Cioppino

Whole 30 Approved!

1lb shrimp
1lb mussels
1/2lb scallops
1 large onion diced
3 tomatoes chopped
3 cloves garlic minced
2 bay leaves
1/4c fresh parsley chopped
1/4 tsp smoked paprika
1-2 tbs tomato paste
4oz chorizo- optional

Sauté onion, garlic until onions are translucent. Add chopped tomatoes and chorizo stir for about 3 min. Stir in tomato paste, smoked paprika, stock and bay leaves stir. Bring to a boil and reduce heat. Add seafood until shrimp is pink and the mussels open.

Complements of one of our SCCF members Jessica S.

Chorizo Stuffed Peppers!

Shopping List

1lb ground turkey or ground beef
1tbsp minced garlic
2tbsp chili powder
1tbsp paprika
1/2tbsp oregano
1/2tbsp cumin
1tsp red pepper flakes
1/2tsp salt
1tsp black pepper
1tbsp apple cider vinegar
6 peppers
1/2 chopped onion
1 large tomato or 1 can diced tomatoes

Cost ~$15 if you already have all the spices

Directions

In a bowl, season ground meat with garlic, chili powder, paprika, oregano, cumin, red pepper flakes, salt, black pepper, and apple cider vinegar. Cover bowl and refrigerate over night.

Preheat oven to 400

Remove tops, clean inside and rinse peppers. Brown seasoned meat in skillet over medium heat. Remove meat and stir in chopped onion and diced tomato. Stuff peppers until full (I was able to pack all of the meat into 6 peppers. and place on a baking sheet or in a pan. Bake peppers for 20-25 minutes at 400, or until eddies turn golden brown and peppers become somewhat soft.

Zone Proportions

1 pepper is about 3.5-4 blocks of protein. You can eyeball this or measure the meat mixture before stuffing the peppers.


Make it Paleo | Staley . Mason

Citrus Grilled Pork Tenderloin - FORGET ABOUT THE RICE IN THE PICTURE!

This is definitely not a Whole30 compliant recipe because of the honey, but feel free to cut it back a bit if you want.  I made this for New Years Eve and it was delicious!  Enjoy!  And I forgot to take my own pic so that is why there is rice in the picture.

Ingredients

1 whole pork tenderloin, approximately 2 pounds

1/2 cup freshly squeezed lime juice

1/4 cup honey

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1 chipotle chile pepper in adobo sauce

1 teaspoon extra virgin olive oil

Directions

Trim the pork tenderloin of any excess fat and silver skin.

Place lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Brush grill with some oil (preferably something that can withstand hi heat like coconut oil).  Grill on high heat for approx 10 minutes on each side until internal temp reaches 140 degrees F.  I used my girddler/panini press and it took almost 20 min.

Remove the tenderloin from the grill and let it rest on a cutting board for 5 to 10 minutes.  Slice and serve with reserved marinade.

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html?oc=linkback

Happy New Year!

It's that time again!  Time to reset!  Did you overindulge this holiday season?  Were you not as consistent with your workouts?  It's ok!  Forget it and move on.  Make those resolutions and goals.  

1.  Be sure to make them specific.  
2.  Set short and long term goals with a timeline.  
3.  Decide on a plan of attack.  
4.  And write it down!  
5.  Keep it visible.

SCCF is here to help at Main and South there will be goal sheets at the front desk.  Grab one, fill it out and we will be posting them up in the gym.  This will help to remind you daily of your goals and get the support of our SCCF community.  If you need help with your goal setting be sure to see a trainer.  We are ready to help!

If you are starting Whole30 tomorrow.  Then today is the last day to sign up for The Whole30 Daily.  This is support, advice, and tough love sent to your email box daily during your Whole30.  There is a charge of $14.95 for this service.  Definitely not a necessity, but some may need the daily support.  

Navigating the Holiday Eating Season and Everyday Paleo Too Easy Chicken Adobo & Roasted Greens with Beets

We are all so busy during this time of the year, but it doesn't have to be a time to throw all of our healthy eating habits out the window.  Enjoy and indulge a bit during the holiday season, just don't give yourself license to go completely off road.  Here are a few tips that can help you navigate the holiday eating season.

1.  Drink your water.  Dehydration can trick you into thinking you are hungrier than you really are.  Drink water throughout the day.  Something that works for me is drinking a 16 oz of water before each meal.

2.  Don't go to that holiday party hungry.  That is a recipe for disaster.  If it's a cocktail/appetizer party you are attending, then be sure to have a good Paleo dinner before heading out.  If you are having dinner then have a snack before you leave.  A handful of almonds and a small apple.  Some carrot sticks, avocado slices, and a few pieces of leftover chicken.

3.  Tempting I know, to pick up that special once a year holiday treat at your favorite grocer.  Dang you Trader Joes!  But I challenge you!  As I am challenging myself.  Don't buy it!  Don't bring it into your house.  Make your holiday indulgences extremely special.  BE PICKY!  Don't pick up anything and everything that is offered to you.  Maybe you only go home for the holidays each year and Grandma bakes her famous apple pie.  Then have it.  But don't pick up every other store bought holiday dessert crap offered to you.

4.  Alcohol!  If you are truly wanting to keep your drinks as Paleo as possible then stick with wine, tequila, and potato vodka.  Forget the mixers.  Just filled with artificial junk and unnecessary calories.  Sip and enjoy that wine and spirits responsibly.  And remember never to drink and drive.


 Here is an easy and delicious Everyday Paleo Too Easy Chicken Adobo & Roasted Greens with Beets recipe to help you during this holiday season.  When you eat delicious and healthy food you will less likely want to overindulge in the other stuff.

Don't forget to register for our Everyday Paleo Workshop in January.  The perfect thing to do for yourself and your loved ones in the new year.  It is only $99 and includes lunch. 

It's Cold Outside! Warm Up with Everyday Paleo Salmon Chowder!

As soon as it starts to get cold my family asks for this Salmon Chowder from Everyday Paleo.  Delicious, warm, and filling.  And it has bacon!  Pretty much impossible not to love it!

Remember!  Our Everyday Paleo Workshop is Saturday, January 18th, from 9 am to 3 pm.  

No better way to kick off a healthy New Year!  All are welcome!  Members and non-members, so invite your friends and family.  This is a workshop that will benefit everyone.  Paleo newbies and pros.  Lunch is included!  Only $99 for this all day workshop.

Go to http://everydaypaleo.com/workshops/ to register.

Adequate Calories for Fat Loss & Sun Dried Tomato Chicken Bake

Check out the new post, Adequate Calories for Fat Loss from our friends at Everyday Paleo.  Great post written more for the ladies but great read for everyone.  This is a sample of some of the great information you will be getting at the Everyday Paleo Workshop.  Register here today! 

Also, here is a link to one of my favorite recipes, Sun Dried Tomato Chicken Bake from Everyday Paleo.  It is a delicious and super easy recipe.  Enjoy!