Strength Is A Choice (Fri 10/8/10)

By October 7, 2010CFMC Blog Archives

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Reposted from April 27, 2010

You hear people say it all the time: “I can’t do [insert movement here] – it’s too hard.” Whether they’re talking about body weight pullups, 350 lb deadlifts, handstand pushups or muscle-ups, the song is the same. Another version of it is, “I can’t do that because I’m too big,” or even, “this is hard – I wish it were easier.” These statements are all 100% pure grade “A” crap. The fact of the matter is that it’s not too hard and you’re not too big – in both cases the truth is that you’re too weak.

This is actually great news because you see, strength is a choice. Hearing that you’re too weak should make you jump for joy – I mean, all you have to do in order to accomplish that thing is get stronger and better! Good news folks – we know how to do that! What we can’t do is make a task easier (a 350 lb deadlift will always be a 350 lb deadlift), but we can definitely make you better.

But the choice is yours – if you’re convinced you can’t lift big heavy things because you’re a little guy, then you pigeon-hole yourself into the category of “can’t lift heavy things.” If you have decided that pullups will always be hard just because you’re a big guy, then your wish is my command. If, however, you choose to change your “little guy” status and build up some strength to lift heavy stuff, you certainly can and you definitely will. The same is true for you big guys too – you are the only thing keeping you from becoming better at stuff you’re convinced you can’t get better at. This is true for every single excuse imaginable.

So the next time you say something stupid like, “I can’t do that because it’s too hard,” do 100 burpees to remind yourself of the truth. Stop blaming the exercise for the fact that you’re not currently strong enough to do it, and then choose to do something to change that.


Full Warm-Up

Today’s WOD:


As many rounds as possible in 20 minutes of:

2 Muscle-Ups
4 Handstand Pushups
8 Kettlebell Swings (2 pood/1.5 pood)


Get some with the lacrosse ball! Make it hurt, too!

  • daniel.zaudtke

    Um, what, precisely are we supposed to do with a lacrosse ball?!

  • ohhh, I thought we were GOING the the Lacrosse Ball? I better return this tux…

  • Ladybug724

    This workout was tough! It made me crave a sweet treat, so I found this recipe for Paleo Banana Custard.

    Do you miss puddings and custards in your primal world? We have a local egg custard here known as “Flan” and for some weird reason, I have been craving it. Here is a custard recipe that I have been putting together. I finally got the proportions perfectly where I like them. If you like yours sweeter, all you need to do is add more bananas! This recipe is about as simple as it gets.

    – 2 bananas
    – 1 can coconut milk
    – 3 eggs
    – Cinnamon

    1. Combine all ingredients except for cinnamon in a mixer and mix well.
    2. Pour into custard or souffle cups (coffee cups or other oven safe containers work fine if you don’t have custard cups).
    3. Sprinkle top with cinnamon.
    4. Bake in oven at 350 degrees for approx 45 minutes. Custard will balloon a bit and you may see some liquid… its ok, it will work itself out.
    5. Chill.
    6. Serve and enjoy.

  • Ladybug724

    Breakfast for the next couple days:

    Summer Squash and Mushroom Frittata
    • 2 T olive oil
    • 1 small onion, chopped
    • 1 yellow squash or zucchini (6 oz), thinly sliced
    • 4 mushrooms (4-5 oz), large, chopped
    • 1/2 large red bell pepper, chopped
    • 1/4 t dried thyme
    • 1/4 t ground black pepper
    • 8 eggs, large
    Place the broiler rack in the lowest position (6-7 inches from the heat source) and preheat
    the broiler. Melt 1 T of the oil in a large (10-12 inch) nonstick skillet with a heatproof handle
    over medium heat. Add the onion, squash or zucchini, mushrooms, bell pepper, thyme, and
    1/8 t of the pepper. Cook, stirring occasionally, until the vegetables are tender and no juices
    remain in the pan, 8-10 minutes.
    In a large bowl, combine the eggs and the remaining pepper. Pour the remaining oil in the
    skillet over very low heat. Pour in the egg mixture. Cook, uncovered and without stirring,
    until only the top remains runny, 15-20 minutes. Place the skillet under the broiler and cook
    until the eggs are just set, about 2 minutes. Slide the frittata onto a large serving plate and
    serve hot, warm, or at room temperature.