TODAY WAS DAY 1 OF THE PALEO CHALLENGE!!!

Hopefully it went well for all of you participating!!  An email was sent out tonight with more info, recipes, etc., so if you did not receive that please let us know!!  Also included in that email was the food log, just as a reminder to be logging your food and turn in your sheets either via email to Tanya or print them out and drop them off on Fridays when you come in to WOD!!  Below is a picture and recipes from one RFS member and “challenger” Kate O’Shea.  More of these to come each day!!!

BACON-WRAPPED SPICY CHICKEN THIGH & ZUCCHINI FRITTERS

Zucchini Fritters

2 zucchini, 1 tsp sea salt, One lemon – zested, 1 clove garlic – minced, 2 eggs – beaten, black pepper – to taste, 1/2 cup coconut flour, 3 tbsp oil – olive or coconut,

Grate or mince zucchini. (I use a julienne peeler and then chop the strands.) Pat dry with paper towels.  Combine all ingredients except flour and oil. Add flour slowly, as it can become lumpy if you dump it all in at once. Form the mixture into the desired size cakes.

Heat a cast iron pan over medium-high heat. Add oil and once it is hot, add the fritters and cook 2-3 minutes, turning more than once, until brown. Drain on paper towels. Squeeze lemon over fritters.  These things will fall apart before they get to your plate… if presentation is a thing you really care about, you should probably try someone else’s recipes!

Bacon-wrapped Spicy Stuffed Chicken

 2 Chicken Thighs, 4 slices Nitrate-Free bacon, 1 small Jalapeño – seeds and ribs removed -diced, 1/2 diced green pepper, 1/4 cup grated onion, 1/4 tsp paprika, 1/4 tsp crushed red pepper, 1/4 tsp granulated garlic, 1/8 cup coconut milk, 1/4 cup almond flour, salt & pepper to taste.

Mix spices in a small bowl; rub on the chicken. (You could opt to use a spice blend, like Emeril’s, but they tend to have a lot of sodium so I make my own.) Cut slits in the underside of the chicken without piercing the other side. Mix the coconut milk and almond flour into a paste; add peppers and onion. Stuff mixture into chicken. (you probably don’t need that much of the paste, I’m just guessing how much I used.) Now wrap 2 slices of bacon around each piece of chicken and bake at 400 for about 30-40 minutes, depending on the size of your meat. Whenever I cook things wrapped in bacon (which is often), I switch to the broil setting for the last 5-6 minutes of cooking, it helps to crisp the bacon.

WARMUP:

• 400 METER RUN
• DYNAMIC STRETCHING

STRENGTH:

• 5×4 (1 set every 2 Minutes) LO-BAR BACK SQUATS

WOD:

3 ROUNDS -

• 2 MINUTES ME FRONT SQUATS HUGGING PLATE (45/25)
• 1 MINUTE REST
• 2 MINUTE MAX EFFORT LATERAL JUMPS OVER PLATE
• 1 MINUTE REST