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We’re well into the Whole 30 and everyone is doing great. I know I am personally already seeing and feeling results – although I do miss some treats. In honor of the challenge here are two of my very favorite Whole 30 recipes. Hopefully we’ll get some other people to share more as well! And sorry in advance for the crappy iPhone photos 🙂

Whole 30/Paleo Egg Cups
Here is one of my very favorite breakfast foods. It’s super easy and really yummy. I usually make a whole tray on Sunday nights to take into work for easy breakfasts. You can also add things to this like spinach, tomatoes and other spices to get a few different varieties.

Ingredients:

Eggs
Prosciutto
Coconut oil spray
Salt and pepper
  1. Preheat your oven to 400 degrees
  2. Spray all the tins on a regular muffin tin with a coconut oil spray (I found this at Traders and it’s awesome).
  3. Line each of the egg cups with 1 piece of prosciutto.
  4. Fill each tin with 1 egg. You can crack it right in or scramble your eggs, then add them.
  5. I like to sprinkle fresh pepper and fancy salt on top of the egg
    all about the fancy salt

    all about the fancy salt

  6. Bake your egg cups for 13-16 minutes or until the eggs look pretty solid. You’ll be microwaving them, so you don’t need them to be 100% done.
    I will attempt to eat all of these in one sitting

    I will attempt to eat all of these in one sitting

Enjoy!
Whole 30/Paleo Butternut Squash Chicken Curry
This is one of my favorite slow cooker meals, adapted from another source (that I can’t find). It’s really yummy, and great to prep the night before so it can cook in your slow cooker while you’re at work.

Ingredients:

1-2lbs prechopped butternut squash
3-6 lbs chicken thighs (you can also use breasts)
1 onion, cubed
1 can full-fat coconut milk
Fresh ginger, grated
2tbsp (ish – to taste) Yellow curry powder
2 tsp cumin
Fresh garlic, to taste
  1. Dump the squash, onion and chicken in the removable inner part of your slow cooker.
    I don't cry when I cut onions because I do CrossFit

    I don’t cry when I cut onions because I do CrossFit

  2. Pour in the can of coconut milk and mix.
  3. Add in the ginger, curry powder and cumin to taste. I like it when its a pretty solid yellow color.
    flavor!

    flavor!

  4. Refrigerate overnight
  5. The next morning, pop the slow cooker into the heating part. Cook on low for 8hrs. 
    yum

    yum

While it looks kinda gross in that photo, this is really yummy with rice (if you’re eating rice) or cauliflower rice.

Workout of the Day 10/15/2014 – Wednesday

Athlete

Strength/Skill.
4 Rounds:

Kettlebell Alternating Reverse Lunges x 8-10 reps each leg @ 20X1
Wall Climbs x 3-5 reps

Rest 60 seconds between movements.

Met-Con.
4 Rounds:
10 Toes to Bar
15 Box Jumps (24″/20″)
20 Wall Balls (20#/16#)

Competitor

Strength/Skill.
4 Rounds:
Front-Racked Alternating Reverse Lunges x 8-10 reps each leg @ 20X1 at 40% of max Front Squat
Handstand Push-Ups x max reps

Rest 60 seconds between movements.

Met-Con.
4 Rounds:
10 Toes to Bar
15 Box Jumps (30″/24″)
20 Wall Balls (20# @ 12’/20# @ 9′)