Don’t forget! Today’s workout is at 9am at the Centennial Middle School Track!
3 rounds for time:
25 medicine ball cleans
If you were on-site at the 2015 Paleo Crocktoberfest, you were probably lucky to sample the incredible winning dish made by Yasmeen Sokol. Yasmeen has been nice enough to share her winning creation. Need a holiday meal? Check this out!
Slow Cooked Carnitas (adapted from leitesculinaria.com)
- 4 pounds pork shoulder, cut into 2-inch pieces ( I remove fatty chunks)
- 1/2 cup cold water
- 1 medium white onion, thinly sliced
- 1/2 orange, preferably seedless, cut into 2 wedges
- 1/4 cup lard
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 jalapeno roughly chopped (seeds removed)
- 1 tsp cumin
- 1 tsp dried oregano, preferably Mexican, crumbled
- 2 teaspoons sea salt
Toss everything into the slow cooker and cook on low for 8-10 hours, if you remove the lid for the last hour or two the liquid evaporates and leaves your carnitas ready to go! If you forget to do this, just toss them into a skillet and cook the water out for a few minutes.
Goes great with….
Habanero Salsa (leitesculinaria.com)
- 1 habanero chili pepper
- 1 clove garlic, unpeeled
- 1/4 cup lightly packed fresh cilantro leaves, coarsely chopped
- 1 scallion, white and green parts, coarsely chopped
- Juice of 1 lime, plus more as needed
- 1 teaspoon extra-virgin olive oil
- Kosher or sea salt
- 1. Char the pepper by holding it with tongs over the flame of a gas burner, turning as needed, until it’s spotted black and blistered all over. (If you don’t have a gas stove, broil the habanero a few inches from the broiler element, turning as needed, until charred all over.) Let cool.
- 2. Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char the garlic clove over the gas burner, using the same technique as you did for the habanero, until it’s completely blackened.
- 3. Carefully stem the habanero, scrape out the seeds, and coarsely chop the pepper, preferably wearing plastic gloves to protect your fingers. (And by all means, whatever you do, resist the urge to rub your eyes.) Peel the garlic clove, coarsely chop it, and add it to the bowl of a food processor (preferably a mini one) along with about half the habanero. Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose salsa forms. Taste. If you want the salsa to be spicier, add more of the habanero and adjust the amout of lime juice and/or salt if need be. Set aside for just a few minutes. (You can cover and refrigerate the habanero salsa for up to 2 weeks.)
- 1/2 cup Almond flour
- 1/2 cup arrowroot powder
- 4 egg whites
- 2 Tbsp water
- dash of salt and pepper
- coconut oil for cooking
Mix all the ingredients together (except coconut oil). Heat the oil in the skillet, pour some batter in the skillet and swirl around so that it spreads out. Cook it like a pancake. Flip it over and cook other side. It will seem stiff at first but will be pliable once it cools. Enjoy!