Expert Schmexpert

By January 25, 2011CFMC Blog Archives

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John goes away on his first ever business trip. He packs all his things, gets to the airport on time, has a great flight, and lands 20 minutes ahead of schedule in a city he’s never been to before. He makes his way to the taxicabs, hops into the first one in line and tells the driver that he’d like to go the Holiday Inn downtown. The driver nods and begins driving. A few minutes into the trip, the driver puts on his left turn signal and heads toward the left side of the road into a left turn only lane. John becomes alarmed, and informs the driver that he’d prefer not to make any left turns. When the driver asks him why, he states quite decisively that he only makes right turns, and that the driver had better figure out a way to get him to the Holiday Inn using only right turns. “And by the way,” says John, “don’t use any streets whose name have any of the middle 12 letters of the alphabet in them. And don’t pass any orange vehicles either.”

Steve decides to take up golf, and spends $3500 on a set of brand new golf clubs with all the newest technology to help give him the best score. He practices swinging them in his living room all the time, and after a few months of this he decides he’s ready for his first golf lesson, where he’ll show the golf pro how great he is. At the lesson, the golf pro sets a ball up on a tee and instructs Steve to use his driver and show him what he can do. Steve proudly pulls his 9-iron out of his bag, holds it by the club head, and proceeds to swing at the ball furiously with the handle until he (accidentally) makes contact and sends the ball a blistering 3 feet…backwards. Steve smiles, triumphant in his obvious success. The golf pro asks Steve why he held the club upside down and tried to hit the ball with the handle. Steve looks at the golf pro condescendingly and informs him that, obviously, the rubber on THAT end is meant to make the ball bounce when struck, and therefore cause the ball to travel farther than with the NON-rubber end.

If you find yourself somewhere you’ve never been, the taxi driver probably knows a better route than you do, regardless of how you normally do things. Likewise, just because you’re a self-proclaimed expert in your own home doesn’t mean that you know the best way to swing a golf club.

When you come to the gym, check your ego at the door and let us show you a better way. If you think you already know everything, you won’t ever learn anything.

  • Ladybug724

    Paprika Lamb
    2 tbs oil
    500g diced lamb
    1 large onion, thinly sliced
    3 garlic cloved, finely chopped
    ½ tsp caraway seeds
    ¼ cup ground paprika
    2 x 400g cans diced tomatoes or 3 cups fresh tomatoes, diced
    Place oil and veal in a pan, fry over medium heat until browned, setting pan juices aside as they form.
    Remove veal from pan and add remaining 1tbs oil along with onion and garlic. Cook on medium heat for 5 minutes or until onions are soft. Add caraway seeds and paprika and stir for 30 seconds.
    Add diced tomatoes and veal to the pan, cover and leave to simmer for 1hour or until meat is tender and sauce has thickened. Add a little water if sauce begins to dry.

  • Emily

    OK day 9! I tried experimenting with a salad dressing last night (simpler than the Caesar I posted yesterday). If you’ve been eating this way, you probably already have all these things in your kitchen. In a blender, I put some garlic (1 clove), olive oil, lemon juice, and fresh spinach. The amounts depend on how much dressing you want- I just eyeballed it. It turned out pretty good, except I used like 6 cloves of garlic…… lesson learned. It might work with frozen spinach if you thaw and drain excess water.

  • Angelina

    Nice salad dressing Emily! Raw garlic is pretty potent although you can mild it down a bit by taking out the vein.

    Also, if you want a creamy salad dressing, I’d recommend adding some soaked raw cashews. I have a Vitamix which can basically destroy everything but some blenders will appreciate the soaked cashews 🙂

  • Lauren

    Beefed- Up Mini Wraps

    4 thing roast beef slices
    1 small avacado, mashed
    1 cup raw spinach, washed and coarsley chopped
    1 small apple, washed and cut into 8 wedges
    1/4 tsp dried oregano
    1/4 tsp dried rosemary

    PLace beef slices on a smooth surface. Spread avacado over each piece of meat. Layer with spinach and apple wedges. Sprinkle with oregano and rosemary. Roll carefully to create wraps.

  • Pot Roast with Roasted Vegetables

    * 1 (2-4 pound) boneless beef roast. Get the amount you think will feed your family.

    * Fresh garlic, around 5 cloves. Crush them with the side of your knife to get them out of the covering.

    * Fresh Thyme and any other herbs you would like to use. I recommend Thyme, Oregano and rosemary.

    * Olive oil, an oil from a nut, or flax seed oils are mostly endorsed as paleo. We need enough just to cover the bottom of the skillet. I do not recommend using olive oil because it has a low smoke point. Grape seed oil is a great choice.

    * 2 cups chopped onions

    * 2 Cups carrots

    * 2 Cups Celery

    * 1 Fresh Tomato (diced)

    Preheat your oven to 350F

    The key to this dish is giving the roast an amazing crust. To do this you need to chop up your fresh herbs. I recommend using cracked pepper and a small amount of salt as well.

    Mix your herbs and black pepper together. Then cover the meat with this delicious mixture. The goal is to get every inch smothered with the fresh herbs and pepper.

    Heat up oil in a cast iron or other skillet. You do not need a lot of oil, just enough to cover the bottom. Heat the pan until it starts to smoke. Right after you see a little smoke; place the roast on the skillet.

    Turn the roast until all sides have a delicious brown crust. Then place the roast in whatever cookware you are using. I just use my cast iron skillet for every step.

    Put all of your vegetables around the roast. Add 1 cup of water or homemade stock and cover!

    Cook at 350F until the roast is tender. You can either wait for medium rare and eat it that way or wait until the beef is so tender it breaks with a fork. I like to cook the roast for a good 2-3 hours on a lower temperature (300F-325F). Also be sure to take the left over juices and cook them down in a sauce pan for a paleo friendly gravy.

    This is a great recipe to prepare in the slow cooker as well. I put all the ingredients in the morning and when I came from work had a nice warm meal.

  • Jeff

    The other night I went out to Moby Dick Kabob and was able to have a very tasty paleo meal. I got the moby chicken platter with salad. I asked and the chicken is marinated in lemon juice and some spices and thats it. Its also just grilled so no danger there. The dressing is not paleo so steer clear of that, also the salad has chunks of cheese so just remove those. Still a good meal and its only like $9

  • Erik Herick

    *** Frozen Banana w/ Almond Butter Topping ***

    1 Banana (ripe, brown spots)
    2 Tbsp Almond Butter

    Peel a ripe, brown-spotted banana. (Why brown? B/c bananas increase their natural sugar content as they ripen and, when frozen, have a consistency that resembles ice cream.) Spread the almond butter on top of the banana, wrap in parchment paper and place in the freezer for 2-3 hours until the banana is frozen. Enjoy your ice cream-like snack with a fork.