Food for Fathers | Lemon Grilled Flank Steak Salad with Persimmons

Lemon Grlled Flank Steak Salad with Persimmons will brighten up your summer supper and taste buds!

First of all, Happy Father’s Day to the dads! I’m cooking dinner over here for my own special dad and will be hooking him up with this healthy salad. Grilling up a hunk of meat and serving it atop a bed of leafy greens is definitely my specialty – you could say I’m an expert and an addict! As far as obsessions go, at least it’s a healthy one and I’m super excited to share it with my father and the other dads in my life.

Message fpr Dad's Birthday "You are a Prime Cut aged to perfection."

Message fpr Dad’s Birthday “You are a Prime Cut aged to perfection.”

If I had my way, I’d be grilling a juicy, tender USDA Prime tenderloin for my salad every night – ahh, but I have children going to college. I know my dad understands  — if he doesn’t I hope he remember how I hooked him up with some of the best ribeyes for his birthday.

However, using a marinade is a simple solution that transforms a tough (and thusly less expensive) cut of beef into delicious, succulent slices of heaven for your salad – or any type meal.   The acidic liquids used in marinade help to break down tough muscle fibers found in beef cuts like chuck, round, flank, skirt and others. These toothsome cuts can be marinated for a minimum of 4 hours to 24 hours to improve tenderness and add flavor – don’t marinate any longer though because the texture will turn mushy. Inherently tender cuts of beef (like tenderloin, ribeyes and such) can be marinated too, but just to add flavor  –the optimal time is about 30 mintutes of soak time, don’t go any longer than 2 hours because of the mush factor. Oh, and when marinating for any purpose, always keep meat soaking in the fridge (not on the counter) and discard any marinade that has come into contact with raw meat.

This basic beef marinade uses 1/4 acidic juice, 1/3 oil and 1/3 fermented sauce to create a base recipe that can be customized with herbs, spices and other flavorful ingredients.

I’ve been putting together a post for on Marinating Beef 101 – it’s yet to be published, I’ll let you know when it is! In the meantime, check out the Basic Beef Marinade Recipe I put together for them (and also the one I use in the recipe below).  What I love about this super simple marinade recipe is that it is fantastic “as-is,” but can be spiced up with your choosing of any herb, seasoning, alternate juice or fermented sauce. The possibilities are endless, just stick to the “one-third, one-third, one-third” format.

Lemon Grilled Flank Steak Salad with Persimmons

Lemon Grilled Flank Steak Salad with Persimmons
Food for Fathers | Lemon Grilled Flank Steak Salad with Persimmons
Print Recipe
This nutritious beef salad made with grilled flank steak is topped with charred lemons and persimmons and makes a lovely entree for summer outdoor entertaining.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 6.5 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 6.5 hours
Lemon Grilled Flank Steak Salad with Persimmons
Food for Fathers | Lemon Grilled Flank Steak Salad with Persimmons
Print Recipe
This nutritious beef salad made with grilled flank steak is topped with charred lemons and persimmons and makes a lovely entree for summer outdoor entertaining.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 6.5 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 6.5 hours
Servings: servings
  1. 1 1.5 lb flank steak ¼ cup fresh lemon juice ¼ cup soy sauce ¼ cup olive oil 1 tablespoon crushed garlic 4 lemons, halved 1 large red onion, sliced crosswise into 4 thick disks 1 bunch green onions with tops 2 persimmons (or can substitute peaches or another fruit of choice) 4 ounces crumbled Feta cheese
  2. Add trimmed flank steak, lemon juice, soy sauce, olive oil and garlic to zip top bag. Seal closed and turn several times to coat meat. Place in refrigerator to marinate for 6 hours to over night. Remove and discard all marinade, pat beef dry with paper towels and season with salt and pepper.
  3. Bring grill to approximately 400 F degrees and grill flank steak for approximately 10 - 12 minutes, turning halfway through. Steak will be done at medium rare when instant-read meat thermometer pulls at 135 F degrees in thickest part of steak. Set on cutting board and allow to rest for 10 minutes.
  4. Ten minutes into grilling, add lemons,red onion and persimmons cut side down on grates. Grill alongside beef and remove when softening and have grate marks. Toss on green onions during last 2 minutes of grilling, they will cook fast.
  5. Remove veggies from grill, let cool a bit and then slice up into desired size. Add to platter of spring mix lettuce.
  6. Slice flank steak thinly across the grain. Add to top of salad, sprinkle with feta cheese and serve with dressing of choice.
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Last Minute Ideas for Grill – Burgers, Bananas & More Recipes!

