Wednesday, 1-18-2012


Wednesday, 1-18-2012

Day 17 of our Whole Paleo 30!
WOD Club Open WOD #3
For time:
50 Toes to bar (Masters 40+ Sit-ups)
40 Box jumps 24/20  (Games standard)
30 Barbell facing burpees
20 Sumo deadlift high-pull 95/85  65/55
10 Overhead squats 95/85  65/55
Acid vs. Alkaline – Any questions?
We had a great turn-out at the 6:30pm Nutrition meeting on Monday.  This was crazy helpful for everyone who came.  We shared the benefits which everyone is experiencing as well as discussed strategies for helping with issues (ie cravings, food at social events, some who were experiencing fatigue).  We are going to have another meeing next Monday at 6:30pm.  Please come if you were unable to attend the first meeting.  OPEN athletes….only Kelsea, Dr. Dave, and Dennis were there….YA HEARD?!?!
  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 2 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha
  • 3 green onions, chopped


In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.Add the chicken to the sauce pot and stir to coat with the orange sauce.Serve topped with sliced green onions.*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

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