Wolverine Fit

Howdy,

It has been far too long since my last post, I'm not doing a great job at keeping up with this. Tonight I made some braised cabbage, which I may or may not post a recipe for. We'll see how much energy I have tomorrow.

How inspiring are the Olympics? I see what these incredible athletes do and it just makes me want to leap off of my couch and start training. GO AMERICA! Almost as fun to watch as the Crossfit Games.

Speaking of Crossfit, I am trying to start a new club at the University of Michigan. Yes, I know I'm also on the Triathlon team, but I can manage doing both. So I'm hoping that with a little luck I can get a good group of people together who are willing to show up every week to do a WOD. I've been digging through the CF archives about how to start a collegiate team/club, and it looks like it's pretty easy to become a nonprofit. We just need insurance, a website, and a level one certified trainer. Until then, we are not allowed to to use the name "Crossfit" in our title. So for now we are known as Wolverine Fit. Check out the Facebook group if you're interested at!

LET THE GAMES BEGIN! oh wait they already did.

MY BIKE

Let me introduce you to my new bike. She is a brand new 2011 Trek 1.2 with Shimano Sora and Tiagra components. I made the decision to go with a road instead of a Tri bike because I am still getting to know the sport and this is my first racing bike (I did my first Tri on a mountain bike, Not Fun). Unfortunately, that bike was stollen recently. UPGRADE. 

I signed up for my first Olympic distance triathlon, which will be on August 12. I'm pumped for the race, but it means that I'm going to have to cut back on the Olympic lifting training to get more endurance workouts in. Hopefully I'll still be able to meet my lifting goals by the end of the summer. I'm also going to be running in the Crim, a 10 mile road race in downtown Flint (aka F-Town), with my family later in August. 

She still needs a name and I'm open to any suggestions. 

MEETZA!

I have been craving pizza lately, so I made this. Everyday I have to walk by a delivery pizza joint on the way home from work, the gym, etc. There are way too many pizza places in Ann Arbor.

 You can't see it (because of a gratuitously heavy helping of sauce), but the crust has been replaced by a layer of baked meat. Personally, I think it's a huge upgrade from your everyday delivery pizza. Some people might look at it and see a meatloaf covered in fancy toppings, but it's just more fun to say MEETZA! 

Ingredients:

·      Ground meat (chicken, turkey, pork, beef, lamb, or any mix thereof)

·      Eggs

·      Basil

·      Red Sauce (I used a homemade Bolognese)

·      Mozzarella Cheese

·      Parmesan Cheese  

·      Toppings (Peppers, onion, olives, artichokes, pineapple, and more meat all work well)

Directions:

1.   Preheat oven to 350F

2.   Mix meats with eggs and basil and shape into crust, bake for about 10 minutes

3.   Liberally apply sauce, cheese and toppings.

4.   Bake for another 10-15 minutes  

5.   Devour