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.