Chocolate Oatmeal-Seed Cookies

Here we are, last week of the open. I can't say that I am sad. I have magically had my best open (ranking-wise) yet with my last workout placing me 117/8034 in the region. Maybe the key was always to relax and have fun? Either way I am happy to go back to normal training and settle my life a bit. We are getting ready to head to Florida for spring break and I am looking forward to sun and beach and relaxation with my family. Mini-me and I have been spending a lot of time at the box and she is such a good girl when she's there I think she deserves some mommy and me time doing something she wants. 

These cookies were made because my friends are all following RP Strength diet programming and cookies are shared after each open workout during Friday Night Lights at the box. They are not overly sweet so if you want sweet you'll need to add more dates and honey. They are however, chewy and full of texture. Such a nice treat while trying to get through this last week of strict clean eating. I lacked a creative name... sorry. 

Chocolate Oatmeal- Seed Cookies
- 3/4 Cup Old-Fashioned Rolled Oats (not quick cooking)
- 1/4 Cup Coconut Flour
- 8 Pitted Medjool Dates
- 4 Eggs
- 1/4 Cup Honey
- 3 Tbsp Cocoa Powder
- 1/4 Chia Seeds
- 3/4 Cup Raw, Unsalted Sunflower Seeds
- 1/2 tsp Salt
- 1 tsp Vanilla Extract

Pre-heat oven to 350 degrees.

1. In a food processor, add the oats, flour, dates, eggs and honey. Pulse until a paste-like mixture is formed and the dates are in tiny pieces.

2. Add the remaining ingredients and pulse again until a thicker paste/dough is formed- it will be sticky. 

3. On a parchment lined baking sheet, use a spoon and make 12-13 mounds (about 2-3 Tbsp each.) Flatten them into circles using your hands until they are about 1/2 inch thick. If the dough is really sticky, get your fingers wet and that will help.

4. Bake 11-13 minutes until they are cooked but still a little soft when you press in the center. Eat them after letting them cool 10-15 minutes, or let them cool completely (as in hours) before putting them in an air tight container in the fridge. 

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 160
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 62 mg	21 %
Sodium 130 mg	5 %
Potassium 107 mg	3 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 5 g	18 %
Sugars 12 g
Protein 5 g	11 %
Vitamin A	2 %
Vitamin C	0 %
Calcium	4 %
Iron	10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S.

Paleo No-oat "Oatmeal"

The CrossFit Open is well underway... moving into week 3... I started off better than I thought- maybe the key is to have fun and relax?? Finishing the first workout in the top 2% in the World/Region and top 5% for the second workout. Not too shabby for this one! I am also proud of my friends and boyfriend who have all put in a ton of work and are killing it. This is incredibly fatiguing mentally and physically and most of them are feeling a lot of pressure- it's always great to see people you love do well. These workouts have wrecked my body- I am so sore. Charlie and I gave RomWod yoga a try - she was so much better than me but her farting during it and making me laugh wasn't helping.

 My good mood and positivity has been improved by the snow days we have gotten. To spend a random day at home with my little brightens my mood and refreshes me more than you would think. I put my functional fitness to work with Charlie and we shoveled instead of snow blowing.

The second week of the Open was also my 31st birthday. I did the workout and then headed to dinner with Matt and Charlie. Buddy's pizza... yum. When we got home he and Charlie surprised me with my favorite cupcakes and my present... a Shinola watch. Hand-made in Detroit and gorgeous. Can't wait to wear it- I am so spoiled. :)  Saturday Matt planned a surprise date for me while my parents babysat. We tried the Detroit Restaurant of the year and it was fantastic. I think my 31st year will be a great one. 

 This dish was inspired by one that my coach, Melanie, was eating at the box one morning. She was eating a pre-made Paleo breakfast that was basically a flaxseed and coconut "oatmeal" and it sounded easy to duplicate so I thought I would give it a try!

Paleo No-Oat "Oatmeal"

(makes 12 servings)
- 2 Cups Raw Nuts (I used 1 cup Almonds, 1/2 Cup Pecans and 1/2 Walnuts)
- 1/2 Cup Ground Flax Seed
- 1 Cup Shredded, Unsweetened Coconut
- 1/2 Cup Chia Seeds
- 1 Tbsp Cinnamon (less if you're not into that flavor)
- Pinch of Salt

1. In a food processor, pulse all of the ingredients until they are coarse pieces- think the look of oatmeal :)

2. From here I store mine in a big mason jar in the fridge.

When you are ready to have some pour 1/3 cup in a small sauce pan with 1/3-1/2 Cup of milk.

Stir over medium heat until it thickens to your liking. Top with a drizzle of honey and fresh fruit... enjoy!

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 215
% Daily Value *
Total Fat 18 g	28 %
Saturated Fat 3 g	17 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 8 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 9 mg	0 %
Potassium 187 mg	5 %
Total Carbohydrate 11 g	4 %
Dietary Fiber 8 g	30 %
Sugars 1 g
Protein 6 g	12 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	8 %
Iron	5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Blueberry-Lemon Mug Cake (grain and nut-free)

Happy 16.1 everyone! I don't know about you but I like long workouts with a light barbell... I hate to say it but I am actually excited about this one! Check with me later today when I actually do it though. 

Flavors inspired by my friend who posted delicious looking lemon blueberry cake... I thought I would make a tasty and healthy treat for during "Open Season." I have five different mug cakes on my blog...Pumpkin Pie Mug Cake, Banana Cinnamon Mug Cake, Avocado Mug Cake, Peanut Butter Chocolate Mug Cake, Protein Pumpkin Mug Cake.... if you want to try more. 

... all can be done without a microwave in a small, oven-safe dish, I used out mini Le Creuset crocks- aren't they cute?? Directions for using an oven are below! 

Blueberry-Lemon Mug Cake

- 2 Tbsp Coconut Flour (measure this carefully!)
- 1/2 tsp Baking Powder
- 1 tsp+ Lemon Zest (about 1/2 lemon)
- 2 Tbsp Milk of your choice
- 1 Egg White
- 2 Tbsp Lemon Juice (I have only used fresh- I don't know the outcome with pre-squeezed)
- 1 Tbsp Honey
- Fresh Blueberries (as many as you want- who measures blueberries???)

In a small bowl whisk the flour, zest and baking powder. 

Add the remaining ingredients except the blueberries and whisk until smooth. Stir in the blueberries gently.

 Pour everything in a large and lightly buttered/oiled mug. 

Microwave for 90 seconds (up to 2 minutes) It is done when it starts pulling away from the sides. Let it cool for about a minute before eating. 

*Non-microwave- bake at 350 degrees for 15ish minutes- check around 10 minutes 

Optional! Make a "glaze" with a 1/2 tsp of each melted coconut oil, fresh lemon juice and honey. Add it after it comes out!

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 184
% Daily Value *
Total Fat 3 g	4 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg	1 %
Sodium 101 mg	4 %
Potassium 425 mg	12 %
Total Carbohydrate 35 g	12 %
Dietary Fiber 7 g	27 %
Sugars 24 g
Protein 7 g	14 %
Vitamin A	1 %
Vitamin C	37 %
Calcium	16 %
Iron	12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.