Front Squat
2-2-2-2-2-2-2-2-2-2-2-2
Two Front Squats at the top of every 30 seconds. 50-60% max. Working on depth and explosiveness.
Nelia getting into the proper front rack position. |
-10 Power Cleans
-10 Box Jumps
-20 Double Unders (Sub 60 singles and 2 burpees if cannot double under)
Amy, Suzanne and Kandice pushing through the power cleans. Amy has her game face on! |
Way to finish out March. I'm excited to see everyone's progress over the next 5 weeks. Yes, we will be doing food journals ALL 5 weeks! A clean diet and regular exercise is a serious remedy for a hot beach body. Keep it going!
I'll be hosting a few of my girlfriends at my house tonight for wine, snacks and random conversation. Being that the weather finally feels like Spring today, I thought I'd whip up something light and colorful. I chose this Orzo Salad that is always a favorite at my house. I made a large batch because selfishly, I know it tastes even better the next day. I'm excited to snack on it tonight and for the rest of the weekend.
Orzo Salad
Ingredients
- 4 cups low sodium chicken broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- Red Wine Vinaigrette, recipe follows
Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette:
- 1 tbsp. red wine vinegar
- 1 fresh lemon, juiced
- 2 teaspoons honey
- 3/4 teaspoon freshly ground black pepper
- 3 tbsp. extra-virgin olive oil
- salt and pepper to taste
Mix the ingredients together in a bowl. Season the vinaigrette, to taste, with more salt and pepper.
I tell ya, Giada really knows what she's doing. Try making this and adding in some extra veggies like green and red bell peppers. You could also add in some diced, grilled chicken to make it a full meal. I'm counting down the hours until I get to eat some!