Gym & Services Store Journal Events Workouts Forum Resources Exercises Gallery Questions Contact Home
Performance Recipes are Paleo-friendly and do not contain grain, wheat, gluten, or dairy except in rare cases. Please use your judgement if you are allergic to any of these ingredients. Recipe Archive Chorizo Stuffed Peppers Baba Ganoush Stuffed Baked Pumpkin Seasonal Steamed Vegetables Paleo Chicken Alfredo Egg Torte Peach & Pecan Scramble Zaatar Omelette Chicken Apple Salad Lamb Sausage with Artichokes Beef Tenderloin Nutty Cabbage Fall Squash Salad Carrot Cake Muffins Squash & Pepper Hash Almond Chicken Tangy Strawberry Soup Indian Style Slaw Pork & Roasted Veggie Salad High Protein Chicken Pizza Turkey Carrot Quiche Kelp Noodle Stir Fry Quick Beef Stew Sweet Potato Pie Salmon Rolls Cantaloupe & Cucumber Salad Quick Paleo Pankcakes Flank Steak Pesto Rollups Sauteed Zucchini Curried Veggie Salad Portabella Burgers Post Training Stuffed Squash Quick Chicken Curry Brussels Sprouts Pumpkin Pie Fall Salad Jambalaya Stuffed Chicken Breast Grilled Flank Steak with Pineapple Salsa Spicy Sweet Potatoes Spicy Seafood Salad Chicken with Turmeric Greek Scallops Sloppy Joes Paleo Pizza Quinoa Tabouli Lemon Tarts Cauliflower Nut Salad Kholrabi Slaw Zucchini Stuffed Peppers Coconut Milk Ice Cream Coconut Beet Borscht Winter fruit salad   Squash & Pepper Hash Scott Hagnas October 2008 This is great at breakfast time, post training, or anytime! You can use many different seasoning options with this recipe to suit your tastes. Time: 25 minutes • 1 small acorn squash (about 4 cups cubed) • 1 1/3 cups chopped onion • 2 sweet chocolate peppers or pasilla peppers • 2 Tbsp olive oil • sea salt and pepper to taste Peel, halve, and seed the squash. (I usually don't bother with peeling the squash, but you can if you like.) Chop the onion. Seed, stem, and chop the peppers. Heat the olive oil in a large skillet over medium heat. (You can adjust the oil to meet your fat block needs.) Add the squash, onion, and peppers. Saute, turning often, for around 20 minutes. Season with sea salt and fresh ground pepper. Zone info: 2 servings at 4 carb blocks, 9.25 fat blocks   All content © Catalyst Athletics, LLC