Paleo Standings

By February 25, 2011CFMC Blog Archives

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Aha! I caught you not reading the website! Only a few of you caught the 5 point bonus yesterday by coming to tell me that you read the post! Let that be a lesson to you in the future – you never know where you might be able to pick up a few points just because I felt the urge to hide them. It’s like a Paleo Points Easter Egg Hunt! Fun!

Here’s another Easter Egg right out in the open – if you are in the Paleo Challenge and have a 2-day a week membership, you are hereby upgraded to an unlimited membership for the duration of the challenge (March 17th). So come into the gym and get those WOD points!

Ok, here are the points standings this week:

Women:

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

Men:

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

    No potato salad
    Ingredients

    * 1 head cauliflower
    * 2 stalks celery, diced
    * 1 small onion, finely chopped (about 3-4 tablespoons)
    * 1 tablespoons parsley, finely chopped
    * 2 eggs, hard boiled and diced
    * 2 tablespoons grapeseed oil veganaisse. (I would use olive oil.)
    * 1 tablespoon dijon mustard

    Instructions

    1. Chop cauliflower into small florets (½ inch)
    2. Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
    3. Allow cauliflower to cool then place in a large bowl
    4. Add celery, onion, parsley and egg
    5. Stir in veganaisse (olive oil), and mustard
    6. Serve

  • Emily

    ~~~Rosemary and Lemon Chicken Skewers~~~
    6 wooden skewers; soaked in cold water for 30 mins.
    2 chicken breasts; diced
    2 tbs olive oil
    2 tbs rosemary; finely chopped
    1 tsp grated lemon rind
    1/2 cup lemon juice
    Preheat oven to 350. Place olive oil, rosemary, lemon rind, lemon juice in a small bowl and combine well. Thread diced chicken onto skewers and place on an oven tray lined with baking paper, coat chicken with rosemary and lemon sauce. Bake for 30-40 minutes or until chicken has cooked through.

  • Jeff Silver

    MMMM Brownies.
    Cake Brownies
    ————-
    6 T oil
    1/2 C raw honey
    2 eggs
    1/2 C carob powder
    1/2 C pecan nut meal
    1/4 C arrowroot

    Mix all and poor in to a greased 8x8x2 inch pan. Bake at 350 for about 20
    minutes or until a toothpick comes out clean

  • Ladybug724

    Another easy dinner

    2 baramundi fillets (That’s fish. I’d never heard of it either until Safeway had it on sale. It’s quite tasty and has 35g of protein per serving!)
    Olive Oil
    Trader Joe’s every day seasoning.

    Thaw fish. Preheat oven to 400. Rub fish with olive oil. Sprinkle with seasoning. Bake for 15-20 min, or until fish flakes easily with a fork.

  • Erik Herik

    No, I don’t bake . But if I did, I would make this.

    *** Italian Carrot and Almond Torte ***
    Ingredients
    5 eggs, separated
    ½ cup rich honey
    2 teaspoons finely grated lemon rind
    ¾ cup grated carrot, firmly packed
    2 cups almond meal
    3 tbs arrowroot
    ¼ cup pine nuts
    Instructions
    Pre-heat oven 350. Grease a deep 12 ” round cake tin and line with baking paper.
    Beat egg-yolks and honey in a large bowl with an electric beater until a light, thick and creamy texture has formed. Fold in lemon rind, carrot, almond meal and arrowroot.
    In a small bowl, beat egg-whites with electric beater until firm peaks form. Fold into carrot
    mixture. Pour mixture into prepared cake tin. Bake in the oven for 20 minutes. Sprinkle pine nuts on top and bake for a further 20-25 minutes or until light brown and cooked
    through. Stand cake in the tin for 10 minutes to cool. Turn out onto a plate and serve warm or cold.

  • Emily

    We just made this tonight and it was great! Warning: very spicy!
    ~~~Larb Gai~~~
    3 chicken breasts
    1 tbs oil
    1 chilli, chopped
    1 garlic clove, finely chopped
    1 cup chicken stock
    1/2 tsp red curry paste
    4 tbs lemon juice
    1/2 cup mint leaves, finely chopped
    1 bunch coriander, finely chopped (I didn’t have this, I just used the spice version)
    1 red onion, finely sliced
    Place chicken breasts in a food processor and mince. Heat oil in a large pan on medium-high heat. Add Chilli and garlic and fry for 1 minute. Add ground chicken and stir continuously until cooked through, making sure to break up large clumps. Add the chicken stock and simmer for 8-10 minutes, or until liquid has absorbed, Add curry paste, lemon juice and simmer for a further 2-3 minutes. Remove pan from heat, add mint, coriander and onion and combine well. Leave covered for a further 2 minutes before serving.

  • Jeff

    We also made this tonight. Very yummy.

    Paleo Ice Cream!

    1 16oz bag mixed frozen mixed berries
    1/4 cup water
    1 13.5 oz can of coconut milk. Get the regular, not the light.
    A couple squirts of honey. Not too much.

    Put all this in a blender and blend until smooth. It will be pretty thick and basically the same consistency as ice cream thats a little melted. This will produce two good size bowls. I’m sure if you froze it, it would be much more solid, but it doesnt seem necessary if your eat it when you make it. MMMMMM.

  • Lorena

    I tried to make a variation from the banana bread recipe and it turned out pretty good.
    Pumpkin bread

    2 cups almond flour
    2 eggs
    1/3 cup water or a little more to moist the mix
    10 oz pumpkin puree
    1/2tsp baking soda
    1tsp baking powder
    1tbsp vanilla
    2tbsp honey
    1tsp cinnamon
    1/4 or less tsp ground cloves or all spices.

    Mix all together with a wooden spoon or a mixer. Bake 350 F for about 50 minutes.

  • Erik Herik

    I like what this guy’s trying to due… A site documenting how to stay as paleo as possible when eating at fast food restaurants.

    http://www.facebook.com/pages/Paleo-Fast-Food/153075811403290

  • Ladybug724

    Venison Steak

    2 venison steaks
    1 cup red wine vinegar
    4 gloves garlic, chopped or pressed
    1/8 tsb tarragon
    sea salt & pepper to taste

    Mix red wine vinegar, garlic and tarragon together. Place steaks in shallow dish. Pour mixture over steaks. Sprinkle with tarragon, salt and pepper. Marinate for about 3 hours. Grill over medium heat until cooked the way you like it. Do not overcook, or it will become like leather.

  • Jeff

    Paleo Hash.
    For all those who are interested in the Paleo for athletes (which I’m sure most of you are) this is good.

    3 Sweet potatoes.
    1 large onion
    Mrs. Dash to taste
    Olive oil

    Dice sweet potatoes and onion and toss together in an oven safe dish and coat with the olive oil, also toss in the Mrs. Dash. Bake for about 30 minutes.

  • Emily

    ROAST SQUASH & RED ONION WITH ROSEMARY
    1 
butternut 
squash, 
seeded 
and 
sliced
    2
 red
 onions,
 peeled
 and
 sliced
    4 tbs
 rosemary 
leaves, 
chopped
    4 tbs 
olive 
oil
    Pre‐heat 
oven 
to 
180 
degrees. Line 
a 
baking 
tray 
with 
baking 
paper. Spread the 
squash, 
onion 
and 
rosemary 
leaves 
on
 the 
baking 
tray 
and 
drizzel with 
olive 
oil.
    Place 
tray 
in 
the 
oven 
and 
bake 
for 
15‐20 minutes

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