Weekend Recap and Enchilada Recipe!

This weekend we did a community WOD at Crossfit St. Paul, and all the Minneapolis metro area affiliates sent great people over! It was awesome to see how the Crossfit community is blossoming up north.

I woke up really really early on Saturday morning to head over to St. Paul to watch Mike teach his first Crossfit Kids class. He and his wife, Andrea, just got certified in Ramona and they're looking to bring on another coach to build the kids program - and it's possibly going to be yours truly! After the kids class, I rushed back to the farmer's market to pick up my eggs and some beef short ribs for later in the week. Then back to St. Paul for the community WOD.

The WOD was "Crossfit Baseball" and consisted of 3 different stations (bases) and a "home plate" exercise that you had to complete in order to get a run. We were divided into teams of four and had to divvy up the exercises however we wanted.

AMRunsAP in 20 minutes:
80 Jumping split lunges (1st base)
80 Push-ups (2nd base)
80 Squats (3rd base)
4 Med ball tosses into overturned plyo box (home run!)
*If you're not shooting a med ball, you must do burpees until a med ball becomes available

There were about 10 teams or so and only 8 med ball stations at the home plate, so you had to be strategic about getting to the home plate station. Otherwise, you'd be stuck doing burpees! Luckily, our team naturally staggered itself from the rest of the pack, so we never had a problem getting a med ball station for each of us - sweet, no burpees!

I was with Dick, from MPLS, and two ladies from The Athlete Lab in Little Canada. Our strategy for dividing up the reps was to try to get to 20 each at the same pace. We shouted out "10" when we hit that point and tried to make sure we all hit that mark around the same time. Then, if someone got to 20 before someone else, they compensated the other person by doing a few extra reps. We ended up getting 7 runs total and ended on 2nd base...I think we were 3rd place overall.

Now, for the recipe. I was a little nervous about this one, since I was kinda taking inspiration from a Son of Grok Primal Enchilada recipe, but wanted to change things up a bit. Mainly, I wanted chicken enchiladas instead of beef.

Ingredients:
Crust
1 cup finely ground unsweetened shredded coconut (food process some shredded coconut until you kind of get a flour)
2 eggs
splash of almond milk

Inside
2 chicken breasts - cooked spicy bronzed rub style and then shredded/chopped
1/2 onion, chopped
2 green chiles, chopped (I used anaheim chiles)
1 cup salsa or pico de gallo (I prefer the pico)
1 cup shredded cheese - cheddar, colby jack, Mexican blend, whatever

Preheat oven to 350'.

First, I made the coconut pancake crust. Mix the coconut "flour" with 1 egg and the splash of almond milk to make a batter. Fry in butter in a skillet, about 3-4 minutes each side. Line the bottom of an 8x8 baking dish with the coconut pancakes (my batter made about 5 pancakes). Fill the cracks and crevices with the other egg, scrambled.

Next, put a layer of the shredded chicken on the pancake crust. Top with a layer of onions, then a layer of the peppers, and finally a layer of salsa/pico. Top with the cheese to your liking and pop it in the oven for 30-45 minutes, until the cheese is gooey enough to your preference.

I was super nervous about this one, but my preliminary taste test revealed it was actually pretty good. I think next time I'll add some salt and pepper to my coconut batter to season things up a little bit more, but the spicy chicken actually does a pretty good job!