Day 16: Weaknesses and Tacos

Days to Colorado CrossFit Open: 4

overhead_squatTHE 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.


  1. Julie Petro Said,

    August 24, 2010 @ 8:34 am

    Taco meat has become THE go-to staple in our house. We make up a big ol’ mess of it and have it in salads, over mashed cauliflower (sounds sorta iffy but tastes great) or steamed or sauteed broccoli, zucchini or whatever other veggie we’ve got going, smothered in chopped avocados or just plain old heated up! I’ll have to try the pico de gallo recipe. Thanks!

  2. Karen Ramirez Said,

    August 24, 2010 @ 12:45 pm

    Yeah it so easy! I will have to try it on the mashed cauliflower. That definitely sounds like it has potential!

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