CrossFit Level 1 Certification and Spring Lamb Stew

If you know me in real life, you know that if you start talking to me about fitness or eating well, Ill probably get on my CrossFit soap box and talk endlessly about CrossFit and paleo. Ok, so about paleo. I’m not 100% paleo. I like to cheat here and there, but I won’t binge cheat! I cheat enough where it doesn’t make my gut feel all nasty inside, and I cheat here and there, not full days…

A couple months ago, I had the opportunity of taking the CrossFit Level 1 Trainer Course at LaLanne Fitness in San Francisco. I had the pleasure of taking it with my cousin and a couple fellow CrossFitters from my box, so I wasn’t completely alone! Our seminar was led by Miranda Oldroyd (coach at NorCal CrossFit, finished 7th at the 2013 CrossFit Games NorCal Regional), Wes Piatt (coach at CrossFit Inferno, finished 3rd at the 2013 CFG SoCal Regionals and is going to the CF Games!), Sarah Hopping (co-owner and coach at Arena Ready CrossFit, finished 4th at the CFG NorCal Regional), Hollis Molloy (owner and coach at CrossFit Santa Cruz), Kelly and John. The last two trainers I don’t have any information on, unfortunately. 😦

It was a great experience! Although steep in price, I learned so much from these top athletes–everything that I could bring to my own box in order to improve my skills as well as coach others to help improve theirs as well. Oh, did I mention I started coaching?! Yay! I love coaching! Makes me happy when clients at the box come up to me and tell me that what I told them really helped their squat, snatch, kip, etc. I’m glad that I can pass along that knowledge to others in order to better their overall fitness!

The seminar was conducted over two days where the trainers went over philosophy, movements, faults, and nutrition. We also did a couple workouts–one of them being Fran! I totally sandbagged that workout. Even though we went in heats with a bunch of other people, I still felt the pressure and I was so nervous! Plus there was a 10 minute cutoff, so instead of 65#, I did thrusters at 55#. I know, so lame of me! I re-tested with Fran earlier this month and got sub 9 minutes Rx. 🙂 Progress, folks!

If you’d like to know more about my experience during my CFL1 seminar, feel free to leave me a comment! I’ll most definitely answer any questions you may have.

On to the recipe… 🙂

Spring Lamb Stew


  • 1 tablespoon of ghee (or fat of choice)
  • 2 pounds of lamb loin
  • 4 garlic gloves, crushed
  • 1 onion, chopped
  • 1 dried bay leaf
  • 4 sprigs of thyme
  • 4 carrots, cut into large chunks
  • 1 bag of haricot verts (I used Trader Joe’s)
  • salt and pepper to taste


  • Heat your fat over medium-high heat
  • Brown the lamb, garlic, and onion
  • Add the bay leaf, thyme, and carrots
  • Fill pot with water, enough to just cover the meat
  • Cover and simmer for 2 hours
  • 10 minutes before serving, add the haricot verts
  • Season with salt and pepper to taste


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