8/28 Foodie Friday

Aren't you glad the 600ft of walking lunges today are not weighted? Becky sure is!
Did you know we are lucky enough to have a fantastic Chef who is a member of our gym? Yes! We are! Chef Heather Kahler is a Founder's Club member and hosts a fantastic cooking class at her beautiful home once a month. Her class, Sprouts, teaches us everything we need to know to be efficient and effective home cooks. 
Her next class is September 20th, and she will be teaching us how to prepare Moroccan fare. You can email Heather for details. 
Check out the recipe for her fantastic Paleo sweet potato salad. It is so easy and so good! It's also a great post-workout recovery meal! How cool is that?
Today's Workout
For time:
100ft Walking lunge
21 Pull-ups 
21 Sit-ups
100ft walking lunge 
18 Pull-ups
18 Sit-ups
100ft walking lunge 
15 Pull-ups 
15 Sit-ups
100ft walking lunge
12 Pull-ups 
12 Sit-ups
100ft walking lunge
9 Pull-ups 
9 Sit-ups
100ft walking lunge
6 Pull-ups 
6 Sit-ups
This is a Beyond the Whiteboard Fitness Level Body Weight workout. 

Sweet Potato Salad with Bacon, Eggs, and Scallions
Ingredients

• 2 pounds sweet potatoes, medium dice
  
• ½ pound bacon lardons
• 4 garlic cloves, minced
• ¼ cup coconut oil
• 4 ribs celery, small dice
• 1 bunch scallions, minced
• 4 hard steamed eggs, chilled, peeled, sliced.
• ½ cup Italian parsley, coarse chopped

Dressing 

• ½ cup champagne vinegar
• ½ cup whole grain mustard
• 1 shallot, minced
• 1 ½ cup avocado oil

Process

• Preheat oven to 400 degrees.
• Toss sweet potato, bacon, and garlic in coconut oil.  Season with salt and pepper; roast until potato is tender-firm.  Set aside to cool while you prepare the dressing.
• Put vinegar, mustard, and shallot in a blender and blend thoroughly.
• Drizzle the oil in until emulsified.  Season with salt and pepper.
• Toss the dressing onto the warm potatoes.
• Mix in the celery, scallions, parsley and sliced eggs.
• Garnish with more scallion and parsley and serve.