The Crossfit LT IM Open is quickly approaching and if you forgot to sign up, that is ok! You can still participate and sign up if you are drafted. You won’t regret doing it.
With the Open coming up and all of the New Year’s Resolutions of eating healthier, it is even more important to keep your nutrition on point. The CrossFit Journal posted an article titled “Beyond Calories” that makes the great point of the traditional approach—“take in less than you expend”—is not sufficient to account for current levels of obesity and chronic disease.” The quality of the calories we intake are just as important as the amount.
Our brains use food as a reward system. Food that tastes good gets a higher rating with our brain, making it easy to want cookies over a piece of fruit. Just keep that in mind when picking your meals and snacks. Try to pick things you like that are also good for you so you can reach those goals you are working so hard to reach.
Time to talk about some food! Today’s recipe comes from Julie Baur’s website, Paleomg.com. This recipe is great when you are craving some Chinese food and is packed full of protein.
Recipe by Julie Baur; http://paleomg.com/15-minute-honey-sriracha-shrimp-rice-bowls/
- 2 tablespoons ghee or butter
- 1/2 pound deveined, peeled raw shrimp
- 1/2 cup coconut aminos
- 1/3 cup honey
- 1/4 cup sriracha
- fresh mint
- green onions, chopped
- In a large saute pan over medium heat and add 2 tablespoons of ghee. Pat shrimp dry then sprinkle with salt. Once pan is hot, add all shrimp and cook for 2 minutes per side. Once cooked through, remove shrimp and set aside. To the pan, add coconut aminos, honey, and sriracha. Whisk together and turn heat up to medium-high heat. Bring to a low boil. This will take about 8 minutes or less. Once the sauce has reduced and coats the back of a spoon, add shrimp back to the pan with the sauce and toss to coat the shrimp in the sauce.
- Place rice in 2 bowls then add the shrimp and sauce to each bowl. Garnish with mint and green onions!
The original recipe calls for cauliflower rice, but you could also just make white rice. The macro count does not include the cauliflower rice.
To make the cauliflower rice: Place a large saute pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
Number of Servings: 2
*To calculate the macro breakdown, you can use My Fitness Pal, add a Recipe and then scan all the items used and the amount/weight of each item used.