Stacey and Matty 16 November 2017
Cooking Tip: Salt is a must have when it comes to seasoning. Ideally start a salt bowl or have a seperate shaker/grinder of salt thats only purpose is for the stove. This is the first step to some delicious flavours. *Remember you need to intake a teaspoon of salt daily
Training Tip: Set a timer for training pieces. For those who do not train in a scheduled class it's worth setting your own timer to make sure you're getting the work done in the time you have available. Be realistic and factor in rest and working periods be be strict on getting the work done.
Mindset Tip: Each successful day you can only lend yourself to so many tasks. Try breaking your life tasks into 5 categories or sections and choosing only 2-3 to apply yourself to daily. Example:
5. Yourself (self care, recovery, alone time)
This low carb, dairy-free, gluten-free and Paleo is inspired from a Colombian Dish Pepino Rellenos that you'll surely fall in love with. It’s not a dish you would see in a restaurant menu, it’s a dish you would find someone cooking in their kitchen for a weeknight meal. In Colombia, they don’t use zucchinis, instead they use Pepinos known as stuffing cucumbers or Slippery Gourds in English. Because that’s not very common here, I used zucchini which are in season.
1. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
2. Chop the scooped out flesh of the zucchini in small pieces and set aside 2/3 of a cup to use in the meat filling, saving the rest to use in another recipe.
3. Drop the zucchini in boiling water for 1 minute, remove and drain.
4. Heat a large non-stick skillet over medium-high heat and cook the ground beef with 1/2 teaspoon salt and 1/4 teaspoon cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.
5. Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.
6. Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.
7. To the skillet, add 2/3 cup of the reserved chopped zucchini and season with salt and pepper, to taste. Cook until soft, about 4 minutes.
8. Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Add the chopped hard boiled eggs and cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.
9. On a clean working surface, fill the hollowed out zucchinis with the meat filling, dividing equally between each one.
10. Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.
ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.