02-12-14

Strength: Deadlift 3×6 (Jan-15-2014)

WOD:
21-15-9
Deadlift 225/155#
T2B

Open Prep Optional:
1) 4×15 Push Ups
2) 4×10 Thrusters 45/33
3) 4×5 Weighted Pull Ups

8 Responses

  1. Donna

    DL 3×6 53,63,83,103
    WOD 21-15-9 DL @83#, Toes 2 Bar 8:04

  2. Amy W

    DL 3X6 155, 185, 205
    WOD 155# DL T2B 6:51

    Open Prep- push ups and thrusters, did not do PU’s.

  3. Jennisse

    DL 3×6 135, 155, 185, 200 (PR)
    WOD 21-15-9 DL 155#, T2B 7:45
    link those T2B but if I don’t practice them regularly, I lose the rhythm.
    Open Prep, 4×15 Pushups and 4×10 33# thrusters. Worked on down feeding the up.
    Didn’t do Pullups, left shoulder tweaky.
    Linked 66 Du’s in Warm-up. PR. Good day!

  4. Austin Oja

    DL: 365,405,425
    WOD: 5:40 with big ,swingy t2b:)

  5. Sarah Murphey

    Linked 29 DU’s
    Strength: 95, 125, 165-PR (175×2-PR)
    WOD: 5:48 @ 135

  6. Lindsay Carlson

    18 min AMRAP
    35 DU – sub 105m row
    1 rope climb
    14 Wall Balls (14#)
    9 rounds

  7. Elizabeth

    We had this for supper last night: another great recipe from “Everyday Paleo”

    Dad’s Pork Chops

    4 pork chops, 1/4-inch thick

    Salt and pepper, to taste

    ½ cup Dijon mustard

    1 teaspoon mustard powder

    1 teaspoon dried french thyme

    1 teaspoon crushed garlic

    1 tablespoon coconut oil

    Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through. Serve over sauted baby spinach. (we used sauted Swiss chard adn onions…yum!)

    • Elizabeth

      Actually I doubled the recipe too. Gotta feed these carnivores!