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Paleo Showdown Closes Down


Paleo Showdown Closes Down

30-25-20-15-10-5 rep rounds of:
Abmat sit-up
Knees to elbow
95 pound Stiff legged deadlift
Modified hero workout Stephen so we could do it at our shop.

Friday Happy Hour at Roots.

Paleo Wrap-up

The Paleo Showdown has come to a close.  Who will be our winner?  Let’s go to the digital camera.  Make sure to have your picture taken today or tomorrow at the shop.  An elite panel of judges will evaluate the pictures and decide the winner;)


2 Responses

  1. Emily

    I just made this almost paleo quiche tonight. It’s fantastic. You could try to sub the whole milk with almond milk to make it completely paleo.

    1 large sweet potato
    1/8 cup olive oil
    1 cup Boulder sausage (cooked)
    1/4 cup green bell pepper, chopped
    1/4 cup red bell pepper, chopped
    1/4 cup onion, chopped
    1 jalapeno, finely chopped
    2 eggs
    1/2 cup whole milk
    1/2 tsp. salt
    1/4 tsp. black pepper

    Skin the potato and shave into small strips like hashbrowns. Line the bottom and sides of a 9 inch pie pan with the shredded potato. Lightly coat the potato with olive oil. Make sure the edge of the pan is covered with potato. Bake at 425 for 20 minutes. Reduce the oven temperature to 350.

    Layer the sausage, peppers, onions, and jalapeno over the baked crust. Whisk the eggs, milk, salt, and pepper in a bowl until blended and pour over the prepared layers. Bake for 25-35 minutes or until a knife inserted in the center comes out clean.


  2. Nisha

    Sounds good Emily–thanks! Here’s another one for everyone!

    Pork, Fennel & Squash Stew

    1 T. olive oil
    1/8 t. nutmeg
    1/8 t. cayenne pepper
    1/8 t. paprika
    ½ t. sage
    ½ t. black pepper
    ¼ t. salt
    1 c. chicken broth
    ½ c. dry red wine
    1 ½ lbs lean pork loin, cut in ¾-in cubes
    2 cloves garlic, minced
    1 med onion, coarsely chopped
    1 red bell pepper, chopped
    1 leek, halved and coarsely chopped (use only white and light green portions)
    2 small fennel bulbs, trimmed coarsely chopped
    1 can diced tomatoes
    2 carrots, sliced
    2 c. cubed butternut squash

    4 t. cornstarch (optional for thickening) – I used some almond flour

    Spray dutch oven with nonstick coating. Add oil to pan, heat over med high heat. Add pork and cook until pork is browned. Add onion, leek, garlic and cook until onion wilts. Add carrots, fennel, red pepper and seasonings: cook, stirring frequently, 3-4 min. Stir in tomatoes, broth, and wine. Cover, heat until boiling. Reduce heat to low and cook 10 min.

    Stir in squash. Cover and cook 30 min or until veggies are tender. Blend cornstarch into 1 tbs. cold water. Blend into stew, increase heat to med. Cook, stirring occasionally, until bubbly and slightly thickened, about 5 min.