200 Club

I PR'd my deadlift by 20#! I went from 185# to 205# and joined the 200 club! Yay!

Burpees!

"In a recent study, diners who ordered from restaurant menus that listed the amount of brisk walking required to work off each dish were less likely to overeat than those with menus that listed calories or no health information."

See NY Times Article here

Paleo Apple Cinnamon Crumble Muffins

Paleo Apple cinnamon crumble muffins (I can't find the link to the recipe, but here it is from the print-out)

Ingredients:
2 apples peeled and cored (I used granny smith)
1/2 cup coconut flour
1/4 club flax seed
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cinnamon
4 eggs
1/4 cup honey
1/4 cup coconut oil
1/4 cup coconut milk
1 tsp vanilla

Instructions:
1. Preheat oven to 350
2. Chop apples into chunks
3. Mix all dry ingredients and set aside
4. Mix wet ingredients
5. Slowly mix dry ingredients with wet ingredients
6. Carefully fold apples into batter
7. Bake for 25 minutes (or until done)

Apple/Bacon Stuffed Pork Chops

OMG. These were AMAZING!!!! I should quit my job and become a chef (they were that good!). Seriously, I think this is the best meal I have ever made (and it's paleo!)

I found the recipe here

Pastaless Pasta

I made this spaghetti with zucchini noodles instead of regular pasta so that it was paleo friendly.

I made the noodles with the GEFU Spirelli Spiral Cutter which can be bought here.

Paleo Pumpkin Pancakes

Quick, easy, and yummy! I had some blackberries with them.

Got the recipe out of the Paleo Comfort Food cook book

Paleo Coconut/Pecan Cookies

Maren gave me this recipe from her blog:

Coconut Pecan Cookies

Ingredients

• 2 eggs + 1 egg yolk
• 1/2 cup honey
• 1/2 cup melted coconut oil
• 1 1/2 tsp vanilla
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 1/2 cups blanched almond flour
• 1 cup finely shredded coconut
• 1 cup finely chopped pecans

Instructions

1. Preheat oven to 375 degrees
2. Combine all wet ingredients in a large bowl and mix well
3. Add salt, baking soda, and baking powder and continue mixing
4. Slowly add in almond flour and mix until well incorporated
5. Finally, mix in shredded coconut and chopped pecans
6. Roll dough into 1 - 2 inch balls and place on cookie sheet (if dough becomes too sticky to roll, place in refrigerator for a little)
7. Bake for 12 minutes or until the tops turn golden