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Week 2: Spring 2012 30-Day Real Food Challenge

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Welcome to week 2.

Start posting your comments HERE!

This week, you should be concerned with using NEW ingredients and making NEW dishes. You know that meat & veggies are your best options, but have you branched out? Are you still eating chicken and peppers/onions every night?

Have you tried brisket yet? kale? parsnips? brussels sprouts? endive? bok choy? swiss chard? ground lamb? Asian Five Spice Powder? beef liver? raw saurkraut? stone ground mustard? ribeye steak? pork shoulder? wild caught corvina? Fenugreek?

Spend some time on Paleo recipe blogs, talking with other members, and chatting here online/swapping recipes. You’d be surprised at what falls under the category of “meat, vegetables and spices”.  I’ve seen real-food recipes that call for over 25 ingredients in one dish!

The goal during this week is to branch out and try to make an entire week’s worth of food that is not just healthy, but DELICIOUS.

Also, if you were substituting sugary snacks with fruit, now would be a good time to half the amount of fruit you are having. Use it as a ‘treat’ rather than a daily crutch to get you through.

Discussion Topics:

1. What’s your favorite new ingredient to cook with? How do you prepare it?

2. Have you gone out to eat? What did you order?

3. Have people asked you about the challenge? Do they wonder why you’re eating differently? What do you tell them?

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69 Responses to Week 2: Spring 2012 30-Day Real Food Challenge

  1. Peggy says:

    Debbie and I attended a barbecue at a boat club on Saturday. We said NO to the unlimited draught beer and YES to the pig (roasted there!), beef, chicken, and all of the veggies (lettuce and tomato!). It helped to be with someone else doing the challenge. Alycia, how did you guys do at the wedding? I would have had to declare challenge interruptus for that!

  2. Steve says:

    This is in response to Dan’s paleo pancake question in the other thread. I say go for it. It’s challenge-compliant, but watch what (probably) happens so you can learn from it. Compared to a meat/veggie/fat breakfast your desserty wonder is going to take your pancreas on a roller coaster ride. Insulin levels will spike and then crash. How hard will be an interesting test of yr body’s insulin mgmt. but no matter what, you will be hungrier sooner than with a meat/veggies/fat breakfast.

    Also don’t get tied down too hard on breakfast meats like sausage and bacon. Breakfast can just be what you had for dinner plus eggs if you want. Food rigidity sucks. Don’t get trapped by it.

  3. Jamie says:

    And breakfast doesn’t even have to involve eggs. I’m following an autoimmune protocol, so I never eat eggs. For me, breakfast is almost always leftovers from dinner the night before or some grass-fed hamburger patties and veggies. I think adding a different veggie to my breakfast every morning keeps things interesting.

  4. Jon says:

    I’m really focusing on cutting down and managing fruit intake just to make sure I don’t ingest too much sugar. I’m down to about 2 small portions (I’d say around a 1/4 cup or less) of frozen blueberries and coconut milk a day. Sound ok?

    A tip: avoid Hibachi restaurants. My choices were rather limited when I stayed over up in the Poconos the night before the the Tough Mudder. I saw this Hibachi place and thought: grilled veggies, some meat – perfect! However, the veggies and meat are doused with numerous, unidentified sauces (soy and others) so I’m at a loss as to whether I strayed or not. I did get some stange looks when I didn’t touch the mounds of rice and noodles they heaped on my plate ;)

  5. Ashley says:

    Wow, just got caught up on the first thread, thank you to everyone who has experience and is sharing with us. Your comments are extremely helpful…I just started taking some notes :)

    In response to Alycia’s topics:
    I have never spent so much time cooking in the kitchen and actually enjoying it! I have made so many amazing recipes!!! I survived a baby shower at work on Friday which involved a lunch room full of pretzels, chips, cakes/cookies, chicken nuggets, pizza and soda. I was not even tempted to touch a single thing, yet I was ambushed by co-workers about how come I was not eating, and could I at least eat the fried chicken because that is healthy! I went and enjoyed my yummy grass fed beef and veggies with some bacon! I also made it through a bridal shower AND bachelorette party this weekend. I went with seltzer water and picked at the veggie and berry trays while everyone was chowing down on cakes, cookies, cheese, crackers-you name it, they had it! Although I probably surpassed my veggie/berry limit, I was happy with the fact that I was able to stay on track!

