Yesterday marked the end of our Fall Paleo Challenge. How’d it go for everyone?
Now, just because the challenge is over doesn’t mean it’s time to fall off the wagon for good. Go out, celebrate, eat a dozen or so Dunkin’ Donuts. But hop right back on the Paleo wagon. You worked hard for the performance gains and the killer body, so don’t let all that hard work go to waste.
As a reminder, we will be retesting the baseline workout on THURSDAY.
To keep you guys motivated, here’s another Paleo Recipe.
Sautéed Cabbage with Balsamic Vinegar
By Mark Bittman
From the How to Cook Everything for iPhone® app
Thin shreds of cabbage and minimal ingredients let you cook this dish in a flash. Tuck a small pile under any simply cooked meat, poultry, or fish for a silky and slightly acidic counterpoint.
Other vegetables you can use: any cabbage type, sliced Brussels sprouts, endive, or radicchio.
- 3 tablespoons extra virgin olive oil
- 6 cups shredded cabbage, preferably Savoy (about 1 small head)
- 1 tablespoon garlic slivers (optional)
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- Toasted pine nuts for garnish (optional)
- Put the oil in a large, deep skillet over medium‐high heat. When it’s hot, add the cabbage and garlic; cook, stirring occasionally, until the cabbage softens and is only lightly browned, about 10 minutes. Sprinkle with salt, lots of pepper, and the balsamic vinegar; cook until the liquid has thickened a bit. Garnish with pine nuts if you are using them and serve hot.
Use Napa cabbage if possible. Substitute a neutral oil, like grapeseed or corn, for the olive oil and soy sauce for the balsamic vinegar. Add 1 tablespoon minced fresh ginger. Proceed with the recipe, garnishing with chopped fresh cilantro.
Courtesy of John Wiley & Sons. Copyright © Double B Publishing Inc. All rights reserved.
Workout of the Day
1 RM Back Squat
4 minute Row Test