JANUARY BIRTHDAYS!!

January 1st:

Eric Parsons

Manuel Ponce

January 4th:

Phillip Long

Jonathan Villalpondo

January 6th:

Mark Lusson

January 7th:

Yan Comment

January 8th:

Jordan Mellett

January 12th:

Steve Maragopoulus

January 14th:

Corinna Phillips

Ily Litonjua

January 17th:

Dominic McLeod

January 18th:

Marc Harrell

January 19th:

Chelsea Adams

January 22nd:

Jerri Hardman

January 26th:

Nathan Catuiza

January 27th:

Gloria Rogers

Trampas Thompson

January 28th:

Kristy Brigham

January 29th:

Sam Morris

January 30th:

Olivia Fleming

Comments

06-21-2018

Strength & Conditioning 10 min EMOM: 2 split jerk MetCon 5 rounds: 400m run, 15 DB hang squat cleans (35’s/20’s), 15 HSPU

Strength & Conditioning Strict press 1x5@75%, 1x3@85%, 1xamrap@95 Pull ups negatives 8x1 (jump up, let yourself down as slowly as possible) MetCon 25 min AMRAP: 10 push jerk(115/85), 10 Front rack lunges, 10 T2B, 10 burpees over bar

Thanksgiving Truffle Dessert

Maple Walnut Cheesecake Truffles (from anediblemosaic.com) Ingredients 1½ cups (170 g) toasted, unsalted walnuts, divided (see Note) 1½ cups (120 g) old-fashioned rolled oats 1¼ cups (150 g) raw, unsalted cashews ½ teaspoon salt 3 tablespoons pure maple syrup 1 teaspoon vanilla extract 1 teaspoon maple extract 8 oz (227 g) container GO Veggie! Dairy-Free Classic Plain Cream Cheese ½ teaspoon cinnamon, for dusting on top Instructions Report this ad Add the walnuts to a food processor and pulse until coarsely chopped. Remove half of the nuts and reserve them for stirring into the truffles. Continue pulsing the remaining half of the nuts until they’re finely chopped; transfer them to a shallow bowl and reserve for rolling the truffles in. Add the oats, cashews, and salt to the food processor and process until powdered. Add the maple syrup, vanilla extract, maple extract, and cream cheese and process until smooth. Transfer the mixture to a larg...

WORKOUT OF THE DAY "WOD"

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