Walking lunge 100 ft.

21 Pull-ups

21 Sit-ups

Walking lunge 100 ft.

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Walking lunge 100 ft.

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Walking lunge 100 ft.

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Walking lunge 100 ft.

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Walking Lunge 100 ft.

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Chris Spealler 6:42 WMV MOV

Great Job Commenting Keep Up The Good Work! I love Dana’s Paleo Cracker Recipe!
Remember if you have not done the benchmark WODs do them this week if possible.

26 Responses

  1. Kateyb

    I tried this soup pre-paleo. It’s delicious! And all you have to change is cooking the onions in oil instead of butter. I also cooked my own pumpkin and my own chicken stock. A little extra work, but well worth it. Hope you enjoy.

    Curried Pumpkin Soup
    2 medium onions, finely chopped (2 cups)
    2 tablespoons unsalted butter
    2 large garlic cloves, minced
    1 1/2 tablespoons minced peeled fresh ginger
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    1/8 teaspoon ground cardamom
    1 1/2 teaspoons salt
    3/4 teaspoon dried hot red pepper flakes
    2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
    4 cups water
    1 1/2 cups reduced-sodium chicken broth (12 fl oz)
    1 (14-oz) can unsweetened coconut milk (not low-fat)
    1/4 cup olive oil
    2 teaspoons brown mustard seeds
    8 fresh curry leaves


    Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
    Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

    Read More http://www.epicurious.com/recipes/food/views/Curried-Pumpkin-Soup-232968#ixzz16uw4sKNj

  2. amanda

    Being the worlds worst cook I have just learned how to sautee veggies in a pan (boiling water was last week). I love all of the recipies and links everyone has shared, and know they will help me greatly in this challenge. Thank you all and good luck!

  3. I was driving home from visiting family in Rhode Island today, congratulating myself on eating so incredibly well, and then I realized, the cough drop in my mouth and the cough syrup I sucked down early today to cope with the wicked cold I have, both contain sugar! AW MAN!! I was doing so well! So let that be a lesson to all you fellow paleo challengers, if you get a cold in the next 90 days, don’t forget to check the ingredients on your medicine!

  4. Anyone made kale chips? They are delicious! Get a bunch of kale and tear it into pieces, place in large bowl, drizzle olive oil (doesn’t take too much) and mix it in with your hands. Add whatever seasoning you like – I did a batch with just sea salt and one with garlic. Spread out on cookie sheet and bake at 375 for 10-15 min until crispy. They melt in your mouth. A yummy snack!

  5. Paleo French Onion Soup

    If you were Julia Child you would make this soup with a vat of butter. If you follow a few tips (see my video) this soup will make you feel like singing (maybe even in French) sans the butter.

    6-8 lbs yellow onions,thinly sliced
    2 leeks white parts,sliced
    1 head garlic minced
    2 tsp crushed red pepper
    Equal parts chicken broth and beef stock (preferably homemade, beef stock recipe follows)
    olive oil for pans
    kosher salt and pepper
    Fresh thyme
    Sautee onions and leeks slow and low in a few separate pans w/ a little oil. You want them to become nice and golden brown. Deglaze the pans by adding a little water (or red wine if you want to use your daily allowance.) Add all the onions and liquid you just created into one of the pots. In an empty pot sautee garlic and crushed red pepper. (Use less if you don’t like it spicy.) Add your stock and a bundle of fresh thyme and your garlic in with the onions.Season with salt and pepper to taste. Simmer for about 30 minutes and fish out thyme. Oh one last thing! When its done cooking squeeze a half a lemon into soup and stir. This will help round out the flavor. Bon Appetite!

  6. Alright… Many of you are wondering about points from yesterday. We are giving some 1/2 points.
    1/2 point.- Drew, Nettie, Jon, Bushy, Greg W..

    1 Point- Nicole G., Krisin P., Littles, Greg B, Cape Cod Val, Lindsey, Katherine, Amy S.


    You may say. Well this is why our grandmothers were such healthy gals.
    When you make your own broth esp. beef, you get all the trace minerals that in a form your body easily absorbs. Calcium, Phospherous, and silicon to name a few. It also contains amino acids that detoxify your body.
    So give it a whirl!

    Beef bones (ask your butcher)
    Onion peels (you can halve a couple of onions and throw those too.)
    Couple of carrots
    Few celery stalks
    Several cloves garlic
    Fresh herbs ( I used thyme, parsley and rosemary)

    Roast beef bones on a cookie sheet for about an hour at 400.
    Throw them into your pot of veggies add enough water just to cover. Add plenty of salt and pepper. Bring to a boil them simmer for a few hours.

