Get Fit Programs

Food As Fuel Seminar April 12!

 MAKE FOOD YOUR FRIEND!

 

Overcome everything at Crossfit Scottsdale

 

Next Thursday, April 12 at 7:30pm, CrossFit Scottsdale will host a FREE seminar to our students teaching the fundamentals of nutrition and a healthy diet.

Bring your Success Journal to the class and we will create goals, document strategies, and learn the basics of both the Paleo and The Zone diet plans.

 

 

Our nutrition consultants will teach the importance of drinking the right beverages, getting enough sleep and taking the correct supplements to enhance your new healthy lifestyle as part of the CrossFit Scottsdale community.

 

 

 

 

CrossFit Scottsdale will help you pinpoint your individual strategy for success by scheduling grocery store tours, Body Metrix body fat scans, and individual nutrition consultations.  In addition, we will sample healthy snacks and share recipes!

Food can be fun! Good food is our friend, it will make us stronger, faster, leaner and look better naked!

Sun Dried Tomato Chicken Bake

Just a few days left in the CrossFit Scottsdale Rx Challenge. Here is one of my favorite chicken recipes that I found on Everyday Paleo. It requires minimal ingredients and super easy to prepare which is what makes this dish a regular on my kitchen table. I hope you enjoy!

Sun Dried Tomato Chicken Bake

2 lbs boneless skinless chicken breasts cut in half

8.5oz jar of julliane cut sun dried tomatoes

8 garlic cloves, sliced thin

2 tablespoons dried basil

Sea salt and black pepper to taste

Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the dry spices and mix well.  Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.  Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

(I usually serve it over spaghetti squash with asparagus on the side.)

Cashew Coconut Curry

CrossFit Scottsdale passes the half way mark in the Spring RX Challange. Try out this Chicken Curry we found on PaleOMG for a flavorful primal delight that’s guaranteed to satisfy!

Pumpkin Cashew Coconut Curry Chicken over “Rice”

For the Curry

1lb chicken, cut into cubes

2 garlic cloves, minced

1 red onion, sliced

2/3 cup canned coconut milk

1/2 cup pureed pumpkin

1/2 cup cashews

2-3 tablespoon curry powder

1 tablespoon Gold Label Virgin Coconut Oil

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

pinch of cinnamon

salt and pepper, to taste

cilantro, to garnish

For the Coconut Rice

1 head cauliflower, stem removed, roughly chopped

1/3 cup canned coconut milk

1/4 cup Unsweetended Shredded Coconut

1 tablespoon Virgin Coconut Oil

1 teaspoon raw honey

pinch of salt

(sub with shredded carrots and broccoli)

Instructions
  1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
  2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
  3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
  4. Add minced garlic then chicken as soon as the garlic becomes fragrant.
  5. Once the chicken begins to become white on all sides, add your 2/3 cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
  6. Now add your sliced onions and spices to cook down.
  7. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
  8. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
  9. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
  10. Now place sticky rice in a bowl along with curry over top and cilantro to garnish!

Paleo Pumpkin Cheesecake

As we make headway into the second week of the CrossFit Scottsdale Rx Challenge, I am sure some of you with sweet tooth’s out there are doing everything possible not to be over taken. You are in for a treat today because normally cheesecake is a dirty word at CrossFit but when you’re talking about Brittany Angell’s Paleo Pumpkin Cheesecake!!! This is one of several paleo approved dishes we stumbled across on her gluten and allergen free website “Real Sustenance”.

Pumpkin Cheesecake or Pie

CRUST

2 Cups  Banana Chips (sweetened or unsweetened)
note: any variety of nut or seed should also work great if you don’t want to do the banana chips. If you can do grains and sugar a crushed cookie crust will also work here.
1 Cup Coconut Flakes (unsweetened)
1 Packet Stevia (or other granulated sugar of your choice to taste)
1 Tsp. Vanilla Extract
3  TBS melted Coconut Oil
Pinch of Salt

FILLING

1 Can Pumpkin Puree
1 3/4 Cups Frozen or Fresh Cauliflower Boiled. (should be tender- may yield less than 1 3/4 cups once cooked) Or use Soaked Cashews for a thicker more decadent filling.
1/3 Cup HEAVY Coconut Milk. (For best results stick the can in the fridge to chill and the scoop out the creamy portion from the top of the can to make this 1/3 cup).
1 Tsp. Vanilla Extract
2 Tsp. Cinammon
1 Tsp. Ginger
Stevia to Taste (*Additional Sugar may be added- see note above)
Salt to Taste 
1/2 Cup Melted Coconut Oil.

  1. In a food processor  combine the crust ingredients (these same directions apply if you choose to use nuts instead of banana chips). Process until finely ground. Press this mixture into a pie plate or in the base of a cheesecake pan. (If you are going to want to be able to cleanly remove the cheesecake from the bottom portion of the pan- size and cut a round circle of parchment paper on the base before laying down the crust. I don’t bother with this as I often just serve the cheesecake in the base of the pan.)
  2. Clean out the food processor. Fill it with the filling ingredients and process until creamy and smooth.
  3. Place this pureed mixture in a saucepan. Cook till it gently boils so that the flavors can develop. Give it a taste test and adjust sugar/salt/spices to your liking.
  4. Pour the filling into the crust filled cheesecake pan or pie pan. Place in fridge and let chill for several hours. It will become firm as it chills.
Store the Cheesecake or Pie in the fridge. Serve Chilled!
To get the pretty white swirls on top- drop a TBS (give or take) of heavy coconut milk in little dots onto the surface of the filling. Using a knife or toothpick swirl the coconut milk into the filling. Do this prior to chilling. The Heavy Coconut Milk will harden along with the rest of the cheesecake or pie.

Practically Paleo Banana Chip Cookies

5 c almond flour
1/2 c vanilla protein powder
1 tsp baking soda
1 tsp salt

2/3 c coconut oil
1/2 c honey
1 tsp vanilla

4 large eggs
3 Ripe bananas

1c no sugar added (80% cocoa) dark chocolate
1c Walnuts

Combine dry ingredients

Combine wet ingredients

Beat and add eggs and bananas

Fold in chocolate and walnuts

Bake cookies on cookie sheet with parchment paper at 350 for 15-18 minutes

Makes 24 cookies

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