Tomorrow’s workout is one I did last week at the gym and one my bootcampers will soon see. 😉 I loved this!
As many rounds as you can in FIVE minutes:
- 1 Kettlebell Swing
- 1 Push-up
- 1 50-foot farmer’s carry (as heavy as possible)
- 2 Kettlebell Swings
- 2 Push-ups
- 1 50-foot farmer’s carry
- 3 KB Swings
- 3 Push-ups
- 1 50-foot farmer’s carry… (all the numbers keep increasing except the farmer carry.)
At the end of five minutes, rest THREE minutes and repeat this circuit! See how far you can get with this ladder!
If you don’t have access to equipment, try 1 squat, 1 push-up, 5 burpees; 2 squats, 2 push-ups, 5 burpees, etc.
Now for the recipe….
If you haven’t seen my video on Instagram of me making this stew, check it out! I’m using my number one favorite kitchen utensil to dice up the cauliflower in this stew so that it actually resembles rice. SO easy.
Super Easy Crockpot Stuffed Pepper Stew
Paleo Friendly, Gluten Free, Low Carb, High Protein, No Dairy
- 2 lbs ground beef (I bought 73% because it was on sale and then drained all the fat off!)
- 2 bags frozen diced peppers and onions
- An extra bag of frozen diced onions
- 2 bags of frozen cauliflower
- 1 large (28 oz) can of tomato sauce
- Seasonings, to taste
- Brown your ground beef, and when it’s finished, drain off the excess fat!
- While your beef is cooking, put all your frozen veggies into the crockpot. NOTE: You can of course use fresh veggies, and chop/dice/slice them all up yourself. It will take much longer and I don’t have time for that. Frozen is just as awesome. 🙂
- Pour your tomato sauce on top, and depending on how thick you want this, add a little bit of water–maybe half of the tomato sauce can.
- When the beef is done cooking, place it in the crockpot with the rest of your veggies, add whatever seasonings you like–I used cayenne pepper because I LOVE spicy food–and cook on low for maybe four hours–long enough for all the veggies to cook through and get soft. NOTE: I used cauliflower instead of rice so that I could make this a lower-carb version. There’s nothing wrong with using rice, or both! I love cauliflower because it’s a great filler/thickener to stews, and it tastes like rice and potatoes. It’s great for me because I usually eat lower-carb lunches. I have more of my carbs later in the day, post training.
- To get the cauliflower to look like rice: I use a pampered chef tool that I love to chop and dice everything right up. If you don’t have one of these, the cauliflower is so tender that a fork should work well. And who says you have to dice it up anyway?
- Though it didn’t take long to cook, I left the crockpot on “warm” all night and when I woke up this morning–oh man, did the house smell amazing! AND the flavors had blended so well! I just ate my first bowl for lunch today and it tastes JUST like stuffed peppers!