4 Rounds for time:
20 Box jumps, 24″(20″)
20 Kettlebell swings, 53#(35#)
Post time to BTWB
Yoga is back this Sunday at 11:00 am and again on July 22nd at 11:00 am. Sign up in MBO and come let Kacey help you recover after a long week of training and help you prepare for the next week.
There wasn’t a recipe on this past Saturday’s blog, so today I present you with one that has bacon!
Urban Paleo Chef’s Portobello Bacon Avocado Breakfast Sandwich
Ingredients:
1/2 lb Bacon (Only the best!)
Avocado, 2 thick slices
Lettuce, several leaves (or some other greens)
2 Portobello Mushrooms
Directions:
1. Cut the bacon strips in half, and cook them, covered, as you like them.
2. Remove the bacon and let it drain on a plate.
3. Pour off most of the bacon grease (for use some other time!) and put the pan back on the heat to keep hot.
4. Slice the stem of the Portobello mushroom caps off, so that the whole cap is flat and level.
5. Cook the Portobello mushroom caps in the bacon pan for about 2 minutes on medium heat.
6. Put the caps on a plate, stack the lettuce, avocado, bacon, and the top cap on. In that order.
