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Archive
Paleo in a Nutshell
Saturday, January 23, 2010Posted by: Darin Deaton
What's Up Food Challenge Participants?
Tuesday, January 19, 2010Hey folks, I need to know what's going on with your food challenge? How's it going? I had my own little food challenge called. "the flu." Yuck. But hopefully, I am back and ready to rock. Great way to lose weight though, just joking, not recommended. I have had several members that have come to me with great results. Remember that all results are not measured the same. Post your comments to the food blog so we can hear what's going on. Also, if you are having problems, contact one of the the coaches to do some planning and problem solving. Be ready to show your food journal because that is where it's at! Later. BTW, early big loses are normal and then the weight loss can taper off. Be sure to look at food content and quantity.
Also, read some of the success stories of people who have used the Paleo-Diet without weighing, meauring or counting calories.
Posted by: Darin Deaton
Vitamin D -Supplementation
Friday, January 15, 2010If you are like me you are always looking for holistic ways to improve or facilitate the human body's ability to recover, repair and retard degenerative changes. Read this link on Vitamin D supplementation and decide for your self if taking Vitamin D would be good for you. I take it but not at the levels recommended, but I am about to. Recommend levels for starting supplementation appear to be around 10,000IU per day and then after 4-5 weeks reduce to 5,000IU per day. By the way, I like this website. Check it out! http://www.eatmoveimprove.com/2009/10/a-closer-look-at-vitamin-d/
Vitamin D
Posted by: Darin Deaton
"CHILI COOKOFF"
Tuesday, January 12, 2010Ok, we are moving forward with a little chili challenge! Jan 30th we will have a Chili lunch after the 10am WOD. We will plan on serving chili around 11:30 am for lunch. Bring your best Chili recipe that meets paleo requirements! We will taste the chili's and decide on a winner. The judges will be the membership and coaches collectively. So, get your best Chili groove on and bring it on!
Posted by: Darin Deaton
CrossFit FTW "Paleo Chili Cookoff"
Sunday, January 10, 2010OK, you asked for it, you got it! Give me some suggestions on when and where? Maybe a Saturday late morning after the WOD we could have the Chili Cookoff for lunch. Give us some feedback and we will put it on the schedule. I luv it! If we got to eat paleo, why not have fun doing it! I think I am going to whip up some "Elk Chili."
Posted by: Darin Deaton
Food Challenge Kicked Off!
Tuesday, January 05, 2010Wow what an evening! We have 24 athletes officially participating in the Food Challenge and several others doing it but not official. We are so excited about how this will affect all of our athletes. Continue to follow the food blog to get daily updates to what's going on and also helpful hints. Have a good one!
Posted by: Darin Deaton
1
Comments
Crustless Quich Lorraine -
10 slices turkey bacon, crisp cooked and crumbled,
1 c. grated cheese,
1/4 c. minced onion (I used 1 T. dried onion flakes0,
6 eggs,
1 (13 oz.) can evaporated milk (which has lower carb count than regular milk),
1/2 tsp. salt,
Dash of Tabasco.
Preheat oven to 350 degrees. Sprinkle cheese, bacon and onion in 10-inch pie pan. Beat remaining ingredients until well blended. Pour over cheese and bacon mixture. Bake for 25 minutes. Let stand about 10 minutes before cutting. Serves 6.
Ingredients
• 1 cup butter, softened
• 1 cup Splenda
• 3 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon low sugar OJ
• 2 cups almond flour
• 2/3 cup ground golden flaxseed
• 1 cup corn flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup sweetened dried cranberries
• (optional) ½ cup whole oats
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and Splenda until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flours, baking powder, cinnamon, nutmeg, ginger and cloves (dry ingredients); stir into the sugar mixture. Fold in the dried cranberries (and oats if desired). Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
**I used a fork to gently push the cookies a little bit flat. Otherwise they will bake into rounded, not flat, cookies.
COOK TIME: 1 Hr
READY IN: ~ 1 Hr 20 Mins
SERVINGS: Four 7×3 inch loaves
INGREDIENTS
• 3/4 cup butter
* 3 cups Splenda
* 1/2 teaspoon salt
* 3 eggs
* 16 ounce sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 3 teaspoons baking soda
* 3 cups almond flour
• * 1 cup oat flour
• * ½ cup golden flaxseed
* 6 very ripe bananas, mashed
* 1/2 cup of chopped almonds
* 2 cups of blueberries
DIRECTIONS
1. Prepare 4 regular loaf sized pans and grease them.
2. Add and mix butter and sugar followed by salt, baking soda and flour in a big bowl.
3. Mix eggs, mashed bananas, sour cream, vanilla and cinnamon in a separate bowl.
4. Combine the 2 and add in blueberries.
5. Transfer the mixture to the 4 pans and sprinkle almond nuts (and cinnamon if desired) on top. **Can also make muffins in cupcake pan, but bake only for 40-45 mins.
5. Bake at 300 for approximately 1 hour.
6. Check if the loaf is ready by inserting a toothpick. If it comes out clean, it’s ready to be taken out of the oven.
*1 teaspoon extra-virgin olive oil
*1 garlic clove, diced
*1 package (6 ounces) portobello mushroom caps, cleaned
*Pinch of salt
*Pinch of freshly ground black pepper
*12 ounces reduced-fat mozzarella cheese, sliced or shredded
*10 fresh basil leaves
*2 fresh tomatoes, sliced, roasted, or grilled
*Oregano leaves (optional)
*Instructions: Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450°F until the cheese melts, about 3 minutes. 549 calories (a little high), 36g protein, 3g fiber, 40g fat, only 14g carbs