Pre-Challenge Contest 1: Fall Spice Winners

Pre-Challenge Contest 1: Fall Spice Winners

The 5 tastiest recipes submitted have won the following prize from Lurong Living.

Paradigm Protein
from Lurong Living

Amanda Brown
FFS CrossFit
Womens | Open | West
James Schembri
CrossFit X2
Mens | Open | West
Lisa Antenucci
CrossFit Lifeforce
Womens | Masters + | Northeast
Lucas Pernsteiner
Bitterroot CrossFit
Mens | Masters | West
Penny Strandberg
Bitterroot CrossFit
Womens | Masters + | West

Butternut "Hummus"

Level: Elite
  • 2 cups peeled, chopped butternut squash
  • 1 cup peeled, chopped carrots
  • 2 Tbsp. extra virgin olive oil, divided use
  • 1/2 tsp. sea salt, divided use
  • 1/2 cup raw sunflower seeds
  • 1 1/2 tsp. ground cumin
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. Tahini
  • 1 fresh garlic clove
  • 1 Tbsp. water, plus more if needed

Preheat the oven to 400 degrees F. On a rimmed baking sheet, toss the squash and carrots with 1 Tbsp. of the olive oil and 1/4 tsp. of sea salt. Roast for about 20-30 minutes, until lightly browned and tender. Set aside and let cool for 10 minutes.

In a food processor fitted with the steel blades, or a high-speed blender, process the sunflower seeds, cumin, and remaining 1/4 Tbsp. of sea salt until finely ground, or about 30 seconds. Add the roasted vegetables, lime juice, Tahini, garlic, and 1 Tbsp. of water. Process until thick and smooth, adding more water as needed to thin out the dip. Store in an airtight container in the fridge.

Fall Vegetable Salad

Level: Elite
  • 1 butternut squash, peeled and diced into small cubes
  • 3 parsnips, sliced
  • 1 large red onion, sliced
  • 1 large red pepper, sliced
  • 10 cups baby spinach leaves
  • 2 Tbsp. almonds, toasted
  • 1/3 cup sun-dried tomato dressing
Ingredients for Sun-Dried Tomato Dressing
  • 1/3 sun-dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp. minced shallots
  • 2 garlic cloves
  • 2 Tbsp. white wine vinegar
  • 1 tsp. dried oregano
  • Juice from half a lemon
  • 1 cup of water
  • 2 Tbsp. raw honey (optional)
  • Sea salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees F. To make the dressing, combine all of the ingredients in a blender or food processor and blend or process until the dressing is well emulsified. Combine all of the vegetables (butternut squash, parsnips, onion, red pepper, and garlic) in a large bowl. Add 2 Tbsp. of the sun-dried tomato dressing and toss to combine.

Stuffed Turkey Breast

Level: Elite
  • 2 boneless turkey tenderloins (1 lb. total)
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 1/3 cup chopped onion
  • 1 1/4 cup diced butternut squash
  • 5 black mission figs, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup baby spinach
  • 3 sage leaves, chopped
  • 1/4 tsp. crushed black pepper

Step 1: Heat a large skillet over medium heat and add olive oil. Sauté onions until golden brown. Add butternut squash and 2 Tbsp. of water. Cover and cook on low for 10 minutes. Remove the lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.

Step 2: Cut a "pocket" into the sides of the tenderloin and stuff each with about 3/4 cup of the squash mixture. Cut cooking twine and tie each of the turkey pieces.

Step 3: Preheat the oven to 375 degrees F. In the skillet, carefully sear the tenderloins on each side over medium-high heat. The place the tenderloins in a baking dish and cover with foil. Cook for 30 minutes, cut off the twine, and slice into 4 pieces. Enjoy!

Mini Blueberry Sausage Scones

Level: Elite
  • 1 1/3 almond flour
  • 1/4 cup arrowroot
  • 1/4 tsp. baking soda
  • 3/4 cup fresh blueberries
  • 1/4 cup coconut oil, melted
  • 1/4 pure maple syrup
  • Pinch of sea salt
  • 1 tsp. vanilla extract
  • 1 egg, room tempterature
  • 3/4 cup breakfast sausage, cooked, crumbled, and drained of grease

Step 1: In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all of the clumps are broken up and it's well incorporated. Add the fresh blueberries and stir with a wooden spoon to incorporate.

Step 2: In a tempered bowl, add the coconut oil, maple syrup, vanilla extract, and egg and whisk together until it's all well combined. Pour the wet ingredients into the bowl with the dry ones and stir together until the batter is smooth. Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).

Step 3: In a 9 to 10 inch round pan (or cast iron skillet) that is either well-coated with EVOO or lined with parchment paper, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it's spread out to the edges.

Step 4: Bake at 350 degrees F for 30 minutes. Let cool, slice into scones, or cut into circles with a cookie cutter, and serve! Store in an airtight container in the fridge if you're not going to eat them right away.

Indian Meatloaf

Level: Elite
  • 1 lb. ground beef
  • 1/3 cup coconut milk
  • 2 eggs
  • 1 1/2 tsp. ground ginger
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 poblano pepper, finely chopped
  • 1Tbsp. garam masala
  • 1/4 cup coconut flour
  • 1 tsp. salt
  • 2 Tbsp. cilantro, finely chopped

Preheat the oven to 350 degrees F. Grease a 9-inch pie plate. Mix all of the ingredients together. Spread in the pie plate and cover with foil to bake for 40 minutes. Remove the cover and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Enjoy!

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There are 1 comments

Laura warren

9 months ago

I’m really enjoying this challenge the meal plans are super yummy and goes right along with how I usually eat nice and clean

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