The weekend is just hours away...but...and I emphasize but...many of you still have one workout to complete.
Those of you who came this morning...nice work. (Those of you who missed...I know who you are.)
Make the best of your time, and get your workout in.
On to today's recipes...
Breakfast
Primal Breakfast Casserole (credit Mark's Daily Apple)
Approximately 4 servings
- 1 pound ground breakfast sausage or other ground meat
- 3 turnips, peeled and grated (a food processor works well for this)
- 4 eggs, beaten
- 3 scallions, chopped
Instructions:
Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.
Mix the sausage with the rest of the ingredients.
Spoon into a 8×8 baking pan.
When ready to cook, heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it.
Lunch
Chicken Stir Fry over greens… (credit Everyday Paleo)
1 package already cooked chicken from Trader Joe’s or 3 -4 cooked and diced chicken breasts
1/2 package of sliced mushrooms
1 head of organic broccoli chopped
2 organic carrots sliced
2-3 green onions (i used 1 giant one from the farmers market…)
1/2 a bag of frozen onions and bell peppers from Trader Joe’s
1 jar of marinated artichoke hearts
1/4 -1/2 cup organic free range chicken broth
grape seed oil
crushed garlic, black pepper, sea salt, and dried basil to taste
2 bunches of greens to your liking (chard or kale is good…)
Chop up your greens and either steam or saute until tender, set aside. In a large skillet, pour enough grapeseed oil in to cover the bottom and heat over medium. Add frozen onions and bells until thawed and add broccoli and carrots. Cook broccoli and carrots until crisply tender and then add remaining veggies, artichoke hearts and chicken. Stir together until warm, add seasoning and chicken broth, stir and simmer for just a couple of minutes. Serve over a bed of greens. Make a double batch and pack in Tupperware for next day’s lunch!
Dinner
Stuffed Zucchini (credit Everyday Paleo)
3-4 large zucchinis
2 pounds ground bison or other ground meat
1 red onion, diced
1 eggplant, peeled and diced
8.5 oz sun dried tomatoes packed in olive oil, finely chopped
1 cup fresh basil, diced
2 tablespoons fresh rosemary, finely diced
4 garlic cloves, minced
1 tablespoon dried oregano,
A splash of balsamic vinegar
Sea salt and black pepper to taste
Preheat your oven to 375. Cut a thin slice of the top of the zucchinis and scoop out the inside of the squash leaving the shell. Drizzle the insides of the squash with olive oil and bake for 20 minutes. While the squash shells are in the oven, start browning your ground meat, when the meat is almost brown, add the onions, eggplant, and diced excess zucchini, and cook until the eggplant is soft. Add the remaining ingredients and cook for another 5-10 minutes. Pull the shells out of the oven and stuff them all as full as possible with the meat mixture. Put the stuffed zucchinis back into the oven and bake for another 30-40 minutes.