Check out the workout demo below if you are curious about wall climbs.

“Workout of the Day”

Five rounds for time of:

10 Wall climbs
10 Toes to bar
20 Box jumps, 24/20″ box

For the wall climbs, start with your toes and chest on the deck, walk your feet up the wall until your chest touches the wall, and then descend back to the original position.

Kristan Clever 11:07, Annie Thorisdottir 11:29, Chris Spealler 11:44, Austin Malleolo 12:08, Laurie Galassi 12:54 (20″ box), Rebecca Voigt 13:09, Josh Everett 15:27, Michael Giardina 15:55, Ken Gall 16:36, Kevin Montoya 17:20, Karianne Dickson 19:09.
Post time to comments.

“Recipe of the Day”

Warm Roasted Beet, Kale & Shrimp Salad

1 lb medium cooked shrimp, tails removed and deveined

8 small beets, peeled, sliced and cubed

10 garlic cloves sliced in half lengthwise (less if you are not worried about vampires)

2 tablespoons coconut oil

2 bunches of kale, tough stems removed and diced

½ tablespoon of balsamic vinegar

Handful of crumbled pecans

Sea salt and black pepper to taste

Preheat oven to 450.  In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil.  Bake for 35-40 minutes, stirring every 10 minutes.  Remove the beets and garlic from the oven and pile the kale on top.  Put back in the oven for 10 minutes, stirring half way through the cooking time.  The kale will start to shrink down after that first 5 minutes, making it easier to stir.  While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl.  When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat!   Serves 2 adults and 1 child.

Taken from www.everydaypaleo.com

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