Monday, July 30
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Recipe of the Day
Exercise is a huge step to wellness, however, true wellness cannot be achieved without the proper molecular foundation, nutrition. The food we eat is what fuels our bodies and if we put junk in, we can expect junk in return. At CFTC, we support the Paleo lifestyle. So why go Paleo? To start things off, here’s a little Paleolithic timeline for you. We started eating the Paleo way about 2.5 million years ago, and then we drastically changed our diets about 10,000 years ago when we began cultivating grains and legumes. That’s not much time for evolution to catch up with us, meaning our bodies are still most adept at eating the way we used to eat: meat, vegetables, fruits, and some nuts and seeds.
When I say not a lot of time, think of it like this: 10,000 years out of 2.5 million is equivalent to a little under 2 months of a 40 year old man’s life, or .4% of his life – not very much. Switching from our evolutionary diet of animal products, veggies and fruit to a diet full of grains and legumes is like that movie Super Size Me where Morgan Spurlock goes from eating his normal diet to eating only McDonald’s food for 30 days. His health plummets – he gets fat and depressed, and he develops fatty liver and sexual dysfunction.
That’s basically what’s happened on a grand scale over the last 10,000 years of humanity. We’ve replaced wholesome, clean plant matter and animal foods with a high carbohydrate, low nutrient, high toxic chemical diet and we’ve gotten sick. We’ve shrunken in size, our bones are osteoporotic, we have more cancer, obesity and diabetes, an alarming incidence of heart disease, inflammation of all kinds, skin problems and the list goes on. And on. We are sick. But our Paleolithic ancestors were not and the hunter gatherer tribes that still exist are not.
Going Paleo can be challenging, but we are hoping to take some of that challenge away. Everyday, there will be a new Paleo recipe posted along with the WOD. If you have any questions about Paleo, how to get started or more recipe suggestions, please don’t hesitate to ask us!
24 baby sweet peppers, tops, seeds and ribs removed
1/2 cup finely diced onion
1 lb italian sausage
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
4 c finely chopped kale
juice of 1/2 lemon
2 eggs lightly beaten Directions
In a large pan, saute the sausage and onion in 2 tablespoons of oil until cooked through.
Add the kale, salt, garlic powder, oregano and the lemon juice.
Stir frequently until the kale is wilted, then remove from heat.
Prepare your peppers by slicing off the tops and paring out the seeds and ribs.
Once the meat mixture is mostly cooled, add in the 2 eggs and mix well.
Stuff the peppers by packing them pretty tight, use your hands.
Arrange them on a baking sheet.
Bake at 400 for 15 minutes.
Finish them under the broiler for 1-2 minutes or until brown on top.