Brussels Sprouts and Strawberries

Sunday, April 6, 2014

Yoga at 8pm at Venice  – Sign up HERE!

Mobility:

Gristle/Groiners
20 Snow Angels
Lat Activations
Posterior Chain Floss

Warm-up:

10 Jumping Jacks
10 Jumping Squats
10 Sit up to Pike
10 Burpees
10 Jumping Jacks

Agility:

4 Rounds, alternating between movements:
6 rounds for fastest time of:
3-Cone Drill

Conditioning

AMRAP 40 minutes:
200 meter run
50 Flutter kicks
40 Grasshoppers
30 Wall balls
20 Burpees
10 Wall climbs

 Notes:  Goal is continual movement!  For flutter kicks and grasshoppers, 1 side is 1 rep. 

 Cool down:

10 Wall extensions
Couch stretch
Straddle stetch

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Ingredients:

2 lb. brussels sprouts
2 Tbsp. olive oil
¼ tsp. sea salt
¼ tsp. black pepper
1 Tbsp. lemon juice
? tsp. garlic powder

For strawberries:
1½ – 2 c. fresh strawberries
1½ Tbsp. olive oil
1½ Tbsp. balsamic vinegar
1 Tbsp. lemon juice
¼ tsp. sea salt
¼ tsp. black pepper

Instructions:

  1. Wash strawberries, remove stems, and slice into quarters.
  2. In a medium bowl, mix berries and corresponding ingredients together and set aside.
  3. Chop the stalks off of the brussels sprouts and remove outer leaves.
  4. Chop sprouts in half lengthwise.
  5. Heat 2 tablespoons of coconut oil in a cast iron skillet on medium-high heat.
  6. Place sprouts cut-side down. Sear for 6-8 minutes.
  7. While searing, sprinkle with garlic powder, sea salt, and pepper. Add lemon juice.
  8. After 6-8 minutes have passed, stir and continue to sauté for another 8-10 minutes.
  9. Add strawberries and sauté for 5-7 more minutes, being careful not to overcook the berries. Taste test one of the sprouts to make sure that they are tender.
  10. Enjoy!

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