21 November 2009

Veggin' Out: Paleo Dinner is success

Thanks again to all of you who came to the dinner and gave me some good insight. I will be sure and get back to everyone regarding topics I could not cover or answer straight away. Until then, here are the recipes with a few action photos.

Pork Tenderloin: for 1 medium size loin
Oven to 375 Degrees
3 tbsp extra virgin olive oil
1 tsp chipotle powder, or cayenne if not
1 tsp pepper
2 cloves garlic (increase or decrease to liking)

Place on roasting pan or in baking dish

Bake for 20-30 minutes depending on oven and color in middle

** For extra tender meat, marinade for 30 minutes to 2 hours prior to baking.
Slice and Serve

Chicken: makes 2-3 chicken breasts depending on size

375 Degree Oven
3 tbsp Extra Virgin Olive Oil
2 tsp rosemary
1 tsp pepper
1-2 cloves garlic (to your liking...add more too)

Place in dish or roasting pan
Bake for 20-3o minutes til done in the middle

**Marinade for a juicier meat

Roasted Veggies: this can work for whatever vegetables are in season.
DInner vegetables included: Parsnips, Butternut Squash, Leeks, Onion, Garlic, Broccoli, Cauliflower, Celery, Eggplant.

Chop Vegetables to desired size

Toss with Extra Virgin Olive Oil
Any other spices you wish (basil, Cilantro...)

Bake for 30 minutes to 1 hour depending on density of vegetable

(root vegetables take longer, so cook first, then add other vegetables later. If dryness occurs, add some water to pan to steam)

Arugula and Beet Salad

3 med Beets (Boil Beets, remove skins and chop. Then Chill (google boiling beets for details)
1 red tomato
1 package yellow tomatoes (the baby kind) If you cannot find, sub extra red tomato
1 package arugula
goat cheese for topping
pumpkin seeds toasted for topping


4 tbsp Extra Virgin Olive Oil
2 tbsp water
1bsp Cider Vinegar ( more to taste)
Pepper to liking
1 clove garlic
dash or 2 of cayenne
1/2 Lemon Squeeze

Make Dressing and toss into salad

Dark Chocolate, of course
**Go as high in Cocoa Content as possible (do not go under 65% if possible)

Yam Chips...Terra Brand

4 Avocados
1 lime
1 clove garlic
hot spice (chipotle or cayenne)
Fresh Cilantro Chopped

Mash avocados until chunky.
Add lime...squeeze it
add the rest, mix up and enjoy!

Thanks again. I cannot wait to do it again!!!

18 November 2009


NAME. Mike Thurk
AGE. 28
HEIGHT. 5'9"
WEIGHT. irrelevant
BACKGROUND: Thurk is a college swimmer turned climber. He loves being on rock or ice. He has been doing CrossFit for about five months and on paleo diet for one month. He has seen improvements both mentally and physically.

Although Thurk is fit, his photo progression shows some aesthetic improvements. As for his internal health, he feels more alert and clear-headed and has minimal cravings for the sweet stuff. Continue to track Thurk during the coming months.

If you are feeling inspired by Thurk, feel free to email or call me to set up and discuss a one-on-one session.

                                                                 WEEK ONE

                                                                     MONTH ONE

17 November 2009

PALEO DINNER AND INFO SESSION... better than a sandwich in the Swiss Alps, kinda)

WHERE: TBD. Somewhere in town. Stay tuned and check emails or here for updates
TIME: 6PM for glass of wine and social time. Dinner around 7PM (apx. 1 hour after lifting clinic with Alan)
COST: $15

Come with an open mind and an empty belly. This one is going to be a great way to hang out with the community (aka CrossFit community) and shed some light on what you are feeding your body.

Information session with be about 20 minutes with Q & A following. Plus, a delicious dinner to get you salivating on the possibilities Paleo can do for you!

Stay tuned for location.

Any questions,
email: hunt.gather.nourish@gmail.com
or call me!! 720-281-5248

Hope to see you there!

14 November 2009


My boyfriend, Thurk (my first client), and I celebrated our one-month of paleo!!! It has been a full month since I received my CrossFit Nutrition certification from CrossFit 4800, Bozemen, Mt. Robb Wolf, who taught this course, has given me inspiration to research the truths and myths regarding my health and the health of my community.

Because health affects all of us, whether it's in healthcare costs or because the prevalence of heart disease and Type II diabetes affects you or someone around you, it is up to people like me, to lobby for people like you to look out for yourself. Question the food you put into your body; "healthy" food too. Don't assume because you shop at Whole Foods that everything it contains is acceptable to the longevity of you body. The fact is that the policies that govern the food industry, tell us what we want to hear through food labels and advertising that supposedly nourish you. If you have to read a food label or if the food  item claims to give you nutrients you may be lacking, chances are you are being fed something you do not need. 

The fact is, the food industry, like you and me, are trying to make money. However, with the industrialization of everything, even the foods that are fundamental in the Paleo diet, are to be questioned. In the previous post, I mentioned eating Organic. This is why: the government has cut corners in the farming of animals and produce, sacrificing nutrients in the processing. More on this topic to come...

Simply being educated on your own, as well as with someone like myself, who has been given the opportunity to be your guide, also requires you to take ownership of your health and its functions. At the end of the day, that fast food commercial that entices you to eat out, instead of cooking in good company, allows the "fake-food" industry to win, along with the foul food regulations that feed obesity and heart disease, and will ultimately cost you more than your happy meal is worth eating.

Turns out, Gluten-Free Pizza Crust + fresh veggies & Organic Chicken+ goat cheese+ friends+ laughter = DELISH!!! Quality speaks for itelf!! Enjoy.

12 November 2009


For those of you who are reading this, you may be asking yourself, what is hunt.gather.nourish? Essentially, it is eating real food in the form of lean meats and seafoods, fruits and veggies, and good fats, as our ancestors did 500 generations ago. Below is a comparison of how the old can be functional today.
OLD: cavemen hunted for game and ate it in the freshest form because the animals lived off the same land.
NEW: buy grass-fed meats and wild-caught seafood. Utilize local farms and fishing distributors, it will guarantee the freshest protein.
** Industrialization has affected meat and seafood production. Buying farm-raised fish means the fish has lost the nutritional content you need. The same goes for meats raised on industrial farms.
OLD: seasonal fruits and veggies were the only option and the access to produce from different lands could not be fathomed by cavemen.
NEW: buy produce domesically and buy organic. Organic is grown in non-pesticide soil that retains the natural bacterias and minerals that give us the nutrients we need. And the more local the produce, the fresher. Also, eat seasonally.
NOURISH: Old and New:
Eat well.
Be well.
Eat the best. Your body is a temple and should be cared for!
Mimicking the "old" with the "new" in Western diet-land is achievable. It is about creating a qualitative approach to food, rather than quantitative.
Now, you may be wondering where the grains are? It did not quite fit into the 3 categories. Watch this and see why!