10/9 Foodie Friday & Happy Birthday Brynner!

We love the kids who play and get strong at our gym. Brynner has been watching his dad and mom get stronger since the day we opened. Today Brynner turns TWO!
Heather Kahler, a regular at the Tuesday and Thursday 6:30pm class, offers cooking classes the third Sunday of every month. These classes, she calls Sprouts, are Paleo/Whole Life Challenge friendly and teach you easy and efficient ways to cook delicious meals. Classes are from 3-6pm and include beverages and a meal that you prepare from start to finish. It's a fantastic feeling to sit down with friends and consume a meal that you all prepared together. 
Next Sunday, October 18th, will feature wild game cooking techniques. This is a great class for all you hunters and gatherers. Email Heather, aka Chef HK, to reserve your spot in the Oct 18th class. 
Today's Workout
Two rounds for time of:
400m Sled drag 70/35#
6 Man makers (Pick your weight)
200m Sled drag 105/70#
8 Man makers (5# heavier than first set)
Who programmed this? Post your guess to comments. 
Here is a favorite recipe of the June Sprouts class. Bon Appetite!
Sprouts Grilled Shrimp Skewers with Thai Slaw
Dressing Ingredients

• 2-3 pieces lemongrass, lower part, minced
• 2 inch ginger, peeled and minced
• 1-2 shallot, minced
• 1 serrano chili, seeded and minced
• 3-4 kafir lime leaves, minced
• 6-9 small cloves garlic, minced
• 2 dates
• 1 t chili paste
• 2 oz fish sauce
• 1 oz sesame oil
• 3 oz coconut aminos
• 9 oz rice vinegar
• 2 limes, juiced
• Avocado oil

Salad Ingredients​

• Green cabbage
• Red cabbage
• Daikon
• Green onions
• Carrots
• Bell pepper
• Red onion
• Snap Peas
• Cilantro
• Mint
• Dry Roasted Peanuts
• Seafood of choice

Dressing Preparation

1. Combine all ingredients except avocado oil, assuring you have roughly equal amounts of lemongrass, ginger and shallots.
2. Place in a blender. Blend until fully processed and combined.
3. While blender is running on low, drizzle avocado oil until blender is full and dressing is emulsified and creamy.

Salad Preparation

1. Shred / julienne all ingredients except cilantro, mint, peanuts and shrimp.
2. Put shrimp in Ziploc and add enough dressing to coat.  Marinate for at least 30 minutes, then thread onto soaked wooden skewers.
3. Season shrimp with fish spice.
4. Grill shrimp, assemble and dress slaw, garnish with cilantro, mint and crushed peanuts.