Paleo Challenge Starts Today!
Hello Paleo Challengers!
It’s here. Paleo Challenge 12.2.
Anyone who was unable to attend the Introduction, Measurements and Benchmark WOD on Saturday, do not worry! You will be able to do your measurements and complete the WOD during the week (with or without your partner). And we will have your binder for you as well. The Food/Points portion of the challenge begins today, Monday the 9th.
Reminder: It is $50 for the challenge (majority of this money goes to the winners’ pot). The more challengers, the more there is to win! As it stands right now with the current sign ups, a winner will receive their $50 back plus an additional $133!
For first time challengers it is another $15 for the Paleo Binder. The binder provides you with all helpful information to support your adjustments to Paleo, as well as, food/shopping lists for the grocery store, daily journaling sheets and weekly points tracking sheets. (Returning challengers… you have your binder from the first challenge and you will receive any new information that is in the new binders).
If there are any questions regarding this post, the workout, your partner, the binder… Email Greg at greg@gymcorecrossfit.com.
Thank you all and let’s have at the competition! 🙂
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Awesome Blueberry Pork Chop Recipes…
Serves 4
8 boneless center loin pork chops
3 tablespoons olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ tsp thyme
¼ tsp freshly grated nutmeg
2 tablespoons balsamic vinegar
1 cup blueberries, fresh or frozen
1 tbsp brown sugar
3 tablespoons lemon juice
3 tablespoons butter
Season the pork chops with salt and pepper. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven. Add the blueberries, balsamic vinegar, wine (or stock), thyme, nutmeg and brown sugar (optional). Simmer to reduce the volume of the sauce by half. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens. Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.
Lamb or Beef Stew
1 Lb of ground grass fed beef or lamb
4 garlic cloves
2 medium onions, chopped
4 celery stalks, chopped
4 to 6 BIg fat tomatoes chopped (organic when can)
2 large carrots, shredded
2 medium Zucchini or summer squash, shredded
1 medium crown borccoli, chopped
1/4 cabbage (or throw in brussel sprouts when in season,equal to 1/4 of a cabbage)
8 oz., fresh spinach, chopped (or use baby spinach)
3 Tablespoons Extra virgin olive oil
1 teaspoon curry (optional), if used, skip fresh rosemary
1 Tablespoon dried rosemary or 2 Tablespoons fresh (don’t add if curry used)
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano * use fresh double up or to taste
1 -2 teaspoon black pepper
(no salt)
(use 21 salute from Trader Joe’s if you’re having a salt crave)…
or throw in a few pinches of dulse
Using a large stock pot on medium low heat, add oil, then garlic ~ stirring for 30 seconds or so.
Add the chopped onion & celery ~ stir until the onion becomes translucent
add the meat and stir until browned
add the tomatoes & all spices
simmer on low for 45 minutes to 2 hours
can be turned off after 45 minutes, then reheated to finish the last steps
add chopped/shredded vegetables, stir to mix
Simmer 30 minutes, stirring occasionally
add spinach, stir to mix, then serve.
Yum.
Another recipe!
Salmon Caesar Salad
Serves 4
4 6 oz salmon filets, skin on
2 Tbs. extra virgin olive oil
2 heads romaine lettuce, washed, dried, chopped
1/4 small red onion, diced
2 Tbs cold pressed flaxseed oil
1 garlic clove, crushed
1 teaspoon crushed mustard seed
1 Tbs. fresh squeezed lemon juice
fresh ground black pepper to taste
Preheat oven to broil. Brush flesh side of salmon fillet with 1 Tbs. of the olive oil. Place in baking dish flesh side down. Brush skin with the remaining Tbs. of olive oil. Broil for fifteen minutes. Remove from oven and set aside.
In a large bowl, mix together lettuce and onion. combine flaxseed oil, garlic, mustard seed, and lemon juice in a small jar and shake well. Toss with lettuce and onion. Serve topped with salmon fillet and season with freshly ground pepper.