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Nutrition Blog

Broccoli Pesto

Every summer our family makes a huge patch of pesto (I mean huge – like 10 cups worth!), however the common ingredient “parmesan” deems that whole freezer load unusable!… Fortunately I’ve come up with a suitable (and tasty) alternative – sans parmesan!

Pesto is one of the most versatile sauces for the home, as it can easily be used as a dip, spread, or sauce. Fresh pesto gives any dish a welcome boost of flavour!

Ingredients:

  • 1/2 cup Hazelnuts
  • 2 cups Broccoli Florets
  • 2 cups Parsley
  • 1/4 cup Mint Leaves
  • 1 tbsp (real) Lemon Zest
  • 2-4 Cloves of Garlic
  • 2 tbsp Extra-Virgin Olive Oil

Method:

  1. Preheat the oven to 400-F
  2. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns golden brown. Approx 8-10 mins.
  3. Meanwhile, steam broccoli until just tender and bright green. Approx 6 mins.
  4. Add hazelnuts to food processor and pulse until coarsely chopped. Scrape down sides of processor and continue to add all remaining ingredients. Blend until smooth.
  5. Transfer to airtight container and store in refrigerator. Broccoli Pesto will keep 7-10 days.

 

Stuffed Bell Peppers

Stuffed Bell Peppers

 

Stuffed Bell Peppers

Ingredients

6 large bell peppers, tops, seeds and ribs removed
1 medium yellow onion, diced
4 cloves garlic, minced
2 lbs. ground red meat
1/2 a head of cauliflower                                                                                                                     3 tomatoes                                                                                                                                            1 Tbsp sea salt                                                                                                                                       1 Tbsp Italian seasoning (or, alternatively, 1 tsp each dried basil, parsley and oregano)         1 Tbsp Italian seasoning (or, alternatively, 1 tsp each dried basil, parsley and oregano)   1/2 tsp paprika                                                                                                                                  1/4 tsp black pepper

Method

  1. A little trick: Stand your peppers up in a muffin tin. Trying to even the bottoms with a knife will often lead to leaks, but the muffin tin will hold them up without altering the pepper.
  2. Melt coconut over medium high heat in a large skillet
  3. Saute onions and garlic for three minutes, stirring frequently
  4. Add ground meat and stir to brown, about 5 minutes
  5. Add  cauliflower to food processor, grind until it looks like rice. Then toss it into your pan.
  6. Add  mushrooms to food processor, and toss into pan.
  7.  And diced tomato, stir for about 10 minutes to cook off liquid
  8. Add salt, pepper and seasonings, stir to incorporate
  9. Stuff each pepper to the top of each pepper, spread tomato sauce on top of that
    You will likely have leftover meat, don’t worry – it makes a great pre or post-wod snack!
  10. Bake the peppers for one hour at 350 degrees until pepper is fork-tender
  11. Serve with extra tomato sauce!

For more repcies and meal ideas check out West Coast Paleo www.westcoastpaleo.com

Sweet Potato and Basil Soup

 

Fall is the time for soup! This recipe is from one of my favorite bloggers Paleomg. This girl is not only a phenomenal cook but a kick ass CrossFiter at well. Make sure to check her out, she defiantly drops more f-bombs than me ; )

Yogi and I would love to hear from you! Questions about Paleo or CrossFit. Please feel free to email us you can find all our information on the “About Us” page.  We also have a West Coast Paleo Facebook Page.

Sweet Potato and Basil Soup

Ingredients

  • 2 sweet potatoes or yams, diced
  • ½ yellow onion, sliced
  • 1 (14oz) can of coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tablespoon dried basil
  • salt and pepper, to taste

Method

  1. Place all ingredients in the crockpot.
  2. Mix around.
  3. Cook for 3 hours on high.
  4. Use a hand blender, blender, or food processor and puree mixture until smooth.
  5. Enjoy!

For more repcies and meal ideas check out West Coast Paleo www.westcoastpaleo.com

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