Spicy Snapper

Tonight's dinner was SO yummy. I love snapper! Especially "spicy snappy snapper". It was delicious, sweet, spicy and medicinal even. It totally helped take my mind off my soreness for awhile. YES, I'm still sore from Monday's sprints. In fact, my pain has just managed to grow!.... I never realized what an all over workout sprints are?!?!

Recipe:

4 red snapper filets

Spices:

ground cumin, garlic powder, ground chili pepper, cracked black pepper, and sea salt (optional)

-Season fish on both sides with spices, and set aside

2 tsp. olive oil

2 cloves garlic, minced

1/2 sweet onion, chopped

1/2 anaheim pepper, chopped

jalapeno pepper, minced (depending on your heat thresh-hold)... I only used half!

1/2 to 3/4 can diced tomatoes (organic, low sodium)

2 T lime juice

1/2 C fresh cilantro, coarsely chopped

Heat olive oil, and saute garlic, onion, and peppers. When vegetable are soft and start to caramelize, add lime juice. Reduce heat and add tomatoes. Mix well and simmer.

Place seasoned snapper filets in the broiler for about 5-7 minutes on each side. Remove from broiler, place in a baking dish and top with spicy vegetable sauce! Bake for about 10 minutes (350 degrees).... just long enough to cook up a veggie side ... We steamed some yellow squash that we tossed with a sauteed onion and some more fresh cilantro!

OH! Don't forget some creamy avocado slices on top! :-)

This was really tasty!!! Hope you enjoy!

Spicy Chicken & Bacon Poppers

These were absolutely heavenly! Thank you Neile and Miriam for this wonderful appetizer! The only thing better than enjoying delicious food, is enjoying it with good friends! This is "food for share!"... Find an excuse to make this and have some friends over! This recipe is taken from Mark's Daily Apple, and I consider it a "must make"... Hope you enjoy! I guarantee you'll like it better than 100m sprints!!! :-))

Recipe: (Makes 6-8 poppers) .... I suggest doubling!

1 large chicken breast

6-8 pickled or pepperoncinis

3-4 strips of bacon

Cut chicken breast into 1″ cubes. Marinate the chicken with salt and pepper, jerk seasoning or your favorite seasoning and oil. Slice open a pepperoncini and put a piece of chicken inside. Wrap 1/3 –1/2 of a piece of bacon around the chicken and secure each popper individually with toothpicks or spear multiple poppers on a skewer.

Over medium heat, grill the poppers until the chicken is cooked through and the bacon is crisp, about 8-10 minutes a side.

For a detailed description of the recipe (and pictures)... check out the link below:

http://www.marksdailyapple.com/spicy-chicken-and-bacon-poppers/

Enjoy!

Turkey Cutlets with Mushrooms, Basil & Tomatoes

I had bought some turkey cutlets I needed to cook up. I bought them because I thought they sounded good at the time, but when I got home, I had no idea what to do with them! I made a split decision based on ingredients I had on hand (and the Italian influence in the house). Wow... this turned out great! Highly recommend. This would be good with chicken, veal, or even fish! Enjoy!

Recipe:

4-6 Turkey cutlets, 1/2 in thick (or meat of your choice)

1 C almond meal

2 T dried parsley flakes

2 tsp. garlic powder

1 tsp. black pepper

1 T olive oil

9oz. mushrooms, sliced

2 cloves garlic, minced

1/2 C organic, low sodium chicken broth

1/2 C coconut milk

1 C fresh basil, chopped

2 C grape tomatoes, sliced in half

Combine almond flour, parsley, pepper, and garlic powder. Coat turkey cutlets in breading-like mixture and set aside. Heat oil in a pan on med-high heat. Brown turkey cutlets on both sides and place in a baking dish. In same saute pan, add 1 tsp more oil. Saute garlic, but do not burn. Add mushrooms and cook until browned. Add chicken broth. Let it cook down a bit (about 5 minutes). Add tomatoes, basil and coconut milk, and mix well. Pour over turkey cutlets and bake in a 350 degree oven for only about 15 minutes!

While that's cooking.... chop up a couple zucchini (halved and sliced), 1/2 red bell pepper, 1 clove minced garlic, and 1 tsp. olive oil. Heat oil an saute garlic. Add peppers and cook until they're soft (3-5 minutes). Add zucchini. Saute a bit and then add 1/4 C chicken broth. Toss, cover, and simmer until zucchini is tender crisp. This was a GREAT variation on the usual!

Hope you enjoy!

Seafood Sausage & Kale Stir Fry

This was another great Trader Joe's find and another quick fix dinner! I got home late tonight and needed a quick and easy dinner. I had never really heard of seafood sausage and was a tad skeptical, but I though it was really good!!!

