Legend CrossFit

2010 CrossFit Games

awheeler — Mon, 12 Jul 2010 22:48:32 +0000

‎2010 CrossFit games start this friday! Preview show thursday at 4pm. You can watch the games live on the . . . → Read More: 2010 CrossFit Games

Legends in McCall Youth Football Camp July 8, 9 & 10

awheeler — Tue, 29 Jun 2010 03:16:13 +0000

This Football Camp is a non–contact camp focusing on fundamental skills and techniques to develop a strong foundation for the development of each athlete. Player will experience skills for all positions, so they may learn their strengths.

TIME: July 8, 9 & 10th from 9:30-Noon

WHERE: McCall Donnelly High Athletic Fields

WHO: Youth Ages 9-13

FEE: $40/athlete Includes Camp T-Shirt

For more information contact Joey Pietri @ (208) 630-3870

Download Information/Registration Form (Microsoft Word)

Download Information/Registration Form (Adobe .pdf)

Banana Muffins

awheeler — Mon, 07 Jun 2010 21:32:58 +0000

Dry Ingredients:
2 1/3 C almond flour/meal (Trader Joe’s Almond Meal is the cheapest)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (grated fresh)
1 C baking walnuts

Wet Ingredients:
2 bananas, the riper the better
1 T vanilla
3 eggs at room temperature
1/4 C honey
3 T oil (olive oil is fine, coconut oil when liquid is excellent, and hazelnut oil hits it out of the park!)
2 T almond butter (unsalted, but if salted, just add 3/4 tsp salt instead of 1 tsp)

Preheat oven to 350 degrees and place walnuts in to roast. Keep an eye on the walnuts, they burn easily! Mash bananas into a liquid. Mix in the honey and almond butter. Scramble eggs and add in with oil and vanilla. In a separate bowl mix all the dry ingredients including walnuts. Mix wet and dry ingredients. Place in muffin cups. Depending on if you are making small or large muffins, cooking time will vary. It can take anywhere from 10-20min. My batch made 12 muffins and took 15 minutes. The smaller the muffins you are making, the less cook time and vice versa. Enjoy!

Beet Salad

awheeler — Mon, 07 Jun 2010 21:29:44 +0000

Ingredients:
2 bunches beets, roasted and sliced
1 bunch spring onions, thinly sliced, OR freshly-chopped chives
1/3 cup pistachios, toasted and coarsely chopped
1/4 cup fresh-squeezed orange juice
2 tablespoons red wine vinegar
pinch of cinnamon
1/4 teaspoon ground coriander
salt & pepper to taste
1/4-1/3 cup olive oil
1. Combine orange juice, vinegar, spices, and salt and pepper in a small bowl.

2. Whisking continuously, drizzle in the olive oil. Use your CrossFit muscles to keep that whisk whirling.

3. Toss the beets, spring onions, and pistachios into a large bowl. Lovingly dance them around in the dressing.

This tastes best if you allow the flavors to meld for an hour before serving, and I like it at room temperature. You do what you like!

To roast the beets:
Wash them but don’t bother peeling; the skins grow tender during roasting and you save yourself a step AND avoid red fingers. Keep the beets whole — or cut in half if they’re very large — for roasting. Toss the beets with about 1 tablespoon of olive oil and roast in a 375 oven for roughly 45-60 minutes. I don’t know how long I left mine in the oven – just poke one with a fork and when it’s tender, they’re done.

To toast pistachios:
You can toast them in the oven on a cookie sheet for the last 7-10 minutes of the beet roasting. (Keep an eye on them so they don’t burn!) Or, if you forget the way I did, just throw them in a skillet over medium-high heat on the stove and shake ‘em around for about 2-3 minutes. Again, keep a vigilant eye to avoid charring.