Food and Recipes

paleo challenge begins with meatloaf

On Monday, CrossFit Addiction began its 20-Day Paleo Challenge to get ready for a CrossFit competition in Dahlonega. The challenge, which is optional for gym-goers, promises a free T-shirt and the chance to win olympic lifting shoes for paleo-ers who remain steadfast for 20 days. James created three levels for the challenge, and I, along with several members from the gym, chose Level 3–the strictest.

The first day was a bit rough. Coming off a 13-mile hike the previous day, I didn’t manage to consume enough calories and the no-coffee mandate definitely took its effect. But with the first four days behind me, I’m feeling better and better as my body acclimates.

Admittedly, there are three foods I’m really missing, but have learned I can survive without:

  • Coffee: I normally only drink 6 oz. a day, but going without proved quite tough for the first couple mornings, especially since I wake up at 5:15 a.m. Thankfully, yesterday, I discovered Yerba Mate Chocolate tea, which has been a lifesaver.
  • Bacon: I think fours days is the longest I’ve been without bacon in two years! Sad, I know. I miss coffee for functioning; I miss bacon for flavor.
  • Fruit: We’re only limited to one piece of fruit a day on Level 3. Doesn’t sound too hard, but you really have to pay attention to what you’re eating. If I had my way, I’d eat at least two pieces of fruit a day.

Paleo Meatloaf

  • 8 oz sliced mushrooms
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 1 medium onion, diced or minced
  • 1/4 cup olive oil
  • 2 lbs ground sirloin (90/10)
  • 3/4 cup almond meal
  • 1 tsp herbs de provence
  • 2 large cloves of garlic, minced
  • 1 egg
  • 6 oz. tomato paste
  • black pepper
1. Grate your carrots, dice your celery and mince your onion.
2. Pile mushrooms, carrots, onion and celery in sautee pan, and drizzle with olive oil.
3. Sautee for 10 to 12 minutes, until vegetables cook down some and onions become transparent.
4. Set sauteed vegetables aside, and add beef, almond meal, garlic, egg, herbs, tomato paste and black pepper to large mixing bowl.
5. Get dirty and use your hand to mix ingredients.
6. Add sauteed veggies into mixture, and mix with your hands again.

7. Then, place mixture into 9×13 baking dish and cook at 350 degrees for 60 to 70 minutes.



I'm a full-time wife and semi-stay-at-home mom to four young kids. Day to day, I help my husband with his small business, but when I have any extra time, you can find me cooking or being active outdoors with my family. We live at the foothills of the North Georgia mountains and are embracing modern homesteading month by month.


  1. If you miss the ketchup topping (which I do, big time!) my sister cooks down tomatoes with tomato paste until it gets thick, and then bastes the top with that while its cooking. It’s not the same, but it helps!

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