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Chicken Shawarma
Avoiding Disease
30 wall balls
30 sit-ups
Run 400 meters
Spiced chicken thighs marinated in warm Middle Eastern spices and seared in rich, golden butter, served with cucumber yogurt sauce or cauliflower tabbouleh.
Glassman Archives: Nutrition Lecture Part 1
Men throw 20-lb ball to 10’
Women throw 14-lb ball to 9’
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Ingredients
2 chicken thighs
1 Tbsp melted butter (for marinade)
1 Tbsp butter (for cooking)
1 Tbsp lemon juice
1 clove garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp ground cinnamon
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
1 Tbsp olive oil (for garnish)
Fresh parsley or mint, for garnish
Lemon wedges, for serving
Macronutrients
Protein: 40g
Fat: 70g
Carbs: 7g
Preparation
In a bowl, whisk together melted butter (2 Tbsp), lemon juice (1 Tbsp), minced garlic (1 clove), ground cumin (1 tsp), smoked paprika (1 tsp), ground coriander (½ tsp), ground turmeric (½ tsp), ground cinnamon (¼ tsp), garlic powder (½ tsp), onion powder (½ tsp), and salt and pepper to taste.
Add chicken thighs and coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.
Heat butter (2 Tbsp) in a skillet over medium heat. Once melted and bubbling, add the marinated chicken thighs.
Cook for 5–6 minutes per side, or until deeply golden and cooked through (internal temperature should reach 165 °F/74 °C).
Remove from heat and let rest for 2–3 minutes before slicing.
Serve warm, topped with chopped fresh parsley or mint, a drizzle of olive oil (optional), and lemon wedges. Great with cauliflower rice, lettuce wraps, or a side of garlic yogurt sauce.
In 2007, during a CrossFit Level 1 seminar in Quanitco, Virginia, CrossFit Founder and CEO Greg Glassman delivered this lecture on the role of nutrition in creating, or avoiding diseases.
Nutrition can be as sensitive a subject as politics or religion—people often hold strong, personal beliefs about it. Yet, solid nutrition forms the foundation not only of overall health but also of peak athletic performance. Unfortunately, much of the mainstream dietary advice—especially the push for low-fat, high-carb eating—has fueled widespread obesity and type II diabetes. In this first part of a two-part lecture, Coach Glassman dives into the science of how nutrition affects the body, focusing in particular on insulin’s role in health and disease. He argues that “Syndrome X,” the so-called “deadly quartet” (obesity, glucose intolerance, high blood pressure, and high triglycerides), as well as coronary heart disease, can be prevented through proper dietary choices.
See more from The Glassman Archive here.
DB thruster (15#s)
500m row
Time: 20:00