    A few questions from the other thread-what kind of sausage should I buy from Whole Foods-from the meat counter?

    Is it possible to be eating too much avocado/guacamole? I find that I am adding it to many meals and I am not sure if I am crossing the line…..

    I assume that Coconut water is challenge compliant?

  6. Jamie says:

    ah, I just posted a long reply to Ashley and the blog ate it. Dang.

    Here’s a shorter reply:

    Avoid any sausage with feta or other added cheese. I’m bringing kale and either mild Italian or bratwurst to the potluck on Friday, so you can taste test that.

    Do you think you’re eating more than one avocado per day? If not, you’re probably fine. I love them, too, and am almost always on the verge of ODing on them.

    As long as the coconut water doesn’t have added sugar or other crap (beware flavoring), it’s fine.

  7. Eric A. says:

    Flavored sparkling water….only ingredients are water, CO2, and natural flavorings. Is that safe?

  8. Steve says:

    Avocados are relatively high in Omega-6s. A lot like nuts. You shouldn’t go wild with them in real life, but this is 30-day-challenge life right now, so if a little extra green awesomeness gets you through this month, go for it. We pile it on a little heavy at times ourselves. But god, it keeps you full, and full = great. Just know that, like almost anything except grassfed meat and most vegetables, too much avocado can have an inflammatory downside. But that — and even the “is this too much fruit?” question that Jon asked — is all part of the post-challenge tweaking that you should do later to make it all perfect for you. For now, if you eat as much of the “ten things” from that list I blogged about as you want, you will be totally challenge-compliant *and* feel pretty great.

  9. Steve says:

    BTW, I feel the same way about Larabars and paleo pancakes and all that stuff. If it’s challenge-compliant, have a ball for now. But just know that you need to dial it down for real life because no one shpould be cramming in paleo pancakes and Larabars in regular/big numbers.

    There is a double-secret hidden benefit to this mentality: you can feel like you are whooping it up *now* — in the middle of a challenge. Not what you expected, I imagine.

  10. Steve says:

    Eric, sounds fine to me. There are some “waters” out there that have sweeteners in them, but you sould see that on the ingredients. This just sounds like Vintage cherry (or orange or whatever) seltzer. Polar does the same thing. We devour that stuff by the case.

  11. Alycia says:

    I’m now up to a liter per day of Polar or Vintage seltzer. I like the lemon/lime ones that best.
    The canned seltzer has like triple the amount of bubbles and I can’t drink too much of it, so I stick with the bottled. I went from drinking MAYBE a glass of regular water a day ( I know…) to at least 1 liter, if not more. Yay seltzer!

    The wedding wasn’t that hard to stay relatively on track. We had a great meat dish as the entree, and some bacon wrapped scallops, bacon wrapped dates, and other bacony things for appetizers. I skipped the wedding cake, but indulged on ice cream. It was only a little scoop though, so I wasn’t filled with guilt afterward. I also drank. We finished off the night with a 2am diner run, at which I ate a bacon omelette. I definitely exceeded my normal bacon intake by about 8 pieces, plus I have no idea about the quality of said bacon (probably not great) but I could’ve made much worse choices. Overall,I was able to stay relatively on track, and have a really fun time.

    • Jon says:

      Hold on! There’s such a thing as too much bacon? ;)

      Seriously though, just checking: today alone I’ve so far had 3 strips of bacon with breakfast, some meatloaf with bacon, and bacon fat on my lunchtime sweet potato. I don’t think I’m over indulging?

  12. Mike H says:

    I am currently cooking collard greens, unfortunately they take a little babysitting, but I love them. I am also a big fan of kale and spinach..

    I love flavored seltzer water of almost any flavor (whole foods has their own) I am glad to find other people drink them, as I wasn’t sure if they were paleo-friendly or not (even sans sugar/sweetener)..

