First off, we have a message from the youngest member of CrossFit Winnipeg, Johanna Grace Buffie.
Thank you Crossfit Winnipeg for my bumbo chair. I love it!
This week, Kimberly brings us a recipe you could easily serve at a holiday gathering, and no one would even suspect it’s “paleo”.
Who needs tacos or tortillas when you can use peppers to enjoy a warm Mexican-inspired meal 🙂
My own version of this recipe used ground pork (~2 lbs), red onion, dried chipotle pepper, and about 2 cups of cauliflower. The spices were added randomly but I know I used generous portions of chili powder, cumin, and coriander. I didn’t have salsa so I skipped that and added some plain yogurt instead because I felt like it needed a binder. The filling would work just as well without it, or try some sour cream and/or tomato paste. The modified recipe filled four peppers with enough left over to eat wrapped in lettuce for a snack/supper tomorrow.