Call Us: (720) 443-3962 | Login

Thursday February 15, 2018, CrossFit Stapleton – Denver, CO

14
Feb

Thursday February 15, 2018, CrossFit Stapleton – Denver, CO

Free Recipe Day!!!

RAW – Beet Ravioli Pods & Shaved Asparagus Noods

Ingredients:

Cashew-meoutside ‘cream’ cheese filling –

• 2C raw cashews (SOAKED OVERNIGHT IN WATER!)

• 1/2C water (or extra broth/stock)
• 1 lemon (zested & juiced)
• 1T nutritional yeast

• 1T onion powder

• 1 1/2T chives (sliced VERY thin)

• 1⁄4C parsley (chopped fine)
• 2 shallots (peeled & minced)
• Salt/Pepper (to taste)

 

Beet Ravioli

• 1⁄4C EVOO

• 1 garlic clove (minced)
• 1 lemon (juiced & zested)
• Salt/Pepper (to taste)
• 1 large RED beet (peeled and sliced into VERY thin 1/8” rounds – use a mandolin)

• 1 large GOLDEN beet

Asparagus Noods
• 1# asparagus (shredded with a veggie peeler into thin ribbons)
• 1T sesame oil
• 1T EVOO
• 1 lemon (juiced)
• 1T rice vinegar
• 1T sesame seeds

Directions:

  1. Prep cashew cream cheese by blending the soaked (strained) cashews with water (if you didn’t get a chance to soak these babies.. boil some water and soak them in there for 10 minutes) and lemon juice and zest in high-speed blender, until smooth. Pause a few times to scrape sides of blender and fold ingredients to ensure a creamy texture.

2. Transfer the mixture to a bowl and add mix in the nutritional yeast, onion powder, chives, parsley, shallots, salt, and pepper, and onion powder with a mixing spoon. Cover with plastic wrap and cool in the fridge while you prep the rest of the meal.

3. Next – Prep the beets (these are going to be our ‘ravioli ‘noodles’) by first combining the EVOO, lemon juice, and a small pinch of both salt and pepper in a large bowl. Add sliced beets and marinate for at least 1 hour.

4. To prepare your ravioli – lay half of the sliced, marinated beets on a flat surface (these are the bottom of your ravioli).

5. Using a spoon, scoop one tablespoon of the cashew cream cheese in the center of each beet slice.

6. Cover the cheese with another sliced beet to complete the ravioli.

7. For the asparagus noods (noodles) – whisk together the sesame oil, EVOO, lemon juice,

and rice vinegar together in a large bowl and then toss in the shredded asparagus and

sesame seeds and seasoned with pepper!

8. Serve a handful of asparagus noodle surrounded by 4-6 ravioli pods (drizzle these pods with

quality EVOO right before serving!).

9. Enjoy!

GET MORE RECIPES IDEAS & NUTRITION COACHING HERE

 

CROSSFIT CLASSES: 

Performance/Fitness-

 

A. Every 2 minutes, for 10 minutes (5 sets):

Bench Press/Floor x 4-6 reps @ 20X1

Followed by…

 

Every 3 minutes, for 6 minutes (2 sets):

Bench/Floor Press x Max Reps @ 90% of today’s heaviest set

 

B. Every minute, on the minute, for 20 minutes (4 sets of each):

Minute 1 – 15 Calories of Assault Bike

Minute 2 – 15 Knees to Chest (or 20 Sit-Ups)

Minute 3 – 10 Bar or Box Dips

Minute 4 – 10 GREAT Push-Ups (no kness, sub with mats)

Minute 5 – Rest

———————————————————————————————————————

Bumper’s ClubTBD

———————————————————————————————————————

BOOTCAMP RX CLASS:

A. Every minute, on the minute, for 20 minutes (4 sets of each):

Minute 1 – 30 DUs

Minute 2 – 20 Sit-Ups

Minute 3 – 22 Box Jumps

Minute 4 – 20/15 GREAT Push-Ups (no kness, sub with mats)

Minute 5 – Rest

Leave a Reply