Gardens Crossfit
WOD 130620
by GCF on 06/19/13
WOD 130619
by GCF on 06/18/13
WOD 130618
by GCF on 06/17/13
WOD 130617
by GCF on 06/16/13
WOD 130614
by GCF on 06/13/13
WOD 130613
by GCF on 06/12/13
Saturday Schedule
by GCF on 06/12/13
WOD 130612
by GCF on 06/11/13
WOD 130611
by GCF on 06/10/13
Clash of the Fittest Competition
by GCF on 06/10/13
GCF has 5 teams competing THIS weekend at the Clash of the Fittest Team Competition! It is an all day event on Saturday at the South FL Fairgrounds. Free admission & LOCAL, so come out and cheer them on! Click HERE for details.
*Allison, Christine M, Brian & Chris M
*TMoe, Jesea, Mike Mad, Eric E
*Katie, Angie, Jeremy H, Sean
*Regina, Kallee, Scott W, Mike Mangus
*Miki, Sara, Shane & Ian
Didn't get in on this competition? Check out THIS one! Click the link.
It's in Tampa, and GCF already has people registered! There are divisions for Scaled, RX, Masters & Team. It will be held on Sept 14/15th.
WOD 130610
by GCF on 06/09/13
WOD 130607
by GCF on 06/06/13
WOD 130606
by GCF on 06/05/13
WOD 130605
by GCF on 06/04/13
Recipe of the Week!
by GCF on 06/04/13Red Curry Topped Baked Fish

Marinade for the fish (4 fillets of your choice; preferably a
white fish i.e. grouper):
2 tsp. Dijon mustard (read the label- make sure there ain’t
no crap in it i.e. high fructose corn syrup)
1 tsp. black pepper
1/2tsp. salt
2 tbs. olive oil, coconut oil or ghee
Curry:
1 onion
4 cloves of garlic, finely chopped/pressed
1” ginger, finely chopped
10 cashews – soaked in water (optional) to remove compounds
found in the skin
1 tbs. oil/ghee
2 tsp. cayenne pepper
½ tsp. turmeric
1 tsp. cumin
1 tsp. coriander
1 tsp. honey
1 tsp. salt
1/2c tomatoes – chopped
1/4c organic chicken broth (or water with a dash of salt and
pepper)
What to do:
1.
Mix the ingredients for the marinade. Rub it on
the fish and let it marinade in the refrigerator for at least 30 minutes. I
used a ziplock bag for this step.
2.
Blend the onion, garlic, ginger and the drained
cashews in a food processor. Heat a skillet, add the olive oil/ghee and fry the
paste for 2 minutes on a medium to low heat (keep stirring). Add all the other
dry ingredients and fry for 5 more minutes (again keep stirring, add a splash
of water if it becomes too dry). Lastly add the tomatoes and broth/water and
cook for another 5 minutes.
3.
Grease a baking tray and put down the 4 fish fillets,
top them with a thick layer of the curry and baked them, uncovered, in a
preheated oven at 350F for 30 minutes.
Serve with cauliflower rice and/or a tomato-cucumber salad.
*recipe taken from Paleo Palate
WOD 130604
by GCF on 06/03/13
WOD 130603
by GCF on 06/02/13
WOD 130531
by GCF on 05/30/13
WOD 130530
by GCF on 05/29/13
WOD 130529
by GCF on 05/28/13







