It’s a BATTLE ROYALE tonight between our team captains! . Who will take the W?? @moniquessotan + @abril423 OR @michaelgeorge17 + Bryan . Comment below with your predictions!! & tune in tomorrow around 6:30 to see it all go down 🏋️‍♀️🏋🏼‍♂️🔥 . . #cfdp #CrossFit #gyms #crossfitopen #captains #18point5 #throwdown

This week's blog is all about the Unseen Progress--from mental toughness to our internal physiological systems--CrossFit Perk #3 is that you can reap so many more benefits than the eye can see. Read the full blog here: http://crossfitdesplaines.com/SMeXR What kinds of “unseen progress” have you made? Share in the comments below!

Craving a sweet treat that won’t bust your daily macro budget?? Try this 2-ingredient ice cream made of bananas + peanut butter! . . Ingredients 4 medium sized bananas 30g peanut butter . Directions: 1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. 2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. 3. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve. . *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender! . . #mealprepmonday #macrofriendly #icecream #dessertgoals #instagood #nutrition #nutritioncoach #mealprep #crossfitdesplaines #desplaines

Meet our March Member of the Month: Johnny Nowak! John is a husband and father, but also an inspiring athlete at our gym. After overcoming an elbow injury last spring, John joined CrossFit Des Plaines in November, and has been crushing goals from rising at 5 AM to make it to class before work, to participating in the CrossFit Open for the first time. After just five months, he's already thinking about his goals for improving mobility and increasing strength day by day for the long-term gain. Keep up the great work, John... we can't wait to see you bring your A-game for the 5th week of the Open!

18.4 will be a Battle of the Belles featuring Lauren Gatt & Shannon Phillips! Tune into Instagram Live this evening to watch these ladies throw it down! 🙌 (@cfdesplaines)

Many of us can recall our firsts in CrossFit: your first “Workout of the Day”, rowing experience, successful pull up, or double under--the list goes on. Part of the reason why CrossFit is so rewarding is because no matter where you start, there’s always something to work for. Read this week's blog on attempting and taking on our many "firsts" in CrossFit: http://crossfitdesplaines.com/qmHBh What are you working towards achieving this year?

Try this for an easy and efficient dinner in less than half an hour! (Marinate Chicken ahead of time for best results). Ingredients Dill Greek Yogurt Sauce: 1 garlic clove, minced 1 cup chopped fresh dill, stems removed 1 1/4 cup Greek yogurt 1 tbsp olive oil Juice of 1/2 lemon or lime Pinch cayenne pepper, optional Salt, if needed Grilled Chicken: 10 garlic cloves, minced 1/2 tsp paprika 1/2 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp ground green cardamom Salt and pepper 5 tbsp olive oil, divided 8 boneless, skinless chicken thighs 1 medium size red onion, sliced Juice of 1-2 lemons . instructions 1. Make the Dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate. 2. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture. 3. Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight. 4. When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. Serve with side of dill Greek yogurt sauce

The power of achievement.. starts with you.. and we’ll be right here with you! tinyurl.com/DPTRIAL

Tonight! 18.3 is going down at CFDP in a Couple’s Combat with one our favorite couples: Mary & Erick Guzman! Who will take the W? Comment below with your thoughts! Tune in this evening around 6 PM for the live video on our page 🙌

What is CrossFit to us? Check out our YouTube channel and hear from our members: https://youtu.be/anNLfSBzkXY Want to try CrossFit out for yourself? tinyurl.com/DPTRIAL

Do you ever have days at work or in the gym where you feel like a superhuman and can excel/do anything thrown at you? What about days where you just feel like a failure and incompetent? Read this week's blog on Positive Self-Talk written by Joy Ocampo, consultant from Kollision Performance Consulting, LLC and Certified in Mental Performance: http://crossfitdesplaines.com/hcEoh What are short cues you give yourself when you're thoughts seem like they're in a rut?? Comment below to share!

It’s Meal Prep Monday! & here’s one the whole family can enjoy: Slow Cooker Pot Roast (See Recipe Below) 🍽 . Interested in a free MEAL PREP 101 eBook? Claim yours: crossfitdesplaines.com/ebook . Ingredients 4 lb. chuck roast, w/ sea salt to taste 2 cups beef broth 3 medium carrots, peeled and sliced 3 medium parsnips, peeled and sliced 1 medium yellow onion, cut into quarters 3 garlic cloves, sliced 2 tbsp ghee 1 tbsp chopped fresh thyme 2 bay leaves 1 tablespoon honey ¼ cup tapioca or arrowroot flour . Instructions 1. Place a large cast iron skillet over medium heat. Once hot, add ghee. Sprinkle salt on chuck roast then sear on all sides, about 2-3 minutes per side. 2. Place in slow cooker and put sliced carrots, parsnips and onion around the roast. Top with garlic cloves, pinch of salt, thyme and black pepper. Put the bay leaves in the pot then pour in the beef broth. Cover and let cook for 8 hours on low. 3. Once roast is done cooking, remove roast and place in a baking dish then use a slotted spoon to remove all the veggies and set in the baking dish with roast. Cover with foil to keep warm while you finish the dish. 4. For gravy (optional): Dispose of bay leaves from slow cooker then use an immersion blender to puree broth in the bottom of the slow cooker. Once pureed, pour mixture into a large sauté pan and place it over medium heat. Add honey and whisk. Then while continuously mixing, add arrowroot or tapioca flour to the mixture, one teaspoon at a time. Be sure to continuously whisk. Strain for clumps if desired.