CFNT Paleo Challenge Spring Edition 2012

CFNT Paleo Challenge Spring Edition 2012

Our 2nd Official Paleo Challenge (sort of 3rd) will begin Wednesday, April 18th, 2012 – Wednesday, May 16th, 2012.

We will be having an Informational Kickoff Meeting Sunday, April 15th at 6:30PM.  Here we will discuss the rules and the basics of the Paleolithic Diet for those new to the lifestyle.

If you plan on being a part of this Challenge, please start planning accordingly. Tentative Timeline: Sunday, April 15th – Kickoff Meeting at 6:30pm at CFNT Wednesday, April 18th – Start Date (this will include Pre-WOD Testing, Measurements, and Pictures)-*MUST BE COMPLETED* Thursday, April 19th – Make Up Day Wednesday, May 16th – End Date ((this will include Pre-WOD Testing, Measurements, and Pictures)–*MUST BE COMPLETED* Thursday, May 17th – Make Up Day *Must be measured on those dates*  

CrossFit NapTown Paleo Blog:  Please click to see our past Paleo Challenges and information regarding the Paleolithic Diet.

  More information regarding the Challenge will be released in the upcoming weeks.  (Please refrain from asking questions at this time as we are in the process of finalizing rules.)  




8 thoughts on “CFNT Paleo Challenge Spring Edition 2012”

  1. I’m excited to see how Paleo goes when I commit 100% for 30 days. No cheats, no beer. It’s already doing wonders now.

  2. A great chance to use my new cookbooks! I’ve been doing 80/20, so I better get my cheats out of my system this week!

  3. borrowed this from CrossFit Chicago and it is on the topic of paleo… YUMMMM
    Lime Coconut Ice Cream
    -Erin O’Brien
    Makes 2 cups
    Special Equipment: Ice cream maker
    1 14-ounce can coconut milk (use full-fat variety, not light)
    ¼ cup fresh lime juice
    2 teaspoons raw honey
    1 tablespoon vodka (or tequila)
    In a bowl, whisk the honey, and lime juice together. Add the coconut milk and vodka and whisk to combine all ingredients. Place in the refrigerator until well chilled (at least 30 minutes). Pour mixture into an ice cream maker and process until frozen (about 20-30 minutes). Transfer to a freezer-safe container and place in the freezer for at least 1 hour. Enjoy!