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.
Lunch: Pot roast made in chicken broth, spices and celery and carrots. Pretty bland and boring.
I then made a batch of my pumpkin protein muffins to have to eat before crossfit evening classes.
For dinner I made the Turkey Stuffed Zucchini out of the Live
Primal cookbook. It came out pretty good, Greg liked it, for me it was kind of bland.
1 zucchini about 12 inches long, or 6 medium ones 3 T olive oil
• 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.
