ZONE PART 3 – WHAT TASTES GOOD?

3 block breakfast: 3 scrambled eggs spread with 1/4 cup hummus and 1/2 avocado served with any assortment of 2 more blocks of fruit salad such as 1 cup of strawberries and one peach.

Frittatas are great too because you can easily fit them to any block size and there are endless combinations you can put in them! For example for 3 servings, each a 3 block meal: In a little olive oil saute 1 cup chopped onion, 2 peppers, 1/3 cup sun dried tomatoes chopped. Mix 9 eggs in a bowl and add to skillet. Cover and reduce heat to low. Cook covered until done for approximately 10-15 minutes or until the center is cooked. Serve with 3 tablespoons of avocado per serving which I find to be about 1/2 avocado.

3 servings, each a 3 block meal: Quick and easy Zone chili – Saute 1/3 cup onion, chopped and 1 pepper, chopped in cumin, chili powder and crushed red peppers. ( I saute this in a bit of olive oil, which will make the fat blocks of each meal slightly higher) Add 9 oz. ground beef or turkey until browned. (I like to add more cumin, chili powder and crushed red peppers to the ground meat) Add 1 cup tomato sauce, 3/4 cup black beans, 3/4 cup kidney beans and 30 olives, chopped ( I like black, mmmmm!)

3 block meal: Curry Eggplant Stew – 3 oz. meat ( I love adding Trader Joe’s chicken sausage)
1 1/2 cups of peeled and diced eggplant
3/4 cup chopped onion
1 cup sliced mushroom
2 cups canned tomatoes chopped with juice
1 teaspoon olive oil
2 tablespoons curry paste
Brown meat in olive oil in deep skillet. Add veggies, stir in curry paste and cook over medium high heat until mixture begins to steam. Cover and reduce heat to a low simmer for about 1 hour until the eggplant is tender. Stir occasionally. I like to triple this recipe up so I can get 3 – 3 block meals out of it.

And I can keep going…. !!!!!!!! ; )

Not zoned, but these are two good recipes stolen from CFV’s Lindsay Screaming Eagle Mitchell –

Paleo Shepherd’s Pie
1 head cauliflower
1 clove garlic
1 bunch kale
1 lb ground turkey or beef
28 oz can diced tomatoes
1 tbl cumin
Salt
Pepper

Steam or boil cauliflower. Add garlic and salt and pepper and use immersion blender to mash to make the consistency of mashed potatoes.

Slice kale into ribbons. Cook in water for 6-8 minutes or until desired doneness.

Brown turkey. Drain diced tomatoes. Add cumin and salt and pepper to taste. Saute for a few minutes or until flavors seem melded.

Put the turkey and tomato mixture on the bottom of a 9 ½ x 11 pan. Layer with kale. Top with mashed cauliflower. Cook at 350 degrees for 35-40 minutes or until slightly brown on top.

Indian Cabbage and beef
3 tbsp oil (olive or coconut)
1 1/2 lbs (700 g, 9 cups, or approximately one head) cabbage, finely shredded
2 tsp ground turmeric
1 tsp chilli powder
4 tsp ground cumin
2 tsp ground coriander
1 onion
2 cloves garlic
1 lb ground beef (or turkey)
2 tomatoes, chopped
2 cups mushrooms, chopped

1. cook onion and garlic until onion is translucent
2. add meat to onion and garlic. Brown meat.
3. In a dutch oven or large skillet, add oil
4. Add the cabbage and stir for 2-3 minutes
5. Add the turmeric, chili, cumin, coriander, tomatoes and mix with the cabbage.
6. Lower heat, cover and cook for about 20 minutes, stirring occasionally. Can cook for longer or shorter depending on how soft you like your cabbage.
7. Add tomatoes, mushrooms and meat mixture, sauté until tomatoes and mushrooms are desired doneness

Thank you for taking time out of you busy day of posing in front of flags and pleasuring super models to drop us a recipe Rico. Adv weights are #35 and #25. You may go heavier if you like though. We’d love to see you up here again soon.

I am up to 6 glasses of water a day, been assimilating it better each week, not nearly as sore and I don’t wake up with tight calves. And the first two weeks of x-fit were brutal on my legs until I was above 5 glasses a day.

Today, I Wanted protein so busted out 1 can of tuna, two inches of leeks and just a touch of each: Braggs liquid amino acids, olive oil, balsamic vinegar, mustard. For breakfast.

Made lunch at the same time, Make extra so you can eat it for a few days.

measured out one cup quinoa, two cups water, two to 3 inches of minced fresh local ginger bring to a boil, then cover and reduce heat to low, for a 20 min simmer, until fully expanded and all of the water is gone. 10-15 min into the simmer, add chopped up one local organic zuchinni, two kinds of kale, walnuts and throw it on top and mix it in a bit, spray with braggs. Cover. I sometimes eat it with peanut butter and honey today I ate it with a Charleston Chew. It felt so right.. Back on sugar. I did 5 days. I will probably kick sugar again in a few weeks. For Fran.

-Kate