Thanks Chef!

By February 1, 2011CFMC Blog Archives

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This is a hearty Thank You to Chef for the fantastic town hall meeting at his box last night. I’m very happy to say that according to Danielle (who actually took attendance when we got there), we had 17 people from our gym attend! Even if you went only to get your 20 points for the Paleo Challenge, I know everyone walked away from the meeting with some great information that can be put to use right away. Everyone needs to take a look at how far you’ve come in the 2 weeks we’ve been doing the challenge, and give yourself credit for taking an active role in improving the quality of your life from the ground up.

Chef mentioned that he would be happy to answer any other questions you may have about diet (or anything, really), and I know that he meant that. So feel free to blast him an email if you have a question that didn’t get answered last night, or just to say thanks again.

If you enjoyed his talk about nutrition last night, you’d love to hear him talk about powerlifting too. (Hey Chef, you reading this?) He does an equally fantastic job of teaching the movements, and someday I hope to have him come up to do a “how to pick up heavy shit” clinic with all of us. (Hint, hint) But until then, I’ll continue to give him a hard time on facebook about something or other, and I’m sure I’ll receive it in return.

Good stuff Chef. Thanks for sharing it with us last night.

  • Ladybug724

    The town hall meeting was great. It was definitely worth going. I learned a lot about the WHYs of a Paleo lifestyle, which helps me want to stick with it after the challenge. And, I’m thrilled to know I’m probably not eating enough. 🙂

    I made this Sunday, and it was really good! Who thought you could have pizza without cheese?

    Paleo Pizza
    Crust:
    2 cups almond meal
    2 eggs
    3 tbsp olive oil
    ¼ tsp baking soda
    1 tsp garlic powder
    1 ½ tbsp fresh rosemary chopped
    Toppings:
    1 cup organic marinara sauce from Trader Joe’s (I made my own pizza sauce from tomato sauce and spices)
    1 lb chicken sausage
    1 cup artichoke hearts
    3 green onions chopped
    2 small tomatoes diced
    1/2 cup roasted red peppers diced
    1/2 cup mushrooms, sliced
    Handful of sliced black olives

    Preheat your oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a cookie sheet with olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle. You want to make the dough as thin as possible. Your pizza will be about 12 inches across. Bake JUST the crust in your pre-heated oven for 20 minutes. While your crust is cooking, prepare your toppings. If you use sausage like we did, this is when you should crumble it into a large saute pan and brown. After the crust is done, remove from the oven and evenly spread the marinara sauce over the crust. Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes.

  • Emily

    I totally agree with Lindsey! Now I really know what to tell people when they ask, “So WHY are you doing this crazy challenge?” Well, for one I don’t want fecal matter in my bloodstream and I want to live without pain or diseases for as long as possible (and of course, the money prize!).

    Shrimp Cakes with Spinach Slaw and Coconut Almond Dressing
    Shrimp Cakes:
    1 pound raw shrimp, roughly chopped
    1/4 c coconut milk
    2 tbsp chopped cilantro
    1 tsp minced jalapeno
    Salad:
    2 handfuls fresh spinach leaves
    1 c grated purple cabbage
    2 carrots, grated
    1 cucumber, finely chopped

    In a food pricessor, pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. heat several tablespoons of oil in a pan over medium heat. for bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set aside.
    Mix salad ingredients together in abowl and toss with Coconut Almond Dressing (mix 2 tbsp lime juice, 2 tsp almond butter, 1/4 c coconut milk, some cilantro, mint, and warm water).

  • Lorena

    Very interesting the meeting yesterday. It helped a lot to understand why are we doing this challenge. And it made me realize I was eating too much carbohydrates ( I will change that).

    Ingredients

    * 1 lb boneless skinless chicken breasts
    * 1 egg
    * 1/2 cup almond flour
    * 1/2 cup shredded coconut

    Instructions

    1. Mix together almond flour and shredded coconut in a bowl.
    2. Beat egg in separate bowl.
    3. Dip chicken breast in egg and roll in dry mixture.
    4. Pan Fry in Coconut Oil

  • Jeff

    I am in the process of making this now. Kind of on the fly but it tastes very good so far.

    “Chili”
    1 Venison Steak (use beef if you didnt just buy half a deer) Cubed
    3 lbs ground venison (again use beef if no Bambi)
    6 large cloves garlic
    1 large onion
    1 Package frozen spinich
    3 cans diced organic tomatoes
    Ancho Chili powder
    Dried parsley
    Dried jalapeño
    Garam masala
    Sage
    Cumin
    Paprika
    Coconut oil
    Walnut Oil
    Juice of 1 lime

    Mince garlic and chop onion and begin to cook in a dutch over or a heavy stockpot. After the onion and garlic begin to cook add in the cubed steak and ground meat. As the meat browns add the spices. Don’t worry about amounts, just put in what smells good but go easy on the garam and sage. After making sure the mixture is well covered with the spices add in the tomatoes and spinach. Cover and let cook for 1.5 or 2 hours. Then revel in the fact that you are eating a wild animal. Well, at least I’ll be eating a wild animal.

  • Erik Herick

    We had some fresh fruit that’s starting to get a little soggy in the refrigerator, so:

    *** Strawberry/Blueberry Treat ***
    • 1 c strawberries
    • 1 c blueberries
    • 1/2 tangerine, sectioned
    • 1 T squeezed orange juice
    • 1 t vanilla
    • ground nutmeg
    • mint

    Mix strawberries, blueberries, tangerine sections in a bowl. Drip with orange juice and vanilla, and sprinkle with nutmeg. Serve chilled and garnished with mint.

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