LaI’m not a plan-aheader. I used to make lists, follow detailed workout schedules and fret about the future. I’d also worry what we were going to eat days in advance — not that meal planning is a bad thing, actually it’s awesome. It’s just right now, where I am in life coupled with how busy my family is, there is just no telling who will be home for dinner when.  So typically, I just wing it knowing that if I keep lean meats in the freezer and fresh produce in the fridge, I can always whip up a quick and reasonably healthy meal out on the grill. Lucky to be in Austin where I can pretty much grill year-round.

Showing folks how to grill (indoors) at Whole Foods with Sarah from Mix 94.7 !

Showing folks how to grill (indoors) at Whole Foods with Sarah from Mix 94.7 !

Grilling is one of my cooking methods; I’ve taught classes on it and you could say I flip for it! Not only does it make beef, chicken, fish and all the veggies (and fruits) taste fantastic, it’s a healthy way to prepare food because you are not adding any additional fats.  However, research has shown that meats cooked over high heat can cause carcinogens to form — but there are easy ways to keep grilling safe. Namely, marinate if possible to create an “invisible” barrier, clean the grill grates, par cook thicker cuts in microwave, prevent and flare ups of fire by cooking over medium heat – these will all help carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) from forming. However, if you do get crispy bits, don’t freak – just cut that part off.

Here are some great grilling recipes for a last-minute BBQ bash! Enjoy!

Sirloin Cobb Kebab - Your favorite entree salad on a stick!

Sirloin Cobb Kebabs with Ranch Viniagrette

jennifer fisher - grilled bananas - main photo option1

Grilled Chocolate Raspberry Banana Boats

Mojo Chicken Breast and Grilled Citrus -- perfect for spring and summer entertaining.

Mojo Chicken Breasts with Grilled Citrus

Seared Steak and Mango Thai Noodle Salad

Seared Thai Steak Salad

Grill apricots to magnify their flavor and toss on an easy dale salad!Grilled Apricot Kale Salad (add grilled shrimp to make this one an entree)

Beef Burger Bonanza

Enjoy ALL the burgers with this round up of unique hamburgers – and, BTW, I have no guilt about eating one now and then.

What are you grilling today?  Please share in the comments!

Wine, Olive Oil, Endive . . . Tastes Like a #HolidayMeal + #Giveaway

All the good things are happening at my house this week! Good (make that great) food and drink to share with family, all with a home-warming, heart-healthy spin. I love spending time with family when there is no “this and that” to be done, the only thing on the agenda this Thanksgiving week is enjoying each other and digging into fine food – some of the intriguing edible details for the week include endive, olive oil and wine!  Oh, and I’m giving away gourmet olive oil, so read on! Platter of Red and White California Endive

California Endive Farms sent me a huge box of red and white endives, oh how this makes me swoon with salad dreams. But, time to think outside the box, so I decided to GRILL my first endive recipe even though it’s a pretty complicated and coddled veggie. Apparently, endive (a member of the chicory family) is one of the most difficult vegetables to grow – it undergoes a two-step process. The first step, takes about 150 days to grow green leaves from a deep tap root. The plant is then harvested and the tops are cut off and the roots are salvaged. Secondly, the roots are put into cold storage to go dormant and then are forced into a second growth – whew, there’s so much effort that goes into endive farming ; it makes me love it even more!  And, if you haven’t noticed, it’s beautiful enough to be used as a centerpiece. Grilled Endive with Blue Cheese, Walnuts & Balsamic Drizzle -

My recipes for Grilled Endive with Blue Cheese, Walnuts and Balsamic Drizzle would make a sophisticated addition to your Thanksgiving or holiday table. It’s super easy to grill either indoors or outdoors and can be finished in less than 10 minutes from produce bin to plate. I have some other recipes that I will be sharing soon (think healthy alternative to chips), but in the meantime please check out this mouth-watering collection of endive recipes.

 Grilled Endive with Blue Cheese, Walnuts and Balsamic Drizzle Recipe

  • 4 red or white endives, cut in half lengthwise
  • 2 tablespoons olive oil (I used Nudo Italia Garlic!)
  • Salt and pepper, to taste
  • 1/4 blue cheese crumbles
  • 1/4 cup walnut pieces
  • 2 tablespoons balsamic syrup
  1. Brush cut sides of endive liberally with olive oil and season with salt and pepper.
  2. Place endive, cut sides down, on indoor grill pan or grates of outdoor pan. Cook over approximate 375 F degree heat for 4 – 5 minutes, or until grill marks are made and endive is beginning to soften (without getting overcooked – should be crisp tender).
  3. Remove endive from grill and place cut side up on serving platter. Sprinkle with blue cheese and walnuts; drizzle with balsamic syrup.
  4. Serves 4.

