Wes Piatt is one amazing dude! I had the privilege of watching him compete at the California Regional over Memorial Day Weekend. He had a rough first day, but turned it on in days two and three and showed us what he’s really made of. It was his first Games season with Joey watching, and, in the end, he decided it was his last. With family coming first, Wes decided to retire from his yearly run at The CrossFit Games. Good on you, Wes!
I love today’s recipe. It is the most popular of our new meals at Ice Age Meals and the one I find myself retrieving from the freezer most often. It pairs well with just about anything and it’s super easy to add to your meal prep menu. If you’re local in Reno or Truckee, we’ll be serving this one at our “Tahoe Taco” stand starting this week. We’ll be at Truckee Thursday and Food Truck Friday for the next ten weeks. We’ll also be at The CrossFit Games in Madison, so if this one doesn’t make it on your personal menu, stop by and let us show you how it’s done.
With summer on the front burner, I want to encourage you guys to get those workouts in and to eat clean at every opportunity. You can make excuses or you can make a difference in how you look, perform and feel. There’s always national donut day, cookie day, pizza day, someone’s birthday, you name it. Sure, these are times for celebrating and it’s good to indulge once in awhile, just be careful not to get carried away. You won’t get fat from a cheat meal here and there, but they will add up over time and will take twice as long to get rid of. So, be disciplined! And remember to….
“Keep It Paleo!”
Ingredients for tomatillo salsa:
Preparation Instructions for the Barbacoa:
Preparation Instructions for the Squash:
Preparation Instructions for the tomatillo salsa:
We get 80oz from the tri-tip beef, but after cooking it cooks down to about 66oz. With one ounce equaling one block, that gives us 66 protein blocks.
Our butternut squash has a measurement of 1 cup per block, so if we say we get 5 cups from it, we have 5 carb blocks. Additionally we get 6 blocks from the 6 tomatillos. One tomatillo equals about one block. We get two more blocks form the 1 cup of onion as ½ cup equals one block. And we have about half a block from the pepper and garlic, but we will round that up to a whole one for easy math. We have a total of 14 blocks.
Our fats will depend on the amount of olive oil we use. For every table spoon of oil we use we are adding 9 fat blocks. If we use it, about half of it will get absorbed.