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2 days until our Paleo/Crossfit Anniversary! ++Paleo Emeals Pinwheel Steak++

Yesterday I picked up some pictures from the store that I had printed for our Paleo Anniversary party on Friday.  When my boys were looking through our pictures from 6 months to a year ago they were amazed!  "Mom, you were so chubby!"  "Oh my gosh look at dad."  Smooth E was getting in the car he said, "So mom, when are you going back to Crossfit?"  I think our anniversary has become a moment for all of us to take a look back at the past year.  Appreciating where we've come from and seeing the future of a healthier family going forward.  Which reminds me, school starts in 8 days.  I've been thinking a lot about the boys and their meal choices during the school year.  Both of them have lost weight through the summer and I really think it is because of food choices at home vs school.  Please note that neither of my boys are overweight and both are healthy and active.  We had a conversation at dinner last night that they with school starting they would start following Paleo at BREAKFAST and dinner.  I can't think of a better way to send them to school.





Today after over a year of anticipation they both attended a Crossfit class for kids.  They were so excited!  They both did really well and finished their 8 min. AMRAP (as many rounds as possible).  They are really looking forward to progress and I can't wait to see how much more stronger and confident they get!

Last nights dinner was a huge hit!  All of my boys had seconds and thirds leaving no leftovers for lunch today!  It was a fantastic meal and made me feel like a gourmet chef again!  \

Sundried Tomato-Spinach Pinwheel Steak
with Grilled Okra, Zucchini, and Bell Peppers




Sundried Tomato-Spinach Pinwheel Steak

Ingredients:
2 lb flank steak
1/2 cup sundried tomato pesto
1 (10oz) bag baby spinach
1 (7 oz) jar roasted red peppers, drained
2 Tbsp coconut oil, melted
1/2 tsp salt
1/2 tsp pepper

Instructions:
Soak 6 inch wooden skewers in water for 30 minutes.  Preheat grill to medium-high heat.  Pound flank steak to an even 1/2 inch thickness.  Spread flank steak with pest.  Layer spinach and peppers on flank steak; roll up tightly from widest side.  Secure steak with 5 inch wooden picks at 1 inch intervals; brush steak with oil, and sprinkle with salt and pepper.  Grill covered with grill lid, 12 to 15 minutes or to desired degree of doneness.  Let rest 10 minutes; remove wooden picks and slice.  (I used metal skewers that I had on hand.)

Grilled Okra, Zucchini, and Bell Peppers

Ingredients: 
1 1/2 lb fresh okra
2 zucchini, sliced into 1/2 inch thick rounds
2 red bell peppers, sliced into 1 inch pieces
2 Tbsp coconut oil, melted
1/2 tsp salt, 1/2 tsp pepper

Instructions:
Soak wooden skewers in water 30 min.  Preheat grill to medium-high heat.  Combine okra, zucchini, pepper pieces, oil, salt and pepper in a bowl; toss.  Thread okra, zucchini, and bell pepper alternately onto double skewers.  Grill covered with grill lid, 3 minutes per side or until vegetables are tender.  (I used metal skewers)




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