Rios de Chile Wine =

Rios de Chile wine makes a delightful pairing for my grilled endive recipe.  I’ve heard that there are some great wines from Chile, and this one is definitely a winner – it’s light and lively and the perfect choice for seafood, poultry or a grilled salad!  The tasting notes on this one are “intense aroma of tropical fruits, fine mineral notes and citrus accents.” You’ll be the first guest on everyone’s party list if you show up with a bottle of this vino from an award-wining winery in the Cachapoal Valley.

Nudo Italia Olive Oil  -

Now, onto more goodness Nudo Italia Olive Oil – wow, is it wonderful.  Imagine kicking back with a glass of that Rios de Chile wine and dipping some crusty bread into a saucer of artisanal olive oil.  Now that’s what the holidays are all about, especially if you have your loved ones dipping and drinking by your side!  I am a new fan of Nudo Olive Oil, although it’s been around since 2005. Made by a pair who left careers as television producers to move to the Italian countryside, this line of olive oils makes a point of keeping traditional farming methods alive to produce some of the best olive oil in the world. Nudo even has an olive tree adoption program which allows anyone to adopt a tree in Italy and receive its olive oil – now that’s the gift for the foodie or fine living aficionado who has everything!

Not only have I been enjoying the olive oil with my bread and drizzled on my salad, it also makes a statement in recipes – they have amazing infused flavors, too many to name (but check out their online shop). But, I’m giving away three 8.4 oz. tins of the infused flavors-  the Olive Oil Stone Ground with Real Lemons,  the Olive Oil Stone Ground with Garlic and the Olive Oil Stone Ground with Basil. Enter below via the Rafflecopter App!

a Rafflecopter giveaway

Strip Steak Salad with Roasted Hatch Chile Relish Recipe

There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness.   I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.

Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2nd and 3rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken.  Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.”  Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

wet steak rub recipe

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors.  My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

beef steak salad with corn green chile relish

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

  • 2 8-oz strip steaks

For Rub:

  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Greek seasoning

For Relish:

  • 1 cup fresh corn kernels
  • ½ pint grape tomatoes
  • ½ red onion, chopped
  • ¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
  • 2 teaspoons olive oil
  • ½ teaspoon coarse sea salt

For Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon chile powder
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

  1. In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
  2. Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees.  Take steaks off grill and let rest for 10 minutes.
  3. Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
  4. Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine.  Set aside.
  5. For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
  6. To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

strip steak whole with hatch relish

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?  

Grate Expectations – Seared Steak Thai Salad – #GrillIt #WinIt

There’s something special about summer grilling – relaxing in the great outdoors, keeping the grill master company with good conversation and a cold beer, and enjoying the season’s bounty sizzling off the grates.  It’s the perfect way to wind down after a long day, except for when it isn’t.  When the thermometer is hovering over 100 degrees, the mosquitos are as big as dragonflies, and dirty barbeque smoke is making your eyes water, it’s time to head back indoors!

Man Grilling

Dean on grill duty, getting a little smoke in his eyes!

But, how can you get that that grilled outside flavor from the cool comfort and convenience of your kitchen? Well, I have had some luck with a grill pan that sits right on your stove top, but even better is the Searing Grill from Hamilton Beach – it heats to a really high temperature to lock in the natural juices in the lean protein or produce you are grilling. The grate marks it makes are gorgeous, food looks like it has been flipped around by Bobby Flay. Clean up is easy, the grates can go in the dishwasher and slide-out drip pan washes easily in the sink – no more standing out in the backyard with your grill disassembled and for a spray nozzle hose blasting.

healthy grilling recipes

I’ve tested a few of my favorite grilling recipes on this awesome indoor grill –- from my Tuscan Grilled Eggplant to Mojo Chicken Breast with Citrus pictured above.

seared beef mango thai salad I also created a delicious recipe for Seared Beef & Mango Thai Noodle Salad Recipe for Hamilton Beach’s blog, This easy recipe keeps things cool, the lean beef and mango sear quickly on the grill while the rest of the veggies don’t need any cooking – even the thread-thin noodles only need to soak it hot water from the sink. Head over to right now to get the recipe and more!

win it searing grill

So, yay! Thanks to Hamilton Beach, I get to give away one of these Searing Grills so you can #GrillIt !  Enter via the Rafflecopter app below and I’ll keep my fingers crossed that you are the winner!

