Doing Them Dirty

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

1. Start by washing and draining the kelp noodles.
2. Mince garlic and dice the onion.
3. 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.
4. Add the sliced mushrooms and cook until the moisture they release has evaporated.
5. Add ground meat. Break it up with a wooden spoon or spatula.
6. Toss in garlic and stir to combine ingredients. Stir-fry until the meat is no longer pink.
7. Add the kelp noodles. Once mixed in, throw in broccoli and carrot slaw into pan. Stir to incorporate.
8. Throw in the spinach and cook until the leaves are wilted. 
9. Add coconut aminos, coconut vinegar, and fish sauce. Continue cooking until the noodles soften to your desired consistency (about 3-5 minutes) 
10. Taste for seasoning and adjust w/salt and freshly-ground pepper.

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