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Chicken Pot Pie

This Paleo Chicken Pie is full of flavor and comes topped with a crispy crust.
1 1/2 cups almond flour
1/2 t baking powder
1/2 t sea salt
1/4 cup grass-fed butter, melted
1/2 t dried thyme
1 lb chicken breasts
1 T coconut oil
1/2 yellow onion diced
3 medium carrots, diced
1/4 cup almond flour
1/2 t dried rosemary
1/2 t black pepper
2 t water
2 cups chicken broth

In a medium bowl sift together 1 1/2 cups almond flour, baking powder, and sea salt. Mix in butter and water to create a dough. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Prepare chicken by placing chicken in a large saucepan and cover with water or chicken stock. Bring the pot to a boil for 20-25 minutes or until the internal temperature reaches 170 degrees. Allow to cool slightly and use two forks to shred the chicken into bite-sized pieces.
Preheat coconut oil in a large skillet over a medium heat, and preheat oven to 375 degrees. Saute onions and carrots for 3-5 minutes, add garlic and allow to cook another minute.
Add remaining almond flour to coat the vegetables, then add chicken stock and increase to a boil. Once boiling, lower to a simmer to allow the sauce to thicken for 5-8 minutes, and remove pan from heat.
Remove the dough from the refrigerator and roll into a pie crust. Spoon chicken mixture into a pie dish and cover with the pie crust. Bake for 30 minutes, or until top is golden brown.

Allow to cool for 10 minutes before serving.

Group Class Programming for Friday, May 11, 2018:

12 Thrusters (95/65#)
10 Burpees
12 Thrusters
10 Burpees *4 minute cap
-rest 4 minutes, then:
12 Front Squats (95/65#)
10 Push Press (95/65#)
12 Front Squats
10 Push Press *4 minute cap

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