My name is Selene Teitelbaum and I'm a professional beach volleyball player and competitive CrossFit athlete in South Florida. Growing up in Northern California I played indoor volleyball at the University of California, Santa Cruz. After graduating, I switched to beach volleyball after trying to play professional indoor volleyball for a couple years. In California, I competed in the California Beach Volleyball Association, the EVP, AVP Qualifiers, GAV as well as International Development Qualifier tournaments for several years before taking a coaching job and moving to Minnesota. After a five year hiatus, I moved to South Florida so I could start playing pro beach volleyball again. To prepare my body for professional beach volleyball I began doing CrossFit in 2007. Not only do I love playing and coaching volleyball, but I love Crossfit.
I've always been passionate about maintaining an active lifestyle. I have a heart condition called SVT (supraventricular tachycardia) this makes it imperative that I take care of my body by, exercising daily and maintaining a nutritional diet. I'm always striving to improve and find ways to get better physically, technically and mentally. I earned my Master’s degree in Sports Studies and I am a Certified Strength and Conditioning Specialist, a CrossFit Coach and Certified Personal Trainer. My motto is "Kaizen" which literally means, "constant daily improvement" in Japanese.
4 year collegiate indoor volleyball player at UC Santa Cruz
CrossFit athlete and coach since 2007
Collegiate Volleyball and Juniors Volleyball Coach for 11 years
Top ranked beach volleyball player in the CBVA in 2008-09 (California beach volleyball association)
Granite Games team competitor 2014
FreezeFest competitor 2014
Back Squat 255lbs
Front Squat 210lbs
Overhead Squat 165lbs
Clean and Jerk 165lbs
Vertical Jump 27.5"
CrossFit WOD Personal Records
Paleo Pizza Crust
1. Preheat oven to 425 degrees. Grease a round pizza pan or cookie sheet.
2. Combine dry ingredients in a large bowl. Whisk to blend together/
3. Add eggs and almond milk to the dry ingredients. Mix well/
4. Use a spatula to spread batter onto greased pan.
5. Bake crust in oven 8-12 minutes.
6. Remove crust from oven and top with sauce and desired toppings.
7 Bake for another 10-15 minutes. Enjoy!
1/2 cup milk (I use almond milk)
1/4 cup NOW® Foods Coconut Flour- Organic
3/4 cup NOW® Foods Almond Flour
1/4 cup mashed ripe banana
1/4 tsp baking soda
1/2 tbsp gelatin
1 tsp vanilla
1/2 tsp apple cider vinegar
pinch of sea salt
Place all ingredients in the blender for 30 seconds. Let the batter sit for 1 minute to let batter fluff up. Heat up a large skillet on medium heat with oil or butter. Pour the batter to make small to medium sized pancakes. Once a few bubbles pop on the pancakes flip to cook the other side for 1 minute or until the pancake springs back when you touch it. Serve with your favorite berries and toppings!