Recipes

This page will be dedicated to Zone, Paleo and other kick ass recipes we come across and feel like sharing!


Trust me we know how easily and quickly you can find yourself eating apples and chunks of cheese for meals day in and day out.


Amazing CrossFit Chile!
Anti-Pasta Salad
Brian’s Phenomenal Chicken
Elissa’s Steak and Arugula Salad while doing p90x
Fruity Chicken Salad
Grilled Salmon With Rosemary
Jame’s Bad Ass Salsa
Marvelous Meatballs!
Meat Loaf (paleo)
Paleo Dark Chocolate Brownies
Salmon Patties(paleo)
Spaghetti Squash
Swiss Chard
Taco Salad


Amazing CrossFit Chile!
Portions: Three, 5 block servings
Saute:
1 cup onion, chopped
2 1/2 green peppers in garlic, cumin, chil powder and crushed red peppers.
Add:
2lb ground meat, browned
Add:
2 1/2 cups tomato sauce
1 1/4 cup black beans
1 1/4 cup kidney beans
approx 50 olives, chopped
Add fresh cilantro to taste


Anti-Pasta Salad
Courtesy Leah(note serving size is completely variable)
Ingredients:
Mozzarella Cheese
Colby Jack
Sharp Cheddar
Monterey Jack
Green and black olives
Cherry Tomatoes
Fresh basil
Peperoncines
Pepperoni & Salami
Italian Seasoning
Italian Dressing
Directions:
Cut everything into bite size cubes, cover with as much dressing as desired, let marinate over night.


Brian’s Phenomenal Chicken
Courtesy Brian V.


What you need:
3-4 grilled chicken breasts
celery
red onion
green bell pepper
red bell pepper
mayo
can of chipotle peppers
spices


Instructions:
Chop up celery, onion, peppers and cilantro to desired size (1/4″ x 1/4″ works pretty good) and put in a large bowl. Then blend up the mayo and the sauce from the chipotle peppers, some garlic, black pepper and whatever other spices you like. Mix it all together and toss in a bowl and eat. You can also put some between a few slices of bread or a pita if you’re into that kinda thing.


Note: Everything but the chicken is in the raw, cause thats paleo!


Elissa’s Steak and Arugula Salad while doing p90x
Courtesy Elissa!


STEAK AND ARUGULA SALAD (398 calories, 11g fat, 38g protein, 20g carbs)


6oz top sirloin
1/2 pint cherry tomatoes (halved)
1/2 cup canned artichoke hearts (drained)
2 tbsp balsamic vinaigrette (recipe below)


grill or broil steak until done, Approx. 7 to 10 min. on each side, cool and cut into 1 inch slices


toss together the arugula, tomatoes, and artichoke hearts. Top with the steak and drizzle with balsamic vinaigrette.


BALSAMIC VINAIGRETTE (16 servings)


1 1/2 c. balsamic vinegar
2 tbsp. fresh lemon juice
6 tsp. Dijon mustard
4 tsp. fresh basil (chopped)
2 tsp. olive oil
black pepper to taste


Whisk together all ingredients in a small bowl.

Fruity Chicken SaladFruity Chicken Salad

Courtesy Leah
Proportions vary to individual, See CFJ#21 for exact Zone measurements.
Ingredients:
Grilled Chicken
Spring Mix
Celery
Apple
Orange
Gorgonzola Cheese (crumbled)
Pecans or Walnuts
Dried Cranberry
Poppyseed dressing (not exactly super Zone…)
Fruit substitutes include but not limited to: Strawberries or pears.

Grilled Salmon With Rosemary
Courtesy Karen


1 lb salmon
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch black pepper
2 cloves garlic, minced
1 teaspoon rosemary


Cut the fish into 4 equal-size portions.


Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.


To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray.


Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2″ of thickness). If the fish is more than 1″ thick, gently turn it halfway through grilling.


To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4″ from the heat for 4-6 minutes per 1/2″ of thickness. If the fish is more than 1″ thick, gently turn it halfway through broiling.


I prefer to use the George Forman Grill for this one. It turns out perfect.

Jame’s Bad Ass Salsa

2 large cans of whole peeled tomatoes
2 small cans of diced green chiles
1 bushel cilantro
1 stalk of green onion
garlic powder
salt or garlic salt
red pepper flakes
oregano (dried)

Blend each can of tomatoes seperately in regular blender until creamy. We use a juice pitcher (makes it easier for pouring, serving, and preserving in fridge!) Pour into pitcher. On second can, leave about 1/4 of the mixture inside the blender. Rough chop cilantro and green onion and put into blender with 1/4 of your tomato mixture. All another 1/4 of the tomato mixture layered onto the cilantro and green onion. Blend until all cilantro and green onion is finely chopped. Don’t be alarmed – the mixture will turn GREEN! Add to the pitcher. Add diced green chiles. Season with oregano, garlic powder and salt or garlic salt to taste. Add red pepper flakes to your preferred “hotness!”

Marvelous Meatballs
Courtesy Everyday Paleo


These are a must try, and yes, I made them in the crock pot but you can also bake these in the oven as well. Here’s the recipe:

Mix together (use your hands)
2lbs grassfed ground beef
1lb of pork sausage
chopped celery, onions, and carrots
3 eggs
1/2 cup almond meal
lots of dried oregano, garlic powder, cracked black pepper, and a little cayenne
small drizzle of raw honey

Form into large meatballs and cover bottom of crock pot, you might have to stack them depending on the size of your crock pot.

