Beast Mode: On

  Happy Monday Lovie's! I've been a particular brand of spaz today. Not quite sure what my deal is, butttttttttt I like it. =) Soooooo, lucky you, you get to deal with it! Warning: I will prooooobably ramble today.... So, anywho, HELLOOOOO!!!! Today, I was actually excited about the WOD. Sure sign I've completely lost my mind. In any case, Ashley, Maranda, and I talk a lot about turning our inner beast mode on. It's something I need to work on. They are both beasts and total badasses. One day when I grow up, I'll be like them. =) Soooooo something everyone should do. If you walk into a workout, or anything for that matter, thinking you're going to suck, you probably will. So, I've decided to flip on my beast mode switch every time I walk into CrossFit and get the ish done. Completely rock it out. That is my plan as of now... we'll see how that works. OH, and I'm also going to be super excited about all the wods and STAY POSITIVE! So, this is me after today's wod. POSITIVE! hehehehe... like I said, particular brand of spaz...

  On to the good stuff, tonight's recipe! I used to hate mushrooms. Like bad. BUT, now I love them, and THESE WERE AMAZEBALLS! Courtesy of my Everyday Paleo cookbook! Sooooo, enjoy!

Giant Stuffed Portobellos

Prep Time: 25-30 minutes
Cook Time: 20 minutes
Serves: 5-6

• 4-6 BIG Portobello Mushrooms
• 1.5 lbs grass fed ground beef
• 1 lb spicy Italian pork sausage – casing removed
• 3 celery stalks diced
•  ½ green bell pepper diced
• 1 red onion diced
• Diced mushroom stems
• 1 tsp paprika
• a few shakes to 1/2 tsp cayenne pepper
• 2 tbsp dried basil
• 1 tbsp tarragon
• 6 crushed garlic cloves
• Pinch of sea salt
• Black pepper to taste
• 1 omega 3 enriched egg
• 1/4 cup olive oil
• 1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)

1. Preheat oven to 400. 
2. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy… 
3. Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. 
4. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish.  
5. Dice the bell peppers, onions, celery stalks, and mushroom stems.   
6. In a large soup pot brown the sausage and ground beef, add the bell peppers, onions, celery, and mushrooms and cook until the veggies are tender. 
7. Move the meat/veggie  mixture to a food processor and add all the spices, the egg, olive oil and the coconut flour.  Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky.  Scoop mixture into the mushroom caps – make them really full.  
8. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.

  As I said, they were amazing. They will surely energize you and bring out your inner beast mode. So, GO, turn it on my children. Love ya peeps!!!