Tuesday 20250106

BODY

Skill:

Snatch technique

WOD:

3 rounds:

100' Sled Push

Rest as needed between rounds

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BELLY

Beef with Krispy Kale Salad

Seared beef strips served over crispy roasted kale, tossed with Parmesan, almonds, and a light lemon-garlic dressing.

Prep: 10 min | Bake: 10-12 min | Temp: 400°F

Instructions:

1. Prep: Line a large sheet pan. On one side, pile 8 cups kale (stems removed). On the other side, spread 1 ½ lb sliced steak.

2. Season: Drizzle kale with 2 Tbsp oil and salt. Toss the steak with 2 Tbsp melted butter, 1 tsp paprika, 1 tsp soy sauce, and garlic.

3. Bake: Spread everything in a single layer. Bake for 10-12 minutes. The kale will crisp up while the thin steak strips cook perfectly.

4. Quick Dressing: While it bakes, whisk the dressing ingredients (oil, lemon, mustard, garlic) in a small bowl.

5. Finish: Toss the crispy kale with the dressing, shaved Parmesan, and almonds. Top with the steak.

Tip: Using a higher temp (400°F) ensures the kale gets "krispy" and the steak gets a nice sear without drying out!

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BRAIN

The Broken Science Initiative has a new online course - Critical Thinking Class

This course confronts why so much modern “science” inspires confidence but fails under testing—showing how weak reasoning, misuse of statistics, and deference to authority undermine real knowledge. You’ll learn practical tools in logic, induction, and probability to evaluate claims based on predictive power rather than credentials, across domains like medicine, policy, and everyday decisions. The class goal is to help you think more clearly, navigate uncertainty, and become much harder to fool.

Learn More

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