paleo mayo and all the other ingredients.
  3. Put in the fridge to chill for a few hours so that all of the flavors blend nicely together and it gets…wait for it….cold!
  4. Serve with plantain chips. I haven’t tried this with celery or anything yet but I’m guessing it will be just as tasty. I just happen to love me some plantain chips. They are like crack.
  5. Eat. Duh.

Paleo Frozen Almond Butter/Chocolate Banana Bites (aka little pieces of heaven)

So let me start out by saying I sorta stole this recipe from (Never Home) Maker and then just spiffed it up a little bit and made it paleo. The original recipe, which I’m sure is delicious!, can be found here.

Paleo Frozen Almond Butter & Chocolate Banana Bites



2 Bananas – cut into 1 1/2 inch bite size pieces
1 tbsp. Coconut Oil
½ tsp. Almond Extract
1 ¼ oz. Dark Chocolate (100% cocao)
1 tsp. Bourbon Vanilla Extract (from Trader Joe’s and it blows away regular old Vanilla Extract!)
3 tbsp. Almond Butter
1 tsp. Cinnamon
1 ½tbsp Pure Maple Syrup
½ tsp. Nutmeg
¼ cup Unsweetened Shredded Coconut

  1. In a small sauce pot melt all of your ingredients together, save the shredded coconut and bananas.
  2. Once everything is nice and melty (be sure not to over cook this because it could thicken up quite a bit, the longer you cook – I cooked mine for about 4 minutes total).
  3. Remove the chocolate almondy deliciousness from the heat.
  4. Using a toothpick, dip each piece of banana into the mixture until fully coated.
  5. Place each piece onto a cookie sheet covered in wax paper.
  6. Once you’ve dipped all of your banana pieces in to the gooey goodness, spoon any leftovers from the pot onto the tops of the pieces you have layed out on the wax paper.
  7. Sprinkle each piece with some of the shredded coconut.
  8. Place the cookie sheet in the freezer and let these bad boys freeze up, real nice like.
  9. Eat. Be Merry. Thank me later.
These little babies end up tasting like vanilla ice cream on the inside! It’s amazeballs.

**I’ve made these twice now and the first time I toasted the coconut flakes for a few minutes so that they were slightly browned a bit before sprinkling on top. I think they are slightly better that way, but I forgot to do it the 2nd time. Whoops! To toast your coconut flakes, just throw them on the stove in a pan with a little fat (I used coconut oil, duh!) and let them cook until they brown. Don’t over cook or they will burn and smell not so delicious.