Can I tell you how excited I am about today? First off, we’re doing the 300 workout at the gym this morning. I’m not saying it’s going to be easy, by any means, but it’ll be fun and a great way to usher in the weekend.
Pullups – 25 reps
Deadlifts with 135 lbs – 50 reps
Pushups – 50 reps
24-inch box jumps – 50 reps
Floor wipers – 50 reps
Single-arm Clean-and-Press with 36 lbs
Kettlebell – 50 reps
Pullups – 25 reps
At noon, we’re heading up to the Garage Games CrossFit competition in Woodstock to cheer on the competitors. Last year, we cheered on gym members in the midst of sleet and snow (the entire competition is outside). The opening workout even had them running through an icy river! This year, it won’t be snowing, but it won’t be warm either. It’s awesome to watch hundreds of CrossFitters go head to head.
I’m a little backlogged on recipes, but last week, I got a hankering to make country fried steak. Here goes:
Country Fried Steak
- 1 lb cubed steak
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 egg
- 3 tbsp coconut milk
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup olive oil
- 1 cup mushrooms
- 1 onion
1. Season steaks on both sides with onion powder, garlic powder, pepper and salt.
2. Beat egg and coconut milk in shallow bowl.
3. In similar bowl, combine almond flour and coconut flour.
4. One by one, dip steaks in egg batter and then in flour bowl, coating evenly on both sides.
5. Heat olive oil in iron skillet. Once oil starts to pop, add steaks and cook for 2 to 3 minutes on each side.
6. Set cooked steaks on towel-lined plate to remove excess oil.
7. Dice onion and chop mushrooms.
8. Sauté in pan with left over grease and crumblings.
Top steak with sauté mixture and enjoy!