Recipes

Ever wondered what you can eat and not suck at CrossFit? The following are recipes written by folks that have out-run and out-burpeed panthers and bears, surviving to bring you delicious Paleo treats...

Paleo Hummus

by on Sun, Apr 07 2013 20:27:00

Paleo Hummus

This is a paleo hummus recipe I altered from one I found at Paleo Plan. It is a delicious paleo-friendly alternative to the legume laden version we are familiar with. Make up a batch for a party, or package it up for snacks throughout the week.

Ingredients:

  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 head cauliflower
  • sea salt and black pepper to taste
  • 1/2 cup tahini (sesame paste, I found it in Albertson's next to the gefilte fish...)
  • 3 cloves garlic, minced
  • 2 lemons
  • 1/8 tsp paprika

Preheat your oven to 500° F.

Start by coring and cutting your cauliflower into small florets.

Paleo Hummus

Toss the florets in the olive oil, cumin and salt and pepper, and spread in a single layer onto a rimmed baking sheet.

Paleo Hummus

When oven is up to temperature, place the baking sheet in the oven and roast cauliflower for about 20-30 minutes, checking periodically, until just browned along the edges.

Paleo Hummus

Place the roasted cauliflower into a blender or food processor along with the tahini, garlic, juice from one of the lemons and paprika.

Paleo Hummus

Blend well until the mixture has turned into a paste. Add more olive oil if the mixture is too thick.

Paleo Hummus

Give it a taste, and adjust the flavor as necessary. I added some lemon juice from the second lemon, and a little more salt.

When the flavor is where you want it to be, package it up and refrigerate until chilled. Serve with delicious veggies!

Paleo Hummus

Feel free to spice this up with add-ins like roasted red peppers, pesto, curry powder, etc.

Comment with any questions or suggestions.

Until next time... happy paleo eating!

Paleo Shrimp & Grits

by on Sun, Mar 31 2013 13:23:00

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I'm borrowing the book Practical Paleo from a friend, and I really love the way the author Diane Sanfilippo breaks down the purpose and science behind adopting a paleo lifestyle. I came across this quote that I loved:

"Paleo is a template, not a dietary prescription. There is not one cookie-cutter 'Paleo diet.' If you are eating solely chicken breasts, broccoli, and olive oil, you're missing the point entirely."

That is kind of my goal for the blog - bringing you more creative ideas than just seasoned grilled meat and a steamed vegetable, and making it fun! This next recipe was one that convinced me I could take on this paleo challenge, and not feel like I was giving up my favorite foods.

This southern comfort food classic is definitely one of my favorites, but there isn't much that's paleo about the original recipe -- corn grits, heavy cream, cheese, etc (pretend you didn't even just read those words, and stop salivating!). When I saw this recipe on Paleo Cupboard, I knew immediately that I had to make it. I was a little nervous about how it would turn out, but not only did it exceed my expectations, it was surprisingly easy!

Ingredients:

  • 1 head of cauliflower
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 1/4 cup almond flour
  • 2 1/2 cups chicken broth (Preferably organic and low sodium - check ingredients! Bonus points for making your own.)
  • 1/4 tsp. garlic powder
  • Sea salt and ground pepper to taste
  • 2 lb. large shrimp, peeled and deveined
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp dried oregano
  • 1 tsp dried thyme (I used some fresh I already had on hand)
  • 1 pinch of red pepper flakes
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 Tbsp lemon juice

Optional Garnish:

  • crumbled bacon
  • chopped green onion
  • lemon wedges
  • hot sauce (check ingredients)

Start by removing the florets from the core of the cauliflower, breaking/cutting them into similarly sized pieces.

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Add the florets to a food processor in batches, and process until they are evenly chopped to a rice-like consistency. (I ended up with some extra riced cauliflower, so I froze it for later.)

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In a medium saucepan over medium-high heat, add 1 Tbsp olive oil and saute HALF of the chopped onion for about 3 minutes. Add the riced cauliflower and stir to combine.

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Next add the chicken broth and bring to a boil. Add the almond flour, garlic powder and some salt & pepper and stir to combine.

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Cover and simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If "grits" are too thick for your liking add more broth, if too thin add more almond flour or remove the lid and let some of the liquid cook off. After 20 minutes, remove the grits from the heat and set aside. Taste and adjust seasonings as needed.

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Next, combine sea salt, garlic powder, onion powder, paprika, cayenne, oregano, thyme, and red pepper flakes in a small bowl.

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Sprinkle the mixture over the shrimp to coat well and set aside.

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Heat a large skillet over medium heat and warm 2 Tbsp olive oil. Add the spiced shrimp along with the other half chopped onion and minced garlic to pan and cook until they start to turn pink. Add lemon juice and saute for another 3 minutes. Remove from heat.

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To serve, add a large scoop of "grits" to a bowl and add the shrimp on top. Top it off with some crumbled bacon and chopped green onion. Serve with some hot sauce and lemon wedges on the side.

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The consistency and flavor was so much like grits, I was totally surprised... It is obviously a bit different, but not enough for me to care! The shrimp was also really flavorful and perfectly spicy.

Comment with any questions, feedback or suggestions.

Until next time... happy paleo eating!

Paleo Banana Pancakes

by on Sat, Mar 30 2013 15:00:00

Paleo Banana Pancakes

Hello fellow Sandia CrossFitters!

I am Audrey and if you haven't yet met me, I am a boot camper who completely fell in love with CrossFit and have since been crashing your big kid workouts. I will be bringing you paleo recipes during the next 45 days of the paleo challenge (and beyond!). I hope these recipes prove to be delicious, fun and most importantly helpful!

I figured I'd start out with a recipe that literally blew my mind when I found it: paleo banana pancakes with only TWO (or three) ingredients!

Ingredients:

  • 2 large bananas (or plantains if you want them to be less sweet)
  • 4 eggs
  • 1/3 cup almond meal/flour (optional)

Paleo Banana Pancakes

Start by blending just the bananas and eggs together until well blended, but not frothy.

Paleo Banana Pancakes

After blending, if the "batter" is too thin you can add the almond meal to thicken it up a bit and just whisk/stir to combine.

Next, melt a dab of coconut oil in a large skillet over medium heat. Test the pan by adding just a drop of the batter - when the oil bubbles lightly, the pan is ready. Pour the batter in the pan in about 1/4 cup pours.

Paleo Banana Pancakes

When bubbles start coming through the pancake, it is ready to flip.

Paleo Banana Pancakes

Cook for a minute or so more on the other side, and check to see if it is browned. Done!

Paleo Banana Pancakes

Continue until you use up all the batter. I would say I got about 12 pancakes out of the recipe.

Finally, serve with bacon! Delicious toppings could include almond butter, raw honey, pure maple syrup, fresh berries, etc.

Paleo Banana Pancakes

I thought they were absolutely delicious! I am excited to try this recipe with plantains next time.

Leftovers are easily refrigerated and popped into a toaster to reheat.

Please comment with any questions and let me know how you like it! Also, feel free to give me any specific requests. More lunch ideas, desserts, etc.?

Until next time... happy paleo eating!

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