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New Fitness Trends By Pete N. on Thursday, October 12, 2017

Can those who train and work out in a boot camp environment handle a paleo diet? The answer is based entirely on that individual. But what is the paleo diet?  The Paleo diet mimics the diet of some of our ancestors. The hunters and gatherers. It is based on the assumption that they did not go through the same diseases as the modern man or woman. The paleo diet promotes the consumption of unprocessed animal meat and plants. Processed meat could mean cold cuts, deli meats, and even cured meats. The Paleo diet consists of meat, fish, eggs, vegetables, fruits, nuts and seeds.


#1   Sabertooth Salsa (5 minutes)

Note: This is an easy salsa to make, and it stores for a week. Put it on everything!



  • 6 diced Roma Tomatoes
  • 1 diced (medium) Cucumber
  • 1 diced Avocado
  • 1 diced Onion to taste (optional)
  • Turmeric (to taste)
  • Soy Sauce (to taste)
  • Rice Vinegar, Red Wine, Vinegar, or Lemon Juice (to taste)
  • Sriracha or your choice of hot sauce (to taste/Optional)



Mix it all together and enjoy!


#2  Chia Pudding (5 minutes)


  • 2 cups of Sugar-Free Almond Milk
  • 8 tbsp (or more) Raw Chia Seeds
  • 1-2 tbsp Cocoa Powder (optional)
  • 1 tbsp Grated Ginger (optional)
  • 2 tbsp Coconut Oil
  • 1 Egg
  • Splenda or Molasses—to taste
  • 1 tsp Vanilla Extract (optional)
  • 1 cooked Sweet Potato (optional)
  • 3-4 tbsp Ground Flax Seed (optional)



  1. Place all ingredients in an appropriately sized pot.
  2. Add the desired amount of chia seeds based on the amount of thickness you’d like. These will take about 10 minutes to swell up and thicken in the mixture.
  3. The egg turns it into a custard and is a bit thicker
  4. If you really want to thicken it up, add a packet of sugar-free chocolate pudding powder.
  5. Slowly bring up to a mild simmer for 2-3 minutes.
  6. Allow it to cool.
  7. Whisk frequently.

Note: If using the sweet potato, then use a blender to puree for a smooth consistency.


#3  Sabertooth Cauliflower Au Gratin (10 minutes)

Note: Super quick, low-carb, protein and nutrient-packed serving of veggies!



  • 2-3 Cups of finely Chopped Cauliflower
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Shredded Cheese (your choice)
  • Salt to taste
  • Pepper to taste
  • 1 tbsp Turmeric
  • 2 tbsp Parsley
  • 1/2 cup Water



  1. Cook cauliflower and boil the water in a covered pot on high for 5 minutes or until cauliflower is soft.
  2. Fold in all other ingredients.
  3. Cover and allow cheese to melt for 5 minutes.


#4  Sabertooth Black Beans (100 minutes)

Note: I like to prepare about a gallon at a time and freeze week-sized batches.



  1. Beans
  2. Salt
  3. Cumin
  4. Tumeric
  5. Parsley
  6. Onion
  7. Garlic
  8. Red Pepper
  9. Flax and Chia Seeds
  10. Blender is optional



  1. Soak dry, raw black beans overnight…they really swell up, so use 10 parts water to one part beans. Start with a couple of cups of dry beans to get a sense of it. You can use canned beans, but I don’t like them due to the BPA in the plastic coating of metal cans. (BPA leaches into the food)
  2. Rinse at least 6 times to remove the gassy sugars…or don’t, and make it exciting for everyone around you!
  3. Boil beans in just enough water to cover them until tender—about 90 minutes.
  4. Add water periodically as needed. I like to boil mine at a low setting for a few hours to make them super tender. Do not add salt to the boil. This will make your beans tough and rubbery.
  5. Add salt, cumin, turmeric, parsley, onion, garlic, red pepper, etc to taste! (make it your own—you have to eat it)
  6. I add flax seeds and chia seeds to bump up the Omega 3 Fatty Acids. I can’t stress enough that you should use some turmeric. It is a super-potent antioxidant.
  7. Puree, mash, or leave them alone. I use an immersion blender/stick blender to get a smooth consistency.


Last Note: Long soaking, thorough rinsing, and long, slow cooking is key to removing the gassy sugars and removing most of the nutrient blockers that make beans so unpopular with Paleo purists.


