Even Mexican food can be made paleo/ zone! This is a poor picture but it was a phenomenal meal. Chilie Colorado, salad in place of beans & rice and a HUGE bowl of guacamole. This was likely a 5 block meal @ 5x fat. Yummy!
Robb Wolf is a former research biochemist and 2X New York Times/Wall Street Journal Best-selling author of The Paleo Solution and Wired To Eat. Along with Diana Rodgers, he co-authored the book, Sacred Cow, which explains why well-raised meat is good for us and good for the planet. Robb has transformed the lives of hundreds of thousands of people around the world via his top-ranked iTunes podcast, books, and seminars. He also co-founded the 1st and 4th CrossFit affiliate gyms in the world, The Healthy Rebellion community platform, and is the co-founder of DrinkLMNT Electrolytes.
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Uh, I’m not sure of their recipe, but chile colorado is usually made with flour. Zonish at least?
I asked them and no flour in this one. No gut rot afterwards so I think it was legit.
Hi Robb,
Ever hear of comparative-effectiveness research (link below)? Seems to fit in nicely with some of the intolerance (pun intended) that MDs have against prescribing a gluten-free diet to people who have the sundry health issues that plague the modern American.
http://science.slashdot.org/article.pl?sid=09/03/01/2224207
Nice Rob! Great meeting you at the Level 1 cert today, I can’t wait to get to a nutrition cert. It’s on my short list for sure.
Robb,
Looks like the RSS icon is not working. Thought you would want to know.
Thanks Amigo! Fixed it!
Quick questions:
I’m switching over from the Zone mentality (weight and measure/blocks) to Paleo and wondered if it matters how much protein vs carbs is on your plate? Does it matter how much protein and/or carbs one eats at each meal/snack?
Also – how soon after a wod should you eat your post-wod meal/snack? Applesauce and/or bananas ok?
Enjoy the site and your comments to post – exceedingly informative and helpful! Thank you!
Maria-
Protein, fat and veggies all meals except PWO, then throw in the carbs+protein. Eyeball your previous Zone numbers and you will be set!
Lemme know next time you’re in San Diego. I know some darn good meat-eater only places!
Brad
Next time you’re in San Diego- you have to hit up Rancho’s on 30th and University in North Park. They make this huge insane fajita plate for me- free range carne asada (or fish or chicken), tons of grilled veggies, and salsa dressing. Mexi-Paleo madness. They look at me weird when I turn down the tortillas and rice but it’s all good 🙂
Sunbeam you’ll know the answer to this..if one consumes less cals than maintenance cals does yr metabolism go down after however long ?
And why are you leaner on Le Zone do you think please ?
Well Sir…yes, the metabolic rate will go down at some point. think of Roy Wallford and some of the other folks doing CRAN. Cold, tired…miserable. Welcome to leaning out on the Base Zone!! I’m leaning out because I WAY overeat if left to my own devices. By most standards I’m relatively lean, to ratchet that down further, I need some cal restriction for a period of time. Keep in mind, I’m modifying this significantly. Yesterday was a non-training day and thus I only took in about 6 blocks of carbs.
Being an out and about college CrossFitter on the Zone, these posts are a good resource. This series along with the Zone Chronicles in the CFJ are really helping me make smarter choices when I’m eating out. Thanks Robb and keep them coming.
Squire thanks that. And as the paleo diet due to satiation levels ( am saying this aloud as i type to make sure i think i have it ‘right’ not for anyone else ) is often low cal, ( the excess hopefully being pulled from fat stores ) and if ones been eating life this for eons am i right in thinking that ones bound is bound to hang onto fat AS due to low cal intake it wouldnt want to give off the stores as dued to cals coming in the body ‘would realize'(sorry for this) that its day to day cals are not enough to support it and if the fat stores are given up its dee-aath in an ancestral context ?
Could i ask please roughly the amount of cals you aim for on either paleo or zone relative yr yr body weight and please and thanks much again ?
Fellows-Shooting for a 16 block Zone dealio right now. The is a measly 1500 cals. Once I’m at a good level of leanness I’ll bump thing up to between 3x and 5x fat. That puts me at around 2200 cals if I recall correctly. I’ll likely run there for the duration of the summer, then make another mass gain attempt in the fall/winter. I will finish out about 15lbs heavier than last summer, quite a bit stronger.
Robb, I have really enjoyed your last few posts. As a husband to a wife with celiac, how do you manage eating out when traveling (dealing with cross contamination issues, explaining to unknowing waitstaff, etc). She does not eat out, unless it is a high-end resturant (which means not very often) and I wanted to see how you handle it or what strategies you use.
Thank you again for all you do,
Barry
I was waiting for another food foraging post to post this but i saw this in the paper for ya’all who are interested. Its a new book called: “Let’s Eat Out! Your Passport to Living Gluten and Allergy Free.” ($24.95) I think you can gather enough from the title and get a good explanation from the website, http://www.allergyfreepassport.com
also:
whats the chances of the road forager hittin’ up some fast food places or gas stations, as an experiment . i just want to see what clever tasty ideas you come up with..besides having my girlfriend try and eat an entire In n Out burger in one bite, which has now become a great little late night drunk challenge around here. Hopefully one of us knows CPR when it goes wrong.
Chris-
I’ll see how dirty I can make my foraging and still come out alive. Great find with the book BTW.
Robb-
This post inspired me to make my own chile colorado (using bison roast) and it was dayuuummmm good. Used a whole lotta guajillo, chipotle, and other dried chiles, as well as some cumin. So freaking good. When I get around to measuring anything, I’ll share the recipe.
Question though: how do you typically count dried chiles and their nutritional value? I’ve looked around on sites, and nothing seems to be consistent (especially as with my recipe I discarded most of the solids from the chiles – straining the sauce to keep just the liquid which was water based).
Thanks for all your postings. Looking forward to meeting you in JAX.
Jules!
i have no idea on the chilles…perhaps like dried tomatoes? Have you tried the usda nutrient data base? I suspect it takes a lot of chilles to equal a block of carbs.