Oh and speaking of grilling, it’s not too late to register for my “Live Well, Grill Well” class at the downtown Whole Foods in Austin, Texas. I would love to have a packed house!

live well grill well

a Rafflecopter giveaway

Healthy Grilling | Mojo Chicken Breast with Citrus Recipe

grilled chicken breasts and oranges

I rolled into the house a 6pm tonight after being away on a most delicious food experience at Travaasa Spa in Austin (more about that next week). Even though the kids are learning to hold their own in the kitchen and can make a few meals (mac & cheese, quesadillas, frozen pizzas) when I’m away, I did promise to make it back in time to get a more “mom-approved” meal (read, one with fruits and vegetables) on the table. Since I hadn’t been to the store in a while, there was no telling what would be left in my fridge after the four “bachelors” were left to fend for themselves.

This is where creativity in the kitchen comes in; no need to head to a drive thru when you can slice up the fruits and veggies found your fridge, whip up a quick sauce and serve with a lean grilled protein. Tonight I found a couple margarita-leftover limes and unloved oranges in the produce bin, along with some starting-to-wrinkle grape tomatoes that needed to be used ASAP.  Knew I had some chicken breast in the freezer, and that’s about it. Came up with this fresh and vibrant dish inspired by the Mojo Beef Kebobs I’ve made time and time again – the garlic citrus sauce pairs insanely well with beef, but also works wonders with chicken, pork and fish! Since I was too tired to chunk up the meat and fire up the patio grill, I just threw these pounded chicken breasts in an indoor grill pan. I even skipped the marinating step that I am recommending if you have time.  The family gobbled this healthy dinner recipe up and loved the fact that I added oranges to the mix (made the onions more tolerable said one son).

grilling chicken and fruit

This recipe works equally well in an indoor grill pan as on the outdoor grill.

Mojo Chicken Breast with Grilled Citrus Recipe

  • 2 large chicken breasts (approx. 1 lb)
  • 1 teaspoon ground pepper
  • 1 large lime, cut into wedges
  • 2 small oranges, slices crosswise
  • 1 small onion, cut into wedges
  • 1 (10 ounce) container cherry tomatoes

For Sauce:

  • ¼ cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons fresh oregano, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  1.  Whisk together sauce ingredients in a small bowl.
  2. Butterfly chicken breasts and pound down to even 1/3” thickness.
  3. Pour half of the Mojo sauce as a marinade over the chicken in a medium bowl or food storage bag; cover or seal.
  4. Cover the remaining sauce; refrigerate both at least 2 hours.
  5. Heat outdoor grill to 400 F degrees or indoor grill pan to medium-high.
  6. Remove chicken from marinade; discard marinade. Season chicken with the pepper.
  7. Grill chicken for approximately 4 minutes on each side, or until no longer pink in center.
  8. Remove chicken from pan and add limes, oranges and onions, grill for 3 minutes, stirring occasionally. Add tomatoes and grill for another 1 -2 minutes until soften, but not popped.
  9. Serve drizzled with the reserved sauce.

Serves 4.

Fast and Easy Paleo Recipes

Sunday Dinners | New Tradition with Salads & Skewers

Do you have any recollections of traditional Sunday dinners with grandparents, parents, siblings and other relatives all gathered around the table? When asked me to share a post on the topic, I knew it would be easy because I have lots of great memories.

When I was a young working adult and newly-married wife, my grandmother and aunt would host a Sunday dinner in the middle of the afternoon complete with huge roast, ham or turkey and smorgasbord of sides – plus there was always a super yummy dessert. This spread was cooked with so much care and attention, the frequent non-family guests would always think we were celebrating some sort of special occasion – and we were! The special occasion was the company of each other and reminiscing about our collective past and sharing dreams for the future – in addition, there were always plenty of funny jokes and good-natured ribbing to go around. An extra perk for me was to see the making of secret family recipes firsthand and to learn great food tips from these two fabulous home chefs in the family.

Classic #throwback scene from a Sunday dinner at grandparent's house.

Classic #throwback scene from a Sunday dinner at grandparent’s house.

