Breakfast is the shiiiiizzzzzzz

Sunday, August 19, 2012

Skip rope 200 meters
Shoulder prep

3 rounds:
Max effort strict pull-ups
Max effort Handstand push-ups, kipping ok
15 Weighted GHD Hip extensions
5 Barbell shoulder press, heaviest possible

*Rest 45 seconds between movements

5 rounds:
35 Double unders
Run 200 meters

*10 minute cap!

Cool down:
10 Wall extensions
Samson stretch, 30 seconds each
Calf stretch, 30 seconds each


Italian Eggs


1 small yellow onion, halved and sliced

2-3 small zucchini squash, halved and sliced

4-5 large tomatoes, diced

3 garlic cloves, minced

A big handful of fresh basil, chopped

About 1/2 cup chives, finely chopped

Salt and pepper to taste

12 eggs (more or less depending on how big your skillet is or how many people you are feeding

Cooking oil of your choice (I used bacon grease)


1. In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.

2. Add the zucchini, tomatoes, and garlic and bring to a simmer.

3. Let the tomato mixture simmer, mixing occasionally until it begins to thicken.

4. Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.

5. Make little holes in the sauce with your spoon and crack an egg into each hole.


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