KrossFit Kitchen - DO EAT!: February 2015

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!!

Monday, February 23, 2015

Chicken with Spinach and Prosciutto Smothered in Provolone - 377 Calories/14 Weight Watchers Points

I know it's been awhile since I've posted any recipes, I just haven't been feeling very creative - until tonight. One thing that I'll be changing is, in addition to the calorie count, I'll be adding the Weight Watchers points for those that are following Weight Watchers. Tonight's point count is 14 and it include protein, green veggie, and dairy.

6 Ounce bomeless, skinless chicken breast.
1 Ounce sharp provolone
1 Ounce prosciutto
2 Cups fresh spinach
1 Tablespoon minced garlic
1/2 Tablespoon coconut oil
Crushed red pepper
Black pepper
Oregano

Preheat the oven to 475 degrees. Heat coconut oil in a nonstick pan on high. Drop prosciutto in and sear rapidly on both sides and remove from the pan and set aside. Sprinkle both sides of the chicken breast with oregano and black pepper. Brown both sides of the chicken and place on a baking pan. Add the spinach, garlic, and crushed red pepper (to taste) to the pan and sauté until wilted. Remove from heat. Layer the prosciutto on top of the chicken followed by the spinach. Bake for 10 minutes. After 10 minutes, layer the provolone and bake until the cheese is melted. Remove from the oven and serve.

Serves 1