The challenge begins to today at Crossfit Eaton, but we've been ramping it up at the firehouse for the last couple off weeks. Last night we had bonless pork loin chops and spaghetti squash, topped with vegetable and meat sauce. It was awesome! It left three hungry firefighters feeling full, satisfied, and ready to go rather than disgustingly full, ready for a nap. For dessert, we had fresh strawberries and raspberries. Sounds good, right? Heck yes it does, but lets ask another question. Do you eat to live or live to eat? If you've been living to eat, I'll be the last to judge. I love to eat. However, when someone asks that question, it kind of puts things in perspective. There are so many things to live for, but maybe to this point in your life, you haven't given yourself the opportunity to really live because your bad eating habits have limited you. That's okay. Don't stress. (Funny coming from me, right?) You can't change the past, but you can definitely give yourself the best opportunity to be successful now. What do you want to do? Who do you want to be? It starts here and it starts now!
That said, eating to live doesn't have to be tasteless and boring. Experiment with new spices and combinations. Don't be afraid! Here's one to get you started: (Feeds 3-4)
Bonless Pork Loin with spagetti squash, topped with a veggie/meat marinara
1.5-2 pounds boneless pork loin (sub chicken or fish if you'd like)
1 spaghetti squash
1 jar Bertolli Tomato/Basil Marinara (no high fructose corn syrup or sugar)
1 zucchini, 1 red pepper, 1 yellow pepper, 1 orange pepper, 1/2 onion
Spice to taste (I recommend garlic, rosemary, basil oregano, pepper and a little salt)
Cut the squash in half and place it on a cookie sheet. Put water in the pan, so that the water is about half as high as the pan is tall. Put in oven that's been preheated to 375 and bake for about 50 minutes. When it's done, you'll be able to scrape it out with a fork and it kind of looks like spaghetti. It shouldn't be to mushy.
Cook up some ground meat (we used turkey, but bison, elk, venison, or grass fed beef would work nicely). Set it aside until the sauce is ready.
Saute veggies in a little olive or canola oil, then add sauce and meat.
Season the grilling meat and brush with oil. Get the grill really hot and sear both sides. Then let the meat cook over low heat until done.
Eat til full and feel no remorse...
Warm up with:
Pressing Snatch Balance
Heaving Snatch Balance
5x1 at 90%1RM
KB Swings (2 pood)