    Even the epicures knew the advantages of something like this… “Soup is a healthy, light, nourishing food. Good for all humanity. Pleases the stomach, stimulates the appetite, and prepares digestion.”

  8. Hey Guys, Having a hard time switching to black coffee? If you drink it iced, try cold brewing it in a french press! Grind your coffee course, add cold water, and let it sit 8-12 hours in the fridge. It comes out less bitter and very smooth! WARNING: it also comes out supper caffeinated! Drinker be ware:)

  9. Hey Guys,
    I know that you will eventually get sick of plain ol’ eggs for breakfast. Just remember, there is law stopping you from switching it up and eating a variety of meats and veggies more commonly eaten later in the day. But, for those of you who enjoy eggs, and miss pizza, here is a recipe for Breakfast Pizza. It is super yummy and you can actually pick up the slices and eat it like real pizza.

    Breakfast Pizza:
    1) The egg “dough”: scramble 8 eggs in a bowl and add 1 tbsp basil, and some pepper. In a large skillet heat olive oil, add 3 minced garlic cloves, saute 2 min on medium. Then pour in the egg mixture, cover and let cook for about 3 min until the bottom of eggs are set and firm. Don’t disturb eggs while cooking. Remove lid and transfer skillet into oven and broil 3 min or until the top of eggs are cooked. Remove from oven and spread marinara sauce evenly over top.
    2) Toppings: 1 lb ground Italian sausage, 2 sweet bell peppers, 2 roma tomatoes, 1 cup black olives and 3 green onions. Brown sausage, set aside. Chop and saute veggies, set aside.
    3) Add toppings to eggs and place back under broiler for a few minutes. Serve with slices of avocado as a garnish.


  10. his recipe has sustained me for the past few days.

    1 yellow onion
    olive oil
    bag of frozen pepper strips
    box of ground turkey
    bag of baby spinach
    salt and pepper

    I buy all of this at trader joes.
    chop the onion, throw it in a pan with olive oil and cook on med heat until tender. add the ground turkey meat, stir and cook through. Add the peppers and bag of spinach and put a lid on the pan. The spinach will cook down and release liquid (no worries about it all sticking).
    Top with salsa…enjoy

  11. eating sand has got to be a point. keep up the good work john!

    today i sat in a classroom for 6 hours with a bowl of leftover Halloween candy no more than 2 feet away from me and didn’t cave. at lunch i read the labels of the salad dressings at the cafeteria. interesting – the number one ingredient in raspberry vinagrette is high fructose corn syrup. so, no dressing for me today – that’s a first. . .

  12. Taking care of Jane today (bronchitis… bummer) so no WOD, instead made her paleo chicken soup. Looking at the log sheet it lists vitamin D as a bonus point… are we doing that or just the fish oil and WOD?

    Also if anyone wants good fish oil the Liquid Carlson’s Fish Oil Lemon flavored from Vitamin Shoppe in Hyannis(or online) is good. Jane and i didn’t like the orange flavored one. Also either buy it online or when you go in the store ask for the internet price 21.49 vs. 39.99 on the shelf.

  13. JenD

    Anybody looking for paleo ideas to use with kids Everyday Paleo and Growing Up Paleo have food ideas as well as talk about the experience and sometimes challenege of raising paleo children. Going to try some ideas on our 3 yr old!

  14. Awesome Jen! I have a whole post planned out for 2 weeks from now (about the time when you guys admit that this works and start asking yourselves why your kids are eating processed crap and school lunches and come home cranky little monsters, when with just a little extra effort and time you can have perfect angels.)

  15. I tried this recipe from the Everyday Paleo website. If you enjoy hot soup it’s not bad…but it’s pretty bland.

    Chicken Chili Soup

    3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
    1 onion, diced
    4 garlic cloves, minced
    1 jalapeno or Fresno pepper, seeds removed and finely diced
    2 – 4 oz cans of diced green chilis
    4 cups chicken broth
    2 tbsps olive oil
    2 tsps ground cumin
    1 tablespoon dried oregano
    1/4 teaspoon cayenne pepper
    Black pepper to taste
    Fresh cilantro, diced
    Avocado, diced

    In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.


  16. LMAO, John. I’m with Bushy and second a point for the sand comment.

    Also Nett’s kale chips are dee-lish but don’t go out in public or have formal photos taken with out brushing your teeth first. Little pieces of kale in the chompers make you look homeless.