Author Archive

Thank goodness the Open is over!

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madonnaThat feeling in your lats and quads, that’s accomplishment; well that and the carnage of 14.5. Two days later, I can barely walk and my legs MIGHT have given out on me as I walked up the stairs to my office… I might have gone splat on the stairs…

Who is glad that the open is over? This gal is! It has been a ...

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Show your Trident pride and register for the Open!

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Warming up for the first WOD of the 2013 CrossFit Open.

Did you know that last year we had the second largest team IN THE WORLD? We came second only to CrossFit NYC… impressive for Trident’s second year registered as a team!

You may not have any strong feelings about the Open or why you should participate but I do, so ...

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Sign up for The Open and join Team Trident!

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crossfit-open-2014

Get your game face on!

It’s that time of year again where if you are part of the CrossFit community there is a buzz in the air—it’s the Games Season, baby!

For those new to CrossFit you may be asking yourself what is “The Open” and why do I care?  The Open is the first step in the annual CrossFit Games and to finding the fittest ...

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Listen to Chriss on CrossFit Radio!

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Our very own Chriss Smith was interviewed by Justin Judkins for the latest edition of CrossFit Radio. Listen to Chriss talk about what makes Trident different from other boxes in the area and how integral Chris Kelly has been on building Trident’s online presence. Didn’t know we are on FaceBook, Twitter, Instagram or of our ...

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Support Vic Hoyos at the CrossFit Games!

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Vic_shirtless

Strength meets classy.

Vic is going back to the games!

Have you met Vic Hoyos? He is loud, always has a huge smile on his face and has a very distinct New York accent. He is the first to extend his hand and welcome you; he is that guy who is sprinting by everyone, moving more than anyone and doing it faster. He is also that guy who ...

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Happy Anniversary Trident! Three years and counting.

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Andrea and Chriss looking sharp.

May 15, 2010 – HAPPY ANNIVERSARY!

Three years ago today I hopped through the bay doors of Trident for the Opening WOD. I was greeted by Andrea and Chriss who had coached me at the box where I had previously WOD’d. Being the introvert I am, they were the only 2 people I had connected with during my time at the other box. It ...

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The Open is over. What did you learn?

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Team Trident taking on 13.5.

Team Trident taking on 13.5.

I learned that if you never attempt the heavier weights or attempt to learn a movement or perform a movement during a WOD you will never know if you can do them. I learned that if you don’t track your performance you won’t know if you improved. That sometimes you need to fail in order to succeed. I have ...

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For those who did 13.3, give yourself some props!

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Let's not do these again for awhile. (Photo from CrossFit Brier Creek)

Let’s not do these again for awhile. (Photo from CrossFit Brier Creek)

Doing 150 of anything is a daunting task, but then follow that up with 90 double unders and 30 muscle ups, then tie a ribbon on that and make it a 12 minute AMRAP! Welcome ...

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Why I Signed Up for the Open

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2013-Reebok-CrossFit-Games

I’m not competitive by nature. My goal for CrossFit is to look good in my clothes and be able to squat over a public toilet when I’m old, not to win the warm up. I have no desire to compete in any CrossFit competition and when wodding never compare myself against anyone else’s time, rounds or weight. I compete against myself and want to push myself ...

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RUTABAGA CASSEROLE – by Jennifer Berger

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1 med. size rutabaga
1 tbsp. butter
2 tbsp. almond flour
1/2 c. coconut milk
1 egg
1/2 tbsp. honey (not Paleo, but very minimal)
Nutmeg

Peel and cube the rutabaga. Boil until soft (about 20 mins) and then mash. A food processor works best since rutabaga does not soften and mash like potatoes.

Mix in the rest of the ingredients until smooth. Again, the food processor works great for this. Pour into a well-greased casserole dish (8×8). Sprinkle with nutmeg. ...

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Bacon Meatballs

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-2lbs Ground Beef (Grass Fed preferred)
-1lb Ground Pork (Grass Fed preferred)
-1 pack (usually ~12 ounces of uncured nitrate free bacon, Trader Joes has awesome Apple wood smoked uncured bacon)
-3 eggs from your local farmers market (not one of the 1/2 Billion eggs just recalled…)
-1 jar roasted red peppers, diced up
-1 Vidalia onion diced up and drained of any juice
-4 cloves of garlic diced up
-1/4 cup parmesan cheese if you want (not paleo)
-2 ...

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Spicy Chicken and Bacon Poppers

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Each bite is a perfect combination of spicy pepper, juicy chicken and salty, crispy bacon. The MDA reader that submitted this recipe for the Reader-Created Cookbook Contest stacks up as many pickled jalapenos on the popper as they can stand for an extra-spicy version, but you can modify the recipe to tone down the heat. If you can’t find pickled jalapenos (or your local ...

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Squash & Pear Au Gratin by Jennifer Berger

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Prep: 25 min, Bake: 60 min
Oven: 350, Makes: 6 servings

Ingredients:
1½ lbs butternut, buttercup, or banana squash***
1 large onion, sliced & separated into rings (1 cup)
1 TBS butter
1 med pear, peeled and thinly sliced (1 cup)***
Sprinkle of salt
3 TBS fine dry bread crumbs***
3 slices bacon, crisp-cooked, drained, and crumbled
2 TBS chopped walnuts***
1 TBS grated Romano or Parmesan cheese***
1 TBS melted butter
2 TBS snipped fresh parsley (opt)***

***Paleo substitutions:
– Any ...

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