Zoned Out Fajita Pie – CrossFit Series




I love Fajita Pie!

I came up with the first rendition a few months back in my SFH post and upgraded the recipe for this video edition. This is the first in a 10-part series of Zone favorable meals that we recently produced for

We’ve got some tasty recipes in the pipeline, so be sure to stay tuned to CrossFit’s Youtube Channel for their release. I’ll post them here shortly after they are published.

Give Fajita Pie a try and get an idea of the flavor fondness of this guy!

“Keep It Paleo!”

Your Pal,

Paleo Nick

Fajita Pie

Meat Mixture Ingredients:

  • 3 3/4 pounds ground turkey, extra lean
  • 2 poblano/pasilla peppers, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • Pickled jalapeños, to taste, chopped
  • 32 oz. tomato puree
  • 2 small onions, diced
  • 1 bulb garlic, peeled and roughly chopped
  • 2 tablespoons Tamari

Sweet Potato Mash Ingredients:

  • 4 pounds white sweet potatoes, peeled and cut into even-sized disks
  • Olive oil, as needed
  • 4 tablespoons Cheechako Taco seasoning mix or a mixture of 11/2 tbsp., kosher salt, 11/2 tbsp. ancho chile powder, 1/2 tbsp. granulated garlic, 1/2 tbsp. Cumin

Preparation Instructions:

For this recipe, you want to start your sweet potatoes and then prepare your meat mixture. The sweets should be done just as the meat mixture is done.

For the sweet potato mash:

  1. Place sweet potatoes in a stock pot. Cover with cold water 2 in. above the top of the potatoes.
  2. Bring to a boil, then reduce to a simmer until the potatoes are soft.
  3. When soft, strain, return to pot and mash with a whisk or puree in a food processor.
  4. Set aside.

For the meat mixture:

  1. Preheat your oven to 375 F.
  2. Heat a cast-iron pot or skillet over medium-high heat. Add olive oil, chopped garlic and Cheechako Taco seasoning mix. Use enough oil to create a paste with the spices that sticks to the garlic while toasting. Stir constantly for 60 seconds.
  3. Season the ground turkey with 11/2 tbsp. Cheechako Taco seasoning mix, move the garlic mixture to one side of the pan, add a little more oil to the cleared side of the pan, and place the turkey seasoned side down into the fresh oil. Then season the top of the meat with more of the seasoning mix.
  4. Break up the turkey while folding in the garlic and toasted spices. Add the onions to the pot, fold in and cover with a lid. Cook for 3 minutes.
  5. Add tamari and fold in, then add poblanos and jalapeños, and cover the pot with the lid once more. Cook for 5 minutes.
  6. Remove lid and stir. The turkey should be cooked through at this point. Give it a taste and season to your liking.
  7. Add the tomato puree and fold in to make a uniform mixture. Cut the heat.
  8. Season to your liking one last time.
  9. Transfer the meat mixture to two 9-by-13-in. pans and spread into an even layer. Divide the sweet-potato mash into the two pans and spread gently and evenly over the meat mixture.
  10. Bake in the oven for 15 minutes, then broil on high for 5 minutes while monitoring. You want an even, golden-brown crust.
  11. Remove from oven and serve.
  12. You can also portion the meat mixture and sweet potatoes out into individual containers and refrigerate for up to one week, or freeze for up to six months. This is an excellent make-ahead meal that reheats well.
  13. Bon appétit!

“Keep It Paleo!”

Zone Breakdown:

Protein: (33)

We get 50oz of cooked ground turkey, and given that 1.5oz equal one block, that gives us about 33 blocks.

Carbohydrates: (30)

We start with 4 sweet potatoes.  On average we say that there are about 3 blocks per sweet potato, but since these are large, lets give each one 4 blocks.  This gives us 16 blocks from the potatoes.  From the jucie of the three limes, we get probably enough for one block, a 1/3 of a cup.  We get 1.5 blocks from the roma tomatoes.  Two tomatoes equal one block.  We are going to include all of our peppers into two block as two cups of peppers equal one block.  On average two peppers equal the one block so since we have 4 peppers that gives us two blocks.  Additionally we get 2 blocks from the onion as ½ cup equals one block and about ½ onion gives us that.  We get a few blocks from the tomato puree.  We count this the same as sauce so that ½ cup equals one block.  Given that we have 28oz, that gives us 7 blocks. Finally we are using one bulb of garlic.  In an average bulb there are about 10 cloves which equal one block giving us a total carb block count of 30 blocks.

Fats: (30)

Our fats are coming from the 3 avocados.  We know that a tablespoon equals one block. In each avocado, we will have about 10 tablespoons per avocado giving us about 30 blocks.

Balancing Act:

This meal is quite evenly balanced.  Divide it up into 10-3 block meals, or 6-five block meals and enjoy!


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