9/18 Foodie Friday

Power cleans are no longer appropriate for Noah as she enters her third trimester, but deadlifts are still on the pregnant CrossFit menu. Doesn't she look fabulous?
Are you attending Chef HK's Sprouts cooking class on Sunday? Chef HK's Sprouts cooking classes are held the third Sunday of every month. Each class has a unique theme in which we learn how to plan and prepare delicious Paleo inspired meals. 
Chef HK is participating the Fall Whole Life Challenge and ensures that all of the meals, techniques and tips are WLC complaint. What better way to spend a Sunday afternoon than learning how to cook delicious food with friends? Save the date for her next class, Crockpot Dinners, on Sunday October 18th. These classes fill up quickly. Email Chef HK to reserve your spot today! 
Today's Workout
Descending by 1 rep
10 - 1 reps for time of:
Power Cleans 80%
Lateral jumps
Weighted sit-ups 35/25#
Who programmed this? Post your guess to comments. 
Here's a easy and delicious recipe, from a previous Sprouts cooking class, for a prepare-ahead portable breakfast or lunch. This would also make a great post workout snack. 
Prosciutto and Egg Cups
Ingredients:

• 8 pieces prosciutto
• 8 eggs
• Fresh greens (spinach, kale, Swiss chard, collard greens, etc.)
• Salt & pepper
• Fresh herbs

Instructions

1. Preheat oven to 400 degrees
2. Butter or coconut oil glass dishes
3. Line dishes with 2 pieces of prosciutto, ensuring there are no holes
4. Line the bottom with chopped fresh greens
5. Crack 2 eggs into the cup
6. Season with salt and pepper and top with fresh herbs
7. Bake for 15 minutes or until eggs are set as you like
8. Remove and let sit for a few minutes
9. Loosen the edge with a knife and remove from the glass dish to serve