20 Burpees
20 Deadlifts (135/95)
20 Wall Ball
15 Burpees
15 Deadlifts
15 Wall Ball
10 Burpees
10 Deadlifts
10 Wall Ball
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from CrossFit Evolution
Paleo Stuffed Zucchini
(modified from paleomama.com)
Ingredients:
3-4 medium zucchini
1 lb. sausage (I used chicken Italian sausage from Publix’s greenwise section)
1 leek, chopped into rings
1 clove garlic, minced
½ cup coconut milk
1 ½ tsp. Italian seasoning
¼ tsp. pepper
Directions:
Preheat oven to 350 F. Cut off stems of the zucchini. Cut zucchini in half lengthwise. Use a small spoon to scoop out the inside of the zucchini (save the ‘guts” in a bowl) to make hollow boats. Put the zucchini boats in a casserole dish.
Remove sausage from casings and cook over medium heat until no pink remains. Add in leek, garlic, zucchini guts, coconut milk and spices and cook for 1-2 minutes until leeks and zucchini become soft.
Spoon mixture into zucchini boats and bake uncovered for 20-30 minutes.
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*Please be sure to get your $10 in for the Benchmark Contest ASAP.
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