Paleo Standings – Week 2

By February 3, 2011CFMC Blog Archives

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It may be time to up your game a little – the point gap between the top 5 men and women is closing rapidly. Keep in mind that this points challenge is only PART of the overall challenge, and it’s the only one that we’re keeping tabs on throughout the challenge. For those of you who are not doing well enough on your points to show up in the following lists, there is still the body composition part of the challenge to work toward. Granted, the best way to change your body composition is by eating paleo and by showing up to the gym (which would give you lots of points), but I wanted to remind everyone that there is still $200 up for grabs for each gender for the body composition part of the challenge.

That said, here are the current standings for points:


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


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

Great work everyone – keep it up!

  • Ladybug724

    Keep up the great work, everyone! Great job.

    Super Bowl? If you’re planning on watching the Super Bowl this Sunday, it doesn’t mean you have to blow your diet. I found a “Super Bowl” menu on that sounds pretty good! Sadly, it’s minus the liquid grain, but that’s okay I guess.

    Big Pot of Bean-less Chili
    2 lbs of grass fed ground beef
    1 lb of spicy italian pork sausage
    7-10 celery stalks diced
    6 carrots diced
    1 white onion diced
    6 cloves of crushed garlic
    4 tbsp olive oil
    1 16 ounce can of diced tomatoes w/ juice
    16 ounces of chicken broth
    2 big pinches of sea salt
    2 tbsp dried oregano
    2bsps dried basil
    1 tbsps cumin
    3-4 tbsps chili powder
    1 tsp cayenne pepper (more if you like it spicy)

    Saute veggies in olive oil for about a minute and add meat and brown. Season the meat mixture with all the spices. Add the tomatoes and chicken broth and simmer for 35 minutes. Taste and add more seasoning if desired. If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips. If you are keeping it 100% paleo for the big day, it’s good just like it is!!

    Deviled Eggs
    12 boiled eggs
    1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise
    1 tbsp of fresh dill – minced
    small pinch of sea salt
    1 tsp of garlic powder
    crushed black pepper to taste

    Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes. As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them! Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs and cut in half length wise. Carefully scoop out all the yolks into a mixing bowl and mash with a fork. Add remaining ingredients and mix until smooth. Fill the egg halves with the mixture and sprinkle with a little paprika if you like

    Walnut Red Pepper Dip
    2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)
    1/2 tsp. ground cumin
    1/2 – 1/4 tsp. salt
    1 jar (12 oz.) roasted red peppers – drained
    1 garlic clove, minced
    2 tbsp. olive oil
    2 tsp. lemon juice

    In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

  • Jeff

    Keep up the good work everyone! Except Eric, you should take about a week off. 🙂

    Mexican Stew

    1.5 lbs beef stew meat

    1 onion, sliced

    Handful of whole garlic cloves

    1 carrot diced

    5 celery stalks, diced

    1/2 head of purple cabbage, chopped

    1 28 0z can El Pato Enchilada Sauce

    Dump it all in a slow cooker and cook for 6 -7 hours on low.


  • Emily

    Good work!

    Scrumptious Spaghetti Squash

    1 spaghetti squash
    1 yellow onion, diced
    2 garlic cloves, minced
    1 zucchini squash, diced
    ½ cup sliced kalamata olives
    1 tablespoon capers
    1 tablespoon coconut oil
    1 tablespoon dried basil
    ½ cup chicken broth

    Cut the spaghetti squash in half, remove the seeds and cook the spaghetti squash in a pressure cooker for 15 minutes or bake at 350 for 1 hour. Saute the onions in a large skillet in the coconut oil until they start to caramelize. Add the garlic and zucchini and saute for another 4-5 minutes. Using a fork, scrape out the insides of the spaghetti squash and add to the skillet. Add the remaining ingredients as well and cook together another 4-5 minutes.

  • Ray

    Here is something that I just learned about. I saw it at Whole Foods. Dehydrated kale leaves. The brand they sell at WF is Brad’s Raw Leafy Kale. I read up on it, and it’s just kale leaves that have been dehydrated one way or another. The ingredients do include yeast and cashews, so I’m not sure how paleo that is, but they taste great and the texture is like potato chips. Online I found other people dehydrating kale using a stand-alone dehydrator or their oven and they add their own seasonings before they dehydrate the leaves. Sounds pretty good to me!

  • Lorena Skelton

    Basque Tomato Sauce
    1/4 cup olive oil
    8 cloves garlic, peeled and crushed
    2 cups peeled and diced yellow onions
    1 1/2 cups cored, seeded and diced green bell peppers
    3 cups very ripe tomatoes, diced
    1 4 oz can whole green chiles, Mexican style, pureed
    1/4 cup chopped parsley
    5 cups beef stock
    pepper to taste
    In a 6 quart saucepan sauté the garlic, onion and green pepper in the oil
    until tender. Add the tomatoes, pureed chilles, and parsley and simmer until
    very tender. Add Beef Stock. Cover and simmer 1 hour. Uncover and simmer 1
    hour more to reduce and thicken the sauce. Stir occasionally, pepper to
    From: The Frugal Gourmet Jeff Smith

  • Erik Herick

    These look awesome… A good Super Bowl food!

    *** Fat Guacamole Devils ***
    Ingredients (for 8 devils):
    – 4 hard boiled eggs
    – 1 avocado
    – 2 teaspoons hot sauce
    – 1 tsp lemon juice
    – Pepper to taste
    – 8 thin slices smoked beef

    Peel and half the eggs and spoon their yolks into a bowl. Mass the yolks with the avocado, hot sauce, lemon juice, salt and pepper to taste. Refill egg whites with the yolk mixture. Drape smoked beef slices on top, and serve! (

  • Jeff

    Erik, I’m making those tonight. Good call.

  • Lauren

    The classic lemon vinaigrette

    This is the classic vinaigrette, which is very versatile, but goes particularly well on salads with fresh herbs or smoked salmon.

    * Lemon3 tbsp fresh lime or lemon juice;
    * 1/2 tsp Dijon mustard, optional;
    * 3/4 cup extra-virgin olive oil;
    * freshly ground black pepper to taste;


    Follow the general preparation technique by combining all the ingredients except the oil and then adding the oil slowly while whisking vigorously. Using a blender will help to emulsify the vinaigrette. Shake well before using.