Today starts the Winter Team Paleo Challenge 2010. 20 Challengers set out to change their lifestyle at a time when most people are purposely getting off their diets or letting go of the routine that keeps them looking, feeling and performing at their best. Look out world because there are 4 teams that are not letting ANYTHING get in the way of reaching their goals! Cheer them on and follow along to see the results of what 5 weeks of Paleo can do!
E.P.I.C (Eating Paleo Intuitively & Consistently)
Coach Tiffany, Josh V., Frank M., Brandi, Erin W., & Gina S.
Coach Luke, Haley A., Paul W., Alison N., Stephanie S., & Mel
The Primitive Primals
Coach Najla, Ryan S., Stu, Sarina, Stephanie B., Amy W., & Lexi
Coach Skip, Amy M., Ashely U., Melissa R., Day, & Hallie F.
Team Paleo WOD
15 Front Squats (either 1/4, 1/2, 3/4 or full body weight)
800 meter run
Immediately following 2 minutes max effort push ups
Here is a recipe to get you going:
Paleo Almond Crusted Chicken Marinara
Cut chicken breasts into strips. Combine almond meal, garlic, basil and oregano in one bowl. In a separate bowl beat eggs. Dip chicken into beaten eggs and coat with almond meal mixture until completely covered. Place breaded chicken on a cookie sheet. Place in oven for 10-12 minutes or until almost completely cooked. If you would like more of a crispy crust take the almost baked chicken out of the oven and place into a pan with the coconut oil that has been heated already. This will “fry” the chicken and make it a bit crispier. Cook chicken for 1-2 minutes on each side and place on paper towel to absorb extra liquid. Cut the zucchini into long thin strips. Heat olive oil in a separate pan. Add more garlic and the zucchini to the pan and lightly sauté until zucchini becomes soft and more transparent. Heat marinara sauce in either a sauce pan or microwave in a microwave safe dish. Place sautéed zucchini on plate add chicken and top with marinara sauce. Enjoy!
Free Range Chicken Breast
1 cup Almond Meal
2 tsp dried Garlic
1 tsp dried Basil
1 tsp dried Oregano
½ cup Coconut Oil
1 -2 cups Trader Joes’ Organic Marinara Sauce
2 tbsp olive oil
Heat Oven to 350?