CrossFit Des Moines Party

Good times…Good food!
Thanks Bryan and Jamie for hosting the first Crossfit Des Moines party! Theme: Clean
Everyone did an awesome job at bringing a wonderful, healthy dish to share. I am so excited to post them.
If you would like to send me your recipe I will post for others to enjoy!

Pic 1: Coach Mike, Kelli (wife of Mike and my sister), J, Bryan, Jamie, and Bobby
Pic 2: Andi and Nate
Jamie putting my recipes to use: BBQ Chicken Pizza (under labels: pizza)

Nate with his clever paleo tacos and Katie with her amazing bruschetta
Here’s the bruschetta recipe (makes 12 pieces):
from Katie’s kitchen
• 1/2 loaf whole-grain French, ciabatta or other thin loaf bread
• 3 Tbsp / 45 ml extra virgin olive oil, divided
• 1 cup / 240 ml fresh tomatoes, chopped
• 3 cloves garlic, passed through a garlic press
• 1 tsp / 5 ml sea salt
• 1 tsp / 5 ml freshly ground black pepper
• 1 handful fresh arugula leaves, finely chopped
• 1 handful fresh basil leaves, finely chopped
• 2 Tbsp / 30 ml best quality balsamic vinegar
• 2 fresh avocados
• Juice of 1/2 fresh lemon
1.Preheat oven to 375º F / 190 ºC. Line a baking sheet with parchment paper.
2.Slice bread into thin, 1/2-inch slices on the diagonal. Arrange slices on baking sheet. Don’t overlap. Use another baking sheet if necessary.
3.Use a baking brush to lightly coat each piece of bread with olive oil. Bake for several minutes or until lightly toasted. Remove from oven. Set aside.
4.In a medium-sized oven-safe mixing bowl combine tomato, remaining olive oil, garlic, salt and pepper. Place in hot oven and bake for 10 minutes or until tomatoes are soft. Remove from heat.
5.Transfer cooked tomatoes to new mixing bowl. Add chopped arugula, basil and balsamic vinegar. Mix gently to combine. Set aside.
6.Peel avocados. Cut in half and remove pits. Dice avocado and toss with lemon juice.
7.Top each piece of bread with tomato mixture. Top with avocado. Serve.
***Katie mentioned she couldn’t’t find arugula by itself, so instead found a salad mix that had spinach and arugula together and used that. You could use spinach by itself, too.

love the presentation

maybe the theme of the night should have been avocados! Melanie made these pleasing to the eyes and mouth guacamole cucumbers
Mike made scrumptious guacamole with whole wheat pita chips

did anyone else notice the fruit was Cyclone colors! Wahoo!

so many colors=so many nutrients
Avocado Deviled Eggs
10 large eggs (although I used 12)
1/4 c fat free mayo or plain yogurt
1 T lime juice
1 tsp wasabi paste (I did not include this…not a big wasabi fan..too hot)
1/4 tsp salt
pinch of fresh ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe Hass avocado, halved, peeled, pitted, and diced
hard boil the eggs (place eggs in saucepan with water covering, bring to boil, boil for 10 minutes, remove from water and place in cold water bath…perfect boiled eggs), peel, and cut in half. Scoop the yolk into a bowl. Mix mayo, lime juice, wasabi, salt, and pepper into bowl with a fork until smooth. Fold in tomato, scallion, chile pepper. Lastly, fold in avocado and spoon into halved egg whites.

Coach Mike’s seasoned chicken with Thia peanut dipping sauce
is your mouth watering yet?

oh and who could forget the infamous Kale chips 🙂
all you need to make these crunchy slices of heaven…kale, olive oil, sea salt, oregano, garlic salt
rinse kale and separate onto cookie sheets lined with parchment paper. mix oil and spices. pour over chips….cover them well. bake at 275 til crispy…about 30ish minutes. Since I felt like a turtle while eating them, maybe they would be better as a garnish than a chip.

Until next time…

look good, feel good, do good

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