Thursday: HAPPY THANKSGIVING 9AM WOD!

Have a wonderful Thanksgiving! Enjoy your family, enjoy great food,

 relaxation and be thankful! 

We hope that you can come in at 9am and do a WOD with us before your big feast. 

Our WOD will not only allow you a few extra calories to eat extra turkey and paleo pumpkin pie, but will also remind us to be thankful for our freedom. I am thankful everyday for those men and women brave enough to protect their country so that others can be home with their families. These men and women sacrifice a lot....being away from family, missing holidays, missing their children grow up and some making the ultimate sacrifice. I am thankful for my freedom of choice, I am thankful for being American!! I am also thankful for such an amazing CFU family, you guys are what make this place such a special place to be...now let's celebrate CF style pre-turkey coma! 

Please remember that FRIDAY WE ARE CLOSED.

SEE YOU SAT 9am! Normal hours Sat/Sun!

Some of the things we are making tomorrow:

Paleo Stuffing:

http://paleomovement.com/best-ever-paleo-thanksgiving-stuffing/

Paleo Pumpkin Pie:
From Everyday Paleo (I have made this for the last 3 years!)

Crust

1/2 cup hazelnuts

1 cup pecans

4 tablespoons melted organic grass fed butter

pinch of sea salt

Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and back for 10 minutes.

Filling

1 – 14oz can of organic pumpkin puree (nothing added, just pumpkin)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon fresh grated ginger

2 eggs

1/2 cup raw organic honey

1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.

Paleo Cranberry Sauce:

4 cups fresh cranberries

1 cup water

1 cup unfiltered apple juice

Juice from 1 orange

1 teaspoon fresh grated ginger

½ tablespoon ground cinnamon

2 tablespoons raw organic honey (make it 4 tablespoons if you like a sweeter sauce)

1. In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil.

2. Add the ginger, cinnamon, and honey and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.