Days to Colorado CrossFit Open: 4

THE WORKOUT: Day 16
2 rounds: 1 min of kettlebell snatches each arm @ at 16k (35 lbs). Ouch. Then for time: 21 reps, 15 reps, 9 reps of: Overhead squats and Burpees. My time: 6:05.

My time today was fine but was tainted by my terrible form. As I grew tired the depth on my overhead squats became questionable, I stopped keeping my arms straight, and the weight went out in front of me making it much more difficult than it would have been otherwise. A good lesson for next time, I suppose. Slow down a little and keep the form in tact and I won’t have to rest as much or have failed reps.

Today’s workout got me thinking about this coming weekend. The workouts will be similar to last year. So I looked at last year’s. I would have done pretty well at one of them, just okay at another, and probably really stink at the third. So I guess it just depends what order they are in whether I have a chance of making it to Sunday.

THE DIET: Day 16
Tonight I made a taco bowl. I started by making fresh pico de gallo with tomatoes from my dad’s garden and a couple jalapenos from ours. So easy and so delicious. My sister and I got this recipe from a Mexican cooking workshop. Mmm.

Pico de gallo:
1 large tomato (or a couple smaller ones)
1 jalapeno
1 clove of garlic
1/4 c red onion (i use less cut really small)
Chopped fresh cilantro
Squeeze of lime
Salt or garlic salt to taste

Make extra to put on steak or chicken later. Mix a few tablespoons into some mashed up avocados for guacamole.

Taco Seasoning for Ground Meats:

1 TBSP Chilli Powder
1 TBSP Cumin
1/2 TBSP Paprika
1 TBSP Onion Powder
2 tsp Oregano
A pinch of red pepper flakes
Combine these with 1 cup of water and set aside. Brown the ground meat and drain. Add the seasoning mix. Stir while maintaining a medium heat until the water is evaporated and the meat still looks moist.

Taco Bowl
All you have to do is put a little shredded lettuce in the bottom of a bowl, the taco meat, the pico, and a little guacamole. A couple clementines for dessert to tame the taste of onion and garlic.