Check out a few recipes I found online for Paleo treats to eat over Christmas time, so you don’t feel guilty eating all the sugary sweets. Try them out and give us your feedback!
SQUASH MUFFINS
1 cup almond butter
1 cup cubed butternut squash
2 eggs
1/4-1/2 cup walnuts
1/2 tsp baking soda
1 tsp apple cider vinegar
honey/agave/any sweetener to taste
cinnamon, nutmeg, ginger to taste
Mix all ingredients in the food processor to make a batter and bake at 400 for 12 minutes
Apparently these taste like Gingerbread… Yummy!
CHOCOLATE BALLS
• ½ C almond meal
• 1/3 C unsweetened cocoa or carob powder
• 1/4 C chopped pecans
• 4 chopped dates
• 1/4 C coconut oil
• 1 Tbsp agave nectar
Mix all ingredients in a small saucepan. Warm over medium heat for 5 to 8 minutes, until the oil has melted. Mix well. The mixture should form a thick paste. Adjust as needed by adding more oil if it is too dry, or a bit more almond meal if too runny. Form the chocolate into small balls and place them on wax paper. Put the balls into the refrigerator for a few minutes to let the oil solidify, then finish shaping the balls. Store in the refrigerator.
Zone info: 3 balls at 13 fat blocks, 1 carb block
~ From the Performance Menu
CHOCOLATE SOUFFLE
• 1/2 C almond meal (ground almonds)
• 1/2 C egg whites
• 1/4 C unsweetened cocoa
• 1 1/2 Tbsp agave nectar
Place the almond meal and cocoa in a bowl, mix. Place the egg whites in a separate bowl, whip well. Stir the egg whites into the cocoa mixture, add agave nectar. Mix well. Pour the mix into two small custard cups.
Place the cups inside of a larger baking dish. Add water to the large dish until it comes halfway up the sides of the cups. Carefully place into the oven preheated to 350 degrees. Bake for around 30 minutes. The soufflés should rise, and a skewer pushed into the middle should come out clean when they are done. Serve warm, possibly topped with some Paleo Ice Cream!
Zone info: 2 servings at 1.75 carb blocks, 1 protein block, 10.75 fat blocks
~ From the Performance Menu
PALEO ICECREAM
• 1/2 C coconut milk
• 1 tsp either cocoa or carob powder (unsweetened)
• 1 Tbsp cashew butter
• 1 Tbsp crushed walnuts
• Few drops of pure vanilla extract (optional)
Prepare the ice cream about an hour before you want to eat it. Pour the coconut milk into a coffee cup or small dish. Add the other ingredients, mix well. Place into the freezer for one hour. I find that to get a good, ice cream-like consistency, the mixture needs to be stirred periodically to break up the portions that will get frozen hard. Enjoy!
Zone info: 1 serving at 11.5 blocks fat (16 grams)
~ From the Performance Menu
Today’s Workout:
Buy In – Muscle up Practice
- 0 muscle ups – practice ring row transitions with false grip 5×5
- 1-3 muscle ups – complete 9 reps total
- 4-6 muscle ups – work on full extension with turnout, 9 reps total
- 7+ muscle ups – link 4 x 4 full extension with turnout
WOD – Body Pump
Perform as many reps as possible in 30 seconds of the following exercises:
- Thruster
- Back Squat
- Push Press
Rest 2 minutes and repeat. Count total reps for your score.
- Elite: 65/95, 5 rounds
- Zone 3: 55/75
- Zone 2: 45/65, 3-4 rounds
- Zone 1: Scale as needed, scale to 3 rounds
- Games Prep: 95/135
Cash Out – Partner stretching – quads, hamstrings, glutes – 3x30s each
_ _ _ _
100 Day Burpee Challenge:
Burpees today: 18
Buy-in: 171
