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Nick’s Zone: Fajita Pie

by Andrew B

In this video, Nick Massie of PaleoNick.com takes a brief break from rowing to share his recipe for fajita pie. Unfamiliar with fajita pie? Just think shepherd’s pie with a twist.

Massie’s fajita pie—made up of a special blend of meat and spices and a layer of caramelized sweet-potato mash—brings together the simplicity of Midwestern comfort food and the vibrant flavors of the Southwest. Seasonings, three different types of peppers and fresh garlic really “bring it to life,” he says.

Start by preheating the oven and getting the water ready to boil the potatoes. Once you’ve sautéed the spices, peppers and garlic and browned the ground turkey, you’ll be ready to drain and mash the sweets. Then it’s time to assemble the casserole.

Spread the turkey in the bottom of a casserole pan, smooth the mash over the top, bake or freeze and voilà—a delicious meal in the Zone!

To download the recipe for fajita pie, click here:http://library.crossfit.com/free/pdf/CFJ_2015_Massie_FajitaPie_Recipe3.pdf

Video by Nick Massie via The CrossFit Journal — (http://journal.crossfit.com)

Breakfast Gallimaufry

Chef Nick Massie shows you a different take on the first meal of the day with a breakfast gallimaufry.

The ingredients: sweet potato, red onion, garlic, Poblano pepper, Serrano pepper, mushrooms, ground beef, eggs, spring mix, cherry tomatoes, lemon, salt, pepper and olive oil.

“What I encourage to do is kind of prep ahead for the week,” he says. “Have this stuff at your disposal, and then your meals will taste better, they’ll be easier and, obviously, healthier.”

Massie seasons the ground beef with salt and pepper and tosses it into a hot pan with olive oil. Once the meat begins caramelizing, he adds the chopped sweet potato, onion, garlic, mushrooms and peppers. After the mixture cooks for a bit, he adds four eggs.

“I don’t like to use a large amount—just enough to kind of bind this all together,” explains Massie, who runs PaleoNick.com.

Once it’s done, he scoops a portion into the center of the plate and tops it with the greens that have been mixed with olive oil, lemon juice, and salt and pepper, and he adds the halved cherry tomatoes to finish it off.

Recipe: Pastel de Papa

Meal prep is always a good idea for those who want to be in control of their nutrition and therefore their energy and performance.

The following recipe is one of my favorites that isn’t boring like the chicken/brocolli/one-other-thing thing.


PASTEL DE PAPA aka Paleo Shepard’s Pie


See the article here. (PDF download here).

Notes:
– I actually replace one of the four pounds of ground beef with pork for a bit of extra flavor. Brings out the Italian Seasoning a bit more.
– I actually omit the hard-boiled eggs in the recipe. I find that that is the sole reason these don’t keep for as long. Instead you can throw the eggs in on the side and add them in when you’d like.
– That No. 6 Scoop is MONEY! Keeping portion control even is necessary so you don’t have 4 great servings and then a number of crappy ones. Having that scooping mechanism also ensures no wasted food.

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