Reminder: Holiday Schedule for Veteran's Day Friday!

"An investment in knowledge always pays the best interest."

-Benjamin Franklin

Above: The Paleo Potluck on Veteran's Day, plus a Chili Cookoff by 5 of our members (The Mata's, The Szymanek's, The Brown's, Zachy, and Marsha)! Save the date, the fun begins around 4 - 8pm. The sign-up for the potluck is on the white board at the box! Also, our holiday schedule for Veteran's Day will be: 6:00am, 8:00am, 9:00am, and 10:00am. Please sign-up on facebook or the blog for a class time. 

Today's WOD:
"Open WOD #3"
AMRAP in 5 minutes, of:
Squat Clean (165/110 lbs.)
Jerk (165/110 lbs.)


Then...
"Annie"
50-40-30-20-10 RRFT:
Double-Unders
Sit-ups

HOLIDAY SCHEDULE on Veteran's Day - Friday, November 11th (CF808ers, please let us know which class you'll be attending either on our Facebook page or on the blog in the comments section below): 
6:00am, 8:00am, 9:00am, and 10:00am!
*Paleo Potluck/BBQ to follow at 4-8pm... please sign-up on the white board at the gym.

Day 36 of the 50-day Paleo Challenge: Green Chicken!

This recipe was originally derived from Nom Nom Paleo, but modified by Rome, then modified even more by me! I adjusted the recipe by taking out the fish sauce and subbing in a little bit of sea salt, also subbed the Aleppo pepper for Cayenne pepper just because Cayenne is a little more common in the spices cabinet.

Ingredients:

1 medium sweet onion, peeled and coarsely chopped (about 1 cup)

1 cup packed cilantro leaves and stems

1 1/4 cups packed basil leaves

1/4 cup packed mint leaves

1 tablespoon of Red Boat fish sauce or Tentay 100% Pure fish sauce (use a fish sauce made with only small fish extract and salt) SUB: 1 teaspoon of sea salt

3 peeled garlic cloves

zest of 1 lime SUB: juice of 1 lime

plenty ground black pepper

1 teaspoon of Aleppo pepper Cayenne Pepper

2 tablespoons of apple juice

3 pounds of chicken tenderloins

Directions:

Gather the ingredients. Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a food processor or blender… Place the chicken in a gallon-sized Ziploc bag. Pour the marinade over it.  Best to let the chicken marinate overnight (marinate for at least an hour and up to a day).

The next day, take the chicken out of the fridge at least 30 minutes before you are ready to grill it.

Set your gas grill on high and after the chicken is placed on the grates, immediately decrease temperature to low.  If you are using chicken tenderloins, place the chicken on skewers to grill.  Grill the chicken for approximately 15-20 minutes (or until the internal temperature has reached 165 F)…turning every 5 minutes.  If you are using drumsticks or thighs, be patient.  Don’t and flip the chicken legs before they naturally release from the grill surface — otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!

Serve with lime wedges (this is key for the tangy citrus taste that compliments the cilantro and mint very well).  Enjoy!

Saturday's WOD Board: