barbell shoulder press

front squats

10 db snatches (each arm)

10 pull-up negatives

deadlifts

burpees

sit-ups (x2)

run 1 block

30 db swings

run 1 block

20 db swings

run 1 block

10 db swings

run 1 block

then:

5 rounds:

20 SDLHPs

50 mountain climbers

There are about as many ways to make an omelet as you can imagine. You can keep the yolks in or toss them, according to your preference. Often, people with high cholesterol concerns will use only the whites of eggs, or only half as many yolks as usual… although research in recent years suggests that egg yolks are not the health threat they have been made out to be. (See, for example, this layman’s scathing rebuke of major health organizations for unsupported dietary recommendations and the science that disputes them.)

You can throw in cheese, or meats, and all kinds of vegetables, to create a tasty and healthy meal. Eggs will also take well to many kinds of seasonings, so the flavor combinations and even texture possibilities are practically limitless.

I don’t like the yolks, so I keep them out of my omelets. (I often hold onto them for homemade ice cream. But that’s for another post.) I like to prepare an omelet for breakfast, or even for a light dinner sometimes, consisting of egg whites, diced onion, sliced cheddar and spices. Salsa makes a nice compliment.

But that’s not the only way to do it, by any means. The New York Times walks you through a spinach and parmesan omelet with this recipe. There are hundreds of others out there, of course. And improvising with whatever you have in the fridge is always an option.

If you have a recipe that you like, feel free to share it with us in the comments section below.

20 db squats

15 push-ups

10 sit-ups

5,3,1,1,1

5 rounds:

15 OHS

60 jump rope

pull-up “negatives”, 90 seconds

rest 45 seconds

squat jumps, 90 seconds

rest 45 seconds

weighted push-ups, 90 seconds

rest 45 seconds

mountain climbers, 90 seconds

rest 45 seconds