Why are Dumbbells awesome? Because they help keep things constantly varied and because they help us to even out strength imbalances in our bodies – even ones we didn’t know we had! They also help to improve our coordination and are proven to activate more muscle fibers overall than barbells. Who knew? Let’s see if the pros are right and get after it today with some dumbbells!
1pm Open Gym
Workout of the Day:
4-Rounds for Time Of…..
10 Dumbbell Thrusters (45#/25#)
20 Dumbbell Walking Lunges (10RT/10LT)
20 Dumbbell Push-Up to Row (10RT/10LT)
Need an idea for those left over turkey legs…but paleo?
Turkey and Veg Soup
2lb turkey leg, cooked or uncooked
6 cups of turkey or chicken broth (homemade preferably)
6 cups of water
1.5 cups of broccoli, chopped, leftover stems are fine
2 cups chopped carrots
2 sticks of celery, chopped
1 medium Spanish onion, diced
1 leek, chopped
1 sweet potato, peeled and cubed
4 cloves of garlic, smashed
2 cups green chard1 tsp paprika
1 tsp black pepper
2 tsp herbes de provence (basil, parsley, marjoram, chervil, oregano)
salt to taste
1. If the turkey is cooked, break up into small pieces and set aside. If not, place turkey leg in a large pot and pour the water and broth over it, and bring to a boil. Make sure to cover it so you don’t loose too much liquid!
2. Let the turkey leg cook for about 45 minutes, on medium heat. Add all of the other vegetables in, except the chard. Season and Replace cover, and let simmer for another 45 minutes.
3. When turkey is cooked, and vegetables are soft, Remove from heat. I like to let the soup sit for a while before blending, to avoid burns. Remove the turkey leg from the soup to remove the flesh from the bone.
4. After soup is cooled, use an immersion blender and lightly blend the vegetables. Leave some chunks for added texture! Then add back in the turkey chunks, and stir it all together.