Run 400
then:
20-15-10
Thrusters
Renegade rows
Stiff leg deadlifts
Back extensions
Run 800
then:
10-15-20
Thrusters
Renegade rows
Stiff leg deadlifts
Back extensions
Run 400
*Thank Suzanne for this one.
Baked Pear Delight #Cleaneating
Mother nature didn’t steer us wrong when she gave us pears. They are one of my favorite sweet treats! (And you can develop delicious recipes, like this Clean Eating – Baked Pear Delight!) There are many different varieties, textures and taste to enjoy. I particularly like eating Bosc and D’Anjou however the Barlette and Asian pears are really good too! In North America, you can find pears from August through May and sometimes even in June. They are generally planted in the Springtime.
Why eat pears?
- Good source of fiber. A pear has non soluble polysaccharide, which is great for a laxative in the gut!
- Contain vitamin A, vitamin B, vitamin C, vitamin D and vitamin E
- Said to be one of the least allergenic foods
- Skin of pear has an antioxidant called quercetin, which helps aid the prevention of cancer
How to select the right pear for you?
- Choose a pear that is slightly under ripe
- Look for well-colored and undamaged
- When they are ripe, they will have a nice sweet fragrance
- The touch should have a gentle pressure and not mushy
How to store pears?
- Pears should be stored at room temperature if you are trying to ripen them. If you want to “save” a ripen pear, place in fridge up to a few days.
Ingredients
- 2 D'Anjou pears: sliced in half lengthwise, seeds removed
- 1/2 cup orange juice (I squeezed mine from two oranges)
- 3 Tbs maple syrup
- 1/2 teaspoon ground cinnamon
- walnuts for garnish (optional)
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet with foil
- Place pears, skin side up on baking sheet
- In a small bowl, combine orange juice, maple syrup and cinnamon
- Pour over pears
- Bake for 30 minutes until pears are nice and soft
- Garnish with walnuts
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