Thursday 

 Wendler press 

WOD 

5 Rounds 

14 OH Lunges 45/25 

20 Ball Situps 20/14 

6 Lateral Burpees over ball 

 For time 

Paleo Corner 
Rhonda


Huevos Rancheros  
Ingredients 
2 pounds fresh ripe tomatoes, peeled and coarsely chopped 
2 to 3 Serrano or jalapeno chilies, seeded for a milder sauce, and chopped 
2 garlic cloves, peeled, halved, green shoots removed 
1/2 small onion, chopped 
2 tablespoons olive oil 
Salt to taste 
6 eggs 
Chopped cilantro for garnish 


Directions 
Using a blender, puree the tomatoes, garlic, onion and chilies. Do not over blend as you want there to be some texture left (as in, don’t make it completely smooth). In a large skillet place 1 tbsp  of oil and heat on high to warm the oil. Once the pan and oil is hot add the puree and heat until it begins to thicken into a sauce. This can take up to 10 minutes. When the sauce thickens and becomes darker you should remove from pan and set aside. Using the same pan fry your eggs sunny side up and keep the yolks runny. Place the eggs on a plate and spoon the hot salsa over the eggs. Season to taste with salt and pepper and enjoy.