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« Sunday Periscope: "Lettuce-Wrapped Chicken Tacos" | Main | Upcoming Squat Cycle »
Friday
Sep042015

Butternut Squash "Pasta" and Periscope

I've been brainstorming ideas for an ongoing NUTRITION support system and one thought I had was this...

Using PERISCOPE and our website: 
1. THURSDAY: Post a shopping/ingredients list (to our website) and "tools needed" list for upcoming LIVE video stream. You'll have Friday and Saturday to round up the goods necessary to cook along with me.

2. SUNDAY: LIVE* Periscope broadcast of meal prep (using Thursday's list). My thought is that I would prep food "with you", but also have food ready to portion [for future meals], so that you can see how that is done as well. Scott will be my "co-host", fielding any questions as they may come up...this should be interesting! 

How do I participate? 
1. Download Periscope.
2. Follow CFOregonCity (search "CrossFit Oregon City") on Periscope.
3. Gather the necessary ingredients, if you plan to cook along with us!
4. Watch for our notification Sunday afternoon (around 5PM- we'll post Sunday morning with a specific time).
5. Can't join in LIVE? You'll be able to view all broadcasts after they've been filmed, but won't have the ability to join in the conversation or ask questions.  

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Our first meal will be Butternut Squash "Pasta" w/Meatballs- this recipe doesn't require a lot of prep, can easily be doubled or tripled, and reheats well if frozen. 

Ingredient List (Makes 8- 3 Block "Zone" portions):

  • 4lbs Butternut Squash, peeled and deseeded
  • 28 oz. Crushed Tomatoes
  • 15 oz. Diced Tomatoes
  • 2 Cups Yellow Onion, finely chopped 
  • 1lb Italian Sausage
  • 1lb Ground Beef
  • 3Tbls. Olive Oil or Fat of Choice
  • 2 Cups Fresh Basil Leaves
  • 8 Garlic Cloves, peeled
  • Sea Salt, to taste
  • Italian Seasoning (I love Penzey's "Tuscan Sunset")
  • Red Chile Pepper Flakes, to taste

Ingredient list inspired by Paleo Nick's "Butternut Squash Lasagna" recipe (HERE). 

Tools Needed:
8 Containers for Portioning (or 4 Containers for larger portions)
Large (heavy bottom) Pot
Wooden Spoon or Spatula
Sharp Knife
Cutting Board
Vegetable Peeler (I use this for making long ribbons of Butternut Squash "pasta")
1.3oz Ice Cream Scoop (for portioning meatballs)*

*You can also portion out 24 meatballs with your 2lbs of meat, but this just makes the process a little easier.  

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