We're back to our usual programming around food! Running a marathon was an incredible experience, surreal that it happened. I actually know it happened based on the food I consumed afterwards.
It was also nice to go back to Vortex and put weight on the barbell and do the exercises I was banished from a week prior to the marathon. Smart programming made by smart coaches - I appreciate that our coaches get to know us well enough about other training and help us accordingly. We also had our second installment of The Rachel Beer WOD Open! The work out was:
In front of a clock set for 12 minutes:
1 minute of power snatches (65#)
1 minute of sit-ups
2 minutes of power snatches (65#)
2 minutes of sit-ups
3 minutes of power snatches (65#)
3 minutes of sit ups
Score: 211 Rx
Already Courtney and BJ have exceeded my score with 241 and 245 respectively. Typically I'll buy for the top female, but with both of them so close - I'll buy them both a beer. I trust you that this workout is harder than it reads. Especially since my Snatch max isn't too far off from the weight we did today.
This recipe was definitely different from my usual cooking experiences, and it was really fun to make!
Red Thai Curry Beef
 |
| Meat & vegetables in the Slow Cooker before the sauce! |
|
|
|
|
Ingredients:
- 2 lbs steak/beef stewing meat
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 package of sliced mushrooms
- 1 cup coconut milk
- 2 Tblsp Thai Red Curry Paste
- 2 cloves of garlic, minced
- 2 Tblsp of oil (could use coconut)
- 1/2 cup of vegetable/beef broth
- 1 tbsp of fish sauce
Directions:
1. Slice beef into slices
2.
Optional: On a frying pan, add garlic, onion, red bell pepper, mushroom and cook for 4 minutes. Then add in the beef to brown meat.
3. Add meat & vegetables to the slow cooker. Then add all of the sauce ingredients in, and mix.
4. Cook on low for 6-7 hours.
5. Can serve on rice, or have it without!
.JPG)
