2nd Annual Women's Challenge!

Women's Challenge from CrossFit Central on Vimeo.


The Crossfit Central 2nd Annual Women's Challenge is coming soon- August 21st!

What is it?!

This is a one day challenge event for the women of Crossfit Central. There is no "before" and "after" benchmark. The way it works is like this:

1. Get a group of 3 ladies.

2. Work your butt off together for the next few weeks in preparation for Aug. 21.

3. Get some matching outfits like this:

4. Bring it!

You can expect a few different WODs that day, a few hours apart. More details to come- in true Crossfit fashion!

Most importantly, get your team together! You need a group of 3. Sign up begins on August 13.

Last year the winning team got some great swag from Lululemon and Catherine Hart jewelry! You don't want to miss it...

FREE Workouts This Weekend!

Want to check out a Kettlebell, Indoor, or Bootcamp class for FREE?


This weekend (July 31) is the monthly FREE workouts hosted by Crossfit Central at the Burnet location, UTB, and Run-Tex.


Go sign up NOW before all the workouts are full!

Tilapia Quinoa Salad

I don't know about you, but I've been in a recipe rut lately. I picked up a copy of Clean Eating Magazine the other day, though, and- voila- a few new recipes that were easy and only required a few tweaks. 


Tonight I made Tilapia Citrus Quinoa Salad- a perfect dish to take to a potluck, btw...


Ingredients:
1 cup Quinoa
Olive oil
1/2 lb. Tilapia fillets
2 large carrots, peeled and diced
1 med. yellow onion, finely diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
zest and juice 1 lime
zest and juice 1/2 lemon
1 tsp Dijon mustard
1 tbsp olive oil
1 clove garlic, pressed
sea salt and ground black pepper


Instructions:
1. Cook quinoa (1 c quinoa, 2 c water, salt. simmer for 20 min. covered)


2. Heat large skillet over med-high heat. Throw some olive oil in the pan, place tilapia in skillet with some salt and pepper and cook for a few minutes until it's done.


3. In a large bowl, combine quinoa, tilapia, carrots, peppers, onion.


4. In smaller bowl, whisk together lime and lemon juice and zest, Dijon, garlic, and parsley if you wish. 


5. Pour dressing over tilapia mixture and mix well.  Serve immediately or have husband put leftovers in the fridge and eat a few bowls after you come home from Bootcamp.


So, here's the deal: I know Quinoa isn't Paleo- BUT the recipe actually calls for couscous and Quinoa is gluten-free, so I went with it. It's a perfect summery dish!


What's your favorite cookbook?  I'm lookin' for a good one!

16 Days!

The Crossfit Games are quickly approaching. Watch out world, these ladies are in it to win it!

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Orthorexia?!

Apparently we all have an eating disorder. Wow. And to think we are mentally ill because we want good, healthy food!

Healthy food obsession sparks rise in new eating disorder

Fixation with healthy eating can be sign of serious psychological disorder

Taken from the Guardian.co.uk

Eating disorder charities are reporting a rise in the number of people suffering from a serious psychological condition characterised by an obsession with healthy eating.

The condition, orthorexia nervosa, affects equal numbers of men and women, but sufferers tend to be aged over 30, middle-class and well-educated.

The condition was named by a Californian doctor, Steven Bratman, in 1997, and is described as a "fixation on righteous eating". Until a few years ago, there were so few sufferers that doctors usually included them under the catch-all label of "Ednos" – eating disorders not otherwise recognised. Now, experts say, orthorexics take up such a significant proportion of the Ednos group that they should be treated separately.

"I am definitely seeing significantly more orthorexics than just a few years ago," said Ursula Philpot, chair of the British Dietetic Association'smental health group. "Other eating disorders focus on quantity of food but orthorexics can be overweight or look normal. They are solely concerned with the quality of the food they put in their bodies, refining and restricting their diets according to their personal understanding of which foods are truly 'pure'."

