FallOut CrossFit – School of Elite Fitness Tri-cities, WA

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Week 4 Paleo Challenge

Congratulations on making it this far in the Paleo Challenge everyone that is following along. Hopefully by now some of you are realizing the benefits of clean eating. “You are what you eat” as the old saying goes. Give your body all the right foods and it will repair itself. Allergies, and other health conditions can sometimes disappear when the body is given the right fuel. This week is no processed food week. If you haven’t noticed already most of the food you’re eating now is most likely not processed. This will include most food that comes with a wrapper. But we’ll modify it a little to make it easier for some people. Look at the food you are going to eat. Are there any perservatives, fillers, ingredients you can’t pronounce or don’t know what they are. Then you can’t eat it. If in the ingredients it is whole foods with just a few ingredients and then put in a wrapper. Then okay. This is going to be up to you to determine if you should or shouldn’t eat it. Does it follow the rules for the other weeks? Again remember you don’t have to be 100% perfect all the time. I even cheat every now and again. But it’s about being consistent and not letting one cheat turn into a week of cheating. We want you to be happy with yourself and live life, so if that means you have a glass of wine or eat that piece of pie do it! But don’t do it again tomorrow and the next day etc. Life is full of choices, just make more better ones then bad ones.

Pumpkin and Chicken Curry


2 chicken breasts, sliced
5 cups pumpkin, diced
2tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2tbs ground ginger
1tbs ground turmeric
2tbs ground coriander
2tbs ground cumin
1 ½ cups vegetable stock

1 bunch fresh coriander, chopped


Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring
constantly for 10minutes or until chicken has turned white.
Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute.
Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook
for a further 2minutes.
Season with salt to taste. Cool slightly


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