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  • Paleo Challenge # 2 – Winner!

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    Congratulations to Theresa, who is the winner of our Paleo “get it on the table quick” challenge!

    Check out here recipe & give it a try … looks great!

     

    This was one of my first successful Paleo dinners. I like it because with the addition of a pot of microwave rice for the non-Paleo members of the family, dinner is on the table in under 20 minutes. The idea for the recipe was adapted from NomNom Paleo.

     

    Ingredients:
    • a pound of grass-fed ground beef
    • 1lb. mushrooms
    • Garlic
    • coconut oil
    • coconut aminos
    • Thai fish sauce (optional, I add mine at the table because no one else likes the flavor)
    • apple cider vinegar
    • a bag of broccoli slaw
    • green onions.

     

    Directions:
    1. Slice mushrooms and start them cooking in the coconut oil.
    2. When they start to release their water add 2 cloves of crushed garlic.
    3. Cook 1-2 minutes before adding ground beef. Cook until no longer pink.
    4. Add aminos, vinegar and fish sauce, if you’re using it, and some sea salt and fresh pepper.
    5. Take a taste and add more seasonings if you like.
    6. Add broccoli slaw, about 2 big handfuls. I usually just fill up the pan.

    Cook and toss for 3 more minutes. Add green onions and cilantro if you’ve got any (I didn’t today).

    Serve in lettuce cups. I like butter lettuce best, but any kind will do.

    I also like it drizzled with Siracha sauce.

     

     

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  • Paleo Challenge #2!!

     

    Attention Paleo Participants! It’s another opportunity to make yourselves $20 richer. This challenge has to do with proving that you don’t have to take a long time to cook to make good food that is good for you.

    These are the rules:

    1.  Cook yourself some food.
    2.  Use whole foods – nothing boxed or packaged. Proteins may be used fully cooked, if you keep a stock of cooked chicken, beef, or pork on hand! Rotisserie chicken from last night’s dinner is legal, a purchased package of pre-cooked roast is not.
    3.  Keep preparation time under fifteen minutes.

    The winner will be determined based on ease of cooking, total prep time, meal components and completeness. This Barbecue Chicken is one of my go-to lunch meals that comes together in a flash! Submissions are due by the night of 11/5, and the winner will be announced 11/7!

     

    Barbecue Chicken

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    Heat a skillet over medium high heat and add ½ tbsp avocado oil and ½ red onion, diced. While that cooks, add 1 clove garlic, diced and 2 cups (handfuls) of spinach, chopped. Stir to coat with oil and allow to cook down, salt and pepper to taste.1

    While this is cooking, take two medium sweet potatoes and poke them with a fork. Place them in your microwave and cook at three-minute intervals, flipping top to bottom, until potato is soft. (What, you didn’t know you could make roasted sweet potatoes in the microwave?!) It’s a great way to make food quickly and easily!

    While the potatoes are cooking, cut up two to three cups of chicken and add it to the spinach mixture. Sprinkle in 1 tsp chili powder, and ¼ cup unsweetened dried cranberries (the Everett Co-Op sells them in bulk). Mix together and allow to warm.

    When the chicken and spinach are warmed, add in ¼ cup of your favorite Paleo Barbeque sauce.

    3                                4

     

    While this is all cooking together, peel and mash your sweet potato into separate bowls. Give the chicken one last mix and pour over sweet potatoes.

    Elapsed time: 13 minutes.

    Variations: Add a chopped apple to the spinach while wilting it down, it adds some sweetness and crunch.

    Add some walnuts after the barbecue sauce just before serving.

    Maybe chop up some smoked sausage and add it to the chicken as an additional protein source.

    Serve hot, bon appétit!

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  • Chocolate Protein Cups

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    Today’s recipe is from our own Ana Testa

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    If you were at the 14.4 WOD on Saturday,
    chances are you were offered one of these fudge bites after the WOD!

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    DSC_0461 .

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    Chocolate Protein Cups

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    Ingredients:

    • 1 cup coconut oil
    • 1- 1/2 cup chocolate chips
    • 1 cup almond butter
    • 1/2 cup honey
    • 2 cups unsweetened shredded coconut
    • 2 cups protein powder

    Directions

    1. Melt first 4 ingredients in a pot on LOW heat.
    2. Let cool slightly.
    3. Pour over coconut and protein powder.
    4. Mix well.
    5. Pour into molds or lined mini cupcake tin. Can also be poured into parchment lined baking sheet.
    6. Once chilled and set, break into “chocolate bark” or peel liner and enjoy

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    these were really good (truly reminded me of fudge). So I had to ask Ana about protein powders & variations that she’s used – inquiring minds need to know!

    Ana says “I also add 1 tbsp of chia seeds. Experiment with different almond butter & protein flavors to reach desired yumminess!! I’ve used Jay Robb Egg White (vanilla), MuscleMeds Carnivor Chocolate, Optimum Nutrition 100% Whey and Progenex Tropical Vanilla Recovery protein powders. I’ve also used different flavored almond butters…dark chocolate, vanilla espresso & plain There’s always other types of nut butter to try too…..cashew, sunflower….oh the choices.”

    Seriously, if you’re not coming to do the open on Saturdays, you should be coming to cheer, see our athletes in action AND enjoy the treats! Mark your calendar as this coming Saturday is our last Open WOD – the action starts at 9:00 am, so come on out & see amazing feats, cheer and clap!

    Thanks Ana for sharing the treats & the recipe!

     

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