  13. Alycia says:

    Oh yeah, and John Ross doing burpees, squats and dirty dancing on the dance floor was a highlight of the night. He provided so much entertainment that I really didn’t notice the bad food choices around me. I wish I had gotten video….

  14. Ashley says:

    Steve-thanks for the avocado comments. This actually makes sense now….I am always feeling full regardless of my portion size at meals but I guess I am overdosing on avocado and that is possibly the cause. I am going to try to eliminate for a few days and see how that makes me feel. You are full of helpful knowledge!

  15. Ashley says:

    Also, I finally purchased a crockpot today-favorite recipes anyone? :)

  16. Julie T says:

    I am enjoying cooking everything this week! I know everyone says it but the key is really to cook in bulk one day a week. I do Sunday’s. That way I have no excuses during the wel when Im tired.

    As for eating out I had an elevation burger with onions and pickles wrapped in lettuce and a five guys burger with no bun and tomatoes pickles and onions. No fries with either. He thing I was most impressed with was no condiments. I have switched from ketchup to mustard but my new goal is to try enjoying the flavor of the meat without “dipping”

  17. Shamus says:

    Ashley, I think you should check out paleopot.com if you’d like some recipies for your new best friend. I just made the “Paleo Pineapple Ribs” (again) and they came out great. Also, if I recall, Steve’s blog has links to a few websites that can offer some more recipes for the crockpot.

    As a side question, I was wondering if anyone has learned anything surprising during the first week of the challenge. I have learned three things so far:
    1A) It is much easier to have someone else shoot and butcher a cow than it is to try to do it yourself.
    1B) The local police do not care who you are or who you know when you shoot said cow in your backyard.
    2) There is apparently a limit to how many times the people behind the meat counter at Whole Foods will ask, “Would you like anything else?”
    3) When in the supermarket, do not ask for a handtruck in order to get all the eggs you need in one trip. Just make two trips. Trust me.

    Has anyone else learned anything this past week?

    • Krystal says:

      Haha Shamus I was happy read your experience at Whole Foods. I feel like I am such a pain when ordering at the meat counter. Sunday Brian and I were ordering and they were out of bacon and breakfast sausage, so the guy had to get more bacon from the back and make the breakfast sausage for us. I definitely felt like a nuisance. I was also glad to read that we are not the only ones who could carry the amount of eggs we buy out with a hand truck lol.

  18. Jon says:

    Things I’ve learned:

    1) Paleo style cooking involves a tremendous amount of dishes
    2) Apparently it’s inappropriate to say “No thanks, I’ve had enough bacon”
    3) Water and refreshment checkpoints along the Tough Mudder route have no meat or vegetables. I expect the same at the Broad Street run.
    4) Unripe avocados are horrible

  19. Steve says:

    Unripe plantains aren’t too special either. Patience is a paleo virtue.

    As for nutrition during glycolytically demanding stuff like a race, if this were real life, instead of challenge life, I would tell you to use Gu. It is grain-based, but no gluten. One pack every 20-30 min, especially of the caffeinated varieties, can be pretty amazing for a glucose bump. I used it on a big hike last summer, one pack every 30 min. and it got me up and down Mt Adams in NH (4500′ of vertical rise in 4.5 miles) with much less pain than usual. I plan on using it this summer in the Sierras on a big hiking trip as well. I figure extraordinary circumstances demand a different level of nutiritional attack. But still no gluten ’cause that’s the biggest and baddest of the big bad wolves here.

  20. Jon says:

    I’ve been drinking Cherry Chia Kombucha or Raspberry Chia Kombucha drinks. Just realized the fruit component my be rather sugary. The cherry variant indicates about 8g of Sugar for a bottle. Too much?

