Paleo Standings

no images were found

As Lindsay so gently put it yesterday in the first comment on the post, now that we’re done with the touchy feely stuff it’s time to get back to the Paleo Challenge. We’re in the home stretch now – there are only about 2 weeks left. I’m very proud of everyone who’s stuck with it the whole time, and even those that didn’t. For those of you who opted to avoid the Paleo Challenge this time around because the thought of going without your precious bread and milk for a few weeks was just too much to bear, maybe talking to the folks who feel 1000 times better than they ever have will encourage you to give it a shot next time. That said, here are the current points standings:

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.

2 weeks left…how will it all finish? I’m anxiously awaiting the finale!

  • Matt Immerman

    Just saw the picture for the reverse wall balls…I see myself getting a bloody nose tomorrow haha

  • Carter

    Talk about unknown and unknowable! This should be fun. Tai, I’m hoping to get another shot at the title today!

  • Lorena

    Chicken Fajita Salad.

    Ingredients

    * 1 Tbsp olive oil
    * 3/4 cup sliced onions
    * 8oz skinless chicken breast
    * 1/2 tsp cumin
    * 2 tsp oregano
    * 1 cup chopped bell peppers
    * red leaf lettuce (optional)
    * 1-2 tomatoes
    * 1 avocado

    Instructions

    1. Add olive oil to a skillet. Heat over medium.
    2. Add sliced onions, saute until softening.
    3. Cut into strips and add the chicken.
    4. Add the cumin and oregano, saute, tossing often.
    5. Add the bell peppers when the chicken has browned.
    6. Wash and shred the lettuce. (optional)
    7. Add the tomatoes, toss.
    8. Serve the salad on two plates, top with the chicken fajita mix.
    9. Add the sliced avocado.

  • Emily Silver

    Spring Onion Salmon in Parchment Pouches

    1 lb (about 4) salmon filets
    1 leek
    3 green onions
    thumb size piece of ginger, peeled and minced
    olive oil

    Get your oven to 350ºF. Tear off 4 sheets of parchment paper, making sure they’re all rectangular in size. Place a salmon fillet on each piece of parchment.

    Cut off the green stalk of the leek, along with the root tip. Slice the leek lengthwise and continue to do so until the leek has been cut into thin ribbons. Do the same to the green onions. Toss the leek and green onion ribbons in a bowl along with the ginger, and olive oil. Mix with your hands to combine.

    Drizzle a bit of olive oil on top of each salmon fillet. Top each fillet with a handful of the onion mixture. See this website for illustrations on how to create the pouch: http://www.health-bent.com/proteins/spring-onion-salmon

  • Erik Herik

    Reverse Wallballs look like the most dangerous thing ever. 20lbs WILL fall on my head like a rock at some point during the WOD. I like how the picture shows little kids doing it. Deceptive!!!!

  • This workout was a masterpiece…better than Cats!

  • Ladybug724

    Great WOD tonight!

    Peach Pork Tenderloin

    1 Tbsp olive oil
    1.5 lbs pork loin roast
    1/2 cup white wine (or white grape juice)
    2 tsp dijon mustard
    1 bag frozen peaches

    Place olive oil in bottom of crock pot. Pour in wine and mustard, mix together. Slice pork loin and add to crock pot. Top with frozen peaches. Cook on low for 6-8 hours.

  • Erik Herik

    *** Southwestern Paleo Sliders ***
    Ingredients (makes 12 mini burgers)
    – 1 lb of lean ground meat
    – 1 Sausage – You could probably use some bacon to substitute or omit completely.
    – 1/4 onion – minced
    – 1 jalapeno – minced/finely chopped
    – 2 tsp minced garlic
    – 1 tsp Dijon mustard
    – 1 tsp paprika
    – 1 tsp cumin
    – 1/4 tsp cayenne pepper
    – 1/4 tsp chili powder
    – 1/4 tsp pureed chipotle pepper (optional)
    – 1 egg
    – 6 Tbsp olive oil (for the skillet)
    – 1 Head of iceberg lettuce – leaves separated and washed in cold water

    Directions
    In a large bowl, remove the chorizo from its casing. Add all other ingredients (except olive oil) and mix together well – use your hands. Take small handfuls of the meat and shape into 12 mini burgers. Set aside on a piece of wax paper or plate for frying. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through). Repeat with 2 other batches. If you have a large skillet, then do more at once! Serve on lettuce or roasted portobello cap with yer fixins! Enjoy! (http://cosmopolitanprimalgirl.wordpress.com)

