Goodbye Matt!

Making sure we were fed after the Epic Challenge!












Matt is leaving us to head to college at UCF! Matt has been around Tillman Physical Therapy & Sports Training since December of 2005! He started with us as a patient. He was a freshman in high school with a bit of attitude, but progressed quickly to become David's right-hand man and assistant. When we affiliated with CrossFit, Inc. in 2007, Matt was one of the first to jump on board with the idea and concepts and loved it! Matt played football for Cedar Park High School and although he suffered an injury, he was there for his teammates every step of the way.

Matt is an excellent athlete. Due to his injury, Matt double-unders on one leg and rows instead of runs. He is an inspiration to those who don't think they can - because he does it - injuries not withstanding. He is on our leader board in several places. He just went up 40lbs on his CrossFit Total with 915, a 5'35" Fran, 4'34" Grace, 8'20" Jackie and our first to master 30 Muscle-ups for time!

Matt is our employee, a terrific CrossFit Level 1 and Youth Speed & Agility Coach and above all else - a great friend. We will miss you, but know you are going to kick butt in College! Thanks for everything!

WOD:

10 Medball Cleans #20
10 Burpees
10 Squats
100 jump ropes

AMRAP in 15 minutes

Paleo Recipe - from Paleo Cookbook Grilled Cumin Fish with Salsa
Ingredients Fish 2 fish fillets, large 1 garlic clove, finely grated 1tbs ground cumin 1/3 cup olive oil 1/3 cup lemon juice Salsa 1 cup cherry tomatoes, halved 1 red capsicum, diced 1 bunch parsley, roughly chopped 1 avocado, diced 1tbs olive oil 2tbs apple cider vinegar
Instructions Combine garlic, cumin, olive oil and lemon juice. Place fish in a bowl and rub on cumin mixture. Cover and place in the refrigerator for 30 minutes.
Pre‐heat a grill to medium heat. Place fish on grill and cook for 3‐4 minutes each side, or until cooked through. To make the salsa, place all salsa ingredients into a mixing bowl and combine well.