#5  West African Nut Stew (60 minutes)



  • 1 tablespoon coconut oil (15 ml)
  • 1 white or yellow onion, finely chopped
  • 1/2 pound (2 or 3 thighs) skinless, boneless chicken thighs cut into 1-inch chunks (230 g)
  • 1 teaspoon ground coriander (5 ml)
  • 3 garlic cloves, finely chopped
  • 2-inches ginger, peeled and finely chopped (5 cm)
  • 1 red bell pepper, finely chopped
  • 1 sweet potato, peeled and cut into ½ to 1-inch pieces (13mm to 2.5 cm)
  • 1 28-ounce jar chopped or diced tomatoes (794 g)
  • 1/3 cup raw, unsalted almond butter (80 g)
  • 4 cups chicken broth (950 ml)
  • 3 ounces (a few handfuls) fresh baby spinach leaves or other dark leafy greens (85 g)

Optional: Cayenne, red pepper flakes, or your favorite hot sauce, to taste. Cilantro, for garnish.



  1. Heat coconut oil in a wide soup pot over medium heat.
  2. Add onion and cook until soft, 8 minutes.
  3. Add chicken and cook until browned on the outside.
  4. Season with salt, and the coriander.
  5. Add garlic and ginger, cook 1 minute more.
  6. Add the bell pepper, sweet potato, and tomatoes.
  7. Heat the chicken broth. Whisk in the almond butter.
  8. Pour into the soup pot.
  9. Add cayenne pepper, red pepper flakes, or hot sauce to taste if using. If you use chicken stock instead of broth, you will need to add salt to taste, as well.
  10. Cover and simmer 25–35 minutes, until the sweet potato is soft.
  11. Spinach can be added during the last few minutes of cooking. Heavier greens, like kale or collards, should be added in the last 10 to 15 minutes.

Last Note: Serve with chopped cilantro and hot sauce.



EASY Sabertooth Chicken Cordon Bleu (45 minutes)


  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices Swiss cheese
  • 4 slices cooked ham, deli ham, or smoked turkey



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat a 7×11 inch baking dish with butter or olive oil.
  3. Pound chicken breasts to 1/4 inch thickness.
  4. Season both sides with salt and pepper.
  5. Place 1 cheese slice and 1 ham slice on top of each breast.
  6. Roll up each breast and secure it with a toothpick.
  7. Place in an uncovered baking dish.
  8. Bake for 30 to 35 minutes, or until chicken is no longer pink.
  9. Remove from oven, and place 1/2 cheese slice on top of each breast.
  10. Return to oven for 3 to 5 minutes, or until cheese has melted.
  11. Remove toothpicks, and serve immediately.



Sabertooth Cauliflower Skillet Casserole (25 minutes)


  • 2 skinless, boneless chicken breast halves (medium diced) or any other protein.
  • 1 portobello mushroom cap (chopped)
  • 3 Tbsp Butter
  • 2 Tbsp minced/crushed garlic
  • 1/2 head of Cauliflower (broken down, raw, in food processor or very finely chopped)
  • 1/2 cup Half and Half or Heavy Cream
  • 2 Eggs
  • 1 Tbsp Salt
  • 1 Tbsp Turmeric
  • 1 tsp Ground Black Pepper
  • 1/4 cup Parmesan Cheese (grated)
  • 1/2 cup Cheddar Cheese (shredded)



  1. Preheat 12-inch cast iron skillet to medium.
  2. Add butter
  3. When butter is fully melted add chopped portobello mushrooms, 1/2 Tbsp salt, and the garlic.
  4. Cover and allow to saute.
  5. Microwave cauliflower for 6 minutes or until softened. Or steam separately and set it aside.
  6. Whisk remaining salt and the turmeric into the Half and Half/heavy cream with both eggs then set it aside.
  7. Add cubed chicken to the skillet and distribute evenly over the mushrooms.
  8. Fold the liquid egg mixture into the cauliflower and mix evenly.
  9. Gently pour the cauliflower mixture over the contents of the skillet.
  10. Top with the parmesan and cheddar cheeses.
  11. Cover and allow the mixture to cook until the cauliflower is firm. This will take about 12 minutes.
  12. When the dish is fully set, remove from the heat.
  13. Place a large plate over the skillet.
  14. Carefully and quickly invert the skillet onto the plate and lift the skillet away.




Sabertooth Whey Protein Bars (30 minutes)
Makes 8 servings

  • 1 cup sugar-free Whey Protein Powder
  • 1 cup of Garbanzo/Chick Pea Flour (AKA Besan or Gram Flour)
  • 3/4 cup sugar-free Almond Milk
  • 3-6 tbsp Chia Seeds
  • 1/4 cup Butter
  • 1 tbsp Splenda
  • 1 tsp Almond Extract



  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Mix all ingredients until batter is smooth–about 4 minutes to allow Chia Seeds to swell.
  3. Spread batter evenly in a greased 12 x 8 baking dish/pan.
  4. Bake for 15-20 minutes.
  5. Slice while hot!



Loved the recipes from the post? Let us know below in the comments, or feel free to comment and ask Pete a question. You can also book him on our on-demand training app, Handstand, where top vetted trainers come to you, write customized plans and more.


Disclaimer: The content is not intended to be a substitute for professional medical diet advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions you may have regarding any health condition or diet. 

Pete N.

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