Points Status

By January 26, 2011CFMC Blog Archives

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Ok everyone, here’s the moment you’ve all been waiting for. While I won’t go into specifics about the number of points earned, here are the top five men and women in the participation (points) part of the Paleo Challenge.

Women:

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

Men:

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

Great job everyone – you’re all doing fantastic! And to help you on your quest to become more paleolithic, my good friend Chef is holding a Performance Nutrition Town Hall meeting at CrossFit Rubicon next Monday evening at 8:30pm, and has invited all of us to come join the fun. It’s a bit of a hike to down to Vienna, but since the information that he’ll be presenting will undoubtedly be more valuable than surfing the web trying to figure out if you can eat something or not, an additional 20 points will be awarded to anyone who attends. This is a great way to boost your point total, not to mention learn a thing or two about how to fuel your body for greatness. Let me know ASAP if you plan to attend, and maybe we can plan some kind of caravan down to CrossFit Rubicon next Monday night or something.

  • Ladybug724

    Danielle is so cute! Great job everyone, keep up the good work!
    This is one of my favorite recipes, and with the snow falling today, it sounds really good!

    Bison Chili

    1 TBS coconut oil
    1 3/4 lbs ground bison
    1/2 onion, chopped
    2 1/2 cups chopped celery
    2 cloves garlic
    1 12 oz jar salsa….of course you could make that fresh if you want
    1 8 oz can of tomatoes
    2 tsp cumin
    2 tsp chili powder
    2 tsp thyme leaves
    2 tsp sea salt

    First sauté (medium heat) the onion, celery and garlic until onions are translucent about 3 or 4 minutes. Then you add the meat, cumin, thyme, and chili powder. Stir while this cooks for about 5 to 6 minutes. Then dump in the salsa, tomatoes and salt. I also added about a 1/4 cup of mild green chilies. Let this simmer for at least an hour.

  • Jeff

    Great job everybody!

    Delicious Breakfast
    5 small zucchini
    3 or 4 carrots
    2 lbs all natural sausage (without casing)
    6 or 7 eggs
    Mrs Dash seasoning

    Preheat oven to 350 F
    Grate zucchini and carrots by hand or in a food processor. After grating veggies remove excess water by putting a large handful in a towel and ringing out the water. Cook sausage and set aside.
    beat eggs in a bowl and then add to veggie mix and mix thoroughly, add sausage and again mix thoroughly. Also mix in Mrs. Dash
    Add mixture to a 13×9(??) baking dish and bake for one hour. After an hour check if seems like it is solid, if still mushy keep an eye on it for another 10 or 15 minutes.
    **Ringing out the veggies is very very important, if you do not the dish will be extremely soggy. If I have explained how to do it poorly, please ask me at the gym and I will try again… **

  • Emily

    Thanks for posting that, Tai! Oh, and Lauren- the beef roll ups you posted yesterday are delicious! I was inspired and made them for a snack. I’m keeping it simple today:

    Snack
    1 fuji apple
    1 tbsp. almond butter

    Chop apple. In a bowl, drizzle apple with almond butter. Enjoy!

  • Sylvia

    Crock Pot Beef Stew
    2lbs of beef cubed
    2 cups carrots
    1 cup celery
    1 cup onions
    1 cup green beans
    1 cup diced/stewed tomatoes
    4 cups low sodium chicken broth (I can’t find low sodium beef broth) ;(
    1tbs. trader joes 21 salute spice mix
    1 tsp garlic powder
    A couple of grinds of black pepper
    Cut everything up into bite size cubes, dump everything in the crock pot. Cover with broth and let cook at least 8 hours.
    Yummy, had this last night and more for lunch today!!!

  • Dan

    Making this tonight — will have recipe suggestions tomorrow.

    * 4 cloves garlic
    * 1 large onion, quartered
    * 2 tablespoons chopped fresh oregano
    * 1 tablespoon ground cumin
    * 2 teaspoons ground ancho chile pepper
    * 2 teaspoons salt
    * 2 teaspoons ground black pepper
    * olive oil
    * 1 (3 pound) boneless pork loin roast
    * 1 lime, cut into wedges

    Directions

    1. Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
    2. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

  • Dan

    Another good one (substitute a broiler or a very hot iron skillet for grilling in cold weather):

    Ingredients

    * 4 jalapeno peppers, stemmed
    * 4 cloves garlic, peeled
    * 1 1/2 teaspoons cracked black pepper
    * 1/4 cup lime juice
    * 1 tablespoon dried oregano
    * 1 1/2 pounds top sirloin steak

    Directions

    1. Combine jalapenos, garlic, pepper, lime juice and oregano in a blender. Blend until smooth.
    2. Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
    3. Preheat an outdoor grill for high heat, and lightly oil the grill grate.
    4. Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

    Safeway has buy-one-get-one free London Broil this week. This is an excellent maranade for that cut, especially if you slice the LB really thin.

  • Dan

    Last one today (I will do some work today…I think):

    Since the only thing we can really eat for breakfast that is in anyway substantial are eggs, they can get boring. I love pancakes, waffles, french toast (in fact, I am really good at them…I can make enough for anyone interested for weeks on end, if you like 😉 ) So in order to stay Paleo I really need “Eggs that aren’t mediocre and therefore don’t suck”:

    In a pan (preferably a cast-iron skillet):

    Fry a some low-sodium bacon, keeping some of the grease in the bottom of the pan…with the little bits of bacon left over. Chop any of the following: sweet onions, green onions, red pepper, jalapenos, mushrooms, or any vegetable that you like. Fry in the bacon grease for 5 mins or so.

    Mix eggs with fresh cracked balck pepper and red pepper (cayenne) to taste. Scramble in the bacon-grease/vegetable mixture. Guaranteed to not suck.

  • Janelle

    @ Sylvia

    Shoppers has a brand of chicken and beef broth, Health Valley, which is no salt added.

  • Lorena Skelton

    After looking for tomato sauce that were Paleo friendly and not finding one, I decided to make my own.
    Tomato Sauce

    Lots of tomatoes (plum tomatoes)
    3 or 4 garlic cloves
    1/2 cup or less Olive oil

    Dice the tomatoes. Throw them in the blender (better if you have a food processor) with the garlic and olive oil. Add the tomatoes a little at a time and blend so it does not get clogged. I made a lot of it and put it in containers in the refrigerator.

  • Erik Herick

    I spend too much time finding replacements for many of the pleasures I enjoyed prior to the Paleo lifestyle. Finding a proper coffee replacement has been tough. (Starbucks called me yesterday to ask why I don’t stop by anymore.)

    *** Pseudo-Vanilla Latte ***
    3/4 part Coffee (drip brewed, unless you think you’re awesome b/c you own a home espresso machine)
    1/4 part Almond Milk
    1/2 tsp Pure Vanilla Extract

    Warm the Almond Milk w/ Vanilla Extract prior to adding hot coffee. (If you add cold almond milk to the hot coffee and attempt to re-heat it in a microwave, you run the risk of a “burnt” coffee flavor.)

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