Enchilada Pasta

Sunday, April 27, 2014

Yoga at 8pm at Venice – Sign up HERE!

Mobility:

Posterior floss
Samson stretch
Super rack stretch w/ band

Warm-up:

50’ Bear crawl
20 Jumping jacks
15 Sit ups
10 Burpees

Agility:

5x 60′ Shuttle Run as follows: 10′ forward, 10′ back pedal, 20′ forward, 20′ back pedal

Conditioning:

35 min AMRAP:
400 meters DB/KB Farmer’s Carry (50/35 each hand)
200′ Bear Crawl
50′ Burpee Broad Jump
40 Abmat Situps
30 Hip Extensions
20 DB Thrusters (50/35)
10 Turkish Getups (50/35)
Run 400 meters

Notes: Remember to scale down the weight to allow for continual movement! The TGU are 5 each hand.

Cool Down:

Cobra stretch
Downdog calf stretch
Pigeon

Ingredients

 

Sauce

1 medium onion, diced

3 garlic cloves, minced

3 large organic tomatoes, remove stems

2 tbls ghee

3 tbls chili powder

1 tbls cumin

1 tsp sea salt

1/4 tsp oregano

1/2 cup chicken stock

Meat

1 tbs ghee

2 lbs ground beef

1 can hatch chilies, mild or hot

Extras

4 eggs, whisked

5lb spaghetti squash or 2.5 lb, cut in half an deseeded

Directions

1. Heat oven to 400 degrees. Cook spaghetti squash on a baking sheet rind side up for 20 minutes. Remove and turn oven down to 350 degrees. Once cooled, run a fork lengthwise to create noodles.
2. For the sauce, pulverize tomatoes in a blender. In a large saucepan, melt 2 tablespoons ghee and cook onions until they turn light brown. Add in garlic and cook until fragrant. Mix in spices and cook for 30 seconds. Add in pureed tomatoes and chicken stock. Bring to a boil then simmer for 10-15 minutes.
3. In a large skillet, melt 1 tablespoon ghee then add in meat. Brown meat then toss in hatch chilies. In an extra large bowl, mix together meat, spaghetti squash noodles and sauce. Then stir in eggs. Place in a large greased baking dish or two small dishes. Bake for 50-60 minutes.
4. Garnish with cilantro and serve with salsa.