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CrossFit Happi Tree Mashup - Food & Beverages (41 photos)


Pint mason jars setup at drink station for guests.

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Our rag tag class of 6AM CrossFit is an extremely close knit community.  We celebrate birthdays, housewarmings, play hooky to go to Disneyland, etc.  So of course when one of our couples announced they were expecting, we couldn't wait to throw them a shower... CrossFit style!

The parents to be really liked the Happi Tree theme by Dena Designs, and told me they were planning on decorating the baby's room in various shades of pinks and greens with a few accent colors.  So, I had my colors and my theme, and since the guests were all fellow CrossFit people, I wanted to make sure we included elements from that community.

For invitations, decor and activities, please see my album "CrossFit Happy Tree Mashup - Decor & Activities"

For food, many of the people at our gym follow the Paleo diet which consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots and nuts and excludes grains, legumes, dairy products, refined salts, refined sugars and processed oils.  To achieve this, I turned to one of our gym members, Chef Stefan from eliteEATS to cater the event.   Menu consisted of:

- Watermelon Soup Shooters with Mint

- Chicken Satay Skewers with Spicy Cashew Dipping Sauce

- Shrimp and Avocado Salad with Mango, Lime and Cilantro

- Grilled Vegetables

- Zucchini Hummus

- Grilled Peaches with Balsamic Glaze

For desert, I created a separate table wrapping the base in pink fabric and decorating with more fabric strips.  Desserts were displayed on vintage cake plates I had collected over the years.  Cupcakes were decorated in adorable cupcake toppers of the Happi Tree characters CrossFitting away.

- Paleo Chocolate Cupcakes (by eliteEATS)

- Coconut Macaroons  (Recipe on Elana's Pantry - made by Fujiko's Flowers)

- Chocolate Avocado Mousse with Cashew Cream (Recipe on The Clean Plate Chef - made by Fujiko's Flowers)

For drinks, I again wanted to keep it as Paleo-ish as possible.  So, I substituted in coconut sugar for where it called for white sugar, and made sure that the alcohol was either tequila, or vodka made from grapes instead of grains.  Drink station was set up on an old work station recovered from the garage.  A small sign was placed near the glasses saying "Raise a glass to the future Vixen!"  (In our gym the boys are called Volts and the girls are Vixens.)  Mason jars were placed out for drinking, and pink striped paper straws were decorated with flags designed by Andrew with various sayings like "Pitter Patter", "Sugar & Spice", "Nick & Vani" etc.  Some of the drinks went into apothecary drink dispensers, while the rest were poured into swing top bottles and placed in a vintage baby bath tub to keep cold.  I even managed to get my brother, Christopher Hudnall, to contribute his award winning recipe that recently debuted at the Food Network South Beach Wine & Food Festival "Garden to the Glass" event.

- Cucumber Mint Water

- Coconut Water

- Iced Tea

- Basil Lemonade (

- Basil Vodka Gimlet (

- The Buddy Miles (Chris Hudnall)



The Buddy Miles (by Chris Hudnall)

1 ½ oz Zignum Silver
1 oz Honeydew Juice
¾ oz Golden Raisin Syrup
4 Dashes Peach Bitters
1 oz Lime Juice

Ice: 2 Inch Cube

Garnish: Dehydrated Peach Wheel & 3 Golden Raisins

Method: Pour all ingredients into small shaker tin, add ice, shake vigorously and double strain over ice cube. Garnish and serve.

Golden Raisin Syrup
1½ cup water
1 cup Golden raisins
1 tsp lemon juice
? tsp Ground Mulled Cider Spices
¼ cup water

Method: In medium saucepan covered with lid, boil first four ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or food processor. Add ¼ cup water. Whip again. Strain and add 1 cup of castor Sugar.  (I substituted coconut sugar.)


Chocolate Avocado Mousse with Cashew Cream (by Nikki Orth - Clean Plate Chef)

Avocado Mousse
3/4 c mashed avocado
1/4 c maple syrup (optional)
1/4 c pitted medjool dates, soaked
1/2 tsp plus 2TBS cocoa powder
1/4 c water
1. Process dates, maple syrup, and vanilla (1/4 tsp) in food processor until smooth
2. Add avocado and cocoa powder and process until creamy
3. Occasionally scrape down sides with a spatula and add wear to
achieve desired consistency.
Cashew Cream
1 c raw cashews, soaked overnight
3 dates, soaked overnight
2 TBS tahini
1 tsp vanilla
Sea Salt
1. Soak cashews overnight in a jar filled with water.
2. Drain and blend with other ingredients in a high powered blender or
food processor
Layer avocado mousse in a clear glass, then layer with cashew cream.
Add unsweetened toasted coconut flakes for decor on top.
Paleo Coconut Macaroons (by Elana's Pantry)

2 large egg whites
¼ cup honey
¼ teaspoon celtic sea salt
2 ½ cups coconut flakes
In a medium bowl, whisk together egg whites and honey with a fork
Briefly whisk in salt, then stir in coconut flakes
Place bowl in fridge to chill for ½ hour
Fill a 2 tablespoon scoop with batter, so it’s heaping full
Using your hand, firmly pack batter into scoop so it is level
Release batter onto a parchment paper lined baking sheet
Bake at 350° for 10-12 minutes, until macaroons are golden brown
Cool for 1 hour and serve

Vendor Credits & Resources:

Event Design and Florals: Marla Hudnall - Fujiko's Flowers

Photography: Kaysha Weiner -

Plate, Tub and Bottle Rentals: Town and Country -

Table, Chairs, Linens and Silverware Rentals: JC Party Rentals -

Jadeite Cake Stand Rentals:  Minted & Vintage -

Caterer: eliteEATS - htttp://

Beverage Consultant: Chris Hudnall

T-shirts: Ooshirts -

Quilt: Beth Norris

Mini Plyo Box: WOD Toys -

Tissue Paper Flower Tutorial:

Upholstery Painting Tutorial:


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