Would You Rather?

By February 4, 2011CFMC Blog Archives

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Let’s play a game called “Would You Rather?” It’s a fun party game with a simple theme: you are presented with two (usually horrible or very strange) hypothetical options from which to choose, you make a choice and then defend your decision. Great fun, right? Here are a couple sample questions:

* Would you rather kiss a jellyfish or step on a crab?
* Would you rather immerse your naked body in a bathtub of cockroaches or dive naked head first into a pool of tobacco spit?

You get the idea…and can probably see how the overall [ahem] quality of the questions can diminish quite quickly in certain situations. Still though, lots of fun.

However, the game I’m actually talking about is one that you play internally every day as you make the choices that define who you are and what you do. Would I rather wear the brown shoes or the black shoes? Have cereal or eggs? Take the highway or the back roads? They’re all presented to you every day, and always follow your initial desire perfectly, right? I mean, if you decide to wear the black shoes then you would expect to see the black shoes whenever you look down at your feet that day. It wouldn’t make sense to put on the black shoes and then later look down to see they were orange or blue or red, and it would make even less sense to get upset that they had not magically become anything other than what you decided to put on that morning.

The choices you make are real, they are obvious, and they will stay exactly how you’ve chosen until you make a different choice. Would you rather be strong or weak? Would you rather get better at everything or avoid stuff you don’t like? Would you rather set a new PR or get a drink and catch your breath? Would you rather have a great body or eat like crap? Each choice has two options, and you only get to choose one (and remember how ridiculous you look when you choose one and then get upset when you don’t have the other).

Make the choices for what you’d rather do, be, or have – not just dream about how nice it would be, but actually MAKE the choice – and then get ready to enjoy all the benefits of getting exactly what you want. Or don’t – the choice is yours.

  • Lauren

    Salmon with Garlic and Dill

    Ingredients
    1-1/2 lb. salmon fillet
    1/2 tsp. salt
    1/8 tsp. white pepper
    4 cloves garlic, minced
    1 sprig fresh dill, minced
    6 slices lemon
    2 green onions, chopped

    Directions
    Preheat oven to 450 degrees F. Place salmon fillet on heavy duty foil large enough to wrap around salmon. Sprinkle with salt, pepper, garlic, and minced dill. Top with lemon slices and sprinkle with chopped green onions.

    Bring up foil around salmon and pinch edges to seal, leaving room for expansion in the package. Place on baking sheet and roast at 450 degrees F for 20-25 minutes until salmon is opaque and flakes easily when tested with fork.

  • Erik Herick

    Jeff –

    I heard you’re sick today. Take some time off. Get better buddy.

    -Eric

  • Chase

    Hahaha. Yea you dont wanna spread that around Jeff.

  • Ladybug724

    Yeah Jeff, don’t spread it around! Stay home. If anybody sees Jeff at CFMC today, tell him to go home. You don’t want to catch what Jeff has!!!

  • Erik Herik

    BTW – Lindsay didn’t post that last warning, I did. (I was accidentally signed-on as Lindsay. Sorry Linz)

  • Jeff

    HAAHAHA, not sick. On a bus on the way to NYC for the weekend. Family thing. But dont worry Erik, I packed my food. So even its its totally inappropriate I will be eating out of tuperware at a formal sit down Bat Mitzva.
    Also, I found that a grocery store or deli is the great for a fast paleo meal on the go. Step 1: Deli counter. Get about 8 oz of deli meat. Step 2: Produce. I got 2 pears. Step three, bins of nuts. Get some almonds or even better walnuts and you have a totally paleo, cheap easy meal you can eat while walking with no fork! Enjoy.

  • Emily

    Orange Chicken with Ginger ———————————3 pounds chicken legs and/or thighs pepper 2 tbsp olive oil 2 cloves garlic, finely chopped 1 cup orange juice 2 navel oranges, peeled and sectioned 2 Tbsp minced fresh ginger 1 tsp dried basil 4 tsp lemon or lime juice (a substitute for vinegar in original recipe) Season chicken with pepper. In a large fry pan, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Add garlic and cook for one minute. Pour orange juice over chicken. Add orange sections, ginger, lemon/lime juice, and basil. Stir well. Cover and simmer for about 30 minutes, until chicken is tender.