  21. Steve says:

    Well, I think that, from a technical challenge perspective, because kombucha isn’t just coffee, tea, seltzer or water and has added sugar, it isn’t cool during a 30-day strict challenge. OTOH, I think it is a valid “fermented food’ to rotate through your diet, like sauerkraut (the cold stuff, in the refrigerated section), in a Weston A. Proce Foundation(WAPF)-sorta way, to promote good gut health. It definitely can be overdone (that stuff is alive, really), but so can sauerkraut. I think if you view it as a drink, you might be more prone to overdo (gluglugglug) than if you view it as a food item/supplement that you are consuming in a specific quantity for a very specific reason. Also, the more extra added flavors (e.g., honey-mango-sugar-bomb-baby-oh-yeah flavor), probably the more it strays from the “real thing,” which is closer to drinking sauerkraut juice mixed with tea than it is to a really expensive Snapple.

    Generally speaking, those who promote kombucha as a valid ancestral food — WAPF, Liz Wolfe, etc. — are willing to chalk up the added sugar as mostly “food” for the fermenting beasties that are living in your drink. I think that is correct if we are talking “real life.” If we are talking “30-day challenge, I’d say ixnay on the ombuchakay because it has added sugar and the 30-day-challenge gods do not approve of such things (it could lead to dancing?), but maybe someone else has a different take?

  22. Steve says:

    Price…not Proce…

  23. Brianna says:

    I have stopped drinking Kombucha during the challenge as well, just because I am really trying to limit my sugar.

    Turmeric and thyme have become 2 of my favorite spices to cook with. Not together lol I love to roast cauliflower with coconut oil and Turmeric (which also happens to be an anti-inflammatory) Any I also love adding thyme and rosemary to chicken in the crock pot.

    I have not gone out to eat however I did go to my cousins wedding this past weekend. Had lots of veggies, seafood and seltzer during cocktail hour. Skipped the bread (obviously) the soup and the salad (it was loaded with cheese and creamy dressing eekk) ordered steak for my meal. Everyone else left feeling completely stuffed and I felt great!

  24. Eric A. says:

    I’ve learned that the only thing better than brussel sprouts and bacon is brussel sprouts and pancetta.

    I’ve also fallen in love with chinese 5 spice. It tastes nothing like what I would have expected, but is fantastic. When put into an egg casserole type deal it gives it a flavor that reminds me of a baked french toast! I’d say my new favorite is coconut milk with fruit, though. But I hold back on it because weight loss is my goal.

    I haven’t gone out to eat, but I went to my niece’s softball game and had to sit within smell range of the concession stand. Every single person around me was eating…cowtails..doritos…hotdogs…nachos….ugh…… at one point I almost beat up a 6 year old for his nachos, it wasn’t cool.

    I’ve had a few friends try to talk me out of doing the challenge, but that is only because they wanted me to go out and get drunk so they could experience my sweet karaoke skills. Overall, they’re supportive…and probably a little jealous too, because they don’t have the motivation to do something like it.

  25. Cathy says:

    Eric, I know how you felt at that softball game! We went to the Phillies game on Sunday, and not only did we see the most mediocre game ever (Phillies lost to Cubs 5 – 1), but everyone around me, including my husband, was eating things I could not eat. Luckily, I brought

  26. Cathy says:

    …not sure what happened there…..

    I brought a Paleokit. Saved my life. Saved my husband’s life too!

  27. Jon says:

    I tried making this recipe this evening:


    I followed the directions precisely. However, after 30 minutes of baking, the center was still essentially uncooked. I have at this point stuck the thing into the oven for 3 more 10 minute periods and it still isn’t completely cooked in the center.

    Any idea what I’m doing wrong?

    • Eric A. says:

      Constantly opening the oven, you’re constantly lowering the heat. Also, is the outside burnt? If not, then just be patient and let it go, it’s not done because it’s not its time yet. If the outside is burnt and the inside isn’t done then the temp was too high. If it takes way longer than it is supposed to then the temp is too low, just keep it in mind for next time.

      PS – I’m in love with that paleomg blog, she has the best food, is funny, and adorkable. Unfortunately a good portion of her recipes really stretch the boundaries of paleo, at least for the purposes of this challenge.

      • Jon says:

        Thanks. Even though the recipe specified 375 for 30 minutes (during which I never opened the oven door) I’ll probably just try it for closet to 60 next time.

