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Amazing recipes from paleo afficionados


Amazing recipes from paleo afficionados

In addition to great workouts, a piece of the puzzle for the CrossFit lifestyle comes in the form of nutrition. Thankfully many have come before us that have created some amazing recipes. The following are a couple of Modig favorites borrowed from other paleo afficionados.

Coconut Flour Pancakes
(satisfies the pancake lover in all of of us!)
Source: Primal Palate


1/4 cup coconut flour
4 eggs
1 tbsp coconut milk
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/2 dropper of liquid stevia


  1. In a medium sized mixing bowl, blend all ingredients with a hand mixer.
  2. Heat waffle iron to ‘waffle’ setting (seriously!) – its medium high heat, typically.
  3. Drop batter into center of waffle iron to cover about 3/4 of area. This batter does not expand the way traditional flour waffles do.
  4. Waffles are done when they easily separate from the waffle iron, typically 3-5 minutes.

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Bacon Crock Pot Roast
(the smell is so amazing you’ll want to bottle it!)
Source: Civilized Caveman Cooking Creations


3lb Chuck Roast
1 White Onion, sliced
3-4 Slices of bacon cut into 1 inch pieces
6 Garlic cloves halved
2 Tsp Sea Salt
1/4 EVOO
1 Tbsp Smoky Paprika
1/4 Cup Chopped Parsley
1 Tsp Oregano
1 Tsp Thyme
1 Tsp Garlic Powder
1 Tbsp Red Wine Vinegar 


  1. Using a thin knife create about 12 holes deep into the meet about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole
  2. Now place bacon and garlic in each hole
  3. In a small mixing bowl, mix your Sea salt, paprika, parsley, oregano, thyme, garlic powder, EVOO, and red wine vinegar and mix well
  4. Rub your spice mixture all over both sides of your roast
  5. Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have
  6. Place your roast on top and cook on Low for 7-10 hours.  Remember chuck roasts are tougher cuts of meat so the longer it cooks the better
  7. Enjoy
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Pumpkin Cake Bars with Cinnamon Icing
Source: Food Renegade

Yield: 9 bars

For the Pumpkin Cake
1 c pumpkin puree
1 c almond butter (where to find nut butters from properly soaked nuts)
1/2 c raw honey (where to find raw honey)
2 eggs (from pastured hens!)
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves

For the Cinnamon Icing
1/4 c coconut butter (where to find coconut butter)
1/4 c coconut oil (where to find coconut oil)
1/4 c raw honey (where to find raw honey)
1 t cinnamon

The How-To

For the Pumpkin Cake

Preheat your oven to 350F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing

In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.

Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. Now…if the cake isnt completely, 100%, no doubt in your mind, cool you are not allowed to proceed. Im telling you, if your cake isnt cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you havent experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.

Use a small offset spatula or a spoon and drizzle the frosting over the top.

Store the Pumpkin Cake Bars you havent immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if youd like it soft. If youd like it softer, faster (for the impatient types, like myself) the frosting will melt beautifully if you stick the cake bar in the microwave for 30-45 seconds. Goes great with your morning coffee or tea!