Warmup: Run/Jump Rope for 2-3 minutes. Perform dynamic stretches 25 Jumping Jacks, 15 squats, 10 pushups, 5 Jumping Lunge Steps (per leg).
Workout: “Hip-Hop Hooray!”
5 Rounds as quickly as possible:
30 Mountain Climbers (15/leg)
25 Box Jumps/Step-ups
20 Lunge Steps (10/leg)
15 Dumbbell Ground to Overhead
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The weather is starting to get a little chilly…so, why not try this recipe for dinner this weekend?
Smugs Turkey Chili (bean and gluten free)
2 pounds ground turkey breast
4 cans crushed tomatoes (14.5 ounce/can)
3 cans diced (no salt added) tomatoes (14.5 ounce/can)
1 can tomato paste (12 ounce)
1 large onion, diced
3 green peppers, diced
2 red peppers, diced
1 clove garlic, finely chopped
1 T black pepper
3 T ancho chili powder
1 T chili powder
1 T Paprika (I use Hungarian Paprika)
1 t cumin
½ t allspice
2 t hot sauce (use your favorite)
Salt to taste (use sparingly, especially if your tomatoes are not low sodium)
In a large pot (I use a Dutch Oven,) brown the meat with the onions and garlic. Add the rest of the ingredients, stir and bring to a simmer. Simmer for 35-45 minutes, stirring occasionally. Reduce heat and cook for at least another 45 minutes, but don’t limit yourself on time. If you’ve got the time, let it cook on low for awhile, stirring about every 30 minutes.
Makes 4-5 quarts of AWESOME!
*Note: Can also be prepared in a slow cooker, but be sure to allow at least 6 hours on low for cooking.