I tried to stay pretty Paelo yesterday, only had carbs with breakfast. I didnt really do it on purpose, I was just too lazy to make a carb to go with the lunch I already had in the refrigerator :-) Here is the rest of my meals from yesterday.
I then made a batch of my pumpkin protein muffins to have to eat before crossfit evening classes.
Primal cookbook. It came out pretty good, Greg liked it, for me it was kind of bland.
• 1/2 c chopped onion
• 3 cloves garlic, minced
• 1/2 c chopped mushrooms
• 2 T dry white wine
• 1 lb ground turkey
• 2 diced tomatoes
• 3 T chopped basil
• 1 t chopped rosemary
• 1 egg, lightly beaten
• 2 t sea salt
• 2 t pepper
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick.
Reserve about half of the insides. Heat 2 T of olive oil in a skillet on medium high heat.
Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté
another 2 minutes.
In a separate skillet heat a T of olive oil on medium high heat. Add the ground turkey. Cook
until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom
mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1
minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
When mixture has cooled, add egg, salt and pepper. Fill zucchini shells with mixture. Fill a
baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 F for
40 minutes, until golden brown. Remove zucchini from pan and serve while hot. Serves 4.