So, let me catch you guys up. On August 4th I competed in my very first Crossfit competition. I decided to do the California Affilliate League Comp because they had a scaled division. It was soooooo much fun. The WODs were:
5 Cleans (65#)
10 Hand Release Push Ups
20 Double Unders
10 Min AMRAP:
20 One-Arm Kettlebell snatches (18#)
And the floater WOD:
55# Overhead Carry. Max distance in 5 minutes.
Every 50m, perform 5 Overhead Squats.
Overall, I placed 5th out of the scaled female competitors at CF Temecula South. The other members from RC Crossfit who competed did really well, too. I’m sure that having a ginormous, cheering group of other RCCFers didn’t hurt either.
Ok, so that’s that. Onto the recipe. I’m sure that by now you guys know I am OBSESSED with frittatas. They’re so easy, portable, and you don’t need to reheat them when you eat them for lunch the next day.
Today’s recipe is a cross between a “potato” pancake and a frittata. Hope you enjoy!
1 small yam, grated with cheese grater
1/2 large bell pepper, finely diced
1/2 Anaheim child, finely diced
Splash of coconut milk
Seasonings to taste: chile powder, pepper, paprika, sea salt
Coconut oil or butter
Preheat oven to 375 degrees F.
Add eggs, coconut milk, and seasonings. Mix together.
In a large oven-safe pan, heat your fat. When your fat is hot, add your mixture. Keep your mixture on the stove until the edges start to bubble. Remove from stove and place in preheated oven. Bake for 10 minutes or until center sets.
Remove from oven. Allow to cool. Slice and serve, or slice and put away for the rest of the week.