As many rounds as possible in 20 minutes of:
250m Row
21 Sumo Deadlift High-pulls (95/65)
15 Pull-ups

Jason flying high and thrusting 155.  Want a better thruster?  How are your box jumps?  Transference, get some.

Jason flying high and thrusting 155. Want a better thruster? How are your box jumps? Transference, get some.

Announcing the Paleo Team Challenge team names:
Team Geico – “so easy even a caveman could do it”
The Carbonators
Neander-Gals – “no grain, no gain”
Team GHG – gatherers hunting gatherers

Spinach Mushroom Frittata
2 cloves garlic
1  onion, chopped
10 ounces mushrooms, sliced (about 4 cups)
1/2 teaspoon dried thyme
10 ounces spinach
3 eggs
4 egg whites
1 tablespoon fresh dill (1 tsp drid)
sea salt/pepper

1. Saute garlic and onion w/ 2 tbls water on low for 5-7 minutes
2. Add mushrooms and thyme and cook for 5 more minutes
3. At the same time, cook spinach w/ a little water until it wilts
4. Press spinach in colander to remove liquid, slice
5. Beat eggs, eg whites, dill, sea salt, pepper for 2 minutes
6. Stir in with spinach and mushroom/onion mixture
7. Heat a nonstick skillet to medium heat, wipe pan with olive oil, and pour in mixture AFTER skillet is hot
8. Cover and cook for 5-8 minutes until eggs are firm on the bottom side
9. Flip frittata onto plate and slide back in to pan
10. Cook for 5 more minutes

Serve immediately or pack up for breakfasts on the go.
Zone blocks: 1/4 frittata = 2P, 1C