Holiday Madness - Recipe Challenge Winners

Holiday Madness Contest Prizes

The 5 tastiest recipes submitted have won the following prize package from Zevia and RXBar.

Zevia Gift Pack - Case of Approved Soda, Shirt & $25 Gift Card
from Zevia

RXBAR Sample 12 Pack
from RXBAR

Audra McNear
CrossFit Retaliation
Womens | Open | Northeast
Barbara DeGirolamo
CrossFit Fort Pierce
Womens | Masters + | South
Claire Mullady
CrossFit Mid Hudson
Womens | Masters + | Northeast
Kara Mackowiak
Harborside CrossFit
Womens | Open | Northeast
Katie Fry
CrossFit Key Largo
Womens | Open | South

Noteable Contest Recipes

Title: Spaghetti Squash and Clam Sauce! submitted by Barbara DeGirolamo

- 1 large spaghetti squash
- 1/3 cup olive oil
- 6-8 cloves garlic minced
- 2 pounds thin asparagus stalks
- About 5-6 sprigs fresh parsley chopped
- 1 pound wild caught sea clams and juice
- 1/2 teaspoon red pepper flakes
- Sea salt and fresh ground pepper to taste

Directions: 1 large spaghetti squash cut in half, seeds removed. Place face down in a baking dish . Bake at 400 degrees for 30-40 min. (to you liking, I like mine a little crunch so I bake for less time). * when spaghetti squash is finished in oven scrape squash with a fork to remove. Should resemble spaghetti when removed.

Clam Sauce: Heat oil and sauté garlic and asparagus (cut asparagus in 1" sections with woody part removed. ) once cooked but still firm add clams, parsley, red pepper, sea salt and fresh ground pepper. Serve over spaghetti squash.

Title: Holiday Egg Nog Cake! submitted by Audra McNear

- For the Cake:
- 1 1/2 cups of coconut flour
- 1 1/2 tsp baking soda
- 2 1/4 cups of paleo egg nog
- 1 Tbsp sofftened coconut oil
- 7 eggs
- 7 Tbsp maple syrup
- 1/2 tsp cinnamon
- 2 tsp nutmeg

- For the paleo egg nog:
- 3 cans full fat coconut milk
- 6 egg yolks
- 1 Tbsp vanilla
- 1/4 cup raw honey
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon

- For the frosting:
- 1 cup coconut cream
- 6 Tbsp raw honey
- 2/3 cup tapioca flour
- 4 Tbsp coconut flour
- 2/3 cup softened coconut oil
- coconut oil spray

Directions: For the Egg Nog: Blend all ingredients in a high power blender, warm in a saucepan on low heat until slightly thick -DO NOT BOIL, refrigerate overnight.

For the Frosting: mix all ingredients with a hand or stand mixer until well blended.

For the Cake: Preheat oven to 350 F, Mix all ingredients for at least 3 minutes, Grease 9x13 cake pan with coconut oil spray, pour mixture into pan and bake 40 minutes or until cake is golden brown or passes the toothpick test. Let cake cool completely before frosting. Enjoy with leftover nog.

Title: Snickerdoodles! submitted by Katie Fry

- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1/2 cup honey
- ¼ teaspoon salt if using coconut oil
- 2 tablespoons cinnamon

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl combine almond flour, coconut flour, salt and baking soda until well combined.
In a small bowl add egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey and whisk together.
Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
Roll dough into equal sized balls about an inch in diameter and place them on the baking sheet for now.
In a small ramekin or bowl place 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place back on the baking sheet evenly spaced apart with enough room for flattening them.
Dip either the bottom of a mason jar or cup with a rounded bottom into cinnamon and flatten each cookie about to about ½ inch thickness.
Place in the oven for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.
Place on a wire rack and allow to cool for at least 15 minutes.

Title: Roasted Cauliflower With Mint And Pomegranate! submitted by Claire Mullady

- 1 large head of cauliflower
- 2 tbsp extra-virgin olive oil or coconut oil
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Chopped fresh mint leaves, for serving
- Seeds of 1 pomegranate seed, for serving

Preheat your oven to 425 F.
Start by cutting up your cauliflower into bite-sized florets. Throw the florets into a large baking dish and toss them in the oil, cumin, salt and pepper. Make sure you really mix the ingredients well, as I did not take enough care in doing this and was left with some cauliflower completed coated in cumin, while the majority of it was not.
Place the cauliflower in the oven and bake for about 30 minutes. Perhaps interrupt its cooking once or twice and give it a good stir so that you avoid any overcooked spots. You may notice that after 25 minutes they are beginning to golden and are tender to the touch. If so, remove them then, otherwise continue cooking until you reach this point.
Once the cauliflower has roasted, remove it from the oven. Immediately transfer it into serving dishes and top with mint and plenty of pomegranate seeds. And that’s about it, ready to serve in no time! Enjoy!

Title: Paleo Pumkin pie! submitted by Kara Mackowiak

For the crust:
- 1-1/4 cups almond flour
- 3 tablespoons organic ghee, melted

For the filling:
- 1 15-ounce can pumpkin (not pumpkin pie filling)
- ¾ cups coconut milk
- ½ cup honey
- 3 Eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt

Directions: Preheat oven to 325 degrees.
Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
Add filling ingredients to food processor and process until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
Cool completely and refrigerate 2 hours.

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