What do all of the above have in common?
Absolutely nothing. Who cares though, right? Onward to the fun…
First, if you didn’t see my post from yesterday (how dare you!), check it out… and while you’re at it, click on over to Go Dairy Free where I have a guest post today. This post includes the Sweet Mint Dessert Pesto recipe that were featured in the Chocolate Mint Pesto Brownies from yesterday. (If that doesn’t send you traveling, I don’t know what will) 😉 (Thanks, Alisa! You know you’re awesome.)
That being said, let’s move on to the Raw Freezer Fudge that was created while my baking hiatus was in process.
- 1 1/2 cups sunflower butter
- 1/4 cup raw cacao powder/unsweetened cocoa/ or carob
- 1/2 cup maple syrup
- 1 heaping spoonful of melted coconut butter
- 2 tsp vanilla extract
- dash sea salt
- 1/2 cup almond butter
Combine all ingredients through to sea salt together in a bowl, mixing thoroughly. When combined, stir in almond butter until swirled and just mixed in (this isn’t for any particular reason, just for fun swirls..).
I’m not sure words can justify how delicious this is. Seriously. Make. It.
- dried fruit: goji berries/raisins/cranberries/cherries
- chips: chocolate chips/carob chips/butterscotch chips/mint chips
- extracts: chocolate/mint/almond/etc.
- spices: cinnamon/cayenne/chili powder/coarsely ground black pepper/cumin/pumpkin spice/cardamom/curry
- ENDLESS posibilities
Since I always bake pretty healthy (e.i. gluten free, dairy free, refined sugar free, usually), I had some requests for some “real cookies” including the, in my opinion, unnecessary counterparts: White sugar, white flour, butter.
Ok… Betty Crocker wins.
Betty’s Chocolate Crinkle Cookies
- 3 eggs
- 1 1/2 cup sugar
- 4 oz unsweetened baker’s chocolate
- 1/2 cup butter or oil
- 2 tsp vanilla extract
- 2 tsp baking powder
- 2 cups flour
- powdered sugar for coating the outside of cookie dough
Melt the baking chocolate and stir in all wet ingredients including the sugar. Add the baking powder and flour. Mix again. Set in fridge for 45 minutes to harden a bit.
Preheat oven to 325 degrees. Roll dough into balls and coat with powdered sugar. Bake for 10 minutes. Easy.
And that leads me to Sore Muscles, which I currently have.
True and completely random story: I was poking around on my CrossFit group’s blog for some pictures to add going with the sore muscles talk and I found this… OF ME! haha. Wow. I had no idea… and really, what kind of form is that?
Sore muscles… we all get them (hopefully from exercise). But what I want to know is how I got every muscle in my back sore with yesterday’s workout of front squats. Intriguing.
Workout: Front Squats
- 3 sets of 3 (increasing weight with each set)
- 3 sets of 2 (still increasing)
- 3 sets of 1 (finding max effort) THEN…
- 60% weight of max effort: do 3 sets of 3 with speed and explosion
Then, do 5 rounds of the following for time:
- 10 kettle bell swings (35#)
- 8 dumbbell thrusters (20-25#)
- 6 burpees
- 200 meter run
So why is my back sore???
I can tell you this, I put all my effort into those front squats yesterday and you know this to be true when you are coming up (from out of the hole) and you start to get tunnel vision/light headed from the strain and heaviness of the weight. And my quads are telling me that I put the effort in. 🙂
… and I just had to post this because it’s freakin’ awesome.
That would be box jumps. And that would be a dude (at my gym) completing a jump onto a 28″ box stacked with a ridiculous amount of 45 # plates. I can jump like 26″… so sad.
Good exercise reads?
Munchies, Muscles, and Mischief: Any and all of her posts. (Christine, I love your blog… it’s like a good kick in the ass. Which most of us need.)
MuscleHack: Just great info.
Good stuff reads?