And So It Begins

By January 17, 2011CFMC Blog Archives

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The second installment of the Paleo Challenge begins today, so I hope you’ve successfully rid your house of all your crappy neolithic foods and have filled your pantries with bamboo shoots and your freezers with the weekend’s fresh kill. Ha Ha! I’m just kidding of course! All the detailed rules are in the document below. If you have any questions about whether or not a certain food is “Paleo-Friendly”, be sure to ask before you buy a palette of it from Costco.

Also remember this very important point about the challenge: the entire point of it is to improve your health. Its purpose is not to deprive you of something you love, make you suffer, nor find out who can last the longest without a cookie. The reason that the Paleo Diet does not include many foods is because those foods cause your body harm. The Paleo Diet is about putting foods into your body that it will help it to thrive, not things that it can barely tolerate.

If you had a champion thoroughbred racehorse worth more than $1 million, I’m guessing you wouldn’t feed it twinkies, yogurt, potato chips, or anything else that might send it to the glue factory early when it should be winning races. With that in mind, let me ask you one question: if you wouldn’t treat a horse that way, why would you treat yourself that way? Are you worth less than some horse? Just some food for thought (no pun intended).

Here are the important documents pertaining to the Paleo Challenge:

All Official Rules – download this and read it. Then when you’re done, read it again.

Paleo Challenge Tracking Log – you need this too.

Here are some highlights for the challenge:

  • Print, sign and date your intention statement and return it to the gym!
  • Pay $40, get pics and pinched on or before Friday January 21, 2011
  • Honey and sweet potatoes have been addressed in the official rules document
  • You are 100% responsible for getting your log in on time each week. If you do not send it every week you will be disqualified from winning any prizes. (Download and save the tracking sheet with your name before you email it Danielle.) The basic rundown of how the points will work is as follows:
    • Paleo Day = 5 points (Completing a full day of strict paleo eating)
    • CrossFit WOD = 3 points (Not to exceed 5 workouts per week)
    • CFMC Cash Out = 1 point (In addition to the WOD points for the day)
    • Community Bonus = 1 point (sharing a Paleo recipe or Paleo-friendly dine out meal on the blog)

**DOUBLE POINT DAYS FOR THE CROSSFIT WOD: Keep your eye on the website. We will be posting Double Point Days throughout the Challenge. On these days be sure to get into the gym and rack up the extra points. On these Double Point Days your WOD will be worth 6 Points and The Cash Out will be worth 2 Points, so don’t miss out.

This is a chance to, quite literally, change what you’re made of. Make it count.

Good luck!

The CrossFit Montgomery County Paleo Challenge begins in 3…..2…..1……GO!!

  • Emily

    Hey Tai- Log link doesn’t seem to work for me.

    And since honey is allowed in limited quantities “seasonally”, here is my favorite snack recipe: Coconut Macaroons!
    1 7-ounce bag shredded unsweetened coconut (2 2/3 cups)
    1 cup sliced raw almonds
    1/4 cup raw honey
    4 large egg whites

    1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into large bowl, measure coconut, almonds, and honey. With spoon, mix until combined. Stir in egg whites until well blended.
    2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container. Yields: About 1 1/2 dozen

  • Jeff

    And to wash down those coconut balls… Some Jambalaya!
    1/2 lb pork sausage
    1 small onion finely chopped
    2 green bell peppers
    2 garlic cloves finely chopped
    1 tsp paprika
    1 tsp dried oregano
    1/2 tsp dried thyme
    1/8 tsp cayenne pepper
    1 (28 oz) can diced tomatoes (trader joes has good organic no salt canned tomatoes)
    1 cup chicken broth
    1 lb shrimp (chicken also works great if you dont have or like shrimp)
    4 scallions, finely chopped.
    1/2 – 1 head cauliflower
    Cook sausage in a large deep pot. As it browns ass a little more oil to the pan and then saute yellow onion and bell peppers until soft. Add garlic and spices then tomatoes and chicken broth. Bring to a simmer with the lid on for 10 min. While it simmers, cut the cauliflower into small florets and grate in a food processor so the texture resembles rice. Add the cauliflower to the pot and simmer another 10 min. Add the shrimp and simmer until cooked through and pink, about five minutes. Garnish with scallions.
    If using chicken I have found it best to cook the chicken before adding it to the pot. Also cut the chicken into small strips.

  • Emily

    Jeff, I don’t know how to “ass” a little more oil- what kind of recipe is this!? No points for you!

  • Jeff

    everyone could use a little more ass i guess.

  • Tai

    And for those of you who AREN’T members at CFMC, we sometimes use the comments section to indulge our inner middle-schooler.

  • Ladybug724

    I’m guessing this soup could use a little ass too!

    Chicken/Tomato Soup
    3-4lbs chicken breasts
    3 green bell peppers
    2 large red onions
    1 package of broccoli I just use the tops because I like them
    2-3 tomatos
    3-4 cloves of garlic
    4-6 cups of tomato sauce (24oz tomato paste, 54 oz water, onion, garlic, and a bunch of dried herbs)

    If you have a slow cooker, you can just dice up the chicken and cut the vegetables, and mince the garlic. Toss it all in and let it cook on low for 6-8 hours, or high for 2-4 hours. If it looks too thin, leave it cooking for another hour or so with the lid off.

  • Willie

    I have to say taking salt out of my diet has been a challenge. But I am starting to like the way it feels. Thanks for the meals, the Penzeys spices are very different than what I normally cook with. Macaroons are amazing.

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