Archives for April 2011

CrossFit Kids Sat 4/30/11

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Young Athletes Power Clean and Jump 4/25/11


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Saturday Classes

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A Response to Dr. Oz’s Fear of Cholesterol

Before sugar, we were talking about cholesterol

I’ve been tied up the past month, finishing and closing my New York Times Magazine article on sugar and high fructose corn syrup, It came out in the newspaper today. But before the sugar article took over every spare minute of my life,  my wife, Sloane, a source of wisdom and humor (and patience) in the family, strongly suggested I get my blood lipids checked and post the results for those who were dismayed or discouraged by my choice not to do so on the Oz show. Sloane wasn’t the only one to suggest this was a good idea. Some of those commenting on my blogs were insistent, to put it mildly.

So it took me awhile to get to a Quest lab with a prescription. Then it took another week for the results to come back. That was three weeks ago. Now I finally have the time to post them. Keep in mind as you go through these that I do indeed eat three eggs with cheese, bacon and sausage for breakfast every morning, typically a couple of cheeseburgers (no bun) or a roast chicken for lunch, and more often than not, a ribeye or New York steak (grass fed) for dinner, usually in the neighborhood of a pound of meat. I cook with butter and, occasionally, olive oil (the sausages). My snacks run to cheese and almonds. So lots of fat and saturated fat and very little carbohydrates. A deadly diet, according to Dr. Oz. Without further ado, here are my numbers,



Young Athletes Play Cards

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Preschool Class Does Hopscotch and Eggs on a Spoon


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(Almost) Paleo Mexican Pizza

from Joel

"Ya gotta have cheese on pizza!"

3 cups shredded zucchini
3/4 cup egg whites (I use "Best of the Egg Whites" from a carton in the egg section of the grocery store)
1/3 cup coconut flour
1/2 teaspoon salt (optional)
pre-cooked turkey sausage
bell pepper
shredded cheese
1. In a bowl, combine zucchini and egg whites, mix well. Add flour and salt, stir well. Spread onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray.
2. Bake at 450 degrees F for 10-15 minutes or until edges of "crust" begin to brown. Remove crust from oven. Reduce heat to 350 degrees F. Spread thin layer of salsa on top of crust. sprinkle on cheese. Add other toppings. Sprinkle more cheese over the top. Bake 15-20 minutes until crust edges are brown and cheese is melted.
*Note: you can make this with any toppings you like. I have done this crust and used pesto for the sauce and added normal pizza toppings. Use your imagination. This is an "eat with a fork" recipe. The more toppings you add the harder the pieces are to pick up.
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CrossFit Preschool 4/15/11

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Happy Birthday Brooke and Remy!


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CrossFit Preschool 4/13/11


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