My grandmother is long gone and I live in a different city from my aunt today. But, I am blessed to have parents now living nearby and three children of my own; that’s why we try to get together as often as possible to share meals – and happy news, hopeful plans and lots of hugs.  Often these meals don’t happen on Sunday and they are usually not as elaborate as the traditional meals prepared by the earlier mentioned matriarchs – but we are still together breaking bread and making memories. Sometimes we do pizza as a treat for the kids, but often I try to keep it healthy by putting quick and nutritious salads and grilled kebabs on the menu

In addition to making kebabs outdoors on the grill, whipping up a big entrée salad is one of my favorite Sunday dinner ideas – especially on those busy weekends that are packed full of sports, church and volunteer activities. A big salad, like my recipe for Speedy Salad Nicoise, come together in just a few minutes, especially if you have already pre-grilled or roasted your lean protein. That’s one of my favorite tips for a busy week – I’ll crockpot a big chuck roast or grill a huge tray of chicken breasts or salmon to eat throughout the week.  Add a rustic loaf of bread, some flavorful compound butter . . . . and uncork a bottle of wine (plus apple cider for the kids) and you have all the makings for a special meal that brings together those who are near and dear. Salad with olives tuna tomatoes green beans

Speedy Salad Nicoise Recipe
Serves:  4

  • 3/4 lb. trimmed green beans
  • 4 small red potatoes
  • 1 head of Bibb, Boston or artisanal Romaine lettuce
  • ½ pint halved red and yellow cherry tomatoes
  • ½ cup drained Nicoise olives
  • 2 (4-oz) pouches drained premium albacore tuna steaks
  • 2 Tbsp. drained capers
  • 1 Tbsp. fresh chopped parsley
  • 1 Tbsp. fresh chopped chives
  • 4 oz. Red Wine Olive Oil Vinaigrette
  1.  Add eggs to large pot of water and bring to a boil; allow to gently boil for 1 minute. Remove from heat and cover for 10 minutes. Transfer the eggs to a bowl of ice water. Drain, remove shells and let eggs cool. Slice or quarter eggs lengthwise; set aside.
  2. Add the green beans to pot of water and par-boil for 2 minutes. Lift out with tongs and rinse in colander with cold water.
  3. Return the water in pot to a boil, adding more water if needed. Add the potatoes and boil for 15 minutes or tender. Drain and transfer to a bowl to cool. Peel potatoes and quarter or cut in large chunks.
  4. On a large platter, arrange the lettuce, sliced eggs, green beans, potatoes, halved tomatoes, and olives. Drain tuna steaks from their packing liquid and place in center of salad; sprinkle with capers. Dust entire salad with parsley and chives. Drizzle with vinaigrette. Serves 4.
Tuna jar salad

Bottle up your leftovers in a jar for Monday lunch!

And, if you have leftovers you can bottle them up for lunch on Monday. Just pile everything in a Mason jar with the sturdiest ingredients on the bottom (including the dressing) and the most delicate on top. When hunger strikes, turn the jar upside down, give a few shakes and pour on a plate (or eat straight from the jar)!

I’d love to hear your favorite Sunday dinner memory or recipe, please share in the comments!

This post was sponsored by

2Fer | Countdown Spice Rub & 4-3-2-1 Workout

There is something satisfying (and easy to remember) about rattling off numbers backward in a countdown. In fact, this ritual is even so important in some professions that it’s become part of popular culture – just think of NASA and their huge countdown clock.  As a kid, I counted down the days until Halloween, Christmas and the end of the school year.  As an adult, I count down the number of weeks until my next marathon and, admittedly, have even used a countdowns to threaten motivate my kids to accomplish tasks.

Today I have a Countdown Spice Rub recipe that is so simple, you don’t even have to write it down. It goes like this:

4 Tablespoons kosher salt, 3 tablespoons brown sugar, 2 tablespoons sweet paprika, 1 tablespoon cayenne pepper . . . . blast off!

jennifer fisher countdown rub

Dump all of these ingredients onto a zip-top bag and shake or mix straight on the plate that you will used to encrust chicken, beef, pork or what have you. The spice rub makes enough to cover two whole chickens, about 3 – 4 pounds of chicken breasts and/ or steaks or about two medium-sized pork tenderloins.  By the way, I was so excited to have a recipe to use the cute little bags of paprika my parents brought me from Budapest!

jennifer fisher spice rub chicken

Now, as for the 4-3-2-1 Workout, I was looking for a way to make my morning speed work more fun. Sometimes just running the same interval over and over just gets boring! This WOD incorporates burpees, crunches and planks for a full body challenge. Rest one minute between each exercise!

jennifer fisher 4-3-2-1 workout