Oh lord.
Regionals workouts were announced.
I don’t really want to talk about it. Or think about it. Or dream about it. Or cry about it.
All of which I’m going to do.
Wait, wait, wait. You want me to SNATCH a 70lb DUMBBELL over my head….HOW MANY TIMES?! And I have to deadlift WHAT? Oh wait, I have to actually make it to the 3rd day to deadlift 225#…and that ain’t gonna happen.
The moral of the story, if you want to chat at Regionals, I’ll be in the bathroom, sh*tting myself from nerves. I plan on video taping myself that weekend to show what I eat during competitions, but that video is already doomed. No way am I going to be able to consume actual food while competing, and filming myself in the bathroom is SUPER socially unacceptable. I can only go so far on my blog without sending people in the other direction.
3 more weeks until Regionals. I’m excited, real excited. My gym, CrossFit Broadway, has a team going, as well as Jason Kelly going as an individual. How cool is that?! I love my gym, so much. And I love CrossFit. So so much.
ANYWHO, enough about working out. Let’s get to what really matters. The food. This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense. Deliciously. Laura rates the dish a 9 out of 10 and said she couldn’t tell the difference between the cauliflower rice and regular rice. BOOM. Test it out with your non paleo eater friends. Do it. Dare ya.
Crockpot Ropa Vieja with Cuban Style Rice
- Yield: 6-8 1x
Ingredients
For the ropa vieja
- 1.5–2lbs chuck roast
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (6 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 3 tablespoons capers, drained
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 4 garlic cloves, peeled
- 1 bay leaf
- salt and pepper, to taste
For the Cuban rice
- 1 head of cauliflower, stem removed and roughly chopped
- 3 thick sliced of bacon, diced
- 1 (4 oz) can tomato sauce
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
Instructions
- Pull out your handy dandy crock pot.
- Add your onions and peppers to the bottom of the crockpot.
- Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
- Now add all your spices and salt and pepper.Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
- Place on low for 6-8 hours or high for 5-7 hours.
- When your ropa vieja is almost done, it’s time to cook your rice
- Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
- Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
- Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
- Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
- Once your ropa vieja is done cooking, use a couple fork to shred your beef in the crockpot. Serve ropa vieja on top of cuban cauliflower rice
- Consume. A lot. Like Laura and I just did.
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Juli, YOU GOT THIS!!!!! Wishing you the very best at Regionals! I am rooting for you. 😀
This looks great! Definitely going to try next week. I’ll be working the regionals out here in SoCal, look forward to seeing you at Home Depot Center in the games! 🙂
Go give it your best. In my opinion, Headquarters jumped the shark on these WODs. Brutal. Just know you will be in the same boat as the other athletes. Keep training hard and you will be able to snatch 70# dbs as well or better as everyone else. Be sure and go into the weekend with your shoulders rested. You are going to need them. Go kick some @$$.
Desserts are nice, but give me meat. Wow. This looks awesome.
Everytime I cook a roast (tri tip or chuck) in the crockpot it is super tough and dry and all around terrible. When I put it in a roasting pan in the oven, it’s heaven. What gives?
Not sure Amy, most likely just need more liquid like water or broth
Sounds yummy! Quick question- for the tomato sauce, do you mean tomato paste or marinara? Thanks! Love your blog btw!
you can get cans of tomato sauce right by the cans of diced tomatoes and tomato paste. it’s just thinner than tomato paste (a lot like marinara, just with nothing added to it)
You are going to kick ass at regionals!! Just think of all of us out here in internet land cheering you on, because we will be. You are my personal menu planner, totally behind you all the way!
Can’t wait to try this recipe. One of my daughter’s hates olives, but she never complains when I cook with them. I will try this one. The rice looks excellent too.
I have a question. What size do you wear in your PaleOMG tank? Must get one!
Hey Margaret! I’m wearing a medium tank in that picture! I’m a size 6-8
OMG I’m soooo happy I found your blog!!!!!!!!! First let me tell you that I found it by doing a Google search for “are bananas paleo?” lol (Can you tell I’m new to Paleo? lol). I was pleasantly surprised when I came across your Banana Bread French Toast (which I’ve already printed and added to my Paleo recipes binder and will be making next week). And now I hit “Home” and came across Cuban Ropa Vieja??? Seriously? I LOVE you!
Good luck at Regionals! Next weekend I’m driving to West Palm Beach, Florida to support my box’s team.
How come every time I rice thecauliflower it looks like it exploded all over the kitchen? You make it sound so simple: cut the florets and pulse them into rice-sized pieces and add to your other foodstuff…and yet it’s always a big pain in the ass to wipe up. Your recipe looks delicious (with olives–yay!), but then I think about the rice mess…
Lol just because you don’t see the mess in my kitchen doesn’t mean it doesn’t happen haha
Fantastic!
correct me if I’m wrong but doesn’t “ropa vieja” mean old clothes? lol but it looks super tasty!!