Asian Chop Salad

I really don’t like bulgarian split squats.

Not to brag or anything… but I have some pretty impressive lower body strength. There’s nothing like a nice set of bulgarian’s to make me feel like a complete weakling. My poor booty… my poor quads… and by “poor” I obviously mean “lucky” (insert gratitude practice here) because even though they hurt, they are getting stronger!

Workin on my quadzillas.


Do this:

5 mins on, 1 min rest. 4 rounds. Alternate between Workout 1 and Workout 2

Workout 1
100 m sprint
12 heavy kettlebell swings (heavy for you, but not so much that you start using your lower back to swing)
12 lemon squeezers (sit-ups for beginners, v-ups for advanced)

Workout 2
60 jump rope passes (doubles for all you BA’s out there)
6 burpees (with a true push up, none of this flopping around nonsense)
12 bulgarian split squats (6 on each leg)

Now for some food!


Asian Chop Salad

2 hearts of romaine, chopped
1/2 lb. peeled and deveined shrimp, chopped
1/2 red bell pepper. seeded and diced
2 carrots, shredded
1 small cucumber, peeled and diced
1 celery stalk, diced
1 green onion, diced
handful of chopped cilantro
handful of sliced almonds
handful of raisins

2 Tbsp. sesame oil
2 Tbsp. gluten-free tamari or coconut aminos
1 Tbsp. apple cider vinegar
small chunk of ginger
1 garlic clove
red pepper flakes

  1. In a blender, add all dressing ingredients and blend well.
  2. In a bowl, combine all salad ingredients, except for romaine, raisins, and almonds.
  3. Add dressing to this mixture and toss until well-coated
  4. Serve mixture over romaine and garnish with raisins and almonds.

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