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CROSSFIT FLATHEAD

UPCOMING WOD'S & BLOG

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Rest Day Recipe


GLUTEN FREE GREEN CHILE CHICKEN ENCHILADAS

Recipe courtesy of Black Iron Nutrition

Ingredients:

12 ounces Rotisserie chicken (combination of light and dark meat)

1/2 yellow onion

8 ounces, chopped green chiles

Half of a 15 ounce can of great northern beans, drained

15 ounce can of Green Chile Enchilada Sauce

1/2 Tbsp Avocado oil

2/3 cup light sour cream

1 cup low fat shredded cheddar cheese

4 ounces Greek yogurt cream cheese

10 Gluten free tortillas

1/4 tsp garlic powder

salt to taste


Directions:

Preheat oven to 350 degrees.

Heat avocado oil in a large pan on medium-high heat and sauté onion until translucent.

While onion is cooking place cream cheese, green chiles, and beans in a stand mixer with paddle attachment. Beat until smooth and beans are smashed.

Add 2/3 of the onion to the mixture along with the pulled chicken.

Mix until chicken and onions are combined with the cream cheese mixture.

Place the saucepan with remaining onion back on the stove under medium heat.

Add enchilada sauce, garlic powder, sour cream and salt and bring to a boil. Stir until smooth. Remove from heat.

Pour 1/3 of the enchilada sauce into a 9X13 baking dish.

Weigh out the chicken mixture and divide evenly between the 10 tortillas.

Roll up the tortillas with chicken mixture and place side by side.

Top with remaining enchilada sauce and cheese. Spread evenly.

Bake for 35 minutes, or until cheese is melted.

Macros per enchilada:

23g Protein

40g Carbs

13g Fat


This week's focus/quote:

“I know for sure that what we dwell on is who we become.”

-Oprah Winfrey

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Rest Day Recipe



Recipe courtesy Black Iron Nutrition


Cherry Almond Oat Muffins


Ingredients:

1 3/4 cups flour

1/2 cup rolled oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla extract

1 1/4 tsp. almond extract

2 cups canned in water tart cherries, drained and diced in a blender

3/4 cup pumpkin pureé

3/4 cup honey

1/4 cup organic sugar

2 large eggs

Frozen berries and sliced almonds for garnish.


Directions:

Preheat oven to 350ºF

Combine flour, baking powder, rolled oats and salt in a bowl.

In a mixer, combine eggs, pumpkin, sugar, honey and extracts.

Fold in cherries.

Fill muffin tins with paper or silicone muffin tin 3/4 of the way up.

Top with frozen berries.

Bake in 350º oven for 20-25 minutes until a toothpick comes out clean.

Let cool on a wire rack.

Top with sliced almonds.


Macros per serving (makes 12 servings):

Protein 3g

Carbs 39g

Fat 1g


This week’s focus/quote:

“Energy and persistence conquer all things.”

- Benjamin Franklin

  • crossfitflathead

Rest Day Recipe

Recipe courtesy of Black Iron Nutrition

Macros per serving (makes 6):

Protein - 27g

Carbs - 4g

Fat - 5g


This week's focus/quote:

“It’s not what we do once in a while that shapes our lives. It’s what we do consistently.”

-Anthony Robbins