I bet you've never heard of a burpee, unless you are familiar with CrossFit! 25 burpees for time was my workout for today. It took me 5 minutes, 33 seconds to complete them. Those that know what a burpee is must not laugh at my time! My husband does 100 burpees in 6 minutes, 30 seconds. It took me almost the same amount of time to do a quarter of what he can complete!
As much as they sucked, my total workout time today was 5 minutes, 33 seconds. That's it. Nothing else. That in itself is motivating enough to stick with CrossFit. Now, some of the other workouts take longer, but still, it's worth it. If we lived closer to the CrossFit gym, I'd definitely go to the classes. My husband has built a CrossFit gym in the garage here, so we have pretty much everything that we need. There are a few key things missing like kettle-bells, but he uses dumbbells in place of them.
For those who don't know what a burpee is you can search "burpee" and "crossfit" on youtube. There are several different versions. I'll video my husband demonstrating them and post it in a few days. It'll be the proper one according to the CrossFit competitions.
So, try it out. 100 burpees for time is a workout, but if you can't do 100, just shoot for 25. I bet you'll beat my pitiful time! I plan on doing the workout again in one month and seeing if I improved. I'll post an update when I do.
again, borrowed from http://cfscceat.blogspot.com/
2 lbs. lean ground meat - we used venison
2 T Italian seasoning
1 tsp garlic powder
1 tsp ground pepper
1 medium yellow onion, diced
3 cloves garlic, minced
3 green, red, orange, or yellow bell pepper
1/2 C red wine
15 oz. can dice tomatoes, no salt (we added another can)
8 oz. can tomato sauce, no salt
4 oz. can diced green chillies (we did not add this)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1/8 tsp red pepper flakes
Brown ground meat (we added a little salt and pepper to the cooking meat), drain, set aside. When finished, deglaze pan with some of the red wine. Saute the diced onion and garlic. Add tomato sauce, diced tomatoes, diced chilies and chopped peppers. Add back the meat, and all other ingredients, and spices. Bring to a boil and then simmer until ready to serve. We simmered for about 3 hours. Add a little extra water if needed to get to desired consistency. Spoon into a bowl and top with some diced green onions and chopped flat-leaf italian parsley.
*** NOTE - we added 3 cans of beans (you can use any - black, white beans, kidney beans, chili beans (rinsed). We also added some leftover shredded carrots, black beans, chopped red onion...didn't want any of it to go to waste!
I don't have the proper zone blocks listed because frankly it overwhelms me, so if you go to the website we borrowed it from, it's broken down there.
We also improvised. Chili and soup in general is a great way to rid your fridge of any leftover vegetable that you may have stored. We always seem to have half of an onion or shredded carrots or some leftover celery that's just not being eaten. We've decided that we'll probably make soup every 7-10 days and even if we don't eat it that night, we'll freeze it to have on hand.