I only get to say it this year, happy birthday to my loving fiance, Nick! For a long time, Nick was a 7p regular, but since he went back to school, he’s been dropping into the 6p classes. Nick has been through many phases at Intrepid. He started as a regular in CrossFit, then dabbed in Marcus’s original powerlifting club which included pushing his car up and down the alley next to the old location. He also manged three months of Marcus’s revived powerlifting club before school got busy and put on an impressive 20 lbs and added serious gains to his back squat.
When Nick (birthday boy) told me about this Puerto Rican recipe years ago, I was incredulous, then skeptical, and then so incredibly grateful after I tried it. Lasagna, but with plantains instead of pasta?! Filled with meat?!! The Paleo Mom posted this paleo version (no cheese) and I’m looking forward to trying this. It’s very straightforward, doesn’t require lots of prep time, and is incredibly filling. The hardest part is waiting for your 6 plantains to ripen.
Here’s the ingredient list to start you off, but click here for the full recipe:
She also recently posted a nightshade free curry version of this which is also on my to do list.
5 Thrusters 155/108
7 Toes to Bar