Romesco Sauce

Today I re-emerged into my local Crossfit gym after a 5 month absence.

Was it hard? Yes and No. I thought I would be a total spaz under the barbell but it turns out that muscle memory is a real thing. And I still have a bit of strength, which is encouraging. I mean, I was doing some pretty hardcore yoga for the past 5 months…. Ummm, right.

Will I hurt tomorrow? Most definitely. I stretched. I ate some post workout carbs. I even did a half hour of recovery yoga. But the suffering is already knocking at my physiological door.

I’m in for a real treat.

And so are you!

Look… Sauce!

Spanish sauce to be exact. This stuff is good on everything. It’s also incredibly easy to make, so I suggest you get to work. I promise, you won’t be sore tomorrow.

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Romesco Sauce

1 jar roasted red pepper, or 2 red bell peppers, roasted
1 c. roasted almonds
3/4 c. olive oil
4-6 cloves of garlic
salt to taste

  1. In a food processor, combine peppers, garlic, almonds, and bell peppers until it reaches a pasty consistancy.
  2. Add olive oil. If it’s too thick for you, add some water.
  3. Add salt to taste.
  4. Serve with spaghetti squash, over omlettes, or use as a spread on your burgers!
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