Recipe:

2 bunches of kale

1 large sweet onion, sliced thin

2 tsp. olive oil

1 package (1 lb.) TJ's Seafood sausage (frozen section)

Brown sausages in a pan with a little oil. Slice and set aside. In another pan, saute onions with olive oil. As they start to caramelize, add kale. Continue cooking for about 8-10 minutes, until kale is soft. Add sausage to pan. Mix well and serve! I squeezed a little fresh lemon juice over the top! Super tasty... hope you enjoy this quick paleo fix! :-)

Marinated Ahi Tuna Steaks with Grilled Artichokes

Our first day back from camping, and although we stuck to our Paleo ways while vacationing.... I still found myself craving a lot of fresh veggies when I got home (it's just not the same roughing it in the wilderness). We kept a lot of non and not-so perishables handy while camping (fruit, dried fruit, nuts, jerky, canned tuna & chicken, eggs, sausage. For dinners we grilled chicken and steaks, with simple side salads. It worked out well!

I've also returned from vacation with a serious craving for fish! I came home from our re-stocking trip to the grocery store with 4 fish dinners for the week! Which I'm really looking forward to eating this week! Yum.

Tonight, Trader Joe's came through again with their marinated Ahi Tuna steaks (I got them in the freezer section). They are simply marinated in olive oil, garlic, lemon juice, cilantro, red chili flakes, salt & pepper.... not too bad at all! Simple, quick, and tasty!

Scott grilled some artichokes to accompany the tuna steaks (sliced in half with a little olive oil, pepper, and garlic powder).... and of course a large side salad! Oh, and lemon slices... which I squeezed over everything!

Enjoy! :-)

Athlete Profile: Rory Graetch

Rory Graetch is our 2nd Paleo Challenge winner! He came into the challenge fairly new to crossfit. He dedicated himself to the Paleo plan for 3 months and did extremely well! His goals going into the challenge were to lose weight and get push ups and pull ups! Rory is a big guy and body weight movements were a struggle.

Rory's commitment to the Paleo challenge and crossfit paid off! His transformation was obvious to those around him! You could see Rory slimming down before your very eyes! Rory has lost over 15 pounds and his performance strides certainly gained him recognition! Yes, he can do push ups and pull ups!!!

Here are his benchmark stats:

Jackie

Start: 14:10 (jumping pull ups)

End: 9:10 (still jumping, some kipping)

1 RM Deadlift

Start: 365#

end: 415#

400m Run

Start: 2:04

End: 1:23 .... WOW!

Congratulations, Rory! It's been amazing watching your transformation! Keep up the great work. You've been a true inspiration and I know you have a LOT more in you! ... You've already earned a reputation as one incredible rower!!!

Paleo Shrimp Alfredo & Spaghetti Squash

Spaghetti squash with a Paleo-friendly alfredo sauce has been on my recipe "to do" list for a long time! I've been super eager to try it with either a chicken or shrimp... and I am so glad I did! We enjoyed it very much. This was only the second time I've ever cooked a spaghetti squash, and I have to say, the method I used tonight was MUCH better than the last. The first time was an utter chore and I was tempted to use a chainsaw! This time I chose a much kinder, gentler and safer method ... the oven. From here on out, there will be no other way for me. I might even put spaghetti squash on the menu more often. The recipe possibilities are endless!!! Hope you enjoy!

Recipe:

1 spaghetti squash

1 T olive oil

4 cloves garlic, minced

2 T dried parsley (or 1/2 C chopped fresh Italian parsley or basil)

1 T Italian seasoning

1 C coconut milk (I used "light" coconut milk form Trader Joe's)

1/4 C chicken broth (organic, low sodium)

1/2 tsp. arrowroot powder (as a thickener)

1 lb. shrimp

1 tsp. garlic powder

1 tsp. black pepper

pinch sea salt (optional)

Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. This is the only thing you really have to allow time for when cooking this meal. Everything else cooks quickly! When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily!

While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.

Cut the spaghetti squash open by slicing it in half and remove the seeds. With a spoon scrap the spaghetti squash out of its shell into a bowl. It will look like spaghetti!!! Place desired amount on a plate and spoon shrimp & alfredo sauce over the top. Garnish with some chopped fresh basil and enjoy!

Easy Chicken Stir Fry

I loved today's CrossFit wod, but WOW am I ready for bed! Heavy cleans and muscle ups are just full body fatigue! I thought a quick & easy stir fry dinner would be a great way to spend less time in the kitchen and more time in bed! Not to mention I am really enjoying the 5 Chinese spice blend and a stir fry would would be another opportunity to use it! This was super easy and could be made with any vegetables you choose (a good opportunity to go through that vegetable bin)! Enjoy...