For the sauce mix:
1 16 oz can of diced tomatoes
1 can of tomatoe paste
a large handfull of torn fresh basil
5-6 coarsely chopped garlic cloves
a couple pinches of sea salt
cracked black pepper to taste.

Cover meatballs with tomato sauce and cook all day on low. These were even better the next day for lunch!!


Meat Loaf (Paleo)
Courtesy CrossFit NorCal


This recipe is to save you from growing feathers and beak—give the chicken a break and have some meat….loaf! Pull out your crock-pot and give this recipe a shot…it has a bit of a kick to it—so it isn’t your classic meatloaf recipe—but it is all Paleo approved!


1 cup salsa (I used fire roasted!) meatloafpaleo
3 tbsp tomato paste
1 lb. ground beef (grass fed, of course!)
1 (4 oz.) can diced green chiles
1 egg
1 cup broccoli slaw
½ cup chopped or grated onion
2 ½ tsp chili powder
1 ½ tsp. garlic salt
¾ tsp each: pepper, ground cumin, and dried oregano


Mix ¾ cup salsa and tomato paste in a small bowl and set aside. Combine the remaining ¼ cup of salsa, and all other ingredients in large bowl (use your hands!). Shape the meat mixture into a ball or loaf and place in your crock-pot. Top with the salsa mixture. Cook on high for 2 hours or LOW for 4 hours.


Paleo Dark Chocolate Brownies

Paleo Dark Chocolate Brownies
Ingredients
*16 ounces of walnut butter (take a baking bag of chopped walnuts and blend in food processor)
* 1 egg
* 1 cup agave/ honey- whichever is on hand
* 1/2 cup cocoa
* 1 tablespoon pure vanilla extract
* 1/2 tsp Celtic sea salt
* 1 tsp baking soda
* 2 ounces dark chocolate chopped
Directions
1. Blend butter, vanilla, egg, and agave/ honey
2. Add cocoa, salt, and baking soda
3. Once blended smoothly add dark chocolate
4. Pour into greased baking dish
5. Bake at 325, 30-35 minutes


Salmon Patties (Paleo)

Ingredients:
Canned Salmon
1/2Onion
2 Eggs
1 Bunch Parsley
Salt & Pepper
Almond Meal

Open and drain 2 (14oz) cans of salmon into a mixing bowl. Add finely chopped onion and parsley and two eggs. Begin mixing and add almond meal until mixture is thick and mold able. Add salt and pepper to taste.

Make the patties into golf ball sized piece and cover with almond meal. Heat a skillet with coconut oil to medium high heat and cook the patties until browned on both sides.

Serve with lemon (optional)


Spaghetti Squash
Courtesy Karen


1 Spaghetti Squash
1 Onion
1 Bell Pepper
2 cups Baby Spinach (more or less to preference)
Italian Sausage fully cooked and cut into bite sized pieces (meatballs can be used as a substitute)
Italian seasoning and crushed red pepper
Salt
Pepper
2 cups of prepared tomato based pasta sauce


Preheat oven to 350 degrees.


Coat shallow cooking dish with cooking spray. Cut the spaghetti squash in half and scoop out the seeds. Place the halves of the squash, cut side down in the baking dish and cover with foil. Bake at 350 degrees for one hour.


While the squash is in the oven prepare your sauce. Cut one onion and one bell pepper into long thin strips (julienne). Put julienned onion and bell pepper in a sauce pan with some olive oil on low heat. Add two cups of baby spinach. Cook until onions and bell pepper are soft and spinach has cooked down. Stir occasionally. Add salt, pepper and seasonings to personal preference. Add sausage and tomato sauce and simmer until the squash is done.


Once the squash is done, scoop the “meat” of the squash into a bowl with a fork. The squash should be similar to angel hair pasta in texture. It should be easy to scoop out.


Serve squash with the desired amount of sauce mixture. Add parmesan cheese if desire.

Swiss Chard

When spring mix and spinach have become too much to take try some chard SWISS!

Using a wok or large frying pan melt 1-2 tbsp of coconut oil and 1-2 tbsp of butter and simmer with crushed red pepper and chopped garlic.

Add large quantity of chard (we used a 2 gallon bag worth) put a lid on the pan (with wok just put the biggest lid you have on top of the greens, they will cook down). Stir every few minutes and cook until wilted and somewhat mash able. Serve with salt and pepper and a squeeze of lemon. Delicious!


Taco Salad
Courtesy Brian V.
Ingredients:
Approximately 1lb Ground Beef (preferably grass fed)
1/2 Onion
Diced Green Chiles
Lettuce, Tomato, Cilantro, Green Onion
Avocado
Duck Sauce (El Pato)
Spices to taste (or taco seasoning mix)

Directions
I’ll brown up the ground beef in a skillet with some olive oil, and toss in some diced green chilis and about a half an onion or so. I spice mine up with some cumin, crushed red peppers, garlic, cayenne, black pepper and whatever else sounds good at the time. Cook till meat is done and strain. Put 4 to 5 ounces in a bowl and add topers – diced tomatos, lettuce, cilantro, green onions, avocado, duck sause, cheese, or whatever you like. I always have atleast the avocado with mine. The rest of the meat goes in a tupperware container and will last most of the week. If you’re looking to add carb blocks to it, you can cook up some black beans and red kidney beans and add them to it (although not exactly paleo).