Mebane demonstrates his spinal flexion/extension. Via Lee A.
Seahawks 14, Packers 12. What'd you think of the game? The refs? Bueller?
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WOD
front squat 5x5
then
complete 50 turkish getups
Post largest squat load to whiteboard.
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Stir-Fried Kelp Noodles - brought to you by
Nom Nom Paleo
Makes: 6 servings | Total time: 30 minutes
Ingredients
- 1 package (12-ounces) kelp noodles*
- 5 garlic cloves, peeled
- 1/2 medium onion
- 1 tablespoon coconut oil or fat of choice
- 1/2 pound cremini mushrooms, thinly slices
- 1 pound grass fed ground meat (vension, beef, pork, or lamb)
- 1 cup broccoli and carrot slaw
- 1 cup baby spinach leaves
- 1-2 tablespoons coconut aminos
- 1-2 tablespoons coconut vinegar
- 1-2 tablespoons Paleo-friendly fish sauce
- kosher salt
- freshly-ground black pepper
*Yam noodles can also be used. Both can be found at Central Market or Uwajimaya in the Asian noodle section.
Directions
- Start by washing and draining the kelp noodles.
- Mince garlic and dice the onion.
- Heat coconut oil in cast iron skillet over medium heat. Once the pan is ho, toss in the onions and saute until they're soft and translucent.
- Add the sliced mushrooms and cook until the moisture they release has evaporated.
- Add ground meat. Break it up with a wooden spoon or spatula.
- Toss in garlic and stir to combine ingredients. Stir-fry until the meat is no longer pink.
- Add the kelp noodles. Once mixed in, throw in broccoli and carrot slaw into pan. Stir to incorporate.
- Throw in the spinach and cook until the leaves are wilted.
- Add coconut aminos, coconut vinegar, and fish sauce. Continue cooking until the noodles soften to your desired consistency (about 3-5 minutes)
- Taste for seasoning and adjust w/salt and freshly-ground pepper.
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