Where I am at in my journey...

I just wanted to share some thoughts because I am in a really, really good place right now with my training, physically and mentally. After starting Big Dawg training in July I slowly began to feel like my training felt like a job. I was missing the group WODs and was constantly pulling or straining something, one step forward, two steps back. I battled with my decision on what to do and what I really wanted to do/accomplish in the long run. Lucky for me it was announced that the Big Dawg training was going to be split into three groups, function, being, and will. I decided to go with function starting August 1st and from then on things have just been falling into place for me. The function training feels like exactly where I need to be. I also started doing power yoga classes on a regular basis around this time as well. Knock on wood no pulls, no strains, aches or pains, I feel great. Whatever feels tight or achy from a WOD, the yoga fixes for me. Life is good!

P.S..... new Turkey Chili recipe coming tomorrow!

Tex-Mex Grilled Shrimp Tacos

For the shrimp
48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined 
3 Tbs. extra-virgin olive oil; more for the grill 
Kosher salt and freshly ground 
black pepper 
1/4 cup soy sauce 
1/4 cup pineapple juice 
1 medium clove garlic, minced 
1 medium lime 

To serve the tacos
15 6-inch corn tortillas
Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges 

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Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.
Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.
In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.
Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serveBrush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Classic Maryland Crab Cakes

Serves Four.

What You'll Need:
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce Kosher salt
1-1/4 cups fresh breadcrumbs (I use Ian's all natural ones)
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter (I usually use half this)
1 Tbs. olive oil (I usually use half this)
Lemon wedges for serving

Preparation:

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.