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Everyone has their priorities, and everyone’s priorities are different. For example, depending on how much liquid I’ve consumed, sometimes finding a restroom is my number one priority. And another, perhaps more realistic example, is the one where people find every excuse in the world *not* to work out. “I’m too busy to work out” or “I don’t have the time”, or my personal favorite, “I’m not in good enough shape to work out.” These excuses, like most other excuses, are complete crap. When someone uses one of these excuses, what they are actually saying is, “my desire to BE in better shape ranks slightly behind my desire to avoid expending the energy necessary to GET into shape.”

Have you been away from the gym for awhile? Are you finding excuses to avoid coming in and working out? Then you fall squarely into the category described by that last all-encompassing excuse. Your kids’ soccer games are a priority – you would re-arrange your schedule around it to make sure you could be there. Dentist appointments are a priority – you would definitely plan around that one wouldn’t you? Yep – these things are important (and in the case of the dentist, probably somewhat unpleasant) and your social calendar will simply have to accommodate them because they *have* to happen.

Wanna know why the fire breathers at the gym are fire breathers? Because to them, coming to the gym is more than just important: it’s a priority. And when something’s a priority you can *always* find a way to make it happen.

  • Lorena

    It is hard to find paleo snacks other than fruits, Lara Bars or nuts. So, we’ve been baking chicken drumsticks and they make a perfect snack. You can marinade them however you want, but try to not make it oily so it is easier/less messier to eat when you are in a hurry. You just put them in a ziploc bag and there is the snack to go.

  • Amir

    We are going to have to discuss this when I come in!!

  • Emily

    Lorena, I love your snack idea! There’s only so much fruit you can eat in a day!

    Banana with Honey Walnuts
    1 banana
    3 tbs chopped walnuts
    2 1/2 tsp honey
    Place walnuts and honey in a microwave safe mug and heat on a medium microwave setting for 30 seconds. Stir then repeat for another 30 seconds. Honey should boil and lightly toast the walnuts. Cut the banana into slices and place in a bowl. Pour walnuts and honey over the banana. Be careful, as the honey will be very hot. Leave to cool slightly before serving.

  • Ladybug724

    Lorena, that’s a great idea! It’s hard to think of protein to go.

    Honey Lime Glazed Ahi Tuna

    2 limes, juiced
    1/4 cup olive oil
    2 tbsp apple cider vinegar
    2 cloves garlic, crushed and minced
    1 tablespoon grated fresh ginger
    4 six-ounce Ahi tuna fillets
    sea salt and fresh ground black pepper to taste
    1/4 cup honey

    In a bowl, whisk together the lime juice, olive oil, vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.

    Heat grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet. Serve immediately with any remaining glaze.

  • Erik Herik

    Paleo Talk Seminar – Coming Soon!

    Sara Fragoso, author of the Everyday Paleo blog, will be holding a “Paleo Talk” seminar in Baltimore, MD on July 30. For those of you who aren’t familiar with her blog, she offers information on living a Paleo lifestyle (with a family of 5) and generally posts recipes each day. This seminar could be informative. For more information, check out her blog at

  • Jeff Silver

    Cookies anyone??

    These look totally delicious. Almond Raisin cookies!

  • Chet

    Thanks Tai, I needed that kick in the ass! See ya this week

  • Jeff Silver

    Another Costco Discovery!

    In my search for high quality meat at a reasonable price my latest experiment is the Kosher Turkey at costco. It is a higher quality than normal turkey, tastes better and is about $3.80 per pound. I sliced the filets into thinner filets today and then hammered them with a meat tenderizer. Then coated them with EVOO and organic no salt seasoning and pan fried them. They came out juicy and delicious.

  • Ladybug724

    Mustard and Lime Chicken

    1 lb skinless, boneless chicken breasts
    ½ cup fresh lime juice
    ½ cup fresh cilantro, chopped
    ¼ cup dijon mustard
    1 tablespoon olive oil
    1 tablespoon chili powder
    ½ tsp sea salt
    ½ tsp pepper

    Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor or blender until well combined.
    After cleaning your chicken breast pat them dry with a paper towel and place them in a ziplock bag.
    Pour mustard and lime into the bag with the chicken and move around until well coated.
    Marinate in refrigerator for at least 15 minutes or up to 6 hours. Do not over marinate as the lime juice can start to “cook” the chicken.
    Remove chicken from bag and grill 5 to 7 minutes per side or until cooked through.
    If you are like me you love sauces so I reserve the marinade and cook it in a small saucepan to add a little extra sauce once the chicken comes off the grill. Make sure you heat the sauce well since it was hanging out with uncooked chicken. The sauce is very tangy, however, so use just a little bit at a time.
    As a side dish I usually serve sauteed peppers and a baked sweet potato.
    For the peppers cut off the top and bottom and remove the insides, making sure to cut off the ribs. If not removed they can make the pepper taste bitter.
    Slice them up and saute over med-high heat with a little bit of olive oil. Don’t use too much olive oil or you won’t get a nice brown on the peppers.
    Saute for a few minutes.
    They don’t need any salt and pepper. The peppers are yummy all on their own.
    For the sweet potatoes, rinse and clean them then pat dry with a paper towel.
    Rub them with a little bit of olive oil and place them in a baking dish lined with aluminum foil.
    Bake at 500 for about an hour. (

