Top

CrossFit Store

CrossFit Kids

This form does not yet contain any fields.
    Nutrition Archive and Testimonials

    "I started my journey a few weeks before the paleo challenge officially began, but was not very dedicated.  Starting March 1st, I went whole hog.  After vacation in Feb. I weighed 213.  March 1st around 204.  I have to preface this with saying my weight has been fluctuating between 210-200 for over a year.

    On 3/16/11, I did a body fat analysis with John F. at the rec center, my weight was 196, lean body weight 160.15 and body fat 18.29%, which is average for my age.
    On 4/20/11, I retested my body fat. My weight 188, lean body weight 160.23 and body fat 14.77, which is lean for my age.
    Notice, lean body weight stayed the same, which indicates that I did not lose muscle.
     
    I am amazed at these results.  My pants no longer fit. I bought a pair of jeans last month and they no longer fit. If I continue down this road, I will have to buy a whole new wardrobe. My workout regime has not changed very much since last Aug, when I joined CrossFit.  Therefore, it has to be the diet.
     
    Thanks for the intro to paleo." John K
    We will be coming out with the CFTA casual clothing line-up next month, just for John. ed

    Email Dave if you would like to post a testimonial, briefly share thoughts or ideas on the challenge. We will keep them up for the duration of the challenge or longer. The comments on posts get buried quickly.

    « Creamy Tumeric Tea | Main | Grains »
    Monday
    Dec052011

    Salmon with Coconut Cream Sauce

    DateMonday, December 5, 2011 at 6:10AM

    Lou Thompson submitted this recipe - it is sooooo YUMMY!

    Ingredients

    • ·                           1 lb salmon fillet (wild caught)
    • ·                           1/4 tsp sea salt (optional)
    • ·                           1/4 tsp freshly ground black pepper
    • ·                           2 tsp coconut oil
    • ·                           1 large shallot, diced
    • ·                           3 cloves garlic, minced
    • ·                           zest of one lemon
    • ·                           juice of one lemon
    • ·                           1/2 cup coconut milk
    • ·                           2 Tbs fresh basil, chopped

    Instructions

    1.               Preheat oven to 350℉.

    2.               Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.

    3.               Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.

    4.               Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.

    5.               Reduce heat and add basil.

    Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

    AuthorCFThinAir | CommentPost a Comment |

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Post:
     
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>

    Notify me of follow-up comments via email.