Monday, 4/18/11

W.O.D – 20 Min. A.M.R.A.P

Run 300m
3 Hang Power Cleans 135/95 115/75 95/55
3 Front Squats 135/95 115/75 95/55
3 Push Jerks 135/95 115/75 95/55

The hardest thing about eating paleo/zone is, you are not able to order that tasty Chinese food for takeout. I miss those days of ordering a grease filled box with a beef and veggies. We all thought that we were eating healthy because of the veggies right? What we did not know is we were taking in so much sodium into our body with MSG’s (monosodium glutamate) and the fact the carbs in Chinese such as rice and noodles break down so fast in your body that you feel hungry sooner. We have come up with a recipe for you to curb that Chinese takeout urge.

Recipe:
9oz of rib eye steak, thinly sliced 9P
2 cloves of garlic chopped Freebie
1 1/3cup of sliced onion 1C
4cups of spinach 1C
2 1/2cup of sliced bell pepper 2C
1 1/3cup of chopped zucchini 1C
3 cups of chopped mushroom 1C
1can of chestnuts 1C
2cups of spaghetti squash 2C
1Tbs of chili garlic sauce Freebie
3Tbs of Tamari or wheat free soy sauce Freebie
1tsp of ground ginger Freebie
1Tbs of Coconut oil 9F

Pre-heat the oven to 425 degrees F. Cut the spaghetti squash in half and core out the seeds. Fill the empty squash with water and cook for 45 minutes.

While the squash is cooking, place the coconut oil in the pan and heat on medium heat. Add the rib eye steak to the pan and sear on both sides for a minute. Remove the meat and then add the soy sauce, garlic sauce, and all the veggies except for the spaghetti squash into the pan and saute for 5 to 7 minutes. Add the beef and cook for another 5 minutes, then set aside.

When the squash is done cooking, let cool and scrape out the spaghetti goodness. Mix in the squash in with the mix. Warm up all of the ingredients and enjoy!

The recipe makes 7cups, divide into 2 1/3cups for 3 meals of 3P, 3C, 3F