8 Healthy Recipes For CrossFit Lovers, This is Good For Your Body Build-up

"Your diet is a bank account. Good food choices are good investments" ~Bethenny Frankel

Eating is part of surviving life. It keeps us alive and kicking. But the availability of food choices is what makes eating worst. Actually, it is not the food, but the amount of it. True to fact that anyone can eat everything edible. Yes, you read it right, ANYONE CAN EAT EVERYTHING EDIBLE but it should be with the appropriate amount of your daily intake. Because after all, one should learn the word SELF-DISCIPLINE.

“Success doesn’t work overnight. Keep your eye on the prize and don’t look back.” ~ Erin Andrews

Like CrossFit, you cannot attain the body you want without proper training. But CrossFit is not just about the training and workouts it is also about the food choice. When you are controlling or maintaining a certain body weight then you should consider the in and out of your food. This only means that the food choice is the most important for those exercises like CrossFit.

So here are 8 healthy recipes for CrossFit lovers take note that this is good for your body build-up.

8.) SPICY GARLIC SHRIMP

Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic
• 1/2 - 1 teaspoon crushed red pepper flakes
• 24 jumbo shrimp
• 2 teaspoons grill
• 1 lemon
• 1/4 cup parsley leaves

 Instructions:

1. Heat a large skillet over medium-high heat.
2. Add extra-virgin olive oil, garlic, red pepper flakes, and shrimp. Season with salt and pepper and cook shrimp 3 minutes.
3. Toss with lemon zest and juice. Sprinkle chopped parsley. Pour onto a serving platter or into a large bowl.

7.) Morrocan Burger with Avocado and Humus

Ingredients:

• 180 g / 2 potatoes
• milk
• salt
• nutmeg
• 2 eggs
• 1 tbsp olive oil
• 1/2 cube yeast
• 100 ml lukewarm water
• 15 g sugar
• 200 g wholemeal spelled
• flour 300 g wheat flour
• 2 tablespoons water
• sesame

Instructions:

1. Peel the potatoes, dice and cook gently in the salted water.

2. Mix half the yeast cube with the lukewarm water. Also, stir in the milk and the sugar. Leave for about 5 minutes.

3. Drain the water and process the potatoes into a puree with a potato masher. Stir in some milk and season with nutmeg, salt, egg, and oil.

4. Add the puree to the yeast mixture and stir. Mix the two types of flour and stir in three portions.

5. Dust the dough with flour and leave for about 1 hour. Cover covered again for one hour.

6. Whisk the egg with the water and the milk, brush the Bürgerbrötchen and sprinkle with some sesame seeds. Bake for about 18 minutes.

6.) ASPARAGUS EGG AND BACON SALAD

Ingredients:

• 1 large hard-boiled egg
• 1 2/3 cups chopped asparagus
• 2 slices bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper

Instructions:

1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

5.) Kielbasa, Pepper, Onion and Potato Hash

Ingredients:

• 1 package turkey kielbasa
• 1 green bell pepper
• 1/2 yellow, red bell pepper
• 1 onion
• 2 large potatoes
• olive oil
• salt and pepper

Instructions:

1. In a heavy-bottomed skillet, heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry for around 8-10 minutes.
2. Brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat.
3. Remove the kielbasa from the pan.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes.
4. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.

4.) Meat bagel

Ingredients:

• 1 ½ onions
• 1 tbsp of butter
• 2 pounds of ground pork
• 2 eggs
• 2/3 cup tomato sauce
• 1 tsp paprika
• 1 tsp salt and pepper

Instructions:

1. Preheat the oven to 400 degrees.
2. Sauté the onions over medium heat with some cooking fat, like butter, grass-fed ghee.
3. Mix all of the ingredients including the cooked onions.
4. Roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
5. Place the bagel looking meat in the dish.
6. Bake for 40 minutes.
7. Fill the meat bagel with toppings such as tomato slices, lettuce, onions etc.

3.) Grilled Thai Coconut Lime Skirt Steak

Ingredients:

• ½ cup coconut milk
• ¼ cup coconut sugar
• 2 teaspoons
• 2 tablespoons lime juice
• 2 teaspoons Thai fish sauce
• 2 teaspoons ginger
• 1 pound beef skirt steak
• ½ teaspoon salt

Instructions:

1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Pour marinade over the steak. Refrigerate the steak 4 to 12 hours.
2. Preheat grill to high heat.
3. Pat steaks dry and sprinkle with salt. Oil grill rack and place steaks on the grill. Cook for 2 minutes. Flip steaks over and continue cooking 2 ½ to 5 minutes.
4. Let steaks rest on carving board at least 4 minutes.

2.) Smoked Salmon Egg Stuffed Avocados

Ingredients:

• 4 avocados
• 4 oz smoked salmon
• 8 eggs
• Salt
• Black pepper
• Chili flakes
• Fresh Dill

Instructions:

1. Preheat oven to 425°F.
2. Halve the avocados remove the seed. Scoop out a small bit until it can hold an egg.
3. Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks.
4. Add salt and black pepper on top of the eggs, to taste.
5. Bake for about 15-20 minutes.
6. Sprinkle chili flakes and fresh dill on top.

 1.) Zucchini Noodles with Pesto

Ingredients:

• 4 small zucchini
• 2 cups basil leaves
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 cup Parmesan cheese
• Salt and freshly ground black pepper
• Cherry tomatoes

Instructions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles.
2. Combine basil and garlic in a food processor.
3. Slowly add the olive oil. Stop the machine and scrape down the sides of the food processor. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
4. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes. Serve.