03/13/12 CrossFit Endurance oh I how I hate to love you…, Hair Pie


It’s no small surprise that I don’t like the act of running.  In fact I can think of any number of things I would rather do over running, in fact here are my top three things I would rather do than run.

3- Help my staff clean up the car of a designated driver from a 21st birthday party the night before, we see one of these cars about once every three months, and it’s never pretty.  

The worst case we ever saw, the birthday girl projectile vomited, and chunks ended up in the outtake vents for the front windshield defrost.  It was nasty we were able to get most of it, and we use a disinfectant through the entire a/c system, but I would much rather help contend with this than run 3 miles.

2- Shave the hairs from my posterior chain, think of all the muscles that incorporate this area, and I have hair there, I know…TMI. 

It’s a tedious process and I do it when I can’t deal with it anymore, let me put it to you this way, I could braid that shit, and being the size that I am coupled with poor flexibility in that direction, one episode of this grooming exercise, looks like what it is, a really big fat guy trying to do Cirque Du Soleil, Vegas here I come.

1- Go to the beach, and take my shirt off.

Most guys regardless of physical prowess love to take their shirts off, fuck go to any WoD on any given day of the week and you will see this, during longer WoD’s on hot days it looks like someone trying to remake the Full Monty with a handful of guys who could be in the Thunder Down Under, and the rest of the crew plumbers.  I on the other hand shy away from this at all costs, the fact that my manboobs are probably a larger cup size than most of the women in a 1 mile radius from where I live, and now carrying all the excess skin from my heavier days, my body looks like a Shar Pei.  Needless to say going to the beach sucks, and I would much rather do this than run.

Also you can read what I think running is actually good for here…

With all that being said, after 4 sessions of CFE, I have to say I am hooked.  I am not hooked to the physical work, I still hate running, the fact that I have to relearn how to run makes it even more troubling, because I feel uncoordinated during our skill drills.  This Saturday Tes is going to record us running on a track, and I am interested in seeing what I look like, in my head I picture myself looking like two overweight ducks fucking.  Yeah, it’s weird, but think about it, how do two ducks fuck? 

Youtube it, and that’s how I run.

The WoD last night was to run 100 meter sprints, working for 6 minutes, resting for 4, working for 4 more, resting for 2, and then working for 2 more.  When we were working the idea was that we would run one every 30 seconds.  The time between your return to the starting point, and the end of 30 seconds was your rest, if you missed the 30 second mark then you rested until the top of the next 30 seconds period.

So if you were able to keep up for each 30 second period you would finish 24 total intervals of 100 meter sprints.  I missed 3 intervals, and finished with 21.  I missed 2 during the first 6 minutes, and 1 during the middle 4 minutes of work.

In my 4 minute stretch of work and the 2 minute stretch of work I became hooked to this type of training.  Twice in last night’s workout I could feel my lungs closing up, my muscles shutting down, and I reached points where I could succumb to the pain and agony or push through, both times I pushed through, and in one of those times I ran past even the faster guys, I think Kourtney’s actual words were “Holy Shit”.   

It’s in these moments I feel that I am becoming stronger, not just physically but mentally tougher, it’s in these split seconds that I am building the better version of me.  I’ve talked about this before but one of the issues I’ve encountered during CrossFit metcons is trying to attain the right balance of weight, with my ability, and muscle endurance.

One of things I miss about not having Erika coach every morning is that since she helps with the programming she would tell us what the intent of the workout was, which made it easier to take a step back and choose a lighter weight when she makes it clear that volume is more important than the weight.  Other times she’ll tell us that this supposed to be challenging for the weight and that in a given time frame “this” movement should take up “that” much of your effort. 

The rest of the time I’m trying to figure out the right weight to work at, while maintaining intensity, yet too often I find myself using weights which I can do but I end up reaching muscle failure at during the Metcon, so while my muscular endurance is being tested my cardiovascular endurance is not.

