Happy Hump day!
Yesterday was busy busy busy. After work I headed home, cranked up the music and did a lot of veggie chopping in the kitchen. Acorn squash, butternut squash and sweet potatoes.
I found a little trick to make your sweet potato fries crispy…
ingredients
- 2 med sweet potatoes
- large mixing bowl w/ half a TBSP olive oil + ground ginger
- large mixing bowl full of water + 1 tsp salt
method
- Peel the potato and cut it into thick wedges/slices.
- Preheat the oven to 400°F.
- Soak the wedges in the salt water for at least 30 minutes. The longer you soak, the crisper.
- Once the wedges have soaked, strain and pat dry. Put them in the mixing bowl that contains 1/2 tbsp olive oil ginger. Mix them around so they
get evenly coated. - Line a large baking sheet with tin foil, and place the wedges on it.
- Bake for 15 minutes.
- Check to see if any are ready to be taken out. Some of the small pieces might be done.
- Place back in the oven and bake for another 20 minutes. However, you may want to keep an eye on them.
After I was finished with my chopping/ baking Nick and I headed to CrossFit to get our WOD on. We had quite the workout ahead of us…..
Prescribed workout
For time:
300m Row
100 Double Unders
15 HSPU (deficit 45+25/45)
30 T2B
15 Hang Cleans 155/105
30 Thrusters 95/65
15 CTB Pull-ups
30 Bar Facing Burpees
100 Double unders
300m Row
I made a handful of modifications, singles instead of DU’s with the jump rope, regular push ups instead of handstands, and band pull ups… no the less I finished at 26:35
I’m just a little bit stronger with every workout, it’s been about 3 weeks since I started back at the crossfit gym and I can’t wait to see where I am in another 5 months!
When we got home I tried a new paleo recipe for dinner; sweet potato sausage and spinach hash. I have to say I wasnt totally sold on this recipe but I’m so glad I tried it because it was great. One of my favorite paleo dishes yet and I will absolutely be making this again!
Skillet Sweet Potato, Sausage, and Spinach Hash
2 small to medium sweet potatoes, peeled and diced (or one large)
1 apple, peeled cored and diced
1 tablespoon coconut oil, divided
1/4 teaspoon cinnamon, optional
2 Mild Italian chicken sausages, removed from casing
2 to 3 large cups of baby spinach
1/3 cup sweet yellow onion, diced
Instructions:
In a large nonstick skillet heat 1/2 tablespoon coconut oil over medium-high heat. Once heated, add diced sweet potatoes and apples. Add a pinch or two of sea salt and cinnamon to the pan. Cook sweet potatoes and apples until cooked and softened. I prefer my sweet potatoes to be slightly browned.
While the sweet potatoes are cooking, heat a large skillet with 1/2 tablespoon coconut oil over medium heat. Add to skillet the chicken (or pork) sausage and onion making sure to break the sausage up in small pieces while it cooks. Once the chicken is no longer pink in color and completely cooked add spinach to the skillet. Don’t worry the spinach will wilt down when cooked. The spinach should wilt down within 1 to 2 minutes. Once spinach is cooked add the sweet potato apple mixture to pan and stir to combine all.
NIck, Monroe, and I finished the day with a little game of twister
”History has demonstrated that the most notable winners usually encountered heartbreaking obstacles before they triumphed. They won because they refused to become discouraged by their defeats.”
~Bertie C. Forbes
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