I love this clever proclamation from my friend Theo, “My two favorite letters in the alphabet: P.R.” Amen. Today, we both set new PRs for deadlifts (granted, his looks like stepping on the moon compared to mine, but hey, progress is progress) and coincidentally, we both know what it’s like to be a slave to the “professional PR” world of public relations. See the connection there? PRs and PR? Eh? Good.
Personal records are the bomb dot com even if it’s not your new PR. I love hearing about someone achieving a new personal best and the seeing the joy on his or her face. It’s an infectious and motivating feeling.
Today’s WOD was an unique series of lifts:
Our coach Cheryl did a great job breaking this down for us: work up to a heavy (near 1 rep max), then hit the 5 at 80%, 10 at roughly 65% and 20 at 50-45%.
As I mentioned yesterday, I was praying to have a benchmark-type workout for my body’s sake. I don’t think I could have managed even a basic couplet. Thankfully, this workout was geared to our own pace and gave me the opportunity to a) give my shoulders a slight break b) update my 1 rep max record c) rock some cool new socks from Wredfit
Like most of my current PRs, my previous deadlift record was from when I just started Crossfit six months ago. Luckily, I’m at a point in training where every new PR feels like a home run because of the astronomical improvements I’ve made! My previous deadlift PR was 155lb and I’m proud to report I jumped up to 175lb. I’ve noted before that deadlifts are one of the only movements that have become noticeably easier; however, it is also the movement that I CONSTANTLY need to focus on my alignment/form. As my friend Maura pointed out, I go from good form to this hunchback slouch when the weight gets heavy. NOT GOOD. Definitely something I need to strengthen/work on.
I have to wrap this post up with a super easy, super delicious recipe. I’m entering my second week of the Whole30 and I’ve been craving meatballs. Dave and I usually make spaghetti squash with meatballs, but since this type of squash isn’t in season I needed to get creative. Enter zucchini noodles. One of my favorite paleo food bloggers, Nom Nom Paleo, had posted this easy recipe for “zoodles” awhile back and I’ve been eager to try it out–but I was missing a crucial kitchen gadget, the julienne peeler. Thankfully, Amazon exists for my impulse buying habits and I was able to create a fresh batch of this babies in no time. Seriously, it’s the coolest tool EVER.
Here’s what I gathered up in the kitchen last night:
- 5 zucchinis (plenty to make zoodles with plus have a couple leftover servings)
- Julienne peeler
- 1lb grass-fed ground beef
- 2 tbsp minced onions
- 2 tsp garlic salt
- 1 tsp garlic powder
- pinch of curry powder
- 1 tsp oregano
- 1 egg whisked
- Rao’s Arrabbiata Sauce
Preheat oven to 375.
Combine seasonings, beef and whisked egg together in one large bowl. Mash it up. Spoon meatballs together, place on a greased glass baking dish (I made about 18 meatballs) and cook for 12-15 minutes. Take the balls out, drop them in a large sauce pan, add-in your sauce and simmer on medium-low for about 5 minutes.
Clean and peel the zucchini. Place in a microwave-safe dish with a splash of water. Nuke for about 2:00-2:15. Zoodles, meatballs, sauce.
Let me know if you try this recipe out!