Hello December! Hollandaise Sauce & Leftover turkey.

Sunday, December 1, 2013


DROM/Wrist mobility
10 Wall extensions
Monster walks


5 attempts at a Max effort Broad Jump

Notes:  Between efforts, warmup and setup for the workout!


“The Seven”
Seven rounds for time of:
7 Handstand Push-ups
7 Thrusters 135/95#
7 Knee to elbows
7 Deadlifts 245/175#
7 Burpees
7 KB Swings 53/35#
7 Pull-ups
-40 minute cut-off

Notes:  This workout requires two barbells per athlete.  If the class is busy, this means two athletes may need to share a barbell.  Remember these days are more about aerobic work than high intensity so don’t panic if you have to wait a bit.  If you cannot perform full range of motion HSPU, scale to Regular Pushups or Pike Pushups

Cool down:

Straddle hold
Couch stretch

Helloooo December!

Wow. How quickly this year is coming to an end!
For me, and for a lot of people,  the end of the year is a time to reflect on the year that has passed; what we’ve learned, what we’ve accomplished, what we could improve on. A time to start coming up with visions and goals for the upcoming year.

What do I want to achieve? What do I want to create, learn, experience?
In what areas of my life/fitness/wellness do I want to grow?  … Etc. etc. etc.

If  this upcoming year, some of your goals include cooking more, cooking “better”,  or cooking- period.  AND/or  making improvements in your nutrition … you are most definitely at the right place!  A couple of very successful cooking classes have been held by Lela Buttery already, and its only the beginning of much more to come!

Earlier this week was the launch of my website: www.livebeautifull.com

Check it out! & see if the cooking class series I’ve developed can help you achieve your  kitchen and wellness goals. Read all ABOUT Live Beautifull and take a look at whats in store for January, February and March Classes.

Ok enough about all that.

Without further adieu…

Hollandaise Sauce

1 cup clarified butter
3 egg yolks
3 Tbsp warm water
Lemon juice to taste
Salt & Cayenne to taste

  1. Whisk Egg yolks in stainless steel bowl.
  2. Gently heat over bain-marie,  whisking constantly, until eggs are thick
  3. Drop by drop, add warm clarified butter, while whisking egg mixture, moving it on & off bain-marie as necessary for desired sauce consistency.
  4. Once all butter has been added (emulsified), adjust consistency with warm water and/or lemon juice.
  5. Season with salt & cayenne to your liking.
  6. Enjoy!

…Special thanks to Charlie Mason for his awesome skills and help with this video!

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