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Apr 13, 2012

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WOD 4/13/12

“Hang Power Cleans”



3 x 15 Pullups

3 x 25 Situps

3 x 50 Double Unders


M.O.D – Meal of the Day

Grilled Taco Salad

Time in the kitchen: 30

Servings: 3

2 hearts of romaine, quartered lengthwise

2 tomatoes, cut into chunks

1 red or white onion, cut into chunks

1 green pepper, cut into chunks

2 avocados (not overly ripe) peeled, pitted and cut in half

2 tablespoons of oil, plus more for coating vegatables

1 pound of skirt steak

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon salt

Marcronutrient content (per serving):

Fat: 49g

Carb: 34g

Protein: 49g

How to:  Heat the grill to medium-high heat.  Drizzle oil over the romaine hearts and vegetables, giving them a light but thorough coating.  The tomato, onion, pepper and avocado can be cooked in a grilling basket or put on skewers.  If skewering, put only one type of vegetable on each skewer so you can remove the skewers from the grill as each item finishes cooking (for example, you’ll want to remove the avocado and tomato skewers from the grill before the onion and green pepper).

Mix 2 tablespoons of oil with the spices and salt and thoroughly coat skirt steak.

Put the skirt steak on the grill and spread the vegetable skewers and romaine evenly around it.  Close the lid and grill for 3 minutes, then flip the skirt steak and romaine quarters and turn the skewers.

Close the lid for another 3 minutes, then remove the steak (for rare) or grill another 2-3 minutes for medium.  The avocado, tomatoes and romaine can also be removed after a total of 6-8 minutes on the grill.  The onion and peppers can stay on longer, until they are lightly charred.

Slice the steak thinly and cut the romaine in to bit sized chunks.  Toss with avocado, tomato and onions.  Add salt to taste and garnish with a wedge of lime and chopped cilantro.  Serve immediately.

-excerpt from Primal Blueprint Quick & Easy Meals


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