Crossfit + Back to Paleo

If I start Crossfit and don’t tell anyone about it, does it really count? Answer: no.

Earlier this year, I lost ~10 lbs while in Brazil. A lot of the weight loss was because I spent a ton of solo time in Brazil, and thus focused on working out almost every day. When I got back to the US and dove back into a normal social life, exercise went to the wayside and my weight crept back up over the following months.

A few weeks ago, I was browsing Facebook and saw an advertisement for a 6-week Crossfit class hosted by a gym near my apartment. I knew nothing about Crossfit other than that they promote a paleo diet, so obviously I made the logical choice and went to the gym the next morning to sign up.

This past Monday, I kicked off Crossfit AND another go at paleo. I figured if I’m going to put the effort in for these 6 weeks, I might as well go all out. So, to help stick with everything for fear of public shaming, I’m back to blogging.

The first week of Crossfit was HARD. I didn’t realize how out of shape I was until I spent the Tuesday and Wednesday after the first workout barely able to climb up or down stairs. Between running, learning how to deadlift a kettle bell, and doing five million squats, I’m pretty confident that this class is exactly what I needed to get back in shape.

Since I am unfamiliar with Crossfit but very familiar with paleo, I’m going to continue focusing on paleo recipes and tips in my writing.

Meal Prep 101

As I’ve learned through my various rounds of paleo and Whole30, meal prep is the only way to stick with a drastic dietary change. This past week, I was in Cincinnati helping to launch UberEATS without having prepped any paleo meals and definitely didn’t stick to the plan.


Today, I made up a meal plan and headed to the grocery store to get as much prepped for the week as possible. For around $200, I was able to get ingredients for roughly 50 meals. For anyone trying to eat better on a budget – that’s roughly $4 per meal. The list was:

  • Avocadoimg_8713
  • Cauliflower
  • White onions
  • Pineapple chunks
  • Garlic
  • Lemons
  • Brussel sprouts
  • Asparagus
  • Bell peppers
  • Tomatoes
  • Portobello mushroom caps
  • Jalapeños
  • Strawberries
  • Ginger root
  • Green onions
  • Sweet potatoes
  • Spinach
  • Blueberries
  • Blackberries
  • Bananas
  • Pumpkin
  • Ground beef
  • Ribeye steaks
  • Bacon
  • Applegate hot dogs
  • Chicken breasts
  • Pork chops
  • Applesauce
  • Coconut milk
  • Chicken broth
  • Almond milk
  • Eggs
  • Shredded, unsweetened coconut
  • Almond flour
  • 100% maple syrup

From the above list of ingredients, I’m going to make (and blog recipes for) the following meals this week:

  • Sweet potato bars
  • Pumpkin pie breakfast smoothies
  • Avocado eggs
  • Portobello mushroom-bun hot dogs
  • Portobello burgers
  • Portobello tacos
  • White chicken chili
  • Steak + cauliflower mash
  • Thai curry
  • Pineapple-jalapeño pork chops & cauliflower mash


White Chicken Chili Recipe
Total time from prep to eating: 25 min
Yields: ~8 small bowls of soup (nutritional info below)

1 package boneless, skinless chicken breast
1 green bell pepper
1 red bell pepper
1 jalapeño
1/2 white onion
3 cloves garlic
4 cups chicken broth
1 can coconut milk
Olive oil for cooking
Cumin, chili powder, and cayenne powder to taste

  1. Chop peppers, jalapeños, onion, and garlic; throw them in a medium-sized pot on medium heat with a little bit of olive oil.
  2. While the vegetables are cooking, chop the chicken into small pieces and then throw that in the pot to cook as well.
  3. Cook the mixture for about 7 minutes, stirring periodically.
  4. Add chicken broth, coconut milk, and spices to taste.
  5. Let it simmer for 10-15 min and eat it.

According to, the nutrition info per serving is as follows:

Calories per serving: 177.4
Fat: 10.4g
Saturated fat: 7.7g
Polyunsaturated fat: .3g
Monounsaturated fat: 1.2g
Cholesterol: 40mg
Sodium: 311mg
Potassium: 59.2mg
Carbohydrates: 5.5g
Dietary fiber: .9g
Sugars: 1.4g



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