Sunday, May 11, 2014
Fitness & Performance
6 RFT of:
10 Push Ups
10 Walking Lunges (L & R = 1)
10 Hanging Knee Raises
*Every :90 perform 3-5 Strict Pull Ups or Ring Rows
Mediterranean “Pasta” with “Creamy” red pepper sauce From our Friends at ModPaleo
- 1 Medium sweet potato
- House made almond milk, see below
- 1 Tablespoon of dried basil
- 3 Garlic cloves, minced
- 3-4 Medium roasted red bell peppers
- Sea salt, to taste
- 3 Medium zucchini, cut with a spiral vegetable cutter
- 3 Medium carrots, cut with a spiral vegetable cutter
- 1 Cup of black olives, halved
- 2 Tablespoons of capers
- 1-2 Large eggplant, sliced in half moons
- Black Pepper, to taste
- Olive Oil
Almond Milk – 1 cup almonds, 4 cups water – blend together – use either a milk bag or cheese cloth to catch the almond pulp. Set aside for another use or toast and sprinkle on top of finished dish.
Roast sweet potato in a 400 degree oven for 30 minutes or until done. Let cool.
You can use either your food processor or a high speed blender – add garlic, roasted red bell peppers, sea salt – blend until smooth; add the sweet potato – blend until smooth – drizzle in the nut milk slowly until you get the consistency that you are looking for.
Spiral cut the zucchini and carrots – drizzle with olive oil and bake at 400 for about 3 minutes. Heat a large skillet to medium high heat – drizzle with olive oil, add eggplant – season with sea salt, black pepper; cook for 3-5 minutes or until tender. Turn heat to low – medium-low add black olives, capers, both noodles and enough sauce to coat the dish. Season as needed.