Are You IN or OUT?

Here it is everyone The March Challenge is about to begin. Let me go over it again. This is voluntary from start to finish, but I promise it has the potential to change your life and your families if you choose to undertake it.

If you choose to take this challenge the only mandatory part is No Bread, Grain, Pasta, Rice, Oats, and NO SUGAR (real or artificial). The optional parts are food logging and weigh ins. It doesn’t matter if you do Zone or Paleo or something else. There are no penalties, no chastising, and no burpees if you cheat.

Read the ingredient list on everything. Be aware of your foods and choices. make smart decisions and plan ahead.

I want you to use this post to communicate with each other ask for recipes and help. I will post some recipes and links on this site as well as I will try to post a video or recipe every day of the month to help you out.

I want everyone who is doing the challenge to post their name to the comments section of this post and let us know that you are in. If you quit at some point post that you are out.

Who Is In?

paleofood.com
thepaleodiet.com
mypaleokitchen.blogspot.com
zonediet.com
the-zone-diet-recipes.com
433zonediet.com

104 Comments

  1. This is from Shelly. Thanks

    Crunchy Parmesan Chicken Tenders
    • 4 tablespoons plus 1/2 cup extra-virgin olive oil
    • 1 cup buttermilk
    • 1 1/2 pounds chicken tenders (about 18)
    • 3 large garlic cloves, minced
    • 1/2 teaspoon salt
    • 3 tablespoons balsamic vinegar
    • Freshly ground black pepper
    • 1 1/4 cups freshly grated Parmesan
    • 3/4 cup almond meal
    Directions
    Preheat the oven to 500 degrees F.
    Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
    Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
    Stir the Parmesan and almond meal in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
    Serve over a bed of dark green salad, drizzle with the balsamic dressing.

  2. I made the “choc mousse” with cocoa, peanut butter & bananas. So good!!! Thomas said it tastes like ice cream. Thanks Jason!!! Bonus thing-super easy too!

  3. Tom B – My daughter asked last night, when we are making the custard again!! I told her we can make it tomorrow – Thanks for recipe she (we) love it!

  4. To be honest partly agree on what’s been said, it does seem to be correct. I guess it all depends on ones perception and point of view. I enjoy reading this blog very much.