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Quick and easy to make, I made this Party Dip in 30 minutes in the kitchen at the gym! Chili, re-fried beans, cheese, salsa, guacamole, and sour cream.

Ingredients:

1. Basic Chili:
1lb ground beef, browned
1/2 can tomatoes or 2 tomatoes, chopped
1 onion, chopped
2 tbsp each chili powder, cumin
1tsp each chili flakes, cayenne pepper, sea salt, ground pepper

Brown the ground beef, drain most of the fat.
Add the tomatoes with juice, onions, and spices.
Let it simmer for 15 minutes while you prep the rest of the dip. 

2. Refried Beans:
1 can Eden Organics Black Beans 4 tbsp butter or bacon fat Pinch of sea salt, pepper, chili flakes

Rinse the beans really well. Heat up butter or bacon fat in a fry pan. Add the beans, and smush the beans with a fork until they're well mixed with the butter.
Stir every minute for 5 minutes or so, until the beans start to dry and darken. 

3. Cheese:
1/3 cup Shredded Cheese

4. Salsa:
3/4 cup salsa

I make my own salsa, preserved with salt, however Tostitos medium salsa is pretty good, check the ingredients and make sure you can pronounce them! Or chop your own fresh tomato, green onion, and red pepper.

5. Guacamole:
2 avocados
Juice of 1/2 a lime (or 2 tbsp)
2 cloves garlic, crushed
1 jalapeno, finely chopped (optional)
Pinch of sea salt, peppers

Mix well!

6. Sour Cream:
1/2 cup Organic Meadows 14% sour cream

Directions:
Use a big Pyrex baking dish to hold the dip.
Spread the chili, beans, cheese, salsa, guacamole, and sour cream.
The meat and beans should still be a little warm so the cheese will melt in. Serve with a spoon or with organic corn chips, at room temperature or well chilled.

Serves 8

Approx. Zone Blocks per serving:  3P 1C 6F

According to FitDay.com: Calories: 2443  Protein: 157g Carbs: 58g net carbs (102g - 44g fibre)  Fat: 159g

NOTES: I get my organic beans and sour cream from Metro. I don't buy everything organic but some things are worthwhile. These are definitely higher quality products than generic brands, with no artificial additives or preservatives.

Optional seasonings: oregano, paprika, slivered almonds

Directions:
Sautee chicken as breasts or in smaller chunks in butter until just cooked through.
Add lemon juice, salt, and pepper, and almonds if desired.
Cook 2 more minutes stirring and coating well.

Thanks to Lifesambrosia.com for the picture

The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.

I make a batch of this and reheat servings for breakfast throughout the week. Add eggs only if eating the same day, otherwise make without and add when reheating if you can/choose.

Ingredients:

12 slices Bacon
2 Carrots
2 Parsnips
2 Turnips or 1 Rutabaga
1 Beet
1 Onion, chopped
1 pound of Meat (steak, ground meat, pork, sausage...)
2 tbsp Extra Virgin Olive Oil
Cumin, Salt & Pepper to taste
2 Eggs per serving (optional)

Directions:

Cook bacon, retain fat. Chop root vegetables into bite-sized chunks.
Boil for 10-15 minutes until tender, drain well.
While vegetables are boiling, sautee onion and meat in bacon fat. Set aside. Heat olive oil on medium heat in skillet.
Season and brown root vegetables in oil, turning occasionally, approx. 20 minutes. Add meat and onions, cook another 5 minutes. Optional: scramble eggs, or crack on top and cook covered.

Makes 4-6 servings.

Approx. Zone Blocks per serving: 4P 1C 8F According to FitDay: Calories: 1731  Protein: 138g  Carbohydrate: 63g (14g fibre = 49g net carbs)  Fat: 101g

Thanks to MarksDailyApple.com for the Root Vegetable Hash idea and picture

The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.

A delicious flour-free cake-like dessert! Just try to make it last the whole week...

Crust: 

2 tbsp unsalted butter or coconut oil
3/4 cup ground almonds
1 tsp cinnamon

Melt butter, combine with flour and cinnamon into dough.
Press thinly into 8"x8" baking dish.

 Filling:

3 ripe bananas, 2.5 cups unsweetened coconut flakes
1/2 cup coconut milk
2 eggs
1 tsp cinnamon

Directions:

Pre-heat oven to 350F

Pulse 2 cups of coconut into a fine meal.
Combine all ingredients in food processor, blend until pudding-like texture.
Pour filling over over crust, sprinkle with cinnamon.
Bake for 30 min, let cool, cut into squares. 

Serve warm or cold. 

Makes 9 large servings.

Approx. Zone Blocks per serving: 1P 1C 6F

According to FitDay.com: Calories: 2323  Protein: 56g Carbs:  93g net carbs (137g - 43g fibre) Fat: 188g

Thanks to SonOfGrok.com for the idea. 

The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.

Ingredients

3 tablespoons heavy cream
3 tablespoons honey
2 cups cottage cheese
1 teaspoon pure vanilla extract
3 ounces unsweetened chocolate, chopped
1/4 teaspoon coarse sea salt

Preparation :
Combine heavy cream, honey, salt, cottage cheese, and vanilla in food processor.
Blend for a couple minutes, until perfectly smooth.
Melt unsweetened chocolate on HIGH in microwave for 40 seconds.
Stir, and melt chocolate in 15 second intervals until liquefied.
Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Spread filling into a shallow bowl, chill until firm.
Top with fresh whipped cream and/or grate 85% cacao chocolate over top if desired.

Serves 8.

Approx. Zone Blocks per serving: 1P 1C 4F
According to FitDay.com: Calories: 1,463  Protein: 62.1g  Carbohydrate: 93.9g (14.2g fibre = 79.7g net carbs)  Fat: 107.6g

Thanks to HealthyIndulgences.com for this idea and picture. 

The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.