Paleo Standings

By February 9, 2011CFMC Blog Archives

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First off, all of you who are doing the Paleo Challenge deserve a great big congratulations for all that you’ve accomplished so far. For those of you who have been strictly on Paleo for the past 3 1/2 weeks, I’ve been hearing reports of higher energy levels, less fatigue, clearer thinking, and generally feeling significantly healthier than you did before. You’re all getting better at finding stuff to eat that is yummy, satisfying AND healthy, and you’re all learning how to make better choices. Seriously, you’re all doing fantastic!

And so, with that in mind, here are the standing for the points challenge so far:

Women:

  1. Lindsay
  2. Janelle
  3. Emily
  4. Lorena
  5. Lauren

Men:

  1. Jeff
  2. Eric P.
  3. Kevin
  4. Joe W.
  5. B.J.

I hate to be cliche (and really cheesy), but whether you’re on this list or not, you’re a winner in life. Seriously – give yourself credit for taking an active role in living the best life ever, because it’s more than most people ever do for themselves.

In other news, Jeff is putting together a team from the gym to race in the Rugged Maniac, a 5k obstacle course in Richmond, VA on May 14. It will be a ton of fun, and it will be a great chance to show off how awesome you all are. Jeff will have all the information for how to get registered later today, so hold off on your questions until then. In the meantime, check out the race website and see the fun!

Lastly, if you were not at the gym yesterday to do “Karen,” then you get to do it today! And if you can’t make it in today then you will have to do “Karen” the next time you come in (before you can do any of the regular WODs posted). So come in and knock it off the list! See you at the gym!

  • Emily

    Vegetable Soup

    My friend recently gave me a batch of home-made chicken stock (no added salt!) so here’s what I did with it.

    In a large pot, cook a diced onion with 1 tbsp. fat (I used the chicken fat from our rotisserie chickens the other day). When onions are cooked, add a bunch of diced veggies. I put in 5 carrots, celery, frozen broccoli, and frozen spinach. Also, add seasonings of your choice- Mrs. Dash, thyme, basil, bay leaves. Add chicken stock (enough to fill the pot), turn heat to low, cover, and simmer for 2 hours, stirring occasionally. I cooked mine for 4 hours and the veggies are a little too mushy.

  • Ryan Bullock

    Holy crap this looks awesome!
    http://www.primal-palate.com/

    Dark chocolate dipped clementines with chopped pecans
    1/2 cup Enjoy Life chocolate chips
    2-3 clementines
    1/4 cup pecans, chopped
    Pinch of clementine zest for garnish

    Process:
    Peel clementines, and place wedges on a parchment lined baking sheet.
    Melt chocolate on low heat
    Dip clementine wedges in dark chocolate, remove with a fork, and place on parchment paper.
    Sprinkle with chopped pecans, and place in freezer for 10 minutes.
    Store in fridge until ready to enjoy. Garnish with zest of Clementine to put this treat over the top!

  • Jeff

    Today I actually combined a couple things I made on past days.
    I took the broiled steak I made yesterday (which I overcooked) and made some homemade mayo (which was delicious) and cut the steak into small cubes and tossed with the mayo. I have had a hard time getting enough fat so this easily takes care of it. I used walnut oil (and a little olive oil) for the mayo which is great for you and not crazy expensive. I actually ate two full size deer steaks with 5 or 6 tbs of the mayo for my mid day meals. I plan on using the same idea on chicken and adding some onion, celery and also tweaking the mayo some. Next time ill add some dried jalapeños for some heat.

  • Ladybug724

    Okay, here’s the Beef Jerky report:

    I marinated the jerky in salsa overnight. Then I put it in the dehydrator for 7 hours. It looked like jerky, but it was a little chewy and didn’t have much flavor. Then I shoved it back in there for another 3 hours. It DEFINITELY dried out after that. Now it’s a little hard to chew, but the flavor is better. So, I think the lesson learned is, dry it for as long as it takes, but don’t forget about it while you’re watching the super bowl or it will come out really hard to chew.

    But, now that I have it, I’m still eating it as my “non-fruit” blast of protein on the go. Sure beats a hard boiled egg.

    Enjoy!

  • Lorena

    Paleo Friendly Chicken Wings

    Ingredients

    1 cup almond flour
    1 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon thym
    1/2 teaspoon paprika powder
    1/2 teaspoon sage
    1/2 teaspoon nutmeg

    2 teaspoons lemon pepper
    1 teaspoon white pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon black pepper

    2kg chicken wings
    olive oil spray

    Instructions

    Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine flour, onion powder, garlic powder ,paprika powder, peppers and herbs in a large plastic bag.

    Spray chicken wings with oil. Add one-third of wings to almond flour mixture. Shake until well coated. Place onto prepared baking trays. Repeat with remaining ingredients.

    Spray chicken with oil again. Bake for 25 to 35 minutes or until crisp and cooked through. Serve with a fresh green salad!

  • Erik Herik

    Hopefully this will fulfill the Indian food cravings:

    *** Indian Stuffed Peppers ***
    — 2 red and 2 green peppers (large)
    — 5 Tbsp olive oil
    — 1 onion, finely chopped
    — 2 tsp ground coriander
    — 1 tsp ground cumin
    — 1/2 tsp cayenne pepper (or to taste)
    — 12 oz ground beef
    — 1 can (400 gr) tomatoes, keep the liquid

    Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices
    and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook
    a minute.
    Cut the top of each pepper, remove the seeds and the ribs inside. Fill them
    with the beef mixture.
    Select a large sauce pan, big enough to fit the four peppers standing up. Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes around and pour the tomato juice into each pepper. Cover the pot, bring to boil and simmer for 40 minutes.

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