I am starting to feel myself again after having some time off from one of my jobs and from weightlifting. Not to say those were the issues but it has given me some time to really reflect on things and organize my life. This morning at physical therapy I was finally able to play with a barbell again and given the “OK” to add some lifting back in! I plan on taking my time and really focusing on improving my form, technique, stability and mobility so I don’t end up back where I started. Every time I injure myself I take it as a learning experience and use it to grow stronger and more aware of my body’s capacity. I tend to get so wrapped up my goals that I overlook smaller details in my training that need attention. This past week was quite humbling and a good reminder that I am still recovering from years of being sick and treating my body like crap. Rome wasn’t built in a day, and having strong foundations inside and out is without a doubt the most important.
I won’t bore you with too much blabbering about myself today, but stay tuned for an update of my bio within the next week or two. I left it with a little bit of a cliffhanger because I wasn’t sure that I was ready to share my full story at the time. But after the loss of a friend who was a big influence on my life and ultimately some of the reason why I am where I am today, I feel compelled to share in hopes that it might reach some people that are struggling or have struggled with the same issues that I have and give them a glimmer of hope.
Anyways, to lighten up the rest of this post lets get to the recipe! This is based off of my all time favorite recipe from the 21 Day Sugar Detox . If you don’t own the books or haven’t tried the detox, you need to! I can honestly say that through many years of being Paleo I always continued to struggle with an addiction to sugar. It’s one of those things that is INCREDIBLY hard to shake, probably harder than smoking although I’ve never smoked so I can’t compare personally, but the withdrawals are real! Once you realize that you don’t need sugar for energy, your body can start to fuel itself properly and you will get a whole new and sustainable level of energy!
- 4 large zucchini or summer squash
- 1 TB. cooking fat (I used coconut oil)
- 1 celery stalk, minced
- 1 medium carrot, shredded
- 1/2 medium onion, diced
- 2 TB. coconut aminos
- 3-5 drops fish sauce
- 1/4 cup scallions, diced
- 1 cup shrimp, peeled, deveined and minced
- 1 lb. grass fed ground beef
- 1 tsp. fresh ginger, minced
- Sea salt and black pepper
-Preheat oven to 350 degrees
-Cut the squash in half and use a spoon to scoop out as much of the insides as possible (the more you scoop out the more room for stuffing!!)
-Place the squash face down on a rimmed baking sheet and cook for 25-30 minutes (depending on thickness) until they are easily pierced by a fork on the inside
-While the squash cooks, melt the cooking fat in a large skillet over medium heat
-Dice the remaining squash and add it to the skillet along with the onion, carrots, celery, coconut aminos, fish sauce, salt and pepper
-Satuee veggies for 5 minutes then add minced shrimp, ground beef, minced ginger and scallions to the skillet
-Continue cooking until the shrimp are pink and the ground beef is browned
-Stuff each squash as much as possible! Then broil them in the oven for 2-3 minutes until they are nicely bribes in top
-Garnish with a drizzle of sesame oil and some more diced scallions and enjoy!
Also- to make this lower FODMAP leave out the white onions and add more scallions.