WHAT WILL YOU “LOOK” LIKE ON MARCH 11?

Just for a minute consider something…

Consider who you want to be on March 11.

If you were at the very top of your health and well-being, what would you feel like? What would your family members and friends say about you? How much energy would you have?

So fast-forward and paint yourself a picture: What do you look like on March 11?

That’s what the Whole Life Challenge will do for you when you join my team and make a commitment to replace a few bad lifestyle habits with good lifestyle habits. (You can learn more about the Whole Life Challenge by WATCHING THE VIDEO HERE.)

Once you watch the videos, you can join my team here: HTTP://WWW.WHOLE.LC/WLCNY16/PT/LOUDHOUSECROSSFIT For eight weeks, starting on January 16th and ending on March 11th, we’ll work on all the areas of our well-being—like nutrition, stretching, exercise, for starters.

The Whole Life Challenge is basically a game that challenges us to “try on” a whole life of health and fitness for eight weeks. As a team, we can win points and lose points (hopefully we’ll win more than we lose). And the prize is … Well, it’s who you are on March 11th. (…and a few others from Loudhouse CrossFit)

I hope you’ll watch the videos and join my team. In fact, I WANT you on my team!

Watch the video: HTTPS://WWW.YOUTUBE.COM/WATCH?V=XBICEMIO-SK

To join my team: http://www.whole.lc/wlcny16/pt/loudhousecrossfit

Our Team’s name: Loudhouse CrossFit

Spicy Pumpkin Soup with Avocado Cream

TIP: If you don’t have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.

Yield:
Makes 6-8 servings

Ingredients
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce *Look for the brand w/out the HFCS
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced *We used Niman brand chorizo from Brookshire Brothers
1 cup black beans, drained and rinsed *Leave these out for paleo version
1/2 teaspoon smoked paprika
Preparation

1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.

2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.

3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.

4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

(From Southern Living Magazine)