168 Industrial Dr
Mashpee, MA 02649
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December 15, 2010

Jude looks like he’s having fun. The entire group behind him ALL resting during the Filthy 50, not so much.

Wednesday

WOD

Tabata Mash Up

Box Jump- Medium Box
Kettle Bell Swings- 1.5/1
Ab Mat Sit Ups- Unanchored

Compare to Thursday September 10, 2009

The paleo kits, paleo jerky, and paleo krunch from Steve’s Club are in and for sale.

Mobility WOD

About the Author
  1. NJR Reply

    Happy to report today has been much better partially because I switched my meals around and part because I was able to vent (sorry about yesterday) I continue my quest……..I love all the recipes, especially the cookie ones , now I don’t have to feel like an outcast (wouldn’t be the first time) at my family christmas party this weekend 🙂

  2. sarah lee Reply

    NJR… Mark and I were saying today that you fit so well into the C3 Family. You can vent anytime.

    I made Littles Ice Cream. Big hit with the adults and kids. Next is Nicole/Tims muffins.

  3. kateyb Reply

    I went out to eat for the first time since starting the challenge. I went to sushi. It was great. You can turn pretty much any maki into a hand roll, plus I ordered tuna sashimi. It was so good.

  4. Cape Cod Val Reply

    I threw together a meal that tasted awesome, probably my favorite one yet. Threw boneless chicken into a big stir fry pan with olive/flax seed oil, lots of vadalia onions, sweet red peppers, broccoli, coconut milk, pepper and lots of lemon, on my plate I sprinkled it with unsalted sunflower seeds for some crunch. It was so sweet from the reds and the vadalia. I loved it. It is not a real recipe, but a throw together, even my child loved it.

  5. Littles Reply

    This is a recipe for Pistou. Similar to Pesto, no cheese! I like to put this in the middle of soups, or spread on a chicken breast with sundried tomatoes. it adds a lot of flavor to dishes

    4 cups packed fresh basil leaves, rinsed and dry
    1 garlic cloves, chopped fine
    1/4 cup olive oil
    1/4 c. pinenuts, or walnuts
    salt

    preparation

    In a food processor purée the basil and the garlic, add the oil, and the nuts, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with vegetables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.)

  6. Katherine Reply

    ok, so I strongly dislike mayo…..but since all you awesome people dig it. I received this recipe which allows you to put your paleo mayo to good use, so I am passing it along.

    paleo honey mustard chicken nuggets

    2 heaping tablespoons of dijon mustard

    1 heaping tablespoon of stoneground mustard (whole grain mustard would work here too)

    2 heaping tablespoons of paleo mayonaise

    1 tablepsoon of raw local honey

    1 teaspoon of garlic powder

    sea salt & pepper

    3 large chicken breasts

    2 cups of almond flour

    preheat the oven to 350 degrees. next, in a medium sized bowl, mix the first 6 ingredients together and set aside.

    cut the chicken breasts into approximately 2 inch chunks. make sure they are all relatively the same size so they all finish cooking at the same time.

    put all the cut up chicken into the mustard mixture and stir to coat every piece well. put the almond flour into a separate medium sized bowl. using 4 pieces at a time, take the coated chicken and toss them in the almond flour until coated well. i only do 4 pieces at a time so i don’t end up with a huge mass of chicken, mustard and almond flour. this allows each piece get a chance 🙂 i like to use a bowl or tupperware small enough that i can toss the chicken without getting my hands dirty.

    halfway through coating, i ran out of almond flour, so i took about a cup of sliced almonds and proccessed them to finish the remaining chicken.

    place the coated chicken onto a foil lined baking sheet. bake for about 20 minutes.

  7. crossfit mama Reply

    Maple herb roasted turkey with pan gravy.

    Here is what to do. Take a roasting pan and fill the bottom with things like sliced onions, sliced fennel, celery and carrots. Cut about 7 or 8 apples and place them cut side down amongst the veggies. Sprinkle everything with a little oil, kosher salt and pepper. Sprinkle chopped rosemary over everything.
    Next: Place your thawed, cleaned turkey that you have patted dry on top of this “bed” of apples and aromatic vegetables. (At this point you have pulled out the gizzards and neck. Lovely I know. Place these things along side the turkey. Don’t worry they are just going to flavor your gravy. No don’t keep the little paper bag.)
    Next chop some fresh herbs such as rosemary, thyme, parsley, sage, yadi yada and mix these with a few Tbs of olive oil and maple syrup. Truss your turkey. ( This really does make a difference in even cooking. Let me know if you need a how to on this.) Brush your maple oil all over the turkey. Sprinkle liberally with kosher salt and pepper and pop into a 400 degree oven for about 1/2 hour. You are starting at a high temp to get a nice sear on your bird and lock in juices. Then turn down oven to 325 and continue roasting for about 15 min per pound. Your turkey is done when you can easily “shake hands” with one of the legs. Oh and that little pop of thing. Throw it away or you will be serving cardboard. It signals its done when its bone dry. Now for the gravy.

