<![CDATA[CrossFit Elgin - Recipe of the Week]]>Sun, 22 Mar 2026 12:44:55 -0400Weebly<![CDATA[Paleo Peach Cobbler]]>Wed, 09 Sep 2015 17:14:24 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-peach-cobblerPicture


Paleo Peach Cobbler 

Slice up 3-4 peaches and heat in a frying pan on med/low with 2 tbsp maple syrup and cinnamon.


Once peaches are softened mix in some crushed pecans or walnuts and serve.
]]><![CDATA[Paleo Pals (nut free & school safe)]]>Mon, 24 Aug 2015 13:15:22 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-pals-nut-free-school-safePicture
Paleo Pals 
(nut free & school safe) 

In a bowl combine: 
3 mashed bananas 
3 eggs 
1 tsp vanilla 
1/2 tsp cinnamon 
1 1/2 tsp apple cider vinegar 
1/2 cup honey

In a second bowl: 
1/2 cup coconut flour 
1/2 cup tapioca flour 
1 1/4 tsp baking soda

Combine bowls and use a hand mixer to mix well. 
Grease silicone cups with coconut oil. Bake at 350 for 35-40 minutes.

]]><![CDATA[Paleo "Banana Ice Pie"]]>Mon, 17 Aug 2015 21:56:50 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-banana-ice-piePicture
Paleo "Banana Ice Pie"

Crust: 
Process 2 cups pecans and add to mixing bowl. Add one tsp coconut sugar. Process 1 cup soaked dates (one hour) Spoon processed dates into pecan bowl and mix by hand. Press mixture into 2 pie dishes.

Add a layer of thinly sliced banana on top of crust.

Filling: 
Process 2 ripe bananas, 1/2 can coconut milk, 3/4 cup honey, 3/4 cup tahini. Pour into dishes. Sprinkle top with coconut. Freeze for overnight. Let stand for 5 minutes before cutting to serve. Equivalent of a Paleo Ice Cream Cake. You can also make in a large rectangular pan and cut into squares for appetizer sized dessert. Store in freezer.

]]><![CDATA[Paleo Cinamon Raisin Bread]]>Tue, 04 Aug 2015 12:23:20 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-cinamon-raisin-breadPicture
Paleo Cinnamon Raisin Bread

Preheat oven to 300.
Grease a loaf pan with coconut oil.
In a bowl combine:
1/4 cup coconut flour
3/4 cup tapioca flour
1/2 tsp sea salt
1 tsp baking soda
3 tbsp raisins

In a second bowl whisk together:
4 eggs
2 1/2 tsp Apple cider vinegar
1/4 cup coconut milk 
2 tbsp honey

Mix bowls together very well. Sprinkle 2 tsp cinnamon on top and mix around very lightly for only a few stirs. Too much or vigorous stirring will cause your batter to turn brown.
Pour batter into greased loaf pan and bake at 300 for 40-50 minutes. If you have a dark loaf pan your time will be less.
]]><![CDATA[Paleo Cucumber Tuna Bites]]>Wed, 29 Jul 2015 12:30:20 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-cucumber-tuna-bitesPicture
Paleo Cucumber Tuna Bites

Make paleo mayo 
(3/4 cup avocado oil & 1 room temperature egg see Paleo Path Facebook page for how to video)
or use previously made paleo mayo. 

Mix one tin of tuna packed in water with 1/3 cup of paleo mayo (or to your preference). 

Sprinkle with salt and pepper. Slice cucumber and serve with tuna on top.
]]><![CDATA[PALEO Red Pepper Cashew Chicken]]>Thu, 23 Jul 2015 17:30:05 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-red-pepper-cashew-chickenPicture
Red Pepper Cashew Chicken

1. Layer the bottom of a large casserole dish or lasagna pan with 1-2 sliced red bell peppers.  
2. Place 1 large family size pack of skinless/boneless chicken thighs on top.
3. In a small bowl mix:
1 can tomato paste
1/4 cup coconut aminos
1/4 cup water
2 tbsp apple cider vinegar
1 tbsp coconut sugar
1 tsp red pepper flakes
2 cloves minced garlic
1/4 diced red onion
Mix well.  
4. Spread mixture over chicken thighs. 
5. Sprinkle 1 cup of crushed cashews on the top.  
6. Bake at 350 for 60 minutes.

You can prepare the night before, cover, and keep in the fridge until the next day when you are ready to cook.
To crush cashews: seal them in a zip top bag and pat with the back of a spoon.
You can keep the liquid from the bottom of the pan (after it's cooked) in a container in the fridge and use later in the week as the liquid for a crockpot meal.
]]><![CDATA[PAlEO Watermelon Cake]]>Wed, 08 Jul 2015 12:43:26 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-watermelon-cakePicture
Paleo Watermelon Cake 

Place 3 cans of full fat coconut milk in the fridge overnight.


 Slice the top and bottom off of a watermelon so you are left with a cylinder shape then remove the outside rind with a small knife. 


 Without shaking, remove the top of each can and scoop out the thick cream into a small mixing bowl (you can save the watery milk for smoothies). 


 Whip the coconut cream with a mixer until fluffy and spread over watermelon. 


 Top with fruit of choice and serve.
]]><![CDATA[Paleo Broccoli Salad]]>Tue, 30 Jun 2015 20:21:57 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-broccoli-saladPicture
Paleo Broccoli Salad
1 large head or 2 small heads of broccoli 
1 cup paleo mayo (avocado oil and one egg)
1 tbsp coconut sugar
2 tbsp diced red onion 
1 tbsp vinegar
1-2 tbsp sunflower seeds
2 tbsp crumbled bacon

Cover and place in fridge for a few hours before serving. If dairy is in your paleo path, you can add some shredded organic cheese.
]]><![CDATA[Paleo Kale Chorizo Soup (Spicy)]]>Fri, 26 Jun 2015 00:53:39 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-kale-chorizo-soup-spicyPicture
Kale Chorizo Soup (Spicy)

In a large soup pot combine broth of choice. Approximately 9 cups. 
1 can tomato paste 
1/2 bunch kale torn into small bits 
1 tsp onion powder 
1 tsp garlic powder 
1 tsp salt 
1/2 tsp pepper 
3 links of Chorizo sliced

Heat on medium/low for approximately 5 hours until kale is soft.

]]><![CDATA[Paleo-ize your coffee]]>Wed, 17 Jun 2015 01:40:02 GMThttps://www.crossfitelgin.com/recipe-of-the-week/paleo-ize-your-coffeePicture
Coffee Non-cream 
1 cup coconut milk 
1 cup unsweetened cashew or almond milk 
2 tsp vanilla 
2 tbsp honey 
Store in a tumbler cup and shake very well before each use.
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