Recipe:

Chicken, 4 breasts cut in thin strips

1/4 C coconut aminos (soy sauce substitute)

1 T olive oil

3 cloves garlic, minced

1 inch square ginger root, minced

2 zucchini, sliced

3 bunches baby bok choy, chopped

1 C grated carrots

about 2 C shiitake mushrooms

1 tsp. 5 Chinese spice powder

1/4 C chicken broth

Marinate chicken strips in 1/4 C coconut aminos while you're cutting the vegetables. Heat olive oil is a saute pan over med-hi heat. Saute chicken strips until cooked through. Remove to a plate and set aside. Turn heat down to medium and saute garlic and ginger for about 1 minute. Add zucchini, mushrooms, Chinese spice and chicken broth. Cook until zucchini is crisp tender. Add chicken back to pan, and bok choy. Cook until bok choy wilts and chicken is heated through. Serve by itself or on a bed of cauliflower rice!

Hope you enjoy! :-)

Chinese-Style Beef, Sweet Potato & Bok Choy Stew

This recipe was recommended to me by our own sweet Annie! It's actually a recipe she tried from Sunset magazine (January 2010). It took very little tweaking to make Paleo.... VERY little! It calls for beef rib-eye steaks (which can be a little pricey). You could probably substitute a less expensive meat, but OH MAN, I have to say.... that rib-eye was outstanding! I also loved the Chinese five-spice powder in this dish! (Which should absolutely be a pantry "must-have"). It adds such a warm, savory, comforting flavor with Asian pizazz! This was a scrumptious meal, and I highly recommend... Hope you enjoy! :-)

Ingredients:

4 cloves garlic

1 piece fresh ginger (1 inch square)

1 1/4 lbs. Beef rib-eye steaks (about 2 steaks)

1 T olive oil

2 tsp. Chinese Five-spice powder (Yum... a pantry "must-have")

3 C beef broth (organic, low sodium)

2 T coconut aminos (soy sauce substitute)

1 good-sized Japanese yam (or sweet potato)

12 oz. baby bok choy (about 4-5)

2 green onions

Whirl garlic and ginger in a food processor (or just mince together well). Trim fat from steaks and cut across grain into 1/4-inch slices. Coat meat with half the garlic mixture (add a pinch of sea salt, if desired). Heat oil in a 5 quart sauce pan over high-ish heat. Brown the meat, stirring occasionally for about 4-6 minutes. Transfer meat to a plate.

Reduce heat to medium and add remaining garlic/ginger mixture. Cook until softened. Add five-spice powder, broth, and aminos.

Peal Japanese yams, halve lengthwise, and cut in thick slices. Add to both, cover and bring to a boil for about 3-4 minutes. Reduce heat and continue to simmer. Cut bok choy in wide slices. Add to pot and cook until wilted (about 2-3 minutes). Add beef back to the pot, and cook until hot. Ladle into bowls and garnish with finely chopped green onions!

OH SO Delicious! :-)

Thanks, Annie! :-)

Athlete Profile: Stacy Craig

Stacy is one of our newest Paleo Challenge Winners! She is a hardworking, 48 year old mother of three and committed 6 am CrossFitter for the past 2 1/2 years. She dedicated herself to this Paleo challenge for 3 months with some very definitive goals in mind. She wanted to lose her belly fat, feel better about the way she looks, improve her performance, get at least ONE kipping pull up, and improve her overall nutritional habits.

Stacy certainly excelled in every way during the challenge. She lost 11.5 pounds, and her waist-line became slim and muscular! She said she feels great, gained energy and has adopted the paleo diet as a lifestyle! She says it has been a liberating experience eating this way. She loved not weighing, measuring, or counting calories! She never felt deprived and she no longer has cravings!

Her performance gains have been huge! For anyone wondering just what the Paleo diet can do for you in the gym, check out Stacy's accomplishments!!!

Benchmark workouts:

Jackie:

Start: Thick band pull ups, 22 lb. bar thrusters (time: 10:34)

End: 12 kipping pulls (the remainder with Thin band), 33 lb. bar thrusters (time: 11:08)

1RM Deadlift:

Start: 155#

End: 180#

500m Row:

Start: 2:15

End: 1:58

How's that for impressive? I love that when I asked Stacy if I could take a picture of her doing a kipping pull-up, (seconds after she just finished a grueling WOD), she just went right over to the bar, jumped up and did as least 3 (easily). "At least ONE kipping pull-up"..... no problem!!!

Congratulations on your accomplishments, Stacy! You are truly an inspiration! It has been so enjoyable watching & witnessing your success! You are such an amazing lady and I'm SO pleased that you have discovered and embraced the Paleo lifestyle. :-)