Thu, February 9

wendler press week 2

WOD - 250m row sprint

         15  ground to overhead with barbells 40/20 

rest 1 minute between rounds (from the time the last person finishes)

5 rounds 

Shoulder mobility with bands after

Paleo Corner
from Ryanne
Sweet Potato and Zucchini Frittata 
 10 eggs, whisked together 
 1 small sweet potato, peeled and grated 
 2 small zucchinis, grated 
 1/2 red onion, diced 
 1 garlic clove, minced 
 8 bacon strips, diced 


 In a large skillet, (I used a 12″ omelet pan) cook the diced bacon until crispy. Pour out almost all of the grease, leaving some behind to cook the veggies in. Add the onion, garlic, and grated sweet potato and cook until the shredded potato is tender. Add the zucchini and saute for another 3-4 minutes. Spread the mixture evenly over the bottom of your pan and pour the eggs evenly over the mixture. Cover and let cook over medium heat for about 4 minutes or until the eggs start to bubble around the edges. Move the frittata into your oven and under the broiler for another 3-4 minutes or until the frittata is not longer runny on top and the frittata is firm. Watch carefully while cooking! Slice like a pizza to serve. Serves 5.