Wednesday, June 15, 2011

We're Closed On Sunday Now

Hey CrossFitters,

Just want to inform everyone that Zuleta's Indoor Batting Cages will now be closed on Sunday's.
This will also effect our CrossFit Open Gym hours on Sunday.

However they will now be open Mon. - Sat. 9am - 9pm.
So our Sat. Open Gym hours will be longer.
More time to sweat!

I also wanted to let everyone know that each week I will be posting a new recipe to the blog.
Samantha Terepka has been kind enough to offer her Paleo Recipes to our CrossFit group. So get ready for some amazing new cooking ideas. And for those of you with a sweet tooth. Not mentioning any names here. You know who you are. Samantha has even prepared some healthy treats for you too.

Here's this weeks Recipe ideas. If you try them please do us a favor and click on the comments link below and let us know what you think of them.


Chipolte Lime Salmon:

1 lb. Salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt
1 teaspoon chipolte powder

1. Pre heat oven to 500
2. Rinse salmon, pat dry and place on a metal baking sheet
3. Rub each fillet with olive oil
4. Squeeze the juice from one half lime onto each filet
5. Sprinkle filets with salt and chipolte powder, then place a half lime on top of each filet
6. Turn down oven temperature to 275
7 Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish

Summer Squash Salad:

2 Small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons basil, sliced into strips
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon celtic sea salt
1/4 cup Marcona almonds, chopped

1. In medium bowl, combine squash, zuchini, basil, olive oil, lemon juice and sea salt
2. Toss ingrediants together
3. Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
4. Sprinkle almonds and serve

Raw Cranberry Apricot Truffles:

1 cup dried apricots
1 cup dried cranberries
1 teaspoon orange zest
2 cups dark chocolate chips 73% cacao

1. Place apricots, cranberries and orange zest in food processor
2. Pulse until fruit is chopped and forms a large ball
3. Form fruit mixture into 1- inch balls and place on a parchment paper lined baking sheet
4. In a sauce pan over very low heat, melt chocolate
5. Drizzle one heaping teaspoon of melted chocolate over eah fruit ball
6. Allow chocolate to harden, refridgerating if necessary

Hope everyone enjoys this meal. Let us now what you think.

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