  • Erik Herik

    Sun Dried Tomato Chicken Bake

    — 2 lbs boneless skinless chicken breasts cut in half
    — 8.5oz jar of julliane cut sun dried tomatoes
    — 8 garlic cloves, sliced thin
    — 2 tablespoons dried basil
    — Sea salt and black pepper to taste

    Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
    I also made Brussels sprouts cooked with diced bacon and a spaghetti squash cooked in the pressure cooker and tossed with some grass fed butter. (

  • Emily

    Wow this is dedication: Leaving for cruise in 30 minutes and wanted to Post my paleo recipe for today before we leave!

    Raspberry and Lemon Tart
    1 cup chopped walnuts
    1 1/4 cup almonds
    1 1/2 cup dates
    1 cup coconut milk
    1/3 cup lemon juice
    2 tsp grated lemon rind
    1 1/2 tbs honey
    6 eggs, beaten
    2/3 cup raspberries

    Preheat oven to 350. Line a 23cm tart tin with baking paper. Combine walnuts, almonds, and dates in food processor and process on high for 30-40 seconds for a coarse texture. Press pastry evenly on to bottom and sides of tart pan. Refrigerate while making the filling. To make the filling, place the coconut milk, lemon juice, lemon rind and honey into a pan, and simmer on low heat for 2 minutes. Slowly add the beaten eggs to a simmering mixture stirring vigorously until smooth and thickened. Add more honey if desired. Cool the filling slightly. Pour filling slowly into the pastry case. Bake in the oven for 20-30 minutes or until a knife comes out clean. To serve, top with raspberries.

    See everyone next week! Until then, we’ll be posting updates to “Jeff and Emily go Paleo on a Cruise Ship”

  • Erik Herik

    Chocolate Paleo Pancakes
    (Makes about 10 small pancakes)

    • 2 eggs
    • 1 TSP Ghiradelli unsweetened Cocoa Power (I typically add more)
    • 1/4 tsp Vanilla extract
    • 1/4 cup shredded coconut flakes
    • 1/2 C unsweetened applesauce
    • 1/4 C Almond butter
    • 1/4 tsp cinnamon

    Mix the ingredients in a bowl until you get a smooth batter. Add a little coconut oil to a skillet and add batter to form a small pancake. Cook for a minute or two and once you see the sides of the pancake starting to brown, flip the pancake. These are easier to flip than the original chocolate coconut pancakes. Once you have flipped the pancake, allow it to cook for a minute or two on the other side. Carefully remove and serve hot with sliced apples and strawberries. (

  • Lorena

    White Fish and Macadamia Salsa.

    2 white fish fillets
    ¼ cup macadamias, halved
    ½ cup chopped tomatoes
    1 avocado, peeled, seeded and diced
    3 tbs coriander, chopped
    3 tbs parsley, chopped
    Olive oil


    Pre-heat grill to medium heat.
    Place fish on grill and cook for 3-4 minutes or until cooked.
    To make the salsa, place macadamias, tomatoes, avocado, coriander and parsley in a mixing bowl, combine well. Add olive oil to coat.
    Place fish and salsa on a plate to serve.

  • Ladybug724

    I will be trying this later this week.

    Harvest Round Steak
    2 lbs. beef round steak, cut 3/4 inch thick
    3 tbs almond flour
    1 tsp salt
    1/8 tps. pepper
    3 tbs cooking oil
    3 medium sweet potatoes, peeled and halved
    3 small onions, quartered
    3/4 cup water
    1 1/2 inch stick of cinnamon
    3 medium cooking apples, peeled and quartered

    Cut steak into six pieces. Pound mixture of flour, salt and pepper into steak until steak is 1/4 in. thick. In 12 in. skillet with and ovenproof handle, brown steak on both sides in hot oil. Add sweet potatoes, onion, water and cinnamon; cover and bake in a 350 degree oven for 1 hour. Add apples and bake covered, 15 minutes more. Remove meat, potatoes, onion and apples to platter. Measure pan juices; add water to make 1 3/4 cups. Combine 1/4 cup cold water to 2 tbsp flour and 1/4 tsp salt; add to pan juices. Cook and stir until bubbly. Drizzle over meat dish!

  • Jeff Silver

    If you find yourself in Savannah, GA and are looking for somewhere to eat paleo, your options will be limited. But, we found a place that had great steak, ahi-tuna, and grilled vegetables. Also priced reasonably. Here is the website.