CrossFit Tri-County

Friday, October 19 – Bacon Peach Cobbler

Ingredients 3 lbs Peaches, sliced 3 Thick Slices of Bacon Pinch Salt Pinch Cinnamon 1 c Nitrate free Raisins 1 c Chopped Pecans Cooking Steps Heat a pot over medium high heat. Chop the bacon into bits, then brown in a little coconut oil in the pot. Add the salt[…]

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Thursday, October 18 – Crockpot Jambalaya

Ingredients 5 c. chicken stock. 4 peppers – any color you want, chopped 1 large onion, chopped 1 large can of organic diced tomatoes (leave the juice) 2 cloves garlic, diced 2 bay leafs 1 lb large shrimp, raw and de-veined 4 oz. chicken, diced 1 pkg spicy Andouille sausage[…]

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Wednesday, October 17

Strength Weighted Pull-ups 1-1-1-1-1 WOD For time: Row 250m @ 95% Rest 2 mins Row 500m @ 90% Rest 2 mins Row 750m @ 85% Rest 2 min Row 1k @ 97%   Post score to comments.

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Wednesday, October 17 – Apple Cinnamon Muffins

*This is NOT Paleo challenge friendly! Ingredients 1 apple, cored and diced 1 cup almond flour/meal 3 tablespoons coconut flour 3 eggs, whisked 1/4 cup coconut oil, melted 2 tablespoons raw honey 1 heaping tablespoon cinnamon (the more the better) 1/2 teaspoon baking soda pinch of salt Instructions Preheat oven[…]

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Tuesday, October 15 – Slow Cooked Spare Ribs

Ingredients 3 lbs pork spare ribs; 3/4 cup water 2 tbsp apple cider vinegar; 2 tbsp Worcestershire sauce, 1 tsp mustard powder; Sea salt and freshly ground black pepper to taste Preparation It’s really quite easy to get this recipe started. In the slow-cooker pot, combine all the ingredients except[…]

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Saturday, October 13

Coach Scott and Coach Ashley will be at CrossFit New England this weekend getting their CrossFit Kid’s Certification, so we will not be teaching class tomorrow. Lisa Mikkelsen will be subbing our 8:00am class and 9:00am intro classes for us tomorrow. Please note, there will be NO open gym tomorrow.[…]

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