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So, today I went on a little shopping spree with Michael (aka squish) and we had a delightful time.

We went to Vons and started with our proteins:
2 pounds pork tenderloin
5 half pound boneless skinless chix breasts
1 New York steak

After that we moved onto our veggies:
3 bell peppers (2 red, 1 green)
6 yellow onions (because they are so delicious and versatile)
3 heads of garlic (necessary to make anything taste good)
1 cucumber (for fun)
2 carrots
1 huge thing of baby spinach to make salads and to saute with my proteins
3 big heads of broccoli
1 bundle of asparagus
1 thing of ginger
Baby tomatoes
Parsley
3 avocados

Finally, we make it to the good stuff fruit:
1 whole cantelope (my breakfast for the next two days)
1 bundle of bananas
1 lemon

Oh man I just realized I got a ton of vegetables… I did forget to buy grapes though… DANG IT!!!

Here’s a recap for you to cut, paste and take to the store…

The Paleo Shopping List for around $60 (Lasts me 4 days but for the average person, a week ;))

Here Goes,

Protein
2 pounds pork tenderloin,
5 half pound boneless skinless chix breasts
1 New York steak

Veggies
3 bell peppers (2 red, 1 green)
6 yellow onions (because they are so delicious and versatile)
3 heads of garlic (necessary to make anything taste good)
A cucumber (for fun)
2 carrots

Huge bag of baby spinach to make salads and to saute with my proteins.

3 big heads of broccoli
A bundle of asparagus
Ginger
Baby tomatoes
Parsley
3 avocados

Fruit
1 whole cantelope (my breakfast for the next two days)
A bundle of bananas
1 lemon

That’s It!

So what do you do with all of this goodness you say???

You prepare to eat some delicious food is what you do. Here is what I did in detail. Oh, I had Michael buy everything I bought was so I could teach him how to cook.

Did i mention I could cook? No, well I can and I love it!

1. I cut my huge piece of pork tenderloin in half and I butterflied the two pieces so I could get my marinade to absorb into it more and to cook it faster. For my marinade, I did a dijon mustard and olive oil mixture and tasted it to make sure it was good (side note; always taste your marinade to make sure it tastes good, if it does not taste good, my money says your meat will not taste good either!). Yes, my marinade was good, after I made the dijon olive oil concoction, I sliced up a whole onion and put it into the marinade along with a ton of garlic (secret ingredient to many delicious meals), a ton of pepper and a little bit of salt. It simple and good…

REMEMBER: keep it simple you are not Iron Chef.

2. For my second marinade I decided to try something a little different. I made a marinade with coconut milk, paprika, cayenne pepper, 1 jalapeno, 1 onion, and dont forget the garlic. Then, I threw my chicken breasts into it. Keep your fingers crossed i will give you and update and a picture of how it turns out in the days to come.

3. Oh, are you wondering what the hell I did with the New York? Well let me tell you, I turned a $7 steak into a $50 dollar one in a matter of 30min. I am not lying, it was so, so, so, so good! Ask Michael and Rick. Here is what I did: I lathered up the steaks with olive oil and I seasoned it with garlic power and salt and lots and lots of pepper (FYI I love peppered steaks), then I put my pan on the stove and got it very hot with a little EVOO and plopped the steaks in there. I seared all four sides, yes I seared all four sides. Make sure you crisp up the fat that runs along the side of the NY. It’s sooo good!! I like my steak rare so this was a very quick process for me. After I was done searing it, I threw it in an oven that I preset to 200 degrees to keep it warm. Now here is where the magic happened: you need to get rid of the excess oil in the pan that the steaks were cooked in first, but make sure you have a little in there. Throw in about a table spoon of shallots and a table spoon of SLICED garlic not minced (minced garlic burning quicker) and let that go for about 45 seconds to a minute. Then, throw in 2-3 cups of sliced button mushrooms (this is going to look like a lot but they cook down a lot as you saute them), let them cook for several minutes. Once the mushrooms are done, add in some red wine (any, but I used a Cab) and let that reduce down to almost nothing. Once it is reduced add in about 1-2 cups of demi glaze, a tiny but of butter and finish it with a freshly squeezed lemon. And you will have the perfect lunch!

Enjoy!

So if I lost anyone, its late and I am tired and this is a really long post but I do hope you enjoyed it!

Love ED

WOD
1 mile run
rest 5 minutes
2000m row