two thumbs up for first annual pumpkin night

Tuesday night, my friend Lindsey and I got together for the first annual Pumpkin Night. The requirements were to use pumpkin in three dishes. She contributed homemade pumpkin puree and I threw in a small pumpkin. Despite our lack of costumes, we managed to drum up three tasty pumpkin creations:

• Pumpkin Martinis
• Pumpkin Bouillabaisse
• Pumpkin Crisp

We started off the night with pumpkin martinis, which were shaken and sinfully delicious.

Pumpkin Martinis for Two

Ingredients

• 2 oz. vodka
• 1.5 oz. pumpkin puree
• 1 oz. Kaluha
• 4 oz. skim milk

1. Fill two martini glasses with ice cubes and cover with water to chill the glass. I would have never thought of this myself, but Lindsey properly informed me.

2. Gather your ingredients and a martini shaker. Everyone gets a kick out of the plastic flask I keep filled with vodka. I guess at one point James thought it was his, and labeled it as such.

3. Pour all ingredients into shaker, and add several ice cubes to the mix. Then shake what your mama gave you.

4. Pour into emptied glasses, and add a dollop of coolwhip and garnish with cinnamon.

Pumpkin Bouillabaisse

We found a recipe for Pumpkin Bouillabaisse online, and tweaked it just a bit to fit our needs. We substituted tilapia for the halibut, and instead of 8 cups of pumpkin cubes, we used 3 cups of pumpkin and 3 cups of butternut squash. We had quite the adventure hunting down 1 lb of fennel and saffron threads that weren't $16, but thanks to Publix, we found everything we needed. Lindsey took charge of this main course, while I tackled the dessert.

Pumpkin Crisp

This is absolutely one of my favorite desserts, despite the fact there's no chocolate involved. I came across this dessert at a Thanksgiving potluck last year, and have been patiently waiting for fall so I could make it myself. I still want to try a paleo version of it sometime--I just need an occasion.

Ingredients

• 2 cups pumpkin puree (or 15 oz can of pumpkin)
• 14 oz sweetened condensed milk
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 3 eggs
• 1 box yellow cake mix
• 1 cup chopped hazelnuts
• 1 cup melted butter
• 8oz cream cheese
• 1.5 cup cool whip
• 1 cup powdered sugar  

1. Grease 9x12 pan and preheat oven to 350 degrees.

2. In mixing bowl, blend pumpkin, milk, eggs, sugar and cinnamon on low speed until blended.

3. Pour into pan, then sprinkle cake mix over pumpkin.

4. Sprinkle nuts on top of cake mix, then spoon butter evenly over nuts.

5. Bake at 350 for 50-60 min.

6. For icing, blend cream cheese, cool whip and powdered sugar. Spread on crisp when cooled.

chicken alfredo sans noodles

Personally, I think noodles are overrated. They lack flavor, and really just serve as the base of a dish. I'm sure pasta lovers see things a little differently. They probably perceive noodles as a blank canvas, on which numerous epicurean masterpieces are created.

But if an artist with a blank canvas takes that canvas away, he still has the crux of his calling--his paints. And what's to limit him from using those paints on an unending amount of surfaces, creating new works of art that push him beyond the ordinary constraints of a canvas.

Ok, enough with the analogy. In my opinion, if you take those noodles away, you're left with a dish that packs a lot of flavor and nutrients, but none of the gluten.

Chicken Alfredo

Ingredients

• 3 boneless chicken breasts
• 5 cups broccoli crowns
• 2 cups grape tomatoes
• salt
• ground black pepper
• 3 slices bacon
• 1 cup heavy whipping cream
• 1 cup coconut milk
• 4 tbsp butter
• 1/2 cup parmesan 

1. First, trim up your chicken and cut it into bit-sized pieces.

2. Season chicken with salt and pepper, and sauté until cooked.

 

3. Add broccoli to large pot of water and bring to boil. Then reduce heat to medium low and let simmer 5 minutes. Remove from heat, drain water and set aside.

4. Cook bacon slices and tear or chop into bacon bits.

5. Cut grape tomatoes in half.

6. In dutch oven, combine cream, coconut milk and butter. Bring to boil, then reduce heat to low and let mixture simmer while you stir in parmesan.

7. Remove from heat and stir in tomatoes and bacon.

8. Add chicken and broccoli and coat with mixture.

9. Serve hot with non-slotted spoon.

And if you can't get enough cheese, like me, garnish with parmesan.

crossfit in the park, fight club style

CrossFit Addiction met at the park Saturday morning for head-to-head competition, fight club style. We circled the dirt ring to cheer on the competitors, but chose to keep our money in our pockets. And as far as I know, there were no bloody noses.

WOD 1:
7 Rounds
10 Deadlifts (145lbs/95lbs)
5 Burpees

Alan vs. Strache

Big E vs. Chris

Haley vs. Cameron

Not sure why Gret is eyeing my toosh?! P.S.--I'm bent over because I'm attempting to catch my breath.

Bree vs. Kendall

Lori vs. Krissy

Gret vs. Kelly

Gret chose to be hardcore and do her burpees in the dirt. She's my hero!

Big Matt vs. Josh

James vs. Labo

WOD 2:
15-10-5
Dumbell Thrusters (25lbs/15lbs)
Kettlebell Swings (53lbs/35lbs)

Alan vs. Strache

Big E vs. Chris

Haley vs. Cameron

Bree vs. Kendall

James vs. Labo

Lori vs. Krissy

 

Josh vs. Gret vs. Kelly

We had a great workout at the park, but I think we're all ready for some cooler weather.

crossfit cookout...paleo brownie bites

Last night, we had our inaugural fall cookout at CrossFit Addiction. James sported his UGA apron, and manned the grill in between eating, which was quite often.

Meat and testosterone were in abundance.

And someone had the nerve to bring buns--so I had to snap a picture for proof. Well aware of their faux pas, it looks as though they attempted to hide them in a grocery bag.

A lot of members, and even past members, showed up to eat meat and socialize.

I even managed to sneak in a burger, despite my role as paparazzi for the night.

And Canadian Annie's kids managed to find new ways to use our gym equipment.

I provided dessert for the evening, in the form of Paleo Brownie Bites. Mmmmm...

Paleo Brownie Bites

Ingredients

• 1 cup almond butter
• 1 cup sunflower seed butter
• 1/2 cup agave nectar
• 1/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/2 cup cocoa
• 1/2 tsp sea salt
• 1 tsp baking soda

1. First, add nut butters to mixing bowl. We all know what this looks like; no need to spell it out :)

 

2. Then add agave nectar, maple syrup, eggs and vanilla. And beat roughly two minutes, or until smooth.

3. Slowly beat in cocoa, salt and baking soda.

And right after this is when my camera died. I tried the batteries from our working sound system and our wireless keyboard. But apparently this camera requires so much energy that those batteries weren't enough.

5. Grease baking pan. I used a mini muffin tin. But feel free to use an 8x8 dish.

6. Bake mini muffins at 325 for 10 to 12 minutes. If you're using the 8x8 dish, check the brownies at 20 minutes to see how they're progressing.