CrossFit Persist

Recipe of the Week: Salmon Wasabi Burgers

Salmon Wasabi Burgers (serves 4) INGREDIENTS: - 1 pound skinless salmon filet - 1 tablespoon fresh ginger, peeled and minced - ¼ cup fresh scallions, finely chopped - ¼ cup fresh cilantro, minced - 2 large eggs - 1 tablespoon freshly squeezed lime juice - ½ cup almond flour…

2018 06 15

Recipe of the Week: Tuna with Avocado, Ginger & Lime

By: Ken Nodes 0

Tuna with Avocado, Ginger & Lime (serves 1) INGREDIENTS: - 2 big handfuls fresh cilantro leaves, finely chopped - 1/2 jalapeno, thinly sliced - 1 teaspoon grated fresh ginger - 1-2 minced garlic cloves - 2 limes, juiced - 2 tablespoon coconut aminos - pinch of stevia (I use 1/2…

2018 05 23

Recipe of the Week: Baked Almond Chicken Strips

By: Ken Nodes 0

Baked Almond Chicken Strips (serving 4-8) INGREDIENTS: - 1.5 lbs or 3 very large chicken breasts, boneless & skinless - 1 1/4 cup almonds, ground (almond meal works too) - 1 tablespoon of garlic or onion powder - 1 teaspoon oregano or basil, dried - 3/4 teaspoon salt - 1/8…

2018 04 27

Recipe of the Week: Savory Boeuf Bourguignon

By: Ken Nodes 0

Savory Boeuf Bourguignon (serves 6-8) INGREDIENTS: - 3-4 lbs grass-fed beef (roast, round, steak, etc.) - 3 slices of bacon - 3 large carrots - 1 onion - ½ (6 oz.) can tomato paste - 2 cloves garlic - small package of mushrooms, sliced - 4 tablespoons of butter…

2018 04 13

Recipe of the Week: Broiled Fish with Summer Grape Tomato Sauce

By: Ken Nodes 0

Broiled Fish with Summer Grape Tomato Sauce (serves 4) INGREDIENTS: - 1 tablespoon of olive oil - 6 cloves garlic, smashed - 1 lb. grape tomatoes, cut in half - sea salt & fresh pepper - 1/4 cup fresh chopped basil - olive oil spray - 4 pieces (7…

2018 04 05

Recipe of the Week: Baked Honey Mustard Chicken

By: Ken Nodes 0

Baked Honey Mustard Chicken (serves 8) INGREDIENTS: - 3 tablespoons Dijon mustard - 3 tablespoon whole grain mustard - 3 tablespoons honey, or more, to taste - 2 tablespoons chicken stock, or more, to taste - 1 tablespoon olive oil - 3 sprigs rosemary For the mustard rub:…

2018 03 29

Recipe of the Week: Italian Brussels Sprouts

By: Ken Nodes 0

Italian Brussels Sprouts (serves 4-6) INGREDIENTS: - 1 tablespoon olive oil or grapes oil - 1 lb. Brussels sprouts - 2 cloves garlic, minced - ¼ cup thinly sliced sun dried tomatoes (packed in olive oil) - 2 tablespoons pine nuts - pinch salt - pinch red pepper flakes…

2018 03 22

Recipe of the Week: Chilled Asparagus Soup

By: Ken Nodes 0

Chilled Asparagus Soup (serves 4-6) INGREDIENTS: - 2 tablespoons olive oil - 1 white onion, minced - 2 stalks celery, minced - 1 lb. asparagus, woody ends removed and sliced into 1-inch lengths - 2 bay leaves - 1 teaspoon salt - ½ teaspoon white pepper - 6 cups vegetable…

2018 03 15

Recipe of the Week: Avocado, Spinach, and Chèvre Scramble

By: Ken Nodes 0

Avocado, Spinach, and Chèvre Scramble (serves 4) INGREDIENTS: - 1 tablespoon grass-fed butter or ghee - 2 cups baby spinach - 6 large eggs, beaten - 1 large avocado - 3 ounces chèvre (goat cheese) INSTRUCTIONS: - Heat the butter in a skillet over medium heat. Add the…

2018 03 08

Recipe of the Week: Carnitas Egg Muffins

By: Ken Nodes 0

Carnitas Egg Muffins (serves 12) INGREDIENTS: - 1 small onion, minced - ½ cup tomatoes, diced small - 1 spoonful of bacon fat or fat of choice - 1 cup cooked shredded pork carnitas or other shredded/ground meat - 9 eggs - 3 tablespoons full-fat coconut milk - ½…

2018 02 28

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A TRAINING EXPERIENCE LIKE NO OTHER

TRY CrossFit Persist FREE!

New To CrossFit

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A TRAINING EXPERIENCE LIKE NO OTHER

TRY CrossFit Persist FREE!

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