Paleo Standings (and more…)

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If you look at the workout for today, you’ll see that we’re doing “Karen” again. What? Didn’t we just do that like a month ago? Yes, we did. I have two responses to that: first, get over it, and second, there is a mini-challenge within this Paleo Challenge that you didn’t know about (until now) that involves this workout. It’s a simple before/after, and we’re going to compare your time today with the time you put up last month (yes, I have them recorded). You will do the workout today exactly like you did it last time with the same weight ball and going for the same height target (which only applies to those people who scaled it last time). You will earn extra points by improving on your score from last time; the number of points earned will be based on how *much* your score improves (which will be determined later). This mini-challenge is worth up to 20 points (depending on your degree of improvement), so this can have a big effect on the overall points standings.

And don’t forget – next week the Paleo Challenge is OVER!! Therefore, sometime before Friday you need to come into the gym to get your post-challenge photos and metrics done. All winners will be announced on the website on Monday March 21.

And so we get to it:

Women:

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

Men:

  1. Jeff
  2. Eric P.
  3. Kevin
  4. B.J.
  5. Rick
  • Michell Fishman

    Hooray! Karen, again. Well, I don’t think I can go slower than last time… See you in the morning, Tai.

  • Lorena

    Wall balls here we come one more time. I am getting mentally ready for Karen.

    We like to have almond flour pancakes now and then for breakfast. So I made fruit salsa to pour over them, and it tastes very good.
    -Blackberries
    -Blueberrries
    -Raspberries
    -One teaspoon of honey (optional)
    -A little coconut milk
    Mix all the ingredients in a food processor or blender, and chill in the refrigerator until you need it.

  • Janelle

    I just made this for breakfast – it tasted great and was very filling.

    Pear & Walnut Grain-free Breakfast Crepe

    Ingredients (serves 2):

    * EVOO
    * 8 egg whites
    * 3 whole eggs, Omega-3 enriched
    * Cinnamon
    * Stevia (optional)
    * 1/2 cup low-fat cottage cheese (optional)
    * 1/4 cup almond or flax meal (optional, to use if you are NOT using dairy/cottage cheese)
    * 1/2 cup pear purée (make yourself with overripe pears: mash/purée & measure)
    * 2 ripe pears, diced
    * 1 to 2 oz walnuts, finely chopped
    * 1/2 cup low-fat yogurt (optional)

    1. Coat or spray skillet with EVOO. You’re using the EVOO to prevent the crêpe from sticking, not to necessarily add fat to the recipe, so just use enough to coat your skillet well.
    2. Heat skillet to medium/medium-low.
    3. Whisk well in a bowl: eggs, egg whites, cinnamon, stevia (just a few drops or 1 packet), cottage cheese (optional) or almond/flax meal (optional) and pear purée.
    4. Add this mixture to the heated skillet and cook until it begins to set around the edges. Continue to cook until set enough that you can flip.
    5. Flip and cook until both sides are well done.
    6. While cooking, toss together the diced pears and walnuts. Add the yogurt if you are using.
    7. Remove the crêpe from the skillet.
    8. Spoon the pear mixture out onto 1/2 of the crêpe. Fold the side w/ not pear mixture over onto the side holding the pear mixture.
    9. Cut in half and serve warm.

  • Jeff

    What a cool challenge.

  • Justin

    My hands thank you Tai. My legs…not so pleased.

  • Ladybug724

    Cauliflower Zaalouk (Warm Cauliflower Salad with Tomato and Parsley)

    1 head of cauliflower, rinsed and divided into medium florets
    3 garlic cloves, minced
    3 tablespoons olive oil
    3 canned plum tomatoes, squeezed, seeded, and chopped
    1 small bunch flat-leaf parsley, chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    Juice of 1 lemon
    Salt & pepper

    Using a steamer basket, steam the cauliflower until completely tender, about 15 minutes. Mash with a fork in a separate bowl.

    In a large saute pan, heat the olive oil. Saute the garlic until golden and fragrant. Add the tomatoes, parsley, cumin, and paprika; toss to combine. Add the cauliflower, lemon, and salt and pepper to taste; combine and serve warmed through.

  • Erik Herik

    *** Mexican Mole ***
    — 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. (http://everydaypaleo.com)

  • Jeff

    Might be a little late for this, but still a cool resource.

    http://www.healthhabits.ca/2010/02/23/lunch-ideas-for-paleo-newbies/

    Enjoy! Also, awesome job everybody on the Karen challenge!

  • Emily Silver

    It was amazing how much everyone has improved in only one month. Congrats, everyone! I’m not sure if everyone already knows about this or not, but Chicken Out has a great paleo dessert. Dan turned me onto it, but it’s the frozen banana dessert. They put frozen bananas through what looks like a juicer and add fresh berries on top. That’s it! And it seriously tastes like ice cream. Ask for it at the cash register.

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