        This recipe didn’t seem to have any non-challenge compliant ingredients, so I went for it. Does seem like she has some great recipes.

        • Eric A. says:

          I checked the PaleOMG recipe, in her picture it looks like her meatloaf is really shallow. Not in a won’t leave the house without hair and makeup kind of way, but like it isn’t very thick. If you made your shaped more like a normal meatloaf, that would account for it.

    • Shamus says:

      Jon, one thing that will help your meatloaf — and anything else you bake in the oven — cook evenly is using a stone pan. Both glass and metal pans absorb and retain heat and will actually grow to be hotter than the oven temperature. Stone pans radiate the heat they absorb, thus remaining at oven temperature. This property allows baked things to cook more evenly. So if you have something that is cooked at the edge and raw in the middle, or worse, burnt on the edge and cooked in the middle, you can use a stoneware pan to even it out.

      While a stone pan may have helped a bit with the meatloaf, it probably will not account for an extra 30 minutes of cook time. As Eric said, opening the oven will extend cook time, but I understand that you need to check to see if it is finished. It could just be that your oven is different than the one used to create the recipe. The type and age of the oven and using the upper, middle or lower rack all affect the result. You may just have to adjust the job to the tools you have and go with it. I’d say next time try a stone pan and test the meatloaf after 50 minutes.

  28. Alycia says:

    I love paleomg, too. I wish she lived close and was my best friend. She makes the best things. Too many desserts….they look uhhhmazing.
    I made the Ropa Vieja with Cauliflower Rice the other day. It was amazing.
    I’m making her cajun mini meatfloaf soon.

  29. Alycia says:

    What’s everyone making for FRIDAY?

  30. Shelley says:

    So the last week has been very challenging. Sunday, I left on a work awards trip where they provided pretty much every meal.

    Sunday started off with an early flight. I was excited to find that Jet Rock Bar & Grill in Concourse B at Philly airport lets you buy breakfast meats a la carte, and the sausage and bacon from there was awesome and the portions were huge!

    For breakfast all week, at least they had bacon and ham (I don’t eat eggs). Lunch was a much greater challenge (sandwiches), so one day Mom & I ordered burgers from room service.

    Dinner was generally a buffet, but horrible vegetable choices, so I had more salad than I normally would, and kept going back for more meat.

    I had more fruit than I should have, but they had absolutely awesome strawberries, and it was a better choice than all the non-challenge friendly appetizers. You’d have figured more veggies, but nope!

    I really wanted some of the amazing desserts, and oh the scalloped potatoes, but I stayed true to the challenge as far as I know. Oh, and the paleo kits saved me on the plane and a day or two otherwise.

    It was an amazing time in Savannah, but happy to be back home where I can make everything challenge friendly.

  31. Kate says:

    Sorry for being MIA on the boards so far this challenge… super busy! Rest assured that I’ve been stalking every post and eating the Paleo-ist ever.

    Congrats to everyone for making it 1/3 of the way through the challenge (yesterday)! Halfway through is just around the corner on Monday.

    I’m still searching for the perfect recipe for tomorrow… I’d really like to make something without nuts and fruit.

  32. Jon says:

    Don’t think I can make it to the potluck tomorrow, but I’d encourage someone to make this or a variant:


  33. Alycia says:

    I think I’m making Egg Foo Young from Well Fed. Love that recipe…
    It won’t be hot from the stove, but I’ve eaten it cold right from the fridge in the past, and it’s still been delicious.

  34. Jamie says:

    I’m bringing mild Italian sausage (from Whole Foods) and kale tomorrow night. So easy and so dang delicious. There’s something about the flavor of the sausage that perfect mingles with the kale. This is my favorite meal right now.

  35. Steve says:

    I think that if we are going to use phrases like “eating the Paleo-ist ever” we really need to make sure to say “everrrrrrrrr.” And talk like the girls in this ad: http://youtu.be/Knjf3ABPc0E

    It would be like totally awesome.

