"Here's to the crazy ones. The misfits. The rebels. The trouble-makers. The round pegs in the square holes. The ones who see things differently. They're not fond of rules, and they have no respect for the status-quo. You can quote them, disagree with them, glorify, or vilify them. But the only thing you can't do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do."
-Steve Jobs (1955 -2011), R.I.P.
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| Above: Save the date to cheer on our military 808ers! Coach Josh and Nakoa are teaming up to represent the Army. |
Today's WOD:
5 rounds for time:
200m Run
20 Pull-ups
200m Run
20 Push-ups
200m Run
20 Sit-ups
200m Run
20 Squats
Day 15 of the 50-day Paleo Challenge: 88% Dark Chocolate Almond Buttercups!
With Halloween right around the corner and the fact that you guys all made it out of the 2-week mark for this challenge, I am posting my recipe for dark chocolate almond butter cups! My favorite brand of dark chocolate is the Endangered Species All-Natural Extreme Dark Chocolate (88%). They sell them at your local Whole Foods, Kokua Market, and online. The best type of almond butter to use for this is freshly ground almond butter, because its consistency will hold better in the melted chocolate. My favorite place to get this is at Kokua Market (bring your own jar/container in and you'll save money).
Ingredients:
6-3 oz. bars of dark chocolate (85% or higher)
8 oz. almond butter
Directions:
Use a small saucepan on low heat to melt half of your bars of chocolate (3 bars), stir occasionally, so chocolate doesn't burn. Meