We are proud to announce the beginning of our first regular column, Cooking With Scotty. Scotty Ha¬gnas of CrossFit Portland will be sharing his Paleo/Zone gourmet creations with us each month. Stay tuned for our Desserts issue slated for November!

Tomato and Eggplant Curry

There is a great little restaurant near Cross¬Fit Portland where a few of us sometimes go to eat after evening classes. One of the dishes that is our favorite is a tomato and eggplant curry. I went home and tried to make something similar - this is my Paleo version. It is surprisingly quick to make as well! This makes a 5X fat meal.

Time: 15 minutes

Ingredients
. 1 medium eggplant
. 1 large tomato
. 2 Tbsp olive oil
. 1/4 C coconut milk
. 1/2 C chicken broth
. 1 tsp curry powder
. 2 Tbsp sesame seeds
. 2 cloves garlic
. Fresh basil
. 5 oz cooked and diced chicken

Cut the tomato and eggplant into small piec¬es, then saute them in a large saucepan with the olive oil and curry powder. Saute them until they are soft and begin to break down. Add the remaining ingredients and simmer for 3-4 more minutes. Enjoy!

If you can find Thai fish sauce and red curry paste, these can be added as well and will really enhance the taste.

Zone Blocks: 1 C tomato = 1 carb block; 1 1/2 C eggplant = 1 carb block; 5 blocks pro¬tein; 25 blocks fat.


Cauliflower with Egg Sauce

Time: 15 minutes

Ingredients
. 1 head of cauliflower
. 2 tbsp olive oil
. 2/3 C minced sweet onion
. 2 tbsp ground walnuts or almonds
. 2 hard boiled eggs, chopped finely
. 1/4 C fresh parsley or dill Pepper to taste

Boil the cauliflower florets. In a skillet, saute the onions in the olive oil until soft and brown. Stir in the ground nuts, eggs, parsley or dill, and pepper. Toss lightly un¬til blended. Place the cauliflower in a dish, then pour the sauce over it. This can make a great 5 block meal at X5 fat with the addi¬tion of a little lean protein.

Zone Blocks: 1 1/4 C cauliflower = 1 carb block; 1/2 C onions = 1 carb block; 2 blocks protein; 31 blocks fat.


Paleo Stew/Soup
by Troy Archie

Ingredients
. 3oz/84 grams Beef (3 blocks)
. 3.5 cups Cauliflower (1 block)
. 2 Tomatoes (1 block)
. 1 cup chopped Green peppers (1/2 block)
. 2 cups sliced Cucumber (1/2 block)
. 1 tsp olive oil (3 blocks)
. Basil
. Oregano
. 2 Bay leaves
. Pepper
. 3 cloves Garlic – crushed
. 3 green Onions
. Water

Chop up all of the ingredients and place them in either a casserole dish or roaster. It’s best to have the beef pre-cooked as it will prevent the vegetables from over cooking and getting mushy, plus it makes for easier block measuring. Add in garlic, basil, bay leaf, pepper or your own favorite herbs and spices as per your personal preference. The amount of water required depends on what type of vegetables you’re using: tomatoes, green peppers and cucumbers are all fairly moist vegetables, so their juices will add some water, as does using frozen vegetables over raw. By simply adding more water you can make a soup instead of a stew, with the spices and juices, from the vegetables mix¬ing together to act as the broth.

Stir up the stew/soup, cover it with a lid, place it into a pre-heated oven at about 375 degrees and let cook for about half an hour. Give it an occasional stir and add some more herbs and spices if need be.

I’ve found cauliflower to be the only base item as it acts as a good alternative to pota¬toes. Tomatoes are also good to have as they add quite a bit to the juices and turn into a nice pulp. Other than that, anything goes. Modifications can be done to the kinds and amounts of vegetables, meats and spices to fit your tastes and zone block requirements.

Zone Blocks: Makes a 3 block meal