WEDNESDAY

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Paleo Chili

courtesy of: http://paleotable.com/2013/01/paleo-chili/

Paleo Chili.

Ingredients:

Preparation:

  1. Preheat oven to 400ºF.
  2. Peel and cube squash, transfer to a rimmed baking sheet and bake for 15-20 minutes or until it just begins to soften. Remove from oven and set aside.
  3. While squash bakes, cook sausage and ground beef in a large skillet over medium heat. Use a slotted spoon to transfer meat to a stock pot or Dutch oven. Add steak to the drippings in the skillet and brown on all sides, stirring occasionally. Use a slotted spoon to transfer to the pot.
  4. At the same time, in a large skillet over medium heat, warm 1 Tbsp oil. Add chopped onion and peppers and cook until onion starts to become translucent, about 10-15 minutes.
  5. Add squash, onions, peppers, tomatoes, and spices to meat mixture. Stir and simmer over medium heat for 30-60 minutes or until all of the flavors are married.
  6. Top with mashed avocado, chopped onion, chopped jalapeno, and chopped black olive, if desired.

Crock Pot Instructions

  1. In a large skillet over medium heat, cook sausage and ground beef. Use a slotted spoon to transfer meat to the crock pot. Add steak to the drippings in the skillet and brown on all sides, stirring occasionally. Use a slotted spoon to transfer to the crock pot.
  2. While the meat is cooking, place onions, peppers, tomatoes, and spices in the crock pot. Stir all ingredients but squash and cook on low for 6-8 hours to allow the flavors to married. Four hours prior to completion, add the squash and stir to combine.
  3. Top with mashed avocado, chopped onion, chopped jalapeno, chopped black olive, and sour cream if desired.

STRENGTH
Floor Press with Reverse Bands – 1RM

METCON

“Georgia”
(5 rounds for time of:)
10 Power clean @135#/95#
15 Hand release push ups

 

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