5/6 Foodie Friday

Coach Noah does wall balls with a 20# weight vest. He's ready for Memorial Day Murph. Are you?
Cinco de Mayo was yesterday and that got us in the mood for nachos. For those of us eschewing dairy and wheat we might think nachos are off the menu. Not if they're Paleo plantain nachos! This is an excellent recipe from Mellisa Joulwan, author of the cookbooks Well Fed and Well Fed 2, and the Well Fed food blog. Enjoy! 
Today's Workout
Work on handstands/handstand walking and core strength. 
then,
CrossFit Games Open 15.3. 

Scaled
Complete as many rounds as possible in 14 mins of:​
50 Wall Balls, 20/10 lbs, 9/9 ft
​200 Jump Rope (Singles)s

Rx'd 
Complete as many rounds as possible in 14 mins of:
7 Muscle-ups
50 Wall Balls, 20/14 lbs, 10/9 ft
​100 Double Unders

​Compare to March 13, 2015

Plantain Nachos! 

INGREDIENTS:
PLANTAINS:

• 2 green plantains
• 1 tablespoon coconut oil, melted

TACO MEAT:

• 2 teaspoons coconut oil
• 1/2 medium onion, minced (about 1/2 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 2 teaspoons cider vinegar

GARNISH:

• minced scallions
• jalapeño slices
• diced avocado
• shredded lettuce
• chopped tomato
• fresh lime juice

DIRECTIONS:
1 Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside.

2 Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting, slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the melted coconut oil.

3 Bake the plantains. Use four coins to make each “tortilla:” Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt. While they bake, the natural starches make them stick together. Bake for about 30 minutes until very crisp and beginning to brown. Remove from the oven and sprinkle with additional salt, if you’re feeling it. Meanwhile…

4 Make the taco meat. Heat the coconut oil in a large, non-stick skillet over medium heat, about 2 minutes. Add onion and cook until softened, about 7-10 minutes. In a small bowl, mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Add to the onions and stir until fragrant, about 30 seconds.Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Push the meat to the side of the pan and drop in the tomato paste, frying until it darkens a bit, about 3 minutes. Add the chicken broth and vinegar; stir to combine. Bring to a boil, then reduce to simmer and cook, uncovered, 10 minutes, until the liquid has reduced and thickened. Add salt and pepper, to taste.
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5 Dig in! Pile the meat on top of the plantain chips and top with your favorite garnishes.Note: Your plantains must be GREEN to make chips. If they turn yellow before you can make the chips, use this recipe instead.

Well Fed Food Blog