  • Ladybug724

    Thanks for stealing my identity, Eric!

    In an effort to eat more protein (70% of your lean body weight), I’m going to try to make some jerky this weekend, so I have portable snacks other than fruit. I’ll let you know how it turns out.

    Paleo-Friendly Beef Jerky

    3 lbs grass-fed beef cut into 1/4 in slices (round roast works well. Works even better if the butcher does the cutting).
    Salsa

    Place beef strips and salsa in plastic baggie overnight. Shake occasionally.
    Lay beef strips on parchment paper. Place in dehydrator (on whatever setting the directions tell you to use) or oven (350 degrees) and cook for 6-10 hours.

  • Janelle

    I just found out today that a new restaurant called Elevation Burger is supposed to be opening soon in Germantown (there is already a location in Potomac). Their burgers are apparently made from grass-fed, free-range beef, and all of their products are cooked in olive oil. I glanced at the website, and it also says you can get your burger wrapped in lettuce to avoid the bread. I’m thinking this could be an easy paleo-friendly establishment in the near future, and I am looking forward to trying it!

    Their website is: http://www.elevationburger.com

  • Lorena

    Roast Lamb with Herbs

    1 garlic clove, minced
    1 tsp pepper
    1 crushed bay leaf
    1/2 tsp ginger
    1/2 tsp marjoram
    1/2 tsp thyme
    1/2 tsp sage
    1 Tbsp oil
    1 leg of lamb

    Mix garlic, seasonings, herbs and oil together. Rub on the roast. Place
    lamb on rack in roasting pan. Cook, uncovered, at 300F for approximately 30
    minutes per pound.

  • Erik Herick

    *** Plantain Chips and Guacamole ***
    3 ripe plantains (they are ripe when they look really beat up, black, and nasty)
    1/4 cup coconut oil
    4 avocados
    juice from 1/2 a lime
    garlic powder and black pepper to taste

    Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing the plantain. After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn. Mash the avocados with the lime juice, garlic powder, and black pepper and serve with the plantain chips. (Courtesy of http://everydaypaleo.com)

  • Ladybug724

    Saturday:
    I just got back from a brutal Saturday WOD (aka 4 mini WODs rolled into one) and I quickly threw together some stuff I had in the fridge to make a quick lunch. It sounds a little strange, but it tastes pretty good.

    1 can tuna (Trader Joe’s has a salt free version)
    1 cup artichoke hearts
    1 cup black olives
    1/4 cup chopped green onions
    1/4 cup copped red onion
    8 oz can tomato sauce
    garlic powder to taste
    1 TBSP Olive Oil

    Heat olive oil in a sauce pan. Add onions and cook until brown (about 2 min), add tuna and artichoke hearts, cook 2 minutes. Add olives. Cook 1 min. Stir in tomato sauce and garlic power. Cook 2 minutes or until hot. Sprinkle with green onions. Serve.

  • Jeff

    Saturday:
    If I can eat paleo here, I can do it anywhere…

    NYC weekend
    Today has been a little difficult. For breakfast we went somewhere that had a continental breakfast. No meat or eggs. Fruit and pastries. I ate fruit. On the way to the family event, I stopped at a grocery store and got 8oz of roast beef and a bag of unsalted cashews.

    I also found a really great place to get a totally paleo salad. Fresh and Company.
    I got the organic lettuce mix with carrots, hearts of palm, avocado, cherry tomatoes and sliced hanger steak. Dressing was oil and fresh squeezed lemon juice. I some fresh fruit for desert.

  • Erik Herick

    Saturday:
    Almond Muffins
    • 1 c almond butter
    • 1 c sliced raw almonds
    • 1 c pure coconut milk
    • 2 c shredded unsweetened coconut
    • 3 eggs
    Beat and pour in muffin cups. Cook at 400 F for 15 minutes.

