Author: Cross576

CFPC Sit ups for Pups!

CFPC Sit ups for Pups!

CFPC is about community and we like to give back! From June 1 to June 30th participants will do as many sit-ups as possible and raise funds for the Pincher Creek Humane Society/SPCA. 

Set a goal prior to June 1st then spend the month trying to meet or beat it. Get pledges ahead of time and along the way to raise as much as we can for the poor puppies and kittens! 

There will be prizes for the individual with the most sit-ups completed and for the most money raised! There will also be a prize draw for all individuals who met or surpassed their goal. All sit-up totals will be on the honour system.

You must register in advance. To get your pledge sheet and the details on the challenge message Wendy or e-mail and one will be forwarded to you to print. If you don’t have access to a printer, we will make arrangements to get you a paper copy. 

Chicken Bowls with Thai Peanut Sauce

Chicken Bowls with Thai Peanut Sauce

Peanut Sauce:

This makes tooo much sauce but you can cut down on the amounts or use it for all the leftovers. I used leftover chicken for my protein but freshly cooked chicken breasts or tuna work too!

1 1/2 Cup Peanut Butter

1/2 C Coconut Milk

3 Tbs Fresh Lime Juice

1 Tbsp Fish Sauce

3 Tbsp Coconut Aminos or Soy Sauce

1 Tbsp Hot Sauce

1 Tbsp Minced Ginger

1 Garlic Cloves, minced

  • Combine all ingredients and set aside for 20-30 min to let the flavors meld


1 Cup Rice or Cauli Rice


1/4 C Shredded Carrots

1/4 C Shredded Cabbage

1/4 C Sliced Cucumbers

Chopped Cilantro or Green Onions



1 Tbsp Olive Oil

1-2 Cloves of Garlic

1 Medium White Onion

4 Celery Stalks

1 Green or Red Pepper

10-12 Shrimp

2 Packages Meadow Creek Chicken Chorizo Sausage

1 Can Fire Roasted Diced Tomatoes

1/2 Cup Rice

1 Cup Chicken Broth

Creole Seasoning Or I just use equal parts (about 1 tsp) Smoked Paprika, Onion Powder, Oregano and Parsley

Fresh parsley

Salt and Pepper to taste

Add oil to a heavy pan or Dutch oven and turn heat over medium high. Once the pan is hot add the shrimp and saute for 1-2 min per side. Add the onions, garlic and celery and saute a few more minutes until the celery softens. Add the peppers and Chorizo. Easton likes to squeeze the chorizo right out of the casings into the pan. Cook until the meat starts to brown. Reduce the heat and add the tomatoes, broth and rice. Season with the Creole or spice mixture above along with the salt and pepper. Allow it to simmer until the rice is cooked. Top with fresh parsley and green onions if you have em! I like to make this ahead of time as the flavor just gets better with time.

Spatchcock Chicken

Spatchcock Chicken

1 Whole Chicken

Traeger Fin and Feather Rub (or any other rub you like!)

Cut the spine out the chicken. Check out this video here for instructions

Preheat your grill to 325. Prep the chicken by rinsing and patting dry before applying the rub. Rub your bird. Place breast side down for 20 min then flip and continue cooking until the internal temperature reaches 160-165 degrees (about 40 more min)

Yam and Black Bean Salad

Yam and Black Bean Salad

2 LBS Yams Peeled and cut into 1/2 Cubes

1/4 Fresh Lime Juice

3/4 C Olive or Avocado Oil

2 tsp. Liquid Honey

1-2 Garlic Cloves, minced

1 tsp. Ground Cumin

1 tsp Chili Powder

Hot Sauce , to taste

1 Can Black Beans Drained and rinsed

1 medium green pepper diced

1 Cup frozen corn kernels

1/2 Cup cilantro chopped or Green onion

Salt and Pepper to Taste

Place yams in a pot and cover with water. Simmer the yams until just tender, about 5 min. Do not over cook or they will get mushy! Drain the yams and let them cool while you whip up the dressing. I like to dump the hot yams over the frozen corn and thaw it that way.

Combine the lime juice, oil, honey, garlic, cumin, chili powder, hot sauce salt and pepper and let sit.

Chop the remainder of the veggies and them to the yams. Toss on the dressing and let cool. Can be made several hours ahead.

Enjoy with a lean protein!

Baked Chicken Thighs

Baked Chicken Thighs

Welcome to our new Recipe/Info page! If you’re getting this email that means you are already subscribed. If you’d like to unsubscribe, follow the prompts at the bottom of the page. (Tiny font in grey highlight). We plan to post recipes we love as well as info on all our supplements and such here on a regular basis! Let us know if there is anything specific you’d love to hear about.


  • 8 bone-in, skin-on chicken thighs
  • 8 boneless, skinless chicken thighs
Spice blend for both types of chicken thighs:
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp each salt & pepper
Optional side dish of mixed veggies
  • 1 head broccoli, chopped
  • 1 zucchini, sliced
  • 1 carrot, thinly sliced


  1. Preheat over to 425°F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend.
  2. Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25 minutes, then flip over and broil on high for 1-2 minutes if you’re looking for extra crispy skin (optional … watch closely to make sure they don’t burn!) Serve and enjoy!
  1. Preheat over to 425°F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend.
  2. Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 additional minutes. Serve and enjoy!


  1. Toss veggies with 1 tbsp olive oil and 1/2 tsp salt. Add to baking sheet with chicken about halfway through cooking time (you only want the veggies to cook for about 10-12 minutes). Remove with cooked chicken, then serve and enjoy!