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Written by Coach Janelle Conners

Sitting here at my kitchen table staring out at 3+ feet of snow in the backyard, I am trying to wrap my head around the upcoming Boulder Mountain CrossFit Nutrition Challenge. It’s been a few weeks of holiday parties, in-laws visiting, and just a wee bit of laziness on my part in the healthy food department. It’s not that I couldn’t make healthy choices for myself, or that I’ve gone totally off the deep end, it’s the simple fact that I am enjoying ‘December Food & Drink.’ Beer, wine, and eggnog with whiskey (I mean coffee) are not food at all (are there real eggs in eggnog?) And combined with the cookies and cupcakes and whatnot… It all cascades into feeling a bit ‘meh’.

So, I am convincing myself (and hopefully you too) to take part in the BMCF Nutrition Challenge. I am thinking to myself, maybe, just maybe, instead of filling up on all the goodness that ‘December Food & Drink’ has to offer, I have been missing out on a whole lot of other deliciousness. ‘January Food’:  Healthy, clean, body and soul nourishing food.

Here are a few recipes and links in an attempt to stoke the fire and find out what I’ve been missing out on.  I saw the first recipe in ‘Real Simple’ magazine and thought it looked yummy for breakfast or a light dinner.  I modified it a little by omitting the chickpeas.  You could add some shredded roasted chicken or other protein and serve with a simple butternut squash soup or a baked sweet potato.

I hope you enjoy these recipes, and if you see me at the gym, remind me about all the delicious and healthy meals I (we!) have to look forward to during the BMCF Nutrition Challenge!


Roasted Cauliflower & Radish Salad with Soft-Cooked Eggs


  • 1 head cauliflower, cut into small florets
  • 6 radishes, halved or quartered depending on size
  • coconut oil (to toss with veggies)
  • 8 large eggs
  • spinach, 10 oz. (kale or dandelion greens would be good too, or a mix of all)
  • 3 T. apple cider vinegar
  • 2 T. Dijon mustard
  • 6 T. olive oil
  • salt and pepper to taste
  • s1/2 c. sliced almonds, toasted


  • Preheat oven to 425 degrees.
  • Toss the cauliflower and radishes in oil and salt and pepper to taste.
  • Spread in a single layer on cookie sheet and roast for 18-22 min., until browned and crispy.
  • You can also toast your almonds in the oven while you have it on. Keep on eye on them! Don’t burn your nuts! 😉
  • Bring water to boil in a pan, enough to cover eggs.
  • Gently lower eggs into water and simmer gently for 7 min. Cool under running water, peel, and slice in half.


  • Combine mustard, vinegar, olive oil and salt and pepper in a jar with a lid, then shake to blend.
  • Toss it all into a beautiful and delicious salad!


Butternut Squash & Apple Soup


  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 yellow onion, quartered
  • 3 cloves garlic, smashed
  • 1 in. piece fresh ginger, minced
  • 3-4 granny smith apples, peeled, cubed
  • 8 c. chicken broth
  • salt and pepper
  • 1 can coconut milk
  • 1-3 T. Thai green or red curry paste (optional)


  • Preheat oven to 425 degrees.
  • Toss the veggies with coconut oil and salt and pepper.
  • Roast veggies in the oven for 45 min or so.
  • Throw it all in a big soup pot, cover with chicken broth, bring to a boil.
  • Once boiling, bring down to a simmer for 20 min. or so, until the veggies are soft.
  • Remove from heat and use your blender (carefully!) to blend the soup in batches till smooth and creamy.  I use a stick blender and just do it all in the same pot.
  • Add coconut milk and Thai curry paste.
  • Heat it just a little more to blend the ingredients together.
  • Serve for dinner with a salad, with eggs for breakfast, or add sausages and leftover roasted veggies and call it good.


Bonus treat!

And because ‘January Food’ is not complete without something made in your slow cooker (you have one, right??) here is a link to a ‘Crockpot Paleo Thai Stew’ from the blog “Against All Grain.”  It’s easy to throw together and tastes great heated up for lunch or an easy dinner!