Results for “paleo”

Chef Nick Massie shows us how to create a simple, delicious and balanced one-pot meal: chuck-wagon brisket pot roast.

“We’re going to enter the Zone once again with this super-simple slow-cooker pot roast,” says Massie, who runs PaleoNick.com.

To get started, you’ll need turnips, carrots, onions, celery, chicken stock, salt, pepper, Italian seasoning, granulated garlic and beef brisket.

Massie begins by seasoning the top and bottom of the meat with salt and pepper. Next, he… Continue Reading

Kevin and Erin Harrington were looking for a way to change their lives, and they found it in Southern Moon CrossFit. The welcoming environment in the Greenville, South Carolina, affiliate keeps them coming back.

“Everyone was very supportive and encouraging,” Erin says of her first visit. “When you’re overweight and going to a gym to work out for the first time, it can be intimidating because a lot of people either ignore you or… Continue Reading

With the encouragement of co-worker and CrossFit coach Meredith Davis, 18 Cannon School educators in Concord, North Carolina, started training at CrossFit Vitality. In this nine-part series, these teachers and administrators go through CrossFit fundamentals and try to determine the cognitive impact of the program.

After three months of CrossFit, 11 out of 18 original members remain consistent with the program. Coach Steve Pinkerton estimates six or seven are committed to the Paleo challenge as well.

And… Continue Reading

If you’re searching for an alterative breakfast with a kick, let chef Nick Massie show you how to create bacon-wrapped jalapeño poppers.

“It’s essentially a jalapeño popper full of sweet potatoes and shrimp and then wrapped up in bacon,” says Massie, who runs PaleoNick.com. “You can eat ’em hot or cold.

The ingredients are simple: jalapeños, sweet potatoes, shrimp, bacon, mayo and sriracha sauce.

Massie begins by cutting the jalapeños in… Continue Reading

No time for breakfast? No worries. Nick Massie’s sausage breakfast pizza will satiate your hunger.

“This one’s really good for early-morning class or if you just have to get to work and you don’t have time to get up and make breakfast,” says Massie, a chef and CrossFit athlete who runs PaleoNick.com.

“We’ll make this ahead of time, slice it into slices like a pizza, wrap and freeze it, have your breakfast ready for ya.”

You’ll need… Continue Reading

Chef Nick Massie shows you how easy it is to whip up your own homemade mayonnaise for an accent to your dishes.

“It’s super quick, healthy. It adds moisture, flavor and fat to your diet,” says Massie, who runs PaleoNick.com.

The ingredients list is short: eggs, mustard, lemon, olive oil, salt and pepper—all thrown into a food processor.

“You don’t have to do it in the food processor, but it’s the best… Continue Reading

If you’re dedicated to the Zone Diet and like bargains, this is a recipe for you: cinnamon-infused short ribs.

The dish was “inspired by a trip to Costco, where we found some butternut squash pre-diced,” says chef Nick Massie, who runs PaleoNick.com.

Short ribs are the main ingredient, accompanied by the squash, as well as onions, tomatoes, garlic, tomato paste, cinnamon sticks, bay leaves and olive oil. Massie begins by combining most… Continue Reading

There are a multitude of ways to make pastel de papa. This particular recipe is Zone friendly.

“(It’s) kind of like a shepherd’s pie with sweet potatoes,” explains chef Nick Massie. “If I had one meal to choose as far as (a) make-ahead meal, this would be it.”

The ingredients include ground beef, hard-boiled eggs, raisins, crushed tomatoes, minced garlic, sliced green olives, Italian seasoning, sweet-potato purée, onion and… Continue Reading

Hit a hard workout before chef Nick Massie teaches you how to make the famed New Orleans-born dessert bananas Foster, a rare holiday treat.

“A killer dessert is a great component to any holiday meal,” says Massie, who runs PaleoNick.com.

He adds: “There’s some fire involved, so stick around for this one.”

Chef Paul Blangé of Brennan’s Restaurant in New Orleans created this dish in 1951, and its ingredients tell of its hometown… Continue Reading

Chef Nick Massie calls quiche lorraine “a savory classic.”

“(You should) learn how to make this at some point in your life,” says Massie, who runs PaleoNick.com.

The dish includes one of every foodie’s favorites: bacon. It also involves leeks, shredded cheese, eggs, half and half, and thyme—all in a pie shell.

The cooking begins with the leeks in a pan with salt and pepper.

