Friday

Source: Flickr

Strength
Deadlift
3-3-3 reps
work up to your 3 rep max

 
WOD
As many rounds in 12 minutes of:
200m sprint (or 250 meter row)
20 Push-Ups
12 Kettlebell swings (70/53)

 
Giant Stuffed Mushrooms via everydaypaleo.com

4-6 BIG Portobello Mushrooms
1.5 lbs grass fed ground beef
1 lb spicy Italian pork sausage – casing removed
3 celery stalks diced
½ green bell pepper diced
1 red onion diced
Diced mushroom stems
1 tsp paprika
a few shakes to 1/2 tsp cayenne pepper
2 tbsp dried basil
1 tbsp tarragon
6 crushed garlic cloves
Pinch of sea salt
Black pepper to taste
1 omega 3 enriched egg
1/4 cup olive oil
1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)

Preheat oven to 400. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy… Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish. Dice the bell peppers, onions, celery stalks, and mushroom stems. In a large soup pot brown the sausage and ground beef, add the bell peppers, onions, celery, and mushrooms and cook until the veggies are tender. Move the meat/veggie mixture to a food processor and add all the spices, the egg, olive oil and the coconut flour. Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky. Scoop mixture into the mushroom caps – make them really full. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.
I served these with steamed kale. I seasoned the kale with lemon juice, olive oil, garlic powder, and freshly ground pepper.
Enjoy!