Enjoy 3 tasty recipes from Paleo Nick

Nick Massie
Author:
Photographer: Nick Massie
CrossFit Nutrition

Nick has over 30 videos in the CrossFit Journall, runs a food booth at The CrossFit Games called “Paleo Nick’s”, and cooks bi-annually for the world renowned Power Monkey Camp. While he is passionate about food and fitness, he enjoys eating more than running. Learn more about Nick at http://www.paleonick.com.

Chipotle Bison Stuffed Yams

With 2x the fat, and balanced with protein and carbs, this dish is a heavy hitter!

Ingredient List (8P, 8.5C, 15.5F):
  • 1 pound ground bison (I used The Honest Bison brand)
  • 3 smallish yams or sweet potatoes, precooked and sliced in half the long way
  • 1 yellow onion (medium sized), diced
  • 8 cloves garlic, minced
  • 2 poblano peppers, roasted, seeded, skinned and diced
  • 2 chipotle peppers with 1 tablespoon adobo sauce
  • 1 avocado, diced
  • Drizzle of Massie Mayo
  • Cilantro sprigs, to garnish
  • Olive oil, as needed
  • Kosher salt and black pepper, to taste
Preparation instructions:
  1. Heat a 10″ saute pan until hot, then add some olive oil. Season the flesh side of the yams with salt and pepper and place, seasoned side down in the olive oil.
  2. Heat a 14″ saute pan until hot, then add some olive oil. Season the top side of the buffalo with salt and pepper and place, seasoned side down in the olive oil. Season the top side of the buffalo and break into large chunks, leaving the initial seasoned side in contact with hot olive oil.
  3. Add the garlic to the buffalo pan and stir to distribute evenly into pooled olive oil, then add the onions.
  4. Turn the heat on the yams down and place an inverted saute pan or lid on the top of the pan so that it will trap the moist heat and warm the yams from the top side as well.
  5. Break up buffalo and stir in onions and garlic. Then, add poblanos, chipotles and adobo sauce. Use your spoon to break up the chipotles and distribute evenly.
  6. Cook until bison is done, approximately 8 minutes.
  7. Cut the heat on both pans, transfer the yams to a plate, top with bison mixture, top with avocado, a drizzle of Massie Mayo, and some fresh cilantro sprigs.
  8. This is a great make-ahead meal. If you are going to prep for the week, portion and freeze, then leave the avocado and mayo out until after you reheat the food. Then, travel with a squeeze bottle of mayo and a few avocadoes in your quiver.
  9. Share with your friends and smile because you are a Culinary Ninja!

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Jalapeno Mango Pork Tenderloin

18 blocks of P,C and F.

Ingredient List:
  • 1 pork tenderloin (20oz.), silver skin removed, cut into 1-2” chunks
  • 2 mango, peeled and Asian Bias Cut (ABC)
  • 1 onion, julienned
  • 2 Tablespoons Olive oil, as needed
  • 2 red bell peppers, julienned
  • 2 poblano/pasilla pepper, julienned
  • 3 sprigs fresh mint leaves, pulled from stems and left whole
  • 2 Tablespoons maple syrup
  • 1 jalapeño, Asian Bias Cut (ABC), use more or less depending on desired heat
  • Kosher salt and freshly ground black pepper, as needed
Preparation Instructions:
  1. Heat a large saute pan over high heat. When it is approximately 350°, add a drizzle of olive oil, season the pork with salt and pepper, and place pork, seasoned side down, in oil. Season the top side of the pork, add the onions to the pan and leave the pork untouched so that it has a chance to caramelize in the pan.
  2. After 90 seconds, give the pork and onions a toss/stir. Then, add the red bell and Poblano peppers. Toss to mix well, then allow to cook.
  3. After 90 seconds, add the mango and mint and toss/stir to incorporate. Allow to cook for 60 seconds, then add the maple syrup and jalapeño and toss once again.
  4. After 60 seconds, cut the heat, give it one last seasoning with salt and pepper and Poila! You’re done! It doesn’t get much easier than that, does it?
  5. Share with your friends and Tanoshimu! (Japanese for “enjoy!”)

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Tanoshimu!

Pineapple Chicken with Broccoli

(12P, 12C, 12F) :

Ingredient List :
  • 12oz. roasted chicken breast, diced (season with salt and pepper and roast at 350°F until it reaches an internal temp of 165°. Approximately 20 minutes.) (12P)
  • 1 tablespoon coconut oil (10F)
  • 1 large onion, julienned (2C)
  • ½ fresh pineapple, Asian Bias Cut (8C)
  • 2/3 red bell pepper (1/2C)
  • 1 head broccoli, cut into florets and then half florets (1 ½ C)
  • Drizzle of toasted sesame oil (2F)
  • Dash of Tamari
  • 2 tablespoons Sambal
Preparation Instructions:
  1. Heat coconut oil in a large sauté pan over high heat until it shimmers and flows like water when pan is tilted side to side.
  2. Add onion, bell pepper, and broccoli and cook for 3 minutes, stirring/tossing occasionally. 90 seconds in, drizzle with Tamari.
  3. Add chicken, toss/stir well, drizzle with sesame oil and cook for 2 minutes longer.
  4. Add pineapple, toss/stir a few times, season with Sambal, toss/stir once more and cut the heat!
  5. Transfer to a serving platter and serve family style, or portion out and refrigerate for up to 5 days or freeze for up to six months!
  6. Share with your friends and Tanoshimu! (Japanese for “enjoy!”)

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