Summer Cookin' - Recipe Challenge Winners

Summer Cookin' Contest Prizes

The 5 tastiest recipes submitted have won the following prize package from MuffinElse.

MuffinElse Variety Pack
from MuffinElse

Beth Pallace
CrossFit of Ithaca
Womens | Open | Northeast
Christopher Szymkowiak
CrossFit Hamilton
Mens | Masters | Northeast
Rene Lusk
Aldape CrossFit
Womens | Masters | West
Sally Shinkle
Elemental CrossFit
Womens | Masters + | West
Tina Rumer
Iron Musket CrossFit
Womens | Masters | Northeast
Wes Sanders
FISH CrossFit
Mens | Open | Northeast

Recipes Contest Winners

Title: Pineapple-glazed Chicken Skewers

Level: Elite

1 cup pineapple diced
1/4 extra virgin olive oil
3 gloves garlic minced
1 tbsp ginger minced
Juice one lemon
1 tsp salt
1 tbsp cilantro minced
3 chicken breasts, cut into bite size pieces
3 cups pineapple, cut into chunks

1. Puree diced pineapple, olive oil, garlic, ginger, lemon juice, and salt in a blender or food processor. 2. Pour into to small bowl, add cilantro, and set aside to use during grilling. 3. Pre-heat grill to medium-high. 4. Skewer chicken and pineapple pieces. 5. Grill 12-15 minutes turning every 4-5 minutes. Brush skewers with pineapple glaze periodically. (recipe from Make it Paleo)

Title: Shrimp & Watermelon Skewers

Level: Elite

2 pounds (approximately 40-50) large fresh shrimp, peeled and de-veined with tails intact
2 pounds watermelon meat (from about a half of a medium watermelon), diced into 1-inch cubes
3 tablespoons macadamia nut oil or melted coconut oil
1/2 teaspoon lemon pepper or curry powder
4 limes, quartered

Special equipment: 16 thick bamboo or metal skewers

On each skewer, thread 2 to 3 shrimp and 2 to 3 watermelon chunks, alternating each.Brush oil on the prepared skewers and sprinkle on the lemon pepper seasoning.Lay the skewers on a grill over high heat for 4 to 6 minutes, turning once.The skewers are done when the shrimp turns a bright orange and is no longer translucent.Serve immediately with lime wedges (or season to taste with the juice from the limes just prior to serving)

Title: Bacon & Veggies Wrap with Greek Yogurt Drizzle

Level: Pro

Lettuce for wrapping- Bib is good
Cucumber sliced lengthwise
Shredded carrot or matchsticks
Tomato diced
1/4 c Plain Greek yogurt
1 tsp lemon juice
1T Fresh dill chopped
Dash of salt and pepper
6 pieces nitrate free bacon- no sugar added

Mix yogurt dressing by combining yogurt, dill, lemon juice, salt and pepper. Place prepped veggies and 2 strips of bacon inside lettuce wrap, top with yogurt dressing.

Title: Roasted Vegetable Grain Bowl with Tzatziki Sauce

Level: Pro

3 cups cauliflower florets
1 red pepper, cut into 1\" cubes
1 yellow pepper, cut into 1\" cubes
1 red onion, cut into 1\" cubes
1 zucchini, cut into ½\" slices
2 carrots, cut into 1\" slices
14 oz. can of chickpeas (garbanzo beans), drained and rinsed
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
2 tablespoons olive oil
¾ cup plain greek yogurt
½ cup grated cucumber
2 tablespoons lemon juice
1½ teaspoons dry dill
1 garlic clove
Grated salt to taste
1 cup dry quinoa
2 cups water

Preheat oven to 400.
In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
Spread vegetables out on a baking sheet.
Bake for 20 minutes.
Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce.

Title: Bacon, Avocado and Arugula Flatbread

Level: Elite

1 cup almond flour
2 tsp arrowroot powder
1 tsp baking powder
1 tsp dried oregano
1 tsp dried basil
2 eggs
1/4 cup almond milk

For Topping:
3 slice s of bacon
1 shallot
1 clove garlic minced
1/4 cup red pepper diced
1/2 avocado sliced
2 cups baby arugula leaves

Preheat oven to 425 degrees. Place a baking sheet or pizza stone in the oven to warm. Combine the dry ingredients and spices in a bowl and whisk to combine. Add eggs and almond milk and stir well. Spread batter onto a piece of parchment paper with a spatula. Bake crust for 8-12 minutes until slightly golden. While the crust is baking, cook bacon in a skillet. Let it drain on paper towel, then dice. Add the shallot and garlic to the skillet and saute for 3-4 minutes. Set aside. Remove from crust from the oven and drizzle with olive oil. Top with shallot, garlic, bacon, red pepper and avocado. Return to the oven and broil for 2-3 minutes until the crust is a deep golden brown. Remove from the oven and let cool for 5 minutes. Top with arugula to serve.

Title: Cauliflower Salad

Level: Pro

1 14-ounce can chickpeas
chili powder, salt, and pepper
1 head cauliflower, cut into florets
1 apple, sliced thin
1 shallot, sliced thin
Handful of parsley and mint, chopped
2 firm avocados, cut into chunks

2 Tbsp. grainy mustard
2 Tbsp. honey
1/4 cup olive oil
1/4 cup water
Juice and zest of one lime
Salt and pepper to taste

Preheat the oven to 400 degrees. Place chickpeas on baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt and pepper to taste. Roast for 20-30 minutes until crispy and browned. Run cauliflower through a food processor until you get "rice" 20-30 pulses. Shake up all the dressing ingredients in a jar, or whisk together. Taste and adjust. Toss everything together in a large bowl.

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