Wash Your Hair

By February 21, 2011CFMC Blog Archives

no images were found

Once in awhile it’s a good idea to check in with yourself and make sure you’re on the right track to achieving your goals. What goals? Oh crap…you didn’t set any goals? Well then you’ve clearly missed out on a key part of the process of improvement. It’s a lot like blindfolding yourself before you draw your bow to loose an arrow at a target 100 feet away – how in the hell can you expect to hit it if you can’t even see it? That’s a good question. But whether you blindfold yourself or not, you definitely can’t hit your target if you don’t even have one.

Step 1: define your goal (lather). Step 2: bust your ass to achieve it (rinse). Step 3: when you reach your goal, set another one (repeat).

Boo-ya. What’s next?

  • Emily

    Bombay Chicken Skewers
    6 wooden skewers; soaked in cold water for 30 mins.
    2 chicken breasts, diced
    4 tbs. oil
    2 tbs. sweet paprika
    1 tbs. ground coriander
    1 tbs. ground cumin
    1 tbs. ground turmeric
    2 cloves garlic, minced
    Preheat oven to 350. Make Bombay spice mix by heating oil and spices in a frying pan on medium heat for 2-3 minutes, or until fragrant. Thread diced chicken onto skewers and place on an oven tray lined with baking paper. Coat chicken well with spice mix. Bake in the oven for 30-40 minutes or until chicken has cooked through.

  • Tony Giampapa

    Chicken Salad
    1 Whole Rotisserie Chicken (can buy from Costco for $5)
    1/2 of a onion, diced
    4 celery stalks, diced
    1 teaspoon pepper
    1 teaspoon cayenee pepper
    Paleo Mayo (1 egg, 1/2 tsp dry mustard, 1 tblsp lemon juice, 1/3 cup flaxseed oil, 1/3 cup olive oil – blend all ingredients together in a blender except for oils, slowly add oils and blend until mixture gets thick)

    Pick all of the chicken off of the bones of the precooked whole chicken. Make sure the meat is shredded up enough for your liking. Cut up your veggies. Mix meat, veggies, spices, and mayo together.

  • Lauren

    Ingredients (makes 12 mini burgers)
    – 1 lb of lean ground meat (I used Venison – choose something lean)
    – 1 Chorizo Sausage (wheat-free, dairy-free) – You could probably use some bacon to substitute or omit completely.
    – 1/4 onion – minced
    – 1 jalapeno – minced/finely chopped
    – 2 tsp minced garlic
    – 1 tsp Dijon mustard
    – 1 tsp paprika
    – 1 tsp cumin
    – 1/4 tsp cayenne pepper
    – 1/4 tsp chili powder
    – 1/4 tsp pureed chipotle pepper (optional)
    – 1 egg
    – 6 Tbsp olive oil (for the skillet)
    – 1 Head of iceberg lettuce – leaves separated and washed in cold water


    1.In a large bowl, remove the chorizo from its casing. Add all other ingredients (except olive oil) and mix together well – use your hands.
    2.Take small handfuls of the meat and shape into 12 mini burgers. Set aside on a piece of wax paper or plate for frying.
    3.In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through). Repeat with 2 other batches. If you have a large skillet, then do more at once!
    4.Serve on lettuce or roasted portabello cap with yer fixins!

  • Lorena Skelton

    Almond Banana Coconut Dessert

    Saturday night we were craving something sweet so I got some frozen bananas and made something that turned out very good.
    Two frozen and mashed bananas, add 2 tbs of almond butter, 2 tbs of shredded coconut, 1 tbs raw honey. Mix all well until the mixture gets creamy. Put it in the freezer for 30 minutes to an hour.

  • Ladybug724

    I made this for dinner tonight. It was really juicy!

    Roast Chicken with Grapes
    • 1 roasting chicken, about 4-5 lbs
    • 1 lemon, sliced
    • sea salt and pepper to taste
    • 1 onion, cut into eight wedges
    • 1 large bunch of seedless grapes
    • a few sprigs of rosemary, thyme, sage, and or tarragon
    • 1 c lemon juice
    • Olive oil
    Preheat oven to 350 F. Rub inside of chicken with olive oil. Sprinkle insides with salt and
    pepper. Remove about a cup’s worth of grapes from their vines and cut in half. Insert
    grapes into cavity. Add a few onion wedges into the cavity, along with a few sprigs of herbs. You do not need to remove the rosemary from the stalk. Add a half of the lemon slices to the cavity. If you still have more space in the cavity, add more grapes. Rub olive oil over the outside of the chicken. Line the bottom of a roasting casserole dish with onion slices and lemon slices. Place the chicken in the roasting pan, on top of the lemon wedges and onion, breast side down (or use a roasting rack). Sprinkle outside of chicken with salt and pepper. Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon slices, and herbs around the sides of the chicken.
    Roast at 350 F for about 20 minutes per lb. Baste with the juices from the chicken and the lemon juice several times during the cooking. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165- 170 F for the breast and 180-185 F for the thigh.

  • Jeff Silver

    Peppered Steak:
    4 100g rump steaks
    4 tbs crushed peppercorns
    1 egg beaten
    1 tbs oil

    Dip each steak into beaten egg and then cover by pressing on crushed peppercorns.
    Place the steak on a frying pan or bbq with some oil to grease. Fry on high heat for 30 seconds each side, reduce heat and cook until steak is at desired tenderness.


  • Erik Herik

    *** Butternut Squash and Cran ***
    – 1 cup diced butternut squash
    – a handfull dried cranberries
    – 1/2 can coconut milk
    – 1/2 a diced onion
    – 2 cloves sliced garlic
    – 1 teaspoon curry powder
    – 1 teaspoon cinnamon

    Start by frying the onion and garlic in some coconut fat, after a minute or so add the squash. Give them 2 or 3 minutes. Next add the cranberries and coconut milk. Then mix in the spices, and stir frequently. (Courtesy of mypaleokitchen.blogspot.com)