Make your own: Amazing Vinaigrettes.

Sunday, June 1, 2014

Gymnastics Club! 7pm in Venice

Prehab:

Posterior chain floss
Super rack stretch with band
Fire Hydrants
10 Wall extensions

Warm-up:

20 Jumping Jacks
10 Burpees
10 Pike Sit ups
10 Jumping Squats
10 Bar taps + 5 Pull ups

Skill:

Tabata “Bottom to Bottom Squats”

Notes: 8 rounds, 20 seconds ON, 10 seconds OFF of bottom of the squat. This is an active bottom position. Standing up is ‘rest’.

Conditioning:

AMRAP 40 minutes:
200 meter Farmer carry (50/35)
400 meter run
15 Power cleans (95/65)
10 Thrusters (95/65)
5 Bar Muscle ups

Notes: Scale weight to keep rest to a minimum. Perform “jumping bar muscle ups” as needed or scale to burpee pull-ups.

Cool down:

10 Jefferson Curls
Samson stretch
Calf stretch

I pack my lunch for work everyday & make my own fresh-from-scratch vinaigrettes every morning. 
Sounds impressive right?!?!
Its not. 

Its super easy! Heres how and what you’ll need:

THE VINAIGRETTE FORMULA–
3 parts oil : 1 part acid

What you’ll need-

• large mixing bowl 
• whisk
• oil (whatever oil tickles your fancy. most commonly used for vinaigrettes olive oil.)
• your choice of acid (aka vinegar)
• salt & pepper to taste

…RE: The Acid.
 The acid is the ingredient that packs the biggest punch in a vinaigrette. There are a wide variety of vinegars  you could use. Everything from balsamic vinegar, red wine vinegar,  port vinegars,  white wine vinegars … can change the flavor profile of the dressing. However,  an acid is not limited to a vinegar, also any citrus! Citrus fruits, such as orange, grapefruit,  lemon and lime. & there there are those acids that give a salad an asian twist! Soy sauce/Tamari (which is gluten free and better quality ingredients).

Regular boring salads can be transformed into a gourmet delight in just a matter of minutes. Plus consider the benefits of using a dressing made from fresh ingredients, by YOU- where you have all the control of what goes in it, vs. a store bough dressing with all kinds of crap in it.
Plus, whisking is cool. 

This is my current favorite, give it a try! 

Tamari Vinaigrette: 
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon Tamari

….whisk!! 

Side notes: No salt necessary, because Tamari (Soy sauce) is salty on its own. I personally prefer a 2:1 ratio for oil to acid. Adjust the ratio to your liking once you experiment with consistency, flavor, etc.  I love this vinaigrette with a salad of thinly sliced kale and red cabbage. Add some toasted sesame seeds- and those fancy asian restaurants got nothing on your salad 😉

Enjoy!