Recipe By My Paleo Kitchen!!
– 1 medium onion
– 2 or 3 ripe tomatoes
– 1 carrot
– 2 small zucchini*
– any kind of broth
– oregano or mintChop your zucchini into a medium size, and dice the other veggies a bit smaller.
Start by frying the onion in a bit of coconut oil. Add the tomatoes next. When your tomatoes are starting to go mushy add the carrot. Wait another minute and add the squash.
After one more minute it’s time to add your broth and either oregano or mint, whichever you feel like. Let it cook for 10 minutes or so. You could add a little splash of lemon juice before serving.*For this soup I prefer to use the small light green variety of zucchini, because it is softer and sweeter and just plain better. I know the name for it in dutch and in turkish, but not in english- if anyone feels like sharing, please do so in the comments! Many thanks in advance 😉
Back Squat: 3×5 @ 75% (must have spotter)
30 Wall Balls (20lbs, 14lbs)
30 Box Jumps (24″, 20″)