Orthorexics commonly have rigid rules around eating. Refusing to touch sugar, salt, caffeine, alcohol, wheat, gluten, yeast, soya, corn and dairy foods is just the start of their diet restrictions. Any foods that have come into contact with pesticides, herbicides or contain artificial additives are also out.

The obsession about which foods are "good" and which are "bad" means orthorexics can end up malnourished. Their dietary restrictions commonly cause sufferers to feel proud of their "virtuous" behaviour even if it means that eating becomes so stressful their personal relationships can come under pressure and they become socially isolated.

"The issues underlying orthorexia are often the same as anorexia and the two conditions can overlap but orthorexia is very definitely a distinct disorder," said Philpot. "Those most susceptible are middle-class, well-educated people who read about food scares in the papers, research them on the internet, and have the time and money to source what they believe to be purer alternatives."

Deanne Jade, founder of the National Centre for Eating Disorders, said: "There is a fine line between people who think they are taking care of themselves by manipulating their diet and those who have orthorexia. I see people around me who have no idea they have this disorder. I see it in my practice and I see it among my friends and colleagues."

Jade believes the condition is on the increase because "modern society has lost its way with food". She said: "It's everywhere, from the people who think it's normal if their friends stop eating entire food groups, to the trainers in the gym who [promote] certain foods to enhance performance, to the proliferation of nutritionists, dieticians and naturopaths [who believe in curing problems through entirely natural methods such as sunlight and massage].

"And just look in the bookshops – all the diets that advise eating according to your blood type or metabolic rate. This is all grist for the mill to those looking for proof to confirm or encourage their anxieties around food."

Day 3: Beets!

I had never tried beets until I got about 10 of them from my Farmhouse Delivery. I had no idea what to do with them!  I found this recipe from Tosca Reno's Eat Clean Diet cookbook.

Oven-Roasted Beets, from The Eat-Clean Diet by Tosca Reno

6-8 medium-sized beets

Extra virgin olive oil

4 cloves of garlic, passed through garlic press

Parchment paper

1. Preheat oven to 350 degrees F.

2. Wash and scrub beets. Remove any strings. Line a cookie sheet with parchment paper. Place beets on the lined cookie sheet. Drizzle with olive oil and sprinkle mixed garlic over beets. Cover tightly with tin foil and place in the oven.

3. Bake 1 hour.

4. Remove from heat. Let cool enough that you can handle the beets. The skins slip off easily at this point. Slice and place on a dinner plate next to your main course. Beets keep well in the fridge.

Day 2 Recipe #2!

There have been lots of PRs lately!
Congrats to Katy and Cindy for getting their first Kipping Pullup!

Ok, so here is a recipe submitted by Beth. It sounds really good!

Tom Ka Gai aka Coconut Ginger Chicken Soup.

Time – 20-30 mins

Ingredients:

1 lbs Boneless Skinless Chicken (cut into strips)

1 “A Taste of Thai” Coconut Ginger Soup Base (I use this brand found

at HEB as it is easier than tracking down Thai ingredients like

Galangal and Fish Sauce – it’s got a trace amount of Sugar but no

gluten or preservatives.)

1 can Coconut Milk (not the Lite kind please)

14.5 Chicken Broth (make sure you don’t get one loaded with

preservatives or ingredients you can’t pronounce)

1 Lime

1 Carrot

1/4 Cauliflower

A couple of sprigs of Cilantro

In a pan, combine the Soup Base and Coconut milk over high heat,

bringing it to boil. Add chicken, cauliflower, carrots, stir and bring

to boil. I toss in the carrots and cauliflower to get my daily dose of

vegetables. Continue to cook until the chicken is cooked. Add the

Chicken broth, stir and return to boil. Add the lime based on the

level of sourness you would like. Remove from heat, garnish with

Cilantro and voila – a quick easy and  filling meal.

What do you do with all those beets?!  If you've been getting your weekly Farmhouse Delivery, you've had a nice amount of beets. How about some Beet ideas?