Today was quite enjoyable. I kept myself busy busy busy! I made it to an earlier CrossFit session and it was tough!
WOD
3 Rounds for time
20 Russian KB Swings (I used 26 lbs and should have used 35 lbs)
25 C2B pull-ups (I did all of them! Tough!)
30 Push Presses (55#, I did about 5 each round and alternated with Hand Release Push-Ups)
I finished in 15:15! I was pretty happy with that and I decided to go a bit easier than I normally would because we are doing the 13.2 Open Workout tomorrow!!!!!! So psyched 
The energy in the box is AMAZING! Well, 13.2 seems to be easy, but it will be a “gasser” as my friend Kat calls those CF workouts that take the gas out of your tank
13.2
AMRAP 10 minutes
5 Push Press (75#…ouch!)
10 Dead Lift (75#)
15 Box Jumps (20″ box)
I’ll report on the event But I have high expectations!
Dinner was a brain child of mine, inspired by a meal my grandmother made for us in Cali. It was relish!
Pork Tenderloin
- 1 lb pork tenderloin
- 1 tbsp EVOO
- Dry Seasoning of Choice (enough to cover the tenderloin)
Directions: Preheat oven to 400 degrees. Coat the tenderloin in olive oil and seasonings. Cook in the oven for 35-40 min or until the internal temperature reaches 160 degrees.
Baked Apples
- 2 Apples (use as many apples as you want servings and multiply the below ingredients accordingly)
- 1 Tbsp shaved almonds (or any nut, chopped small enough to stuff)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp golden raisins
- 2 Tbsp butter
Directions: Preheat your oven to 400 degrees (you can cook these with the pork!!). Core your apples (I have an apple corer which is very useful!) or halve them and use a melon baller to scoop out the core. Then I cut a very small sliver off the bottom of the apple so that it sits flat in the oven safe dish. Next, stuff all of the above ingredients inside the core of the apple, with the butter being stuffed in on top. Cook in the oven for 35-40 min. Drizzle pan juices over top and serve hot!
Sautéed Spinach
- 4 cups spinach
- 2 cloves garlic, chopped
- 1/2 onion, diced
- 2 Tbsp butter
Directions: Add butter to a medium hot sauté pan. Once butter is melted, add onion and sauté until translucent. Next add in spinach and garlic and toss until mostly wilted. Serve warm!
This meal would have taken less time if I wasn’t guessing about everything You should be able to make it in 40 min tops since I did all the experimenting for you!
Have you ever winged it for a meal? How did it turn out? Mine usually end up with smoke at some point
xoxo
Alyssa
Tagged: baked apples, CrossFit Open, gluten free, paleo, pork tenderloin, sauteed spinach 