When it comes to muscle endurance you can either do it or you can’t, when your muscles fail it’s done.  With cardiovascular endurance you can will yourself a little further.

Through CrossFit Endurance training I’ve found this much missed part of my workouts. 

While I don’t enjoy the motion of running, I am “enjoying” the training.  It’s what’s been missing. 

It’s in those moments of pain and agony, those split seconds where you have to make a simple decision to either quit or continue that we really find out who we are, and decide whether we want to be a person who chooses the easy road because it’s easy, or are willing to sacrifice everything we are to walk the tough road in order to achieve something greater than what we are today. 

Meat Pizza

I can’t help it I’m 5 years old inside, and every time I think or hear the word pie, I think of this:


The other Paleo Cook book I bought was “Well Fed” by Melissa Joulwan”.  It’s nice that her cook book has a different take on Paleo Cooking.  I’ve spent a couple of minutes just now trying to come up with the right adjective that descrbies how it’s different, but it just is, it’s a strange mix of modern, rustic, hippie, and just different.  Even the cover of the book gives you an earthy feel. 

In any case I tried her recipe for meat pizza’s recently.  There is no true replacement for white flower in this area, and the pizza sauce isn’t the same without a sweet component.  I wasn’t dissapoitned but for what it is it’s not bad.

Here is the recipe.

You first have to mix two seasoning blends.

The first Melissa’s Italian Sausage Seasoning:

4 Teaspoons dried parsley

1 tablespoon dried Italian Herbs

2 teaspoons ground black pepper

2 teaspoons garlic powder (coarse)

2 teaspoons paprika

4 teaspoons salt

1 teaspoon crushed red pepper flakes


The second seasoning blend you will need is her Pizza Seasoning:

4 teaspoons dried oregano leaves

4 teaspoons dried basil leaves

4 teaspoons dried parsley leaves

1 teaspoon salt

2 teaspoons coarse granulated garlic powder

1 teaspoon onion salt

½ teaspoon crushed red pepper flakes


The Italian Sausage Seasoning works really well with ground beef, and is a key component in the meat pizza.   Meat Pizza recipe breaks down as follows:

Meat Crust:

1 lb ground beef

2 teaspoons Italian Sausage Seasoning (I used more)


  1. Preheat your oven to 400 degrees Fahrenheit
    You mix the seasoning and the beef together.  You really have to work the seasoning into the beef to make sure you get it through the entire 1 lb of beef.
  2. Divide the meat in half, roll into a ball and then roll it out into a pizza shape. 
  3. I recommend keeping the meat relatively thin, otherwise you won’t get the crispiness you need, it won’t be extra crispy yet but it should have a nice solid form to it when it comes out.
  4. Place the “crust” on a baking pan, cook for 10-15 minutes.

Pizza Sauce:

1 teaspoon olive oil

1 clove garlic minced, shoot for a teaspoon

1 teaspoon of Pizza Seasoning (I used more, taste as you are cooking)

3 ounces tomato paste

¼ cup of water

  1. Heat a small saucepan over low heat, add the olive oil, garlic, and pizza seasoning, stir until it’s fragrant, then add tomato paste, and continue to stir, it’s at this point that I added more seasoning, when I felt I had the right flavor I added the ¼ cup of water. 
  2. Bring to a boil then let simmer for 5 minutes or until it thickens.


¼ Cup steamed broccoli

¼ cup steamed bell pepper strips

10 black olives

Baby spinach leaves


Basically anything you want to put on the Meatza, but they have to be cooked.


To make the Meatza, you take the sauce and spread it on your meat patties, I mean meat crust, and then spread your toppings like any monkey would know how to, once you are ready you place the pan back in the oven for another 10-15 minutes.

It tastes like pizza, but the texture is for sure lacking.  I found that using her sausage seasoning with the ground beef to make a Kufta type sausage works well, and the pizza sauce is an ice compliment.  All in all it’s a lot of work for a little payoff.  I don’t think I would make this again, but I would use components of the recipe for something else.

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