“I’m just going to let those cook down,” he says. “And don’t snack on the bacon.”

… Continue Reading

Turkey and ham? Boring. Instead, consider roasted beef tenderloin with some shallots and port-wine reduction for holiday feasting.

Chef Nick Massie, who runs PaleoNick.com, shows you how to prepare the dish in a few simple steps.

After trimming the meat, he uses butcher’s twine to compress it and ensure even cooking.

The next step is seasoning the meat by rubbing it with extra virgin olive oil, pepper and kosher salt. Afterward, it… Continue Reading

If you’ve had your fill of traditional holiday proteins, spice it up with a recipe from chef Nick Massie.

Massie, who runs PaleoNick.com, shows you how to prepare lamb lollipops with mint chili sauce for a new option on the holiday table.

“Make sure the pan is hot,” Massie advises as he places two racks of lamb inside the pan. Cooks should hear a “nice, loud sizzle,” he says.

“I just want to get the outside… Continue Reading

Think of it as “the world’s greatest apple pie,” Nick Massie says.

The tarte tatin—a special holiday treat—has its origins in the French countryside. It’s an upside-down tart in which the fruit—usually apples—is caramelized in butter and sugar before being baked. Massie, a chef who runs PaleoNick.com, shows you how to prepare the sugary indulgence that’s meant to be a rare reward rather than a regular part of a diet oriented toward… Continue Reading

Nick Massie, a chef who runs PaleoNick.com, shows you how to prepare twice-baked sweet potatoes with green chili and bacon. It’s a twist on the ubiquitous holiday staple that’s “kind of sweet, kind of savory.”

“I usually bake a couple extra—make sure I have enough stuffing,” he explains.

After the potatoes are cooked, Massie scoops out the insides and combines the flesh with several ingredients including coconut milk and brown sugar… Continue Reading

If it’s Sunday and it’s football season, expect to see a tailgate party at CrossFit Ocean Beach.

Festivities are complete with the game projected onto the gym wall, as well as grass-fed bison burgers and salads garnished with heirloom mushrooms cooked on the grill by member Peter Servold, owner of Pete’s Premade Paleo.

Anyone who wants to watch the game is invited, Coach Eric Gohl says.

“We get to… Continue Reading

Few days are left before the world comes to an end. Andréa Maria Cecil advises gluttony followed by constantly varied functional movement performed at high intensity. Be prepared to meet your maker.

It’s that time of year when I like to celebrate Jesus’ birthday by getting fat.

Oh, you eat 100 percent Paleo all year round? Good for you.

I like fried oyster po-boys on French bread and beignets with copious amounts of powdered… Continue Reading

Nick Massie, a chef who runs PaleoNick.com cooks up Christmas dinner with his usual tongue-in-cheek zest.

In Part 1, he prepares a pork leg. He begins by brining the leg with water and kosher salt. Next, he brings in two friends to help whip up seasoning comprising apple juice, maple syrup, granulated garlic and chipotle sauce. The ham takes eight hours to cook at 250 F on a large grill.

In… Continue Reading

Nick Massie, a career chef who runs PaleoNick.com, shows you how to prepare shepherd-style beef tongue tacos—without the tacos.

“The cow tongue is a delicacy. Definitely a delicacy,” he says.

Massie starts with the tongue in a large stainless-steel tub partially filled with water, which he brings to a boil after adding bay leaves and salt and covering it with aluminum foil. Next, he cooks it in the oven at 320 F for 5… Continue Reading

During this Paleo potluck, Juli Bauer demonstrates how to cook creamy chicken casserole.

“(I am) showing people how to make an easy Paleo meal and make it delicious,” says Bauer, who runs PaleOMG.com.

The ingredients: broccoli, cauliflower, olive oil, chicken thighs, garlic, white onion, vegetable broth, coconut milk, salt, pepper and mushrooms.

Bauer begins by roasting bite-sized pieces of broccoli and… Continue Reading

Inside the former National Brewing Co.—known for once making National Bohemian beer—is CrossFit affiliate Push 511. The gym sits east of downtown Baltimore in the city’s Brewers Hill neighborhood.

“This part, at some point, was kind of like more warehousing for beer,” co-owner Ardyth Hall says.

The 4,500-square-foot space includes touches of Charm City—like the Natty Boh icon atop Popeye’s body on the outside of the men’s bathroom door.

“’Cause… Continue Reading