Three rounds, 21 – 15 – 9 for time:
Push press, 135# / 95#
Burpee
Post time to comments.
Jaime jumping her wallball so high you can't even see it.
Have you checked out the fuel page lately? Well, Joylyn has been busy and we hope about to get a lot busier. See she's been updating our fuel page with new recipes, like the one below. We'd love to get a new recipe posted each week. To make this happen, we need your help, so get busy creative people and send us your zone/paleo recipes, with photo, so all can share in the goodness. Here's to Joylyn's newest discovery!
Moroccan Stewed Chicken
Ingredients:
15 oz boneless, skinless chicken thighs (15P)
6 c zucchini, cubed (3C)
3 c okra, sliced (3C)
1 14.5 oz can diced tomatoes (1.75C)
1 c water
1 tsp olive oil (3F)
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
Chopped fresh cilantro for garnish
Preparation:
Heat oil in large saute pan over medium-high heat.
Season chicken with some black pepper and cook in pan until browned, approximately 2-3 minutes per side. Add zucchini and continue cooking, stirring often.
When zucchini pieces have browned lightly, add okra, tomatoes, water, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Garnish with chopped cilantro.
This makes 5 meals at 3P, 1.33C, and <1F.
A great side to help complete this meal is steamed chopped cauliflower, with parsley and pine nuts (makes it just like our old favorite couscous).
2 cups of cauliflower = 1C block. Pine nuts 1 T = 4F.
Feel like this recipe reads like greek? Come to our nutrition lecture on Sunday, January 10th at 1:30pm.