  • Erik Herick

    Super Bowl Sunday Dip

    *** Hummus ***

    Ingredients:
    — 2 Medium Zucchini, peeled and quartered
    — 3/4 cup Tahini
    — 1/4 cup Extra Virgin Olive Oil
    — 1/2 cup fresh squeezed lemon juice
    — 2 medium/large cloves of minced garlic
    — 1/2 tablespoon ground cumin
    — 2 teaspoons kosher or sea salt

    Peel and chop zucchini and place in food processor/blender. Add in Tahini, Olive Oil, and fresh lemon juice, and blend. Add garlic, cumin, and salt, and blend thoroughly.

    For the peppers and pine nuts:
    Ingredients:
    — 1 tablespoon Extra Virgin Olive Oil
    — 1/4 cup finely chopped red and green peppers
    — 1/4 teaspoon red pepper flakes
    — a little salt and pepper to taste
    — 2 tablespoons pine nuts

    Saute chopped peppers and red pepper flakes in olive oil until tender. Lightly toast pine nuts in the toaster oven. (be sure to watch carefully so they do not burn.)

    >>> Garnish the hummus with the spicy peppers and pine nuts. Feel free to eat as is, or mix the topping into the hummus. Either way is delicious! (Thanks to http://www.primal-palate.com for this recipe!)

  • Brittany

    Super bowl sunday appetizer: Bacon Wrapped Pecan Stuffed Dates!

    This looks delicious and super easy to make…and besides everything is better with bacon.

    Ingredients:
    Whole Pitted Dates
    Roasted Pecan Halves
    Uncured Bacon (raw) sliced in 1/2 or 1/3 to fit around date

    Preheat oven to 400
    Place a pecan piece inside each date. Wrap date in a piece of bacon and secure with a tooth pick. Bake for 12 minutes (start checking them around 10 minutes in). The bacon should be cooked and crisp-ish.

    (http://paleoblocks.blogspot.com/2009/11/paleo-recipe-bacon-wrapped-pecan.html)

  • Jeff

    Escape from New York:
    This was a great meal on the go.
    1 Lara bar “Apple Pie” flavor
    3 pears
    9 oz Boars Head Turkey.
    This lasted me about 4 hours, and was probably double the price in New York than it would be here. Oh well.

  • Lorena Skelton

    Breakfast Casserole
    Approximately 4 servings

    * 1 pound ground meat
    * 3 turnips, peeled and grated (a food processor works well for this)
    * 4 eggs, beaten
    * 3 scallions, chopped

    Instructions:

    Sauté ground meat, breaking it up into small pieces with a spoon or spatula, until almost cooked through.

    Mix the sausage with the rest of the ingredients.

    Spoon into a 8×8 baking pan.

    When ready to cook, heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it.

  • Emily

    Sunday:

    How to eat Paleo at the Palace Restaurant in NYC on 57th and Lexington. Order fresh fruit salad. Then, order the bacon and eggs with no salt. When waiter offers you toast or hash browns, politely decline.

    Oh, and Jeff- you posted the same “bus snack” twice. That’s not fair! However, larabars are surprisingly yummy.

  • Jeff

    Wow, your right Emily. Thanks so much for pointing that out to me. Here is what I made tonight.

    Sauteed Ground Venison (or beef)

    Several tbs coconut oil
    3 cloves garlic
    Mrs. Dash
    Onion Powder

    Saute the garlic in the oil and after it begins to cook add the ground meat. While the meat cooks add the spices to taste.
    This mixture is very easy and quick to make and you can also add some organic canned diced tomatoes and serve over some kind of vegetable. I am simply spooning the meat over some Brussels sprouts.

  • Ladybug724

    Super Bowl Sunday Appetizer:

    This turned out really tasty!

    Shrimp Loves Coconut
    1 lb large shrimp, tail on peeled and deveined
    1/3 cup coconut flour
    ½ teaspoon sea salt
    ¼ teaspoon cayenne pepper
    3 egg whites
    2 cups coconut flakes
    Pre heat oven to 400. In a mixing bowl, stir together the coconut flour, salt, and cayenne pepper. In a separate bowl, beat the egg whites until foamy. In another bowl, pour the coconut flakes. Taking one shrimp at a time, dry well with a paper towel and dredge each shrimp in the coconut flour mixture, dip into the egg whites and then roll into the coconut flakes. Bake on a lightly greased (with coconut oil) baking sheet for 12- 15 minutes or until the shrimp are pink and the coconut flakes start to brown.

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