A Delicious Way to Eat Primal

Who says eating healthy can’t be delicious and tasty?

To succeed at a peak level of fitness you must eat healthy. A lot of people think of healthy food as bland and boring. There is no reason that it has to be that way! There are a ton of sites out there with great recipes. For you kitchen challenged people out there I would say the majority of them are very easy to make. Nobody wants to have to plan for hours just to make dinner.

I picked up this recipe off of “Marks Daily Apple” the other day called Primal Jambalaya and it was fantastic! Not only did it please the palate, but was also very healthy (paleo, used cauliflower instead of rice) and easy to make. So get out there and find some good healthy recipes and get past the daily grind of eating the same thing day in and day out!

~Coach Matt

Workout of the Day
Shoulder Press: 3-3-3
Max Set of Ring Dips x 3
Max Set of Ring Pushups x 3
3 Sets of Max Effort (6 x 50 yard Suicides) *3 minutes of rest in between each set*

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)