And just like that the Open rolls to a close with 17.5. 17.5 was by far my favorite of the 5 workouts. It was a couplet featuring two movements where I wasn’t hindered by the prescribed weight, movement or my injury: thrusters and double unders. It’s such a fun five weeks in CrossFit world. I’m kind of sad to see it come to an end, but I can’t wait for next year when my body is healed (hopefully) and ready to go. In the mean time, I have friends and family who are trending toward getting themselves into the Qualifier. So, I can keep cheering for them in the short term and in the long term I bet one or two will make it all the way to the Games in August. So cool!

Enough about CrossFit! Let’s talk about food! Unlike last week, this week everyone is home and I’m cooking. I’m trying 4 brand new gluten free and paleo recipes. They all look great. Fingers crossed they meet my expectations.

I’m still persevering with my Macros plan that I started January 1. Not sure what I’m talking about? Read this month’s blog article on the topic. The other day at the gym a friend commented that he enjoyed the article. So nice to hear that people are actually reading them. 😉 While we were chatting he mentioned this quote/philosophy to me, “Get fit in the gym. Lose weight in the kitchen.” EXACTLY! I love it! Goes along with “You can’t exercise your way out of a bad diet”. All words to live by!

On that note, here’s what I’m cooking this week:

Pork Roast w/ Sweet Potatoes, Apples & Onions (GF & PALEO): Does this sound like a great Sunday dinner or what?

Sausage & Kale over Butternut Noodles (GF & PALEO)

Baked Lemon Chicken (GF & PALEO – use olive oil rather than butter)

Shrimp Fried “Rice” (GF & PALEO)

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