WOD – 1/18/11 – “Maneater”

WOD


“Maneater”

10 – 9 – 8 – 7 – 6 – 5 – 4 – 3 – 2 – 1

Pull-Ups

Push-Ups

Squats

CASH OUT:


Heavy Prowler Push:

3 Round Trips

The Pit in action

Donation gives police team the gift of fitness

Michael EinVaughn Howse, of the Pleasantville Police Department, left, Jerry Houck, of Galloway Township PD, and Michael Meyers, of the Stockton College PD, perform push-ups, Tuesday Dec. 7, 2010, at CrossFit OTG in Egg Harbor Township. The D’Arcy Johnson Day law firm donated funds to provide physical fitness training for 60 Special Weapons and Tactics (S.W.A.T.) officers. (The Press of Atlantic City/Staff Photo by Michael Ein)

Posted: Monday, December 20, 2010 2:00 am | Updated: 6:51 am, Mon Dec 20, 2010.

By MICHELLE BRUNETTI POST, Staff Writer

Members of the Atlantic County Emergency Response Team aren’t exactly slouches when it comes to fitness. Made up of elite members of local police departments, most of its members work out several times a week.

But there is always room for improvement, so when CrossFit Off The Grid in Egg Harbor Township offered six months of free monthly workouts to its 60 team members, courtesy of law firm D’Arcy Johnson Day, its commanders jumped at the chance. It will be part of the group’s official training days, said CERT District 2 Commander Chris Doyle, 40, of the Galloway Township Police Department.

The Egg Harbor Township law firm donated the funds, and told CrossFit’s owners to choose what group should benefit, said law partner Chris Day, of Linwood. The firm only asked that the group be made up of first responders of some kind.

“All of us at the firm do (CrossFit training),” Day said. “The workouts are only 12 to 24 minutes, but you go home exhausted. They don’t let you stop, and they change it up every time.”

ACERT executes all high-risk arrests and search warrants in the county and handles hostage and barricade situations, said District One Commander Lt. Jay Woods of the Egg Harbor Township Police Department. “It’s usually involving guns and drugs,” he said.

He said team members typically carry at least 30-40 pounds of gear, and must be both strong and fast.

“If a guy can run a marathon, but can’t also do 20 pushups, he’s no good to us,” he said. “And a 270-pound guy who’s all muscle, but can’t run, is no good to us either.”

“This is such a benefit,” Woods said of the training, known for strengthening the core and improving speed and strength. “And it’s good for the towns, because it makes us all better when we’re out on patrol.”

District 2′s workout last week consisted of a variety of pull-ups, push-ups, sit-ups, weight-lifting and jumping exercises, all performed at a breakneck pace. Other days the men will work with kettleballs, gymnastics and more plyometrics – high intensity, explosive movements designed to develop athletic power.

“It finds your weaknesses,” said co-owner Nick DiMatteo, 35, of Williamstown, a former high school math teacher who has been running CrossFit gyms here and in his hometown for three years. And then it forces you to confront them, he said.

“People don’t like to do what they aren’t good at. But you only get better by working on your weaknesses, not on your strengths.”

“This is very difficult, once you get going,” said Stockton Police Department member Michael Myers, 30, of Mays Landing, after his team’s first free workout. “It targets everything at such a quick pace.”

A Meal In Minutes! – Salsa Dancing Chicken

Salsa Dancing Chicken

Salsa Dancing Chicken

  • 2 lbs bone-in, skin on chicken thighs (if you use boneless/skinless just decrease the cooking time by about 3 minutes)
  • 2 tablespoons grass fed organic butter or coconut oil
  • 1 yellow onion, halved and sliced
  • 1 14.5 oz can of organic diced tomatoes, drained
  • 1 12 oz jar of Trader Joe’s Salsa Verde of green salsa of your choice
  • 1 tablespoon cumin powder
  • 1/2 tablespoon paprika
  • Sea Salt and Black Pepper to taste

In the bottom of your pressure cooker heat either the butter or coconut oil over medium heat.  Sprinkle the chicken thighs with sea salt – make sure your pan is nice and hot and brown the chicken thighs for about 3 minutes per side. Remove the chicken and set aside. Add the onions and saute for another 2-3 minutes.  Add the diced tomatoes, salsa, cumin, paprika and pepper and mix well.  Place the chicken thighs back into the pressure cooker in the sauce.  Lock the lid into place and bring to pressure.  Turn the heat down as low as you can while still maintaining pressure and cook for 15 minutes.  Serve with shredded cabbage and avocado.

From everydaypaleo.com

The Paleo Table: Making a weeks worth of meals in advance

Stephen wrote in to The Paleo Table website and said,

“I’m a police officer and have a hard time sticking to a paleo diet. Firstly, I’m really new to switching to it, which is a vulnerable, easy to cheat time. Secondly, due to my job, it’s hard to nail down chain times when I get to eat. I am thinking about cooking a week’s worth of food ahead of time and bringing it to work in a cooler. I’m not much of a cook, but I know preparing my own food is the best way to stick to the diet.”

You are so right about that, brother! Good thinkin. While I don’t have this same problem as far as shift work, I can definitely sympathize. My sister Heidi is an E.R. trauma nurse and her partner Mark is a police/canine trainer. Both their schedules can turn them into drive-thru-visiting, fast food-eating zombies if they don’t keep an eye on it. They’ve had a lot of success doing just what you describe (my sister has lost over 30 pounds in the past couple months too!), so I decided to have a chat with them and get some of their best tips for managing food when your schedule is all out of whack.

Mark & Heidi’s tips for cooking a week in advance

Gimme protein

Grilled Strip Steak

Every Saturday afternoon they hit up Sams Club (or CostCo or whatever wholesaler is nearby) and buy big amounts of protein. Usually at least 20 pounds of meat. They mix it up each week with steak, hamburger, chicken, pork or beef tenderloin, shrimp, fish. On Sunday, they fire up the grill and cook enough for the whole week.

They’ll add in seasonings (Old Bay for the shrimp, taco seasoning for ground meat, salt & pepper for steak, paprika for chicken, etc) when they’re grilling everything. The trick is to cook everything just shy of being done (medium rare, even for the chicken & seafood). Then later when the food is reheated in the microwave, it still tastes good and doesn’t get dry and rubbery.

Then they portion out the food and put it in ziplocks or plastic containers. They will leave enough in the fridge for Monday and Tuesday, and throw the rest in the freezer. Each day, they pull a portion down into the fridge so it’s ready for the next day.

What about veggies?

Leftover Salmon with baby spring mix

Follow the same procedure for veggies with a little variation. They buy bulk amounts of broccoli, cauliflower, carrots, brussels sprouts, asparagus, whatever veggies look good that week. Leave the veggies raw and portion out 2-3 cups or however much looks yummy. Then they use Ziplock steamer bags later in the day – 60 seconds and you have steamed veggies. Another option is to make a big chopped salad at the start of the week and keep it in the fridge. Each day just scoop out a portion. Slice up your meat and put on top, add some olive oil, and you’ve got a darn tasty lunch.