90+ Club & Primal Jumbalaya

Congratulations to Tracey B. and Randy R. for scoring over 90 points for their team in our nutrition challenge.

Tracey has shown tremendous willpower in staying grain, sugar, dairy, and alcohol free for this first week (first week is the hardest). She coordinated with her team to go grocery shopping as well as hydrating, taking fish oil, working out, and maintaining a strict Paleo log.

One week in and we’re sure everyone has seen how motivated Tracey has been as well as how quickly she’s been progressing these past couple of months. From being unable to do a pushup to recently getting her first pullup – she’s committed to excellence and it shows.

Randy has been consistent with working out, reading nutrition books, hydrating, & taking the recommended dose of fish oil for athletes. (He recently just got a huge PR on his Deadlift and also blazed through the Filthy 50 in 20 minutes)

We’ve also placed an order for a few Primal Blueprint books. We received a complimentary book and it is a great read. They will be on sale at the gym for $20. Reserve a book on the signup sheet.

Recipe of the Day
Primal Jumbalaya – an old favorite from http://www.marksdailyapple.com/primal-jambalaya/

There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!

Ingredients:
2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste

Method:
In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

Nutrition Analysis:
Calories: 590 calories
Fat: 36.7 grams (56% calories from fat)
Carbs: 16.1 grams (10% calories from carbs)
Protein:  48.5 grams (34% calories from protein)