    While your turkey is out of the oven and resting. (Sitting on a cutting board with a tent of foil over it waiting to be sliced.) Scoop all of the apples and veggies out of the pan. You can deglaze the pan while hot with a little pear or apple cider if you like or just use chicken broth. Pour this off to the side through a strainer.
    Take a little arrowroot and a little bit of fat. You can use the skimmings off the top of your gravy liquid. (This will act like a butter) mix this with a few tsp arrowroot. Slowly whisk in about a quart of chicken broth and pan liquids. Add salt and pepper and couple bay leaves. Squeeze a little lemon and balsamic vinegar in at the end. This will be thinner than normal gravy but hey its gravy right?
    There is no reason you have to go off paleo for a big family dinner. The rest of the recipes will keep coming through the week. Next up spiced cranberry orange sauce!

  8. crossfit mama Reply

    This comment has been removed by the author.

  9. crossfit mama Reply

    Maple herb roasted turkey with pan gravy.
    Take a roasting pan and fill the bottom with things like sliced onions, sliced fennel, celery and carrots. Cut about 7 or 8 apples and place them cut side down amongst the veggies. Sprinkle everything with a little oil, kosher salt and pepper. Sprinkle chopped rosemary over everything.
    Place your thawed, cleaned turkey that you have patted dry on top of this “bed” of apples and aromatic vegetables. (Now you have pulled out the gizzards and neck. Lovely I know. Place these things along side the turkey. Don’t worry they are just going to flavor your gravy. No don’t keep the little paper bag.)
    Next chop some fresh herbs such as rosemary, thyme, parsley, sage, yadi yada and mix these with a few Tbs of olive oil and maple syrup. Truss your turkey. ( This really does make a difference in even cooking. Let me know if you need a how to on this. Brush your maple oil all over the turkey. Sprinkle liberally with kosher salt and pepper and pop into a 400 degree oven for about 1/2 hour. You are starting at a high temp to get a nice sear on your bird and lock in juices. Then turn down oven to 325 and continue roasting for about 15 min per pound. Your turkey is done when you can easily “shake hands” with one of the legs. Oh and that little pop of thing. Throw it away or you will be serving cardboard. It signals its done when its bone dry. Now for the gravy.
    While your turkey is out of the oven and resting. (Sitting on a cutting board with a tent of foil over it waiting to be sliced.) Scoop all of the apples and veggies out of the pan. You can deglaze the pan while hot with a little pear or apple cider if you like or just use chicken broth. Pour this off to the side through a strainer.
    Take a little arrowroot and a little bit of fat. You can use the skimmings off the top of your gravy liquid. (This will act like a butter) mix this with a few tsp arrowroot. Slowly whisk in about a quart of chicken broth and pan liquids. Add salt and pepper and couple bay leaves. Squeeze a little lemon and balsamic vinegar in at the end. This will be thinner than normal gravy but hey its gravy right?
    There is no reason you have to go off paleo for a big family dinner. The rest of the recipes will keep coming through the week. Next up spiced cranberry orange sauce!

  10. crossfit mama Reply

    This comment has been removed by the author.

  11. Cape Cod Val Reply

    Hey Nicole,

    I got your Almond flour and will bring it to you Friday morning. 🙂

  12. Nettie Reply

    Anybody need/want some paleo ketchup? I made some on Sunday and made way too much! We’ll never use it all so I would be happy to share 🙂 I haven’t even tried it yet but Heather says it’s really good. I did make and try the mayo – great in chicken salad with walnuts and grapes.

  13. Lindsey Reply

    Sweet Baked Pears

    Ingredients:
    4 ripe Bosc pears, with stems (washed and dried)
    1 C sweet, fruity white wine (I used a sweet Madeira)
    1/4 C honey
    1 tsp. vanilla extract
    2 cinnamon sticks (halved)
    2 bay leaves

    Preheat oven to 400 degrees. Cut thin slice off the bottom of each pear, so they will stand upright nicely. Place pears in a shallow baking dish or pie pan.

    Whisk wine, vanilla and honey in a bowl. Pour over the pears. Add cinnamon sticks and bay leaves around the pears.

    Roast pears for about 45 minutes, basting every 15 minutes! Carefully transfer pears to a serving dish. Pour wine mixture into a small saucepan. Bring to a rolling boil for about 5 minutes, until thickened. Drizzle over the pears and garnish with the cinnamon sticks and bay leaves.

  14. Nicole Reply

    Here’s a super easy recipe that I’d like to try.

    Carrot Fries

    Clean and cut a bag of whole carrots into 2 inch strips and put them in a bowl. In another bowl, mix a couple of tablespoons of olive oil, a 1/2 tsp. of sea salt, and 1/2 tablespoon of your favorite herbs.Pour mixture on the carrots and toss lightly.

    Spread on a foil lined tray and bake at 425 for about 20 minutes. Let them cool a little and enjoy!

  15. NJR Reply

    Thanks Sarah…… Thanks Val! See you Friday! 🙂

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