  • Jeff

    When a sugar craving hits, this blueberry candy ought to fit the bill:

    Ingredients:
    5 cups blueberries
    4 tsp cinnamon
    1 ½ tsp ginger
    2 egg whites
    1/4 cup raw honey (yes, we know that honey is pretty much pure sugar, but when it’s spread out across 5 cups, it won’t have too much of a glycemic impact)
    1 tsp vanilla extract

    In a large bowl, whisk egg whites until frothy. Add in honey and vanilla and stir until combined. With a slotted spoon, add blueberries to the egg mixture. Remove and roll in a small bowl filled with a mixture of cinnamon and ginger. Repeat until all blueberries are covered. Using the same slotted spoon, transfer the coated blueberries onto a plastic dehydrator tray. Dehydrate for 24 hours or until dry. After 8-12 hours, or when you see that one side is dry enough, turn them over to dry other side. Serve or store in an airtight container.

  • Tony Giampapa

    Ray M & I are in Syracuse to see his little brother beat Virginia in lax and we decided to run 2.5 miles at 2:39am to get home because the buses stopped running. Not the best decision when you’ve had a lot to drink. Thank you crossfit for helping me hold it together

  • Jeff

    Mexican Mole My Way

    1 red onion diced

    6-8 garlic cloves, smashed with flat side of your knife blade

    7 raw almonds, soaked in water for 30 minutes

    2 tablespoons coconut oil

    1 14.5 oz can diced tomatoes

    The juice from 1 orange

    1 cup chicken broth

    2 tablespoons unsweetened cocoa powder

    1 tablespoon ground cumin

    ¼ teaspoon ground nutmeg

    2 tablespoons dried oregano

    A big pinch of saffron threads

    A small pinch of ground cloves

    1 teaspoon smoked paprika

    ¼ teaspoon cayenne pepper

    1 tablespoon raw organic honey (optional)

    2 pounds boneless skinless chicken breasts or thighs, diced into bite size chunks

    In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to caramelize. Add the tomatoes, chicken broth and orange juice and bring to a simmer. Add all the dry spices and the honey, mix well and simmer for 5 minutes. Add the sauce to a blender or food processor along with the almonds and blend until smooth. Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes. We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauteed in grass fed butter. Serves 5.

  • Ladybug724

    Coconut Crusted Sole & GTL Cauli-Rice

    Fish Ingredients:
    – 2 Sole Filets
    – 3 Tbsp of coconut flour
    – ¼ Cup of shredded coconut
    – 1 egg
    – 1 Tbsp coconut oil
    Rice Ingredients
    – 1 head cauliflower – ground up in a food processor to a rice like consistency
    – 1 tsp fresh grated ginger….”G”
    – 1 tsp of Tumeric….”T”
    – 1 tsp lemon zest….”L”
    – 1 tsp of coriander
    – 1 Tbsp coconut oil
    – Salt and pepper to taste

    Directions:

    1. Do the fish first…Setup your batter station: Put the coconut flour and coconut shreds on 2 separate plates. In a bowl, beat the egg.
    2. Heat a non-stick pan with the coconut oil. Once the coconut oil is heated, you want to ‘batter’ the fish. Dip the fish in the coconut flour and roll it around to ensure that it’s lightly covered all over. Then dip it in the egg wash. Lastly, dip it in the coconut shreds turning it over to cover it all in coconut. Add it to the heated pan and cook for about 2-3 minutes per side. Repeat with next piece.
    3. Once the fish is cooked, set aside and start on the cauli-rice
    4. In a skillet, heat coconut oil. Once heated, add the turmeric, ginger, coriander and lemon zest. Mix it around very quickly and then throw the cauli-rice in. Mix it all together and add a dash of salt and pepper
    5. Let it cook while sautee’ing constantly for about 4 minutes. (http://cosmopolitanprimalgirl.wordpress.com/)

  • Erik Herik

    *** Another Meatloaf Recipe ***

    Ingredients
    — 2 pounds Ground Beef
    — 2 Jumbo Eggs
    — 2 Apples
    — 1 Onion
    — 2 Garlic Cloves
    — 1 Tbsp Dried Mustard Powder
    — 1 Tbsp Parsley
    — 1 Tbsp Basil
    — Sea Salt and Black Pepper to taste

    Preheat Oven to 375 degrees. Chop Apples, Onion and Garlic and add to large mixing bowl. Add all other ingredients to mixing bowl. Mix ingredients thoroughly with hands. Press mixture into a loaf pan. Place tinfoil over a baking sheet. Place loaf pan onto tinfoil (so if it spills you have no cleanup later!). Bake for 45-60 minutes. Let cool, serve and enjoy! (http://www.primaltoad.com/)

  • Ladybug724

    I subscribe to paleocookbooks.com for tips on paleo cooking. Here is the email to got today which has some good alternatives to dairy.

