We love food.
In order to perform our best, we try to eat healthy foods that enable us to sustain our energy through workouts. Like many CrossFit affiliates, we highly recommend the Paleo Lifestyle. Check-out some of our most requested Paleo recipes. Be sure to speak with Caitlin or Brandi for more information on Paleo eating choices.
Peppered Beef and Cabbage
- 1 lb ground beef or turkey
- 2 cups shredded cabbage
- 1 can diced tomatoes (preferrably no salt added)
- 2 dashes paprika
- 3 dashes red cayanne pepper
- 3 dashes crushed red pepper flakes (optional)
- 1 tsp fresh ground pepper (or to taste)
Brown ground beef or turkey in 12″ skillet using coconut oil. Drain and stir in shredded cabbage and tomatoes. Add 3-4 Tablespoons of water to steam the cabbage. Once cabbage wilts, add seasonings (more or less depending on your preferred level of “kick”). Cook for an additional minute or two, and serve. This is my favorite quick solution to “Oh shoot, we don’t have anything for lunch tomorrow.” Dish into containers, cool, refrigerate and reheat for lunch! Easy peasey!
Caitlin’s Turkey Meatballs
These can be made with beef or turkey (or a mixture of the two)… and I’m not much of one for measuring – so here’s my best guessing… ha! I usually make 3 pounds at a time and keep some for use that week and freeze the rest in bags or small containers so I can pull out 8-12 meatballs at a time. I make these different every single time. Be creative!
- 1 LB ground turkey
- ~8 baby carrots, finely chopped
- 1 stalk celery, chopped (optional)
- ½ small onion, finely chopped… if you like
- 1 cup chopped spinach
- 1 garlic clove, minced (or if you’re me, you use the jar of pre-minced garlic… probably 1 tsp)
- 1 egg
- 1 TBSP crushed red pepper
- A shake of garlic powder, oregano or basil if you like those seasonings
Preheat oven to 350. Take your rings off and use your hands to mix it all together. Place small “cookie sized” balls on baking sheet and bake for 10-15 minutes. You can make these on the stove, too… I put 8 or so in the frying pan, cover with a lid for 3-4 minutes, turn them, and cook on the other side. I often cut one open in each ‘batch’ to make sure they are cooked through. I like the crispiness of the frying pan ones, but the oven makes so many more at one time!
The same recipe can be used for turkey burgers, made in a frying pan or on the grill. If grilling, you may want to include chopped mushrooms to help keep them together (instead of bread crumbs).
Caitlin’s Bacon Wrapped Chicken
- 1 1/2 lbs chicken breast tenders or chicken breasts cut into 1.5″ wide slices
- ½ cup finely chopped (green or red) cabbage
- ¼ cup finely chopped turkey pepperoni or ham (OR sub a paleo-friendly leftover lean meat)
- ¼ cup finely shredded mozz cheese (optional; or whatever cheese is in the fridge!)
- ¼ cup finely chopped black olives (optional)
- ~1 tsp olive oil (or coconut oil)
- 8-12 basil leaves (optional)
- 8-12 bacon strips
- Fresh ground pepper and sea salt to taste
Preheat oven to 400. Combine chopped cabbage, pepperoni, cheese, olives, pepper, sea salt, and oil in a bowl; set aside. Grease a baking sheet. In the microwave, cook bacon strips for 45 seconds to 1 minute (just to pre-cook them a bit). Take a chicken piece, top with a scoop of the ‘relish’, top that with a basil leaf (opt), and wrap the whole thing tightly with a piece of bacon. Place all the wrapped chicken pieces on the greased baking sheet, sprinkle them all with fresh cracked pepper, and bake for 15-18 minutes. Finish under the broiler for 3-4 minutes to crisp the bacon.
Caitlin’s Cabbage Rolls
- 1 can of diced tomatoes, drained
- 1 cup free-range/organic chicken broth
- 1 TBSP dried basil
- Black pepper to taste
- 2 lb mixed ground beef and ground turkey (or all beef, or beef and sausage)
- 2 – 2 ½ cups diced fresh spinach
- 1 apple, skinned and finely diced
- ½ red onion, finely diced
- 4 garlic cloves, minced (or 3-5 tsp from a pre-minced jar)
- 2 tablespoons dried parsley (or chopped fresh)
- 2 eggs
- 1 teaspoon paprika
- 2 teaspoon sea salt
- 2 teaspoon black pepper
- 10-15 whole cabbage leaves
In a large mixing bowl, combine the sauce ingredients and set aside. To soften the cabbage leaves, boil them in water on the stove for 2-3 minutes, or until soft. Take the leaves out and set aside to cool. In a large bowl, mix together all filling ingredients. Depending on the size of your cabbage leaves, place approximately ½ cup (or more!) of filling on the bottom edge of each leaf. Fold in the two outside edges of the cabbage leaf and roll them up. Place each cabbage roll seam side down in your pressure cooker**. Cover the rolls with the sauce. Bring the pressure cooker up to pressure and cook for 12 minutes. Serve immediately. I saved & froze the broth to use later for soup… it’s awesome – great flavor!
**These can be cooked in the slow cooker or baked in the oven, instead of a pressure cooker.