    Oh yeah, I’m “bringing” the sausage/kale too (translation: following Jamie in the door, maybe even carrying the food).

    And Kate, you have to start blogging again. I have been staring at that (admittedly ridiculously cute) pic of your dog for months now. Challenge blogging is easy (whadya eat?).

  36. Eric A. says:

    I can’t decide what to make for Friday, I was figuring maybe I’ll just order pizza or something :)

  37. Alycia says:

    I dare you, Eric. We’ll all pelt you with meatballs and chicken wings until you remove your poisonous circle of cheesy death from the premises.
    BTW – today’s workout = insanely hard. Especially if you go heavy on the prowler and the snatches.

  38. Eric A. says:

    This is definitely happening in my mouth tonight! I wanted to try the pineapple pork ribs that Shamus posted, but then this bad boy popped up..

  39. Jamie says:

    Just so everyone knows, the Wellshire Farms Black Forest bacon in the meat case is the exact same Black Forest bacon that is behind the meat counter at Whole Foods. The meat dudes have told me that, plus I’ve watched them walk out to the case, grab a five pound pack, open it and put it in behind the counter. So if they’re out or the line is too long, you can just grab a package. The price is the same, too.

  40. Krystal says:

    I love reading everyone’s posts! It’s great to get a glimpse into everyone’s life on the 30 day challenge. There are so many recipes that have been posts that I can’t wait to try.

    The past week and a half has been interesting. I am very proud of my self for being 100% challenge compliant so far. I did go out to dinner over the weekend with my family. Everyone was going to the Library, which is a steakhouse, so Brian and I though “great, well get a filet and a sweet potato!”. They also have a great salad bar. When we arrived there was a wait of 1 ½ hours for a table an no one wanted to wait, so we ended up at La Campagnola, an Italian restaurant. It was much harder finding something to eat there. We both got the strip steak with no sauce added and veggies. It wasn’t too fun looking at everyone else’s meals and desserts though.

    Most of our friends and family don’t understand the challenge. They think it’s like Atkins and think we are stupid for eating bacon lol, but oh well.

    Brian and I are making bacon wrapped jalapeños stuffed with avocado and banana nut muffins (made with almond meal and no sweeteners added) for the potluck. Can’t wait to try everyone’s
    food! It sounds like there are going to be some delicious dishes!

  41. Kate says:

    lol Steve, I had a rough morning at work, so the timing of me seeing your comment was perfect – cheered me right up :) man, I really thought I was on to something with “Paleo-ist”… I even put some time into debating if it was less offensive with or without the hyphen.And you’re totally right. I’ve been logging all my food into my journal on WODify, so blogging it really shouldn’t take that much more effort. I’ve just been making a ton of excuses a la your last blog post :P Maybe now that the challenge is a third of the way over I’ll get my butt in gear and do a nice catch up post.

    Also- I just caved and bought the ingredients for the sausage-stuff dates wrapped in bacon for tomorrow. NEXT potluck I shall make something new :)

    Also Also (like that one, Steve?) – I thought black forest bacon was a no-no for the challenge due to maple sugar and dried honey on the ingredients list?

  42. Eric A. says:

    So, CrossFit For Hope happens to be 2.5 weeks after the conclusion of the challenge. I plan on extending my challenge until that day and hope some (or all) of you guys do too! It will be a great way to head into my first “competition” at my best!

  43. Jaclyn says:

    Look forward to seeing/meeting everyone tomorrow night. Dan and I are bringing slow cooked barbacoa and chocolate paleo snack cake… and yes the cake is challenge approved :)

  44. Ashley says:

    Looking forward to seeing everyone/tasting everyone’s delicious recipes tonight!!! Congrats to everyone for making it almost to the halfway mark. I can’t believe we are almost at 15 days already, it is going by so quickly!

  45. Alycia says:

    A good resource for those of you who DON’T eat eggs in the morning : http://www.easypaleo.com/2012/05/03/no-egg-breakfast-ideas/

    and Jaclyn, I can’t wait to try the Barbacoa!
    I’m exited for tonight!

