|
 |
|
|
|
|
 |
|
|
|
 |
|
 |
|
 |
3 Rounds:
10 Thrusters
10 KB Overhead Reverse Lunges
20 KB Swings
10 Push Up w/Ab Rollout (honestly my form sucked on this video, I’ll get a better one-they’re still just so sore!)
Use weight according to your fitness level, start low and perfect the form! Have fun with it and push that envelope!
50 burpees a day
50 days.
THE END.
We also suggest taking a before pic… and at the end if you feel like posting before and afters, you may.
We want the 50 IN ADDITION to your normal routine (if you have one)YOU MAY break up the 50.. but the goal would be to do them all in one time period.
(you can of course do 5 sets of 10 or 10 sets of 5 catching your breath for a few mins in between)
annnnnnd one more thing:
its NOT required, but it is fun…
we’re making paper chains to count down the days!! Its going to go through Thanksgiving!! If you make a chain, please post your pic and we’ll add it to our album!!
Feel free to get your friends and fitness groups involved… nothing to lose right??
Most of all
Have fun and…… DON’T BE A B*TCH
PS if you don’t know what a burpee is– check out our youtube icon on the left side of the page and click on the latest video “Metabolic Workout” We did burpees in that video:)
Oh my! You guys will love these, we went through an entire tray in two days and relished each bite.
Forget the nasty sugary candies- give these a try!
Soak ~15 kabobs in shallow water (to avoid starting a fire…but if you are a pyro and are into that, then you can skip this step)
1 pineapple cut into chunks
4 peaches, sliced
1/2 seedless watermelon
In a small bowl combine:
1/2 c. truvia or other sugar substitute
2 tsp cinnamon
Place all peaches in a bowl and toss in the above mixture, mix to coat evenly.
Get creative, start a pattern or place the fruit on the kabobs randomly
Grill the kabobs about 3 minutes per side, watching carefully to make sure they don’t burn.
EAT THEM!
• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp
• 2 Tsp turmeric
• 2 garlic cloves, minced
• 6 dried kaffir lime leaves
• 1 T. dried ginger
• 1 can button sliced mushrooms
• 2 tomatoes,cut into 8ths
• 4 Tablespoons Thai fish sauce
• 3 cups water
• 1 stalk lemon grass, cut into 2″ long pieces & pounded
• 4 Tablespoons lime juice (or more to taste)
• Fresh cilantro chopped for garnish
• 1 Tablespoon thai chili pepper, chopped
1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. Add button mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice
Tom Yum Gai
Butternut Squash Soup
Ingredients
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium carrot, chopped
• 4 red potatoes, chopped
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
Directions
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper
Superbly Simple Pad Thai, created by Danny-J
