I know that picture isn’t good. Plantain lasagna is not photogenic…or it’s just me.
After all Tony Spinelli made wall balls look inviting.
I am eating plantain lasagna while typing this. It’s cold and still yummy. I am 97.3% sure that there is a stampede going through my living room. How could two humans with a combined weight of 90lbs sound like a herd of water buffalo? Hold on someone’s screaming….
It was the big one, the little one jumped on his face. It’s all good, he’s fine. Crazy buffalo.
It feels awesome to do well. Duh. There is nothing better than looking at your time or your reps or your lbs after a wod and feeling good about yourself. You know what doesn’t feel good? Being disappointed in your performance. Which workout is more beneficial though? Trick question, they are equally beneficial.
Every time you show up you’ve already beaten the version of yourself that chose to stay home. When you’re faced with a wod that has something you’re bad at, or that you straight up can’t do so you have to scale it, and you swallow your pride and go for it…(and maybe fail in front of everyone) you’ve already beaten the version of yourself that got scared or embarrassed and didn’t even try.
Give yourself some credit! Be proud you showed up. Even if you feel like that was your worst wod ever, you stayed consistent in your routine by being there. That commitment to consistency is something to be proud of, and that consistency is what brings improvement. We can be so focused on our immediate performance that we forget that.
I’m just so stinking amped right now my skin is tingling. It’s not even days now its hours…till Saturday. Been doing a little reading on proper nutrition leading up to and during a competition. Holy variation in opinions! One thing every expert can agree on is: Do not consume new foods or supplements before or during competition. Pretty common sense. So ask around, read some stuff, and make your choices. Thanks experts.
I personally would not eat the following recipe pre-workout. Mostly because I always eat more of it than I should, like half the tray…even if it’s cold…oops.
6 ripe plantains (peeled and sliced lengthwise 1/8 inch thick)
2lbs grass-fed beef
1 sweet onion chopped
1 yellow pepper chopped
1 green pepper chopped
2 cloves of garlic diced
1 cup of sliced green olives
½ cup of raisins
1 large jar of tomato sauce (I found a Central Market sauce with no added junk) have to just read the ingredients if you don’t feel like making sauce from scratch, for this recipe you want a pretty simple tomato sauce…don’t want it competing with the other flavors.
½ coconut milk
salt and pepper
Preheat yo’ oven to 350. Slice your plantains. It isn’t the easiest task, I lay mine down on the cutting board and cut em horizontally as if to filet something. Heat your coconut oil, about a tbs. Fry your plantain strips, they turn bright yellow and caramelize a little, then you flip them and caramelize the other side…about 2 min per side depending how thin you sliced them. When you’re done or during if you can handle multi-tasking, heat a large pot with a little oil and toss your meat in, stirring to break it up. Add your onion, garlic, peppers. Continue stirring until meat is fully cooked, drain fat. Add your sauce, olives and raisins, salt and pepper. Heat through. Grease a lasagna pan with some coconut oil. Lay your plantains down first.
Aggressively rub your roast. WHAT?!? That was for James.
Once the bottom of your pan has a layer of plantains, spread half of your meat sauce over it. Make another layer of plantains, then spread on the other half of your meat sauce. Garnish the top with any leftover plantain strips. Whisk your eggs and coconut milk together, slowly pour over your lasagna covering the entire thing. Bake for 30 minutes. Then broil for 3 minutes to get it nice and brown on top. Let it sit for 5 minutes before cutting so it doesn’t fall apart. It would burn your mouth anyway.