Paleo Standings

By February 16, 2011CFMC Blog Archives

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We’re going to shake things up a bit in the Paleo Challenge this week, and let you know that Thursday will be a double points day. That means two things – first, you can plan around your “blindfolded pottery” class to make it into the gym, and second, there will probably be something you don’t like doing in the workout. Either way, there’s another twist – for those of you who have 2-day a week memberships, Thursday will be a “free” day for you. In other words, you can come in 3 times this week for some suffering. What a great guy I am, eh?

That said, here are the current Paleo standings:


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


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

Great job everyone!

  • Emily

    Almond and Lemon Crusted Fish and Spinach

    Almond-&-Lemon-Crusted Fish with Spinach
    From EatingWell: January/February 2011 — Subscribe to EatingWell Magazine Today!

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    Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it’s cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.

    RecipeAdd/Read Comments (0)login to saveprintshare 4 servings

    Active Time: 25 minutes

    Total Time: 25 minutes
    Nutrition Profile
    Diabetes appropriate | Heart healthy | Healthy weight | High calcium | High potassium | Low cholesterol | Low saturated fat | Low carbohydrate | Low calorie | Gluten free |

    View Our Nutrition Guidelines » Ingredients
    Zest and juice of 1 lemon, divided
    1/2 cup sliced almonds, coarsely chopped
    1 tablespoon finely chopped fresh dill or 1 teaspoon dried
    1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
    Freshly ground pepper to taste
    1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
    4 teaspoons mustard
    2 cloves garlic, slivered
    1 pound baby spinach
    Lemon wedges for garnish
    1.Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
    2.Combine lemon zest, almonds, dill, 1 tablespoon oil, pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
    3.Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
    4.Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
    Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.

  • Emily

    ^ woops! sorry that came out weird!

  • Erik Herik

    Everybody loves a little Old Bay on their food. Some people are such die-hards that they sprinkle it on their yogurt too (yum). However, for those of us trying to be Paleo-friendly, I’m posting a modified Old Bay recipe that changes one essential ingredient: sea salt is substituted for celery salt. (Feel free to leave the salt out entirely and let me know if it satisfies your Old Bay fix.)

    *** Paleo-friendly “Old Bay” Recipe ***
    — 1 tbs ground bay leaves
    — 1 tsp sea salt (in place of the celery salt; reduced from 2 tsp)
    — 1-1/2 tsp dry mustard
    — 1 tsp ground black pepper
    — 1 tsp sweet or smoked paprika
    — 1/2 tsp ground celery seeds
    — 1/2 tsp ground white pepper
    — 1/2 tsp ground nutmeg
    — 1/2 tsp ground ginger
    — 1/4 tsp ground allspice
    — 1/4 tsp ground cloves
    — 1/4 tsp crushed red pepper flakes
    — 1/8 tsp ground mace
    — 1/8 tsp ground cardamom

    Combine all ingredients and mix thoroughly. Make sure you grind the hell out of the bay leaves! Makes 1/4 cup.

  • Lorena

    Santa Fe Chops with Firecracker Salsa

    6 1-1/2 inch thick boneless pork center loin chops
    1 Tbsp chili powder
    1 Tbsp ground cumin
    1 Tbsp ground black pepper

    Mix together seasonings and spread evenly on both surfaces of chops. Place
    chops on a kettle style grill directly over medium hot coals, lower grill
    hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more.
    Serve with Firecracker Salsa on the side.

    Firecracker Salsa: In a small bowl, stir together 1 20 oz can drained
    pineapple tidbits, 1 medium diced cucumber, 1 Tbsp fresh lime juice, 1 Tbsp
    honey, and 1 jalapeno chili, seeded and minced. Cover and refrigerate 4-24
    hours to let flavors blend.
    From: Nat’l Pork Products/Nat’l Pork Board

  • Janelle

    I was getting bored with the usual paleo-friendly salsa and guacamole as dips, so I made the below recipe tonight. It was quick, easy, and tasted really good with both plantain chips and string beans. I discovered that pine nuts are quite expensive, but I found some info that sunflower seeds could be used as a substitution if planning on making this frequently.

    Creamy “Ricotta” Dip

    1 cup pine nuts, soaked overnight
    2 tablespoons lemon juice
    1 tablespoon water
    1 scallion (green and white parts, remove and discard tip), minced
    1-2 teaspoons fresh thyme
    ¼ teaspoon celtic sea salt

    1. Rinse pine nuts in cold water; then discard both soaking and rinsing water
    2. Place pine nuts in a food processor, along with lemon juice and water
    3. Process for 1-2 minutes, scraping down side of processor frequently, until smooth
    4. Process in scallions, thyme and salt, until texture of ricotta
    5. Remove from food processor to a serving dish
    6. Serve with your favorite dipping veggies

  • Ladybug724

    Paleo – Friendly Muscle Milk?
    Tonight Jackson and I were talking about Paleo-Friendly recovery drinks. Sadly, there really isn’t anything similar to muscle milk that is paleo-friendly. I did find an interesting blogpost and recipe for a recovery drink that uses powdered egg whites as the protein source. You would still need to make this, but it’s possible it could be brought to the gym, and mixed after the WOD for a post-workout recovery drink. The egg whits protein can get a little pricey though.

  • Michell

    Okay, I totally and unapologetically miss oatmeal. So in my perusal of the interwebs, I have found a recipe to make for tomorrow’s breakfast.

    “Almost Oatmeal” from

    3 tbsp organic unsweetened applesauce
    1 tbsp almond butter
    1/2 to 1 tbsp unsweetened coconut milk
    cinnamon to taste

    combine all ingredients in a saucepan and heat on medium until warm.


  • Jeff Silver

    For those who would prefer dressing on their salad.

    Dressing for Your Salad
    1 Tbsp raw honey
    1/3 cup lemon juice
    fresh ground pepper, to taste
    1 tsp minced fresh tarragon
    2/3 cup olive oil