    “Not everything can be substituted (this goes without saying). Unfortunately, there really isn’t a paleo substitute for bread and butter pudding, where the main ingredients are bread, milk, and sugar – three ingredients that should be avoided at all costs when following the paleo principles.

    In saying that, some recipes can work out well with paleo substitutions where cream, yogurt or milk is an ingredient.

    For curries: Where cream, yogurt or milk is added to a curry sauce in small amounts, coconut milk, almond milk or no substitute at all can work out really well.

    Within cakes: Small amounts of milk can be substituted as well with coconut milk or almond milk to provide the moisture needed.

    How about custards? You can make delicious paleo friendly custards with coconut milk, egg yolks, and a vanilla bean.

    Learning to live without dairy becomes extremely easy when it’s put into practice. Try not to focus too much on reinventing your favorite non-paleo meals, and focus on creating delicious paleo friendly meals.

    Don’t continue to stress over cravings or missing your favorite meal of lasagna, or creamy cabonara, instead focus on finding a paleo recipe that can take its place – because I can guarantee there are plenty of recipes that don’t consist of dairy, grains, processed foods and sugar that you will enjoy eating time and time again.

    Don’t believe me? check out the Paleo Cookbooks.
    http://www.paleocookbook.com

    Yours in health,
    Nikki Young
    http://www.paleocookbook.com

  • Lorena

    Quick Tomato and egg salad

    -1 cup cherry tomatoes
    -2 hard boiled eggs
    -2 Tbs olive oil
    – fresh basil
    – oregano
    – black pepper

    Cut eggs and fresh basil. Mix all the Ingredients in a bowl. Let is set for 5 minutes. Enjoy.

  • Jeff

    I made this tonight. Very tasty!
    Morrocan Chicken

    This is a quick stir-fry that is delicious, subtly spicy, and a lot of fun!

    What you’ll need:

    4 cooked and diced chicken breasts

    1 head broccoli chopped

    1 bag of baby carrots chopped

    handful of green olives or garlic stuffed olives sliced

    small handful of raisins

    a few splashes of chicken broth

    cinnamon

    ground ginger

    cumin

    cayenne pepper

    sea salt

    olive oil

    Cover the bottom of a saute pan with olive oil. Saute broccoli and carrots until crisply tender and add chicken. Cover chicken with cinnamon, add two or three big dashes of ginger, two or three dashes of cumin, a dash of cayenne pepper (more if you like it really spicy), a dash or two of sea salt, and stir. Once the chicken and veggies are covered with the spices add the sliced olives and raisins and a few splashes of chicken broth to create a sauce. Simmer until all the flavors meld together (about 5-7 minutes) and serve!!

  • Emily

    Today I threw dinner together with whatever I could find in the kitchen. No name for it, so here it is…

    1 cup last week’s home-made lemon/garlic/spinach/olive oil dressing
    2 pounds raw shrimp
    1/2 red onion, diced
    2 cloves garlic
    1 tbsp EVOO
    16 oz. can diced tomato
    bag frozen broccoli

    Marinate the shrimp in lemon/garlic/spinach/EVOO dressing for 30 minutes. While that sits, heat EVOO in large pan. Add garlic and onion, cook until onions are brown. Add diced tomato and cook on medium-low heat for at least 30 minutes. Steam frozen broccoli in another pot. When shrimp have sat for 30 mins, cook until pink. Combine broccoli, shrimp, and tomato sauce and enjoy!

  • Erik Herik

    *** Turkey Blueberry Breakfast Patties ***

    Ingredients (makes 8 patties)
    – 1 lb ground turkey (or chicken)
    – 1/2 pack of blueberries (about 3/4 Cup)
    – 3 Sage leaves – finely chopped
    – 3 Thyme sprigs – leaves finely chopped
    – 2 shallots (or 1/4 onion) – finely chopped
    – 1 tsp minced garlic
    – 1 egg yolk
    – 1 Tbsp of butter

    In a bowl combine all the ingredients except the butter. Mix together well with your hands and form 8 patties. In a non-stick skillet, heat butter. When it gets HOT, add the patties to the pan. Cook for 2-3 minutes per side. They are done when you press down on the middle and it feels firm. (http://cosmopolitanprimalgirl.wordpress.com/)

FREE CLASS