CrossFit Tri-County

Paleo

Friday, October 26 – Spicy Cauliflower “Rice”

Ingredients 1 tablespoon coconut oil, for the pan 3/4 cup chopped red pepper 3/4 cup chopped green pepper 1/2 cup chopped red onion 1 tablespoon minced jalapeno 1 tablespoon minced garlic 1/2 a head of cauliflower, riced (about 4 cups) 2 tablespoons tomato paste juice from half a lime 1[…]

Read More »

Thursday, October 25 – Spicy Pumpkin Seeds

Ingredients 3 cups raw pumpkin seeds 2 tbsp coconut oil 1 1/2 tbsp chili powder 1 tbsp sea salt 1 tsp cayenne pepper Directions Preheat your oven to 350 F. In a bowl, toss the pumpkin seeds with the melted oil, chili powder, sea salt and cayenne pepper; Spread on a baking[…]

Read More »

Wednesday, October 24 – Spicy Caribbean Seafood Chowder

Ingredients: (1) can (full fat) coconut milk (1) 14.5oz can diced tomatoes with green chile 2lb seafood (such as 1lb bag of trader joe’s shrimp (no tail) and 1lb bag of trader joe’s mixed seafood — but you could easily do this recipe with fish or fresh seafood) 1 onion,[…]

Read More »

Tuesday, October 23 – Breakfast Meatza

Ingredients 1lb Bison Breakfast Sausage 7 eggs (1 egg as the binder, the rest to top your meatza with) 6-8 slices of bacon, diced 1/2 yellow onion, diced 1 garlic clove, minced Instructions Preheat your oven to 350 degrees. Place your breakfast sausage in a medium bowl and crack an[…]

Read More »

Saturday, October 20 – Chicken “Noodle” Soup

Ingredients 2 cups diced cooked chicken 4 cups chicken broth 2T coconut oil 1 onion, chopped 2 carrots, peeled and thinly sliced 2 celery stalks, chopped 2-3 garlic cloves, minced 1 bay leaf, 1T fresh thyme leaves 1 medium turnip, peeled Sea salt and ground pepper to taste Cooking Steps[…]

Read More »

Friday, October 19 – Bacon Peach Cobbler

Ingredients 3 lbs Peaches, sliced 3 Thick Slices of Bacon Pinch Salt Pinch Cinnamon 1 c Nitrate free Raisins 1 c Chopped Pecans Cooking Steps Heat a pot over medium high heat. Chop the bacon into bits, then brown in a little coconut oil in the pot. Add the salt[…]

Read More »

Thursday, October 18 – Crockpot Jambalaya

Ingredients 5 c. chicken stock. 4 peppers – any color you want, chopped 1 large onion, chopped 1 large can of organic diced tomatoes (leave the juice) 2 cloves garlic, diced 2 bay leafs 1 lb large shrimp, raw and de-veined 4 oz. chicken, diced 1 pkg spicy Andouille sausage[…]

Read More »

Wednesday, October 17 – Apple Cinnamon Muffins

*This is NOT Paleo challenge friendly! Ingredients 1 apple, cored and diced 1 cup almond flour/meal 3 tablespoons coconut flour 3 eggs, whisked 1/4 cup coconut oil, melted 2 tablespoons raw honey 1 heaping tablespoon cinnamon (the more the better) 1/2 teaspoon baking soda pinch of salt Instructions Preheat oven[…]

Read More »

Tuesday, October 15 – Slow Cooked Spare Ribs

Ingredients 3 lbs pork spare ribs; 3/4 cup water 2 tbsp apple cider vinegar; 2 tbsp Worcestershire sauce, 1 tsp mustard powder; Sea salt and freshly ground black pepper to taste Preparation It’s really quite easy to get this recipe started. In the slow-cooker pot, combine all the ingredients except[…]

Read More »