Strength WOD
A1) Pistols 6/6/6/6
A2) Ring Dips 10/10/10/10
WOD
12 Box Jumps (24/20)
10 Front Squats(95#/65#)
5 Rnds
We are so excited to air the first episode of Paleo Cooking with Jess. We will be rolling out different videos to help you tackle paleo cooking in a fun and easy way! Leave comments and give us feedback and what you want to see next!?
6 eggs
1 cup coconut milk (from the can)
1 red bell pepper
1 cup of spinach
1 zuchini
1/2 cup mushrooms
8 oz. pastured turkey sausage
salt and pepper to taste
coconut oil for greasing the pan
This is a simple recipe that you can customize to your own taste buds! Not a fan of red pepper? Throw in some broccoli! Prefer eggplant to mushrooms? That’s fine too. You could also use nitrate-free bacon if you prefer to the turkey. You get the idea. Stick to 1 cup of coconut milk to 6 cups of eggs.
Preheat oven to 350 degrees
1) Grease a 9 inch pie dish or a 9×9 baking dish with coconut oil
2) Saute sausage in a pan- don’t worry about cooking it all the way (it will finish in the oven). Let cool a few minutes before adding to egg mixture
3) Coarsely chop all your veggies.
4) Whisk eggs and coconut milk in a large bowl. Add salt and pepper to taste.
5) Add chopped veggies and cooled sausage to the egg mixture.
6) Add all the ingredients to your greased disk. Bake at 350 for about 45 minutes.
Note: a larger, flatter baking pan (such as an 11×7 inch) will result in a shorter baking time so adjust the cooking time accordingly.