Moroccan Bison Stew, Pyramid Work Out

When I left my house for boot camp last night, I was freezing. I even turned the heat on in my car just to steam myself up in preparation for an hour of exercise in 50 degree weather. As soon as Lisa told me our pyramid workout, I knew I wouldn’t be cold for very long.

Pyramid Work Out:

• 5 laps around the park, 50 squats, 50 alternating lunges, 50 push-ups, 50 sit-ups, 5o step-ups on the brick ledge
• 4 laps, 40 squats, 40 lunges, 40 push-ups, 40 sit-ups, 40 step-ups
• 3 laps, 30 squats, 30 lunges, 30 push-ups, 30 sit-ups, 30 step-ups
• 2 laps, 20 squats, 20 lunges, 20 push-ups, 20 sit-ups, 20 step-ups
• 1 laps, 10 squats, 10 lunges, 10 push-ups, 10 sit-ups, 10 step-ups

And then we did abs. I wish I could tell you the exact work-out, but at that point my brain had shut off. Mary and I just laid in the grass giggling at each other trying to mask the excruciating pain our abs were in. Amanda, on the other hand, was a champion and successfully completed the whole ab work out.

After class, I ran over to Whole Foods (sike, I drove) to pick up ground lamb meat for a recipe I wanted to make. When they told me that they did indeed have ground lamb, I asked if it was lean. The grinder man replied, “Yep! It’s 85/15.” Um, excuse me? When did 85/15 become lean? I don’t think so drunky. I bought ground bison instead and felt a little better about not consuming an animal I find to be so precious.


Oooooh I almost ate that. Sorry.













So, the recipe went from Moroccan Lamb Stew to Moroccan Bison Stew. Just go with it.
Moroccan Bison Stew, adapted from Rachael Ray
Ingredients:

• 1 tbsp olive oil
• 3/4 lb. ground bison
• 1/2 onion, chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• One 14.5-ounce can diced tomatoes
• One 14.5-ounce can chickpeas, drained
• 2 tablespoons chopped parsley
• One 10-ounce box couscous

Directions:

1. In a large saucepan, over medium-high heat, cook bison meat until browned. Transfer to a bowl; discard the fat in the pan. Add olive oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute.
2. Add the tomatoes, chickpeas and 2/3 cup water to the pan and bring to a boil. Cook, stirring, until thickened, about 5 minutes. Lower the heat, stir in the sausage and parsley and simmer for 10 minutes.
3. Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.

The couscous is green because I used Near East’s basil & herb flavor. That’s some pretty amazing stuff on its own.
And even if it’s not the most attractive looking dish, it’s a powerhouse of nutrients. God bless a chick pea. Here are the nutritional stats:
This is what Rachael’s looks like:

And look who hates her:

BYE!