Why do this?

DO WORK! It's a saying used to motivate people, particularly at the gym, or in my case, at CrossFit.



DO EAT! In my experience, when people work out they are afraid to eat. In reality, it's not the case. It's more that they don't know what to eat. It's ok to eat. In fact, when you're working out, you HAVE to eat!



Over two years ago, I got fed up with how I looked and felt so I decided to embark on a "lifestyle change" (I refuse to say diet). That included exercise and eating right. Over the years, I have learned a lot about nutrition, what to eat and what not to eat. By no means do I claim to be a nutritional expert. I'm just some schmo that's learned from reading and speaking with people that are smarter than me.



That being said, I've developed various recipes using natural and organic ingredients that were not only lower in calories and tasted great, but are also good for you!



CrossFit is supposed to be hard, eating right shouldn't be! So work hard and DO EAT!!

Friday, May 9, 2014

Roasted Red Pepper and Spinach Stuffed Chicken - 360 Calories

All of me recipes start out with me saying to myself "what am I going to cook for dinner? Let's see what's in the fridge." So tonight I opened the fridge and saw chicken, fresh spinach, roaster red bell pepper, sundried tomatoes, and provolone cheese. So, away we go!!!
7 Ounce boneless chicken breast, butterflied and pounded to approximately 1/4 inch thick
1 Roasted red bell pepper, cut open
3 Sundried tomatoes
2 Cups baby spinach
1 Ounce deli sliced sharp provolone
2 Teaspoons minced garlic
Splash of organic vegetable broth
Cumin
Sage
Paprika
Salt
Pepper

Preheat the oven to 450 degrees. Spray a nonstick pan with oil from the misto and heat on high. Add the spinach and a splash vegetable broth and sauté the spinach until it's wilted and remove the pan from the heat. Layer the red pepper and provolone on the chicken. Spread the minced garlic over the provolone. Then lay out the sundried tomatoes and the wilted spinach on top of that. Fold the edges of the chicken over the filling and use toothpicks to seal everything closed. Make sure the edges overlap and seal the ends. Sprinkle the entire chicken with the salt, pepper, sage, paprika, and cumin. Spray a nonstick pan with oil from the misto and heat on high. Sear each side of the chicken then place in the oven and bake for 15 minutes. Remove from the oven and place the chicken on a plate. Carefully remove the toothpicks and pour the pan drippings over the chicken and serve. 
Serves 1 
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