6/10 “Tuesday”


6/10 “Tuesday”

Strength: Power clean + Front Squat + Jerk

WOD: Power Clean, HR Pushups, Double-unders


Badger CrossFit News:

  • Steve from VDL GrassFed is making his way here June 21st! Please email him for your orders so they can be delivered here. www.vdlgrassfed.com
  • Dad’s and Donuts THIS FRIDAY! Please RSVP here. Then let us know who is coming!
  • The 3rd Annual Brewer Game is this Saturday! Please sign up to bring something on this list. Click the FOOD ITEMS tab to sign up.
  • We will be having our COMMUNITY WOD starting up this next week! Details soon!


Paleo Belgium Waffles

4 large organic eggs

2 tbsp. pure grade B maple syrup

1/4 tsp. unrefined sea salt

1/2 tsp. cinnamon

2 tbsp. softened grass fed butter or coconut oil

2 tbsp. organic nut milk, coconut milk, or raw milk

1-inch of peeled fresh ginger peeled

4 tbsp. water

1 tsp. gluten free organic vanilla extract or 1 vanilla bean scraped out

1/4-cup organic coconut flour

1/4 tsp. baking powder


Whisk eggs, maple syrup, butter and cinnamon, milk and vanilla. In a blender/food processor, blend fresh ginger and water into a puree. Put baking powder into ginger puree and allow to foam then add coconut flour. Once incorporated add to egg batter.

Preheat waffle iron.  Ladle half the batter onto the hot waffle iron. 2 min/waffle or when your iron reads done. Be sure not to open before fully cooked.

Yields: 2 large Belgium waffles

These freeze great and you can heat in a toaster. You can slice a quarter of the waffle horizontally and use to make a slider.

Topping suggestions: butter, coconut oil, whipped coconut cream, almond butter, fresh fruit and fresh herbs.