    I’m also making the Roasted Red Pepper Walnut Dip from Everyday Paleo, and the Babaganoush for Well Fed. Served with carrot/celery sticks.

  46. Ashley says:

    I saw that on Diane’s page today Alycia, they are great breakfast ideas to change things up!

  47. Brianna says:

    Excited to try everyones awesome recipes tonight. This is in the crockpot now to bring tonight… http://paleomg.com/enchilada-chicken-stew/

  48. Mike H says:

    Eric did you make the ancho chile ribs?

    Mine are in the crock now…the 4 ancho chiles I grabbed were mighty big, im worried its gonna be uber spicy..

    • Eric A. says:

      Funny you say that, I couldn’t find anchos at the store so I used chipotles….and forgot to scale down the amount to account for the fact that chipotles are way hotter. It worked out though, they weren’t too bad. Honestly I was kinda disappointed in the recipe. They tasted okay, but probably not on my do-again list. Her picture looks beautiful, like they were smoked or at least finished off in the oven, they have a nice char and thick glaze on them. Yeah, mine looked nothing like that lol

  49. Mike H says:

    The picture got me hooked too!

    Whole foods has a spice table where you can find all kinds of dried peppers..the anchos were in the center so I plucked them out like a claw machine, and hoped for the best. Thanks for info, I will let ya know how mine turn out.

  50. Alycia says:

    Two things:

    Brianna posted this to Facebook today – . It basically an online petition to get Paleo Foods into restaurants. If everyone could sign up, that would be awesome!

    Also, there is a little Mexican market on Route 70 near the Erlton Bike Shop and the fire station. They have all types of dried chiles for sooo cheap! I made the Chipotle sauce from Paleo Comfort Foods with those chiles and it came out great.

  51. Jon says:

    On the way back after picking up my bib for the Broad Street run we stopped at Wegmans. Since it was lunch time and we were both hungry I figured I’d pick up the safest thing I could think of – a package of Tuna and Salmon Sashimi. In the process I made some interesting discoveries:

    1) The soy sauce, in addition to using soy beans (duh!), has “wheat” as one of the ingredients!
    2) The wasabi had “sugar” in its list of ingredients

    Needless to say I went with the straight sashimi, no condiments option. Still fairly yummy.

  52. Mike H says:

    Alycia I have passed that place a million times but have never gone in, I am definitely gonna check it out..

    Jon, they have steelhead trout in the cold prepared food case that is really good too (not exactly sure how its prepared, for challenge compliance)..goodluck on the broad street run

  53. Cathy says:

    So much awesome food at the pot luck tonight! Thank you to everyone – I don’t think I will want to eat for a week! Please post recipes!

  54. Eric A. says:

    I guess everyone loves them some paleo egg foo young because Whole Foods is SOLD OUT of coconut aminos!

  55. Alycia says:

    GNC also carries the coconut aminos.
    Trader Joe’s was all out of sunflower seed butter, and I wanted to make the Sunshine Sauce from Well Fed. :(
    And they were out of coconut oil the last time I looked.
    Paleo people are taking over!!
    Way to vote with your dollar :)

  56. Ashley says:

    I bought the last can of coconut milk today at Whole Foods! It was 2 for $4 though so that might explain it….
    Alycia-how long do I keep my whole chicken in the crockpot? I am going to do tomorrow and forget how long you said :)

  57. Alycia says:

    About 4 hours on high. It depends on how hot your crock pot gets. That should be plenty of time to make sure that it’s cooked, but not dried out. I just got a new crock pot that is way hotter than my old one. I’ll be making a whole chicken in there tomorrow, so I’ll let you know if anything changes.

  58. Shelley says:

    I made this tonight… http://civilizedcavemancooking.com/crockpot/lemon-garlic-crockpot-chicken/ It was in the crockpot for 6 hours on low, now have it on warm, after pulling all the chicken off the bones. If it turns out well, maybe I’ll bring it for the next potluck.

    • Shelley says:

      Oh, and thanks much to Melissa on the tip of baking my bacon on parchment paper. It turned out so much better than using the cooling rack!

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