Whole30 Day 15 & Curried Shrimp with Coconut Cauliflower Rice
So today I started trying out the Outlaw Crossfit programming. After just one workout, I already really like the snatch and clean work that is involved. I can see myself improving these lifts pretty quickly with this program. The conditioning WOD was also a tough one, but pretty fun! We modified it a little bit because of time issues, but it still did its job. :)
WOD: 3 RFT, 1 minute rest between rounds
3 muscle ups (I did ALL of them unbroken!)
5 ring dips (Again, ALL unbroken!)
15 KBS - 16 kg
50 Double unders (These, as usual, were what slowed me down...but the practice is what I need!)
BREAKFAST
2 fried eggs
1 banana
Black coffee
Handful of trail mix
LUNCH
Coconut crusted salmon
Steamed kale
1 avocado
1 clementine
PRE/POST WORKOUT
DINNER
1) In a large saucepan, heat oil over medium heat.
2) Add your garlic and onion and saute until soft.
3) Add tomato puree, ginger, ground mustard, and cumin. Simmer for about 5 minutes.
4) Place your shrimp in the sauce and saute until cooked through. This will take about 10 minutes if using uncooked shrimp. If you are using pre-cooked shrimp, make sure they are thawed and cook for about 5 minutes or until they are heated through.
5) Stir in chopped cilantro. Remove from heat and add lime juice. Enjoy!
Coconut Cauliflower Rice
Adapted from Ecolicious Life
Ingredients
1 small head cauliflower, cut into florets
1/2 yellow onion, chopped
2/3 shredded, unsweetened coconut
1/2 cup cashews, chopped
1/2 cup coconut milk
1 teaspoon cardamom (or 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
1 teaspoon cloves
Coconut oil
Directions
1) In a large saute pan, heat coconut oil over medium heat and saute onions until translucent and soft.
2) While the onions are cooking, rice your cauliflower by placing florets into a food processor and pulsing until a rice-like consistency is reached. You can also make it easier by using a shredder attachment if you have one.
3) Add the remaining ingredients, except coconut milk, to the pan and stir.
4) Cook for about 10 minutes, or until the cauliflower is slightly softened.
5) Remove from heat, add coconut milk, stir, and cover for 5 minutes. Enjoy!
WOD: 3 RFT, 1 minute rest between rounds
3 muscle ups (I did ALL of them unbroken!)
5 ring dips (Again, ALL unbroken!)
15 KBS - 16 kg
50 Double unders (These, as usual, were what slowed me down...but the practice is what I need!)
BREAKFAST
2 fried eggs
1 banana
Black coffee
Handful of trail mix
LUNCH
Coconut crusted salmon
Steamed kale
1 avocado
1 clementine
For the coconut crusted salmon, simply follow my directions for Simple Sauteed Salmon with the addition of desiccated or finely shredded coconut! I had some leftover coconut from making coconut milk, so I poured some on a plate and pressed both sides of the salmon fillet into the coconut so that each side with relatively evenly covered. After that, add some black pepper and saute until it's cooked through.
PRE/POST WORKOUT
1/4 cup cashews
4 dates
1 steamed chicken tender
2 hard boiled egg whites
DINNER
Curried shrimp
Coconut cauliflower rice
Steamed kale
The shrimp Dan and I made for dinner today was great! And super easy. So if you're in a time crunch but still want a tasty dinner, I would highly recommend trying this recipe out. The coconut cauliflower rice was also tasty. The cinnamon, nutmeg, and cloves gave it a unique flavor (almost sweet) that went well with the curried shrimp. I think I may save the rest of the cauliflower rice for part of my breakfasts the next few days!
Curried Shrimp
Adapted from Elana's Pantry
Ingredients
~1/2 lb shrimp (I used frozen, pre-cooked and just let them thaw)
2 cloves garlic, minced
1/2 medium onion, chopped
1/4 cup tomato puree (I bought a can of Wegmans brand organic tomato puree - Only ingredient is pureed tomatoes!)
1/4 teaspoon ginger (You can use up to 1 teaspoon if you like ginger)
1/4 teaspoon ground mustard
1/4 teaspoon cumin
Couple sprigs fresh cilantro, chopped
Juice from 1/2 lime
Olive oil
Directions
2) Add your garlic and onion and saute until soft.
3) Add tomato puree, ginger, ground mustard, and cumin. Simmer for about 5 minutes.
4) Place your shrimp in the sauce and saute until cooked through. This will take about 10 minutes if using uncooked shrimp. If you are using pre-cooked shrimp, make sure they are thawed and cook for about 5 minutes or until they are heated through.
5) Stir in chopped cilantro. Remove from heat and add lime juice. Enjoy!
Coconut Cauliflower Rice
Adapted from Ecolicious Life
Ingredients
1 small head cauliflower, cut into florets
1/2 yellow onion, chopped
2/3 shredded, unsweetened coconut
1/2 cup cashews, chopped
1/2 cup coconut milk
1 teaspoon cardamom (or 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
1 teaspoon cloves
Coconut oil
Directions
1) In a large saute pan, heat coconut oil over medium heat and saute onions until translucent and soft.
2) While the onions are cooking, rice your cauliflower by placing florets into a food processor and pulsing until a rice-like consistency is reached. You can also make it easier by using a shredder attachment if you have one.
3) Add the remaining ingredients, except coconut milk, to the pan and stir.
4) Cook for about 10 minutes, or until the cauliflower is slightly softened.
5) Remove from heat, add coconut milk, stir, and cover for 5 minutes. Enjoy!
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