You can have anything you want if you give up the belief that you can't have it.

So today is a little odd in that I need to fast (no food or water) until after I get some tests done on my stomach this afternoon. I decided to go to crossfit anyways and give it my best shot. I did not set any records...that's for sure.

CROSSFIT
Row 4 x 1000m
7 min rest between sets
4:12,4:32,4:57,4:47

SNACK
banana,2 oz nuts,beef jerkey

SNACK
peaches in fruit juice

LUNCH
chicken breast and salad

DINNER
Roasted Vegetable Lasagna (soooo good!) and Honey Soy Chicken with sesame seeds

My friend Megan came over for dinner and even though she is not a paleo princess she said dinner was fabulous! I roasted all the vegetables for the lasagna and thought they would even be great as a side item.

Paleo Roasted Vegetable Lasagna
courtesy of http://www.jensgonepaleo.blogspot.com/

Serves 4-6

Ingredients:
2 Large Zucchini, sliced lengthwise into 1/2" slices
2 Italian Eggplant or 1 Standard Eggplant, sliced lengthwise into 1/2" slices
1 Red Bell Pepper, quartered and seeded
12 Asparagus Spears, trimmed
10 Thyme Sprigs
1 T. Fresh Rosemary
2 T. Extra Virgin Olive Oil (EVOO)
Coarse Sea Salt and Black Pepper, to taste
½ cup fresh basil

Sauce:
1 Small Yellow Onion, thinly sliced
2 Cloves Garlic, minced
1 T. EVOO
1 T. Tomato Paste
1/2 T. Dried Oregano
Pinch of Red Pepper Flakes
14oz Can of Whole Plum Tomatoes


Brush vegetables with EVOO and sprinkle with sea salt, pepper, rosemary, and thyme sprigs. Roast zucchini, eggplant, and bell pepper at 400F for 20-25 minutes, until soft and slightly caramelized. Remove zucchini and eggplant and set aside. Add asparagus to the roasting pan and continue to roast with the bell peppers for another 10-12 minutes.

While the vegetables are roasting, make the sauce. Sweat onions and garlic in EVOO, over medium heat, for 5 minutes. Add red pepper flakes and dried oregano. Stir to coat and saute another 2-3 minutes. Add tomato paste and stir to coat. Crush whole tomatoes into the sauce and add all of the juices to the pan. Simmer, on low, for 15-20 minutes.

While the sauce is simmering chop the basil.

Once your vegetables are roasted and your sauce is prepared, begin the layering process. To a 1.5 qt. (mine is a 9"x7" pyrex with a lid) baking dish, add a thin layer of sauce and 3/4 of the roasted zucchini .Add the next layer, 3/4 of the eggplant. Spread half of the remaining sauce, half of the basil, the remaining zucchini and eggplant, and all of the asparagus (I cut mine into 1.5" pieces, for easy eating) and bell peppers (thinly sliced after roasting). Finish the layering with the remaining sauce and basil.

Cover the baking dish with a lid or aluminum foil. Bake at 375F for 30 minutes. Uncover and cook another 30 minutes. Let the lasagna rest for 15 minutes before cutting. Garnish with fresh basil.

I have also had some people asked about the prawn curry dish.

Red Curry w/Shrimp, Scallops, and Vegetables
courtesy of www.jensgonepaleo.blogspot.com

Serves 3-4

Ingredients:

1/2lb Jumbo Prawns
1/3lb Jumbo Scallops (about 3), quartered
3 Medium Zucchini, julienned
2 Small Eggplant, cut into small cubes
1 Red Bell Pepper, julienned
1 T. Coconut Oil
1 Can Coconut Milk
3 T. Red Curry Paste (I bought this at Lucky 97)
1 T. Kaffir Lime Leaves (I bought these at Lucky 97. It was $2 for a whole bunch of them)

Julienne the zucchini and red bell peppers, and cut the Italian eggplant into small cubes.

Add 1 T. of coconut oil to a saute pan and melt, over medium heat. Add the eggplant and toss to coat. Cook until slightly browned and tender, about 5 minutes. Add zucchini and bell peppers. Toss vegetables together and cook another 5-7 minutes. Add 2 heaping tablespoons of red curry paste and toss with vegetables, to coat. Add one 14oz can of coconut milk (full fat) and kaffir lime leaves, simmer for 5-7 minutes. Add seafood, toss to coat, cover, and continue to cook until seafood is cooked through.

I have had the curry over spaghetti squash, and will have the leftover lasagna on spaghetti squash tomorrow.

HOW TO COOK SPAGHETTI SQUASH - it's easy peasy

1. Slice in half lengthwise.
2. Scoop out the seeds - kinda like you are carving a jack o'lantern?
3. Place cut side down on a plate.
4. Add 1/2 inch water to plate
5. Microwave for 12 minutes.
6. Let sit for a bit (for no reason other than the fact that it is hot and you will burn yourself)
7. Scoop out with a fork.

It comes out looking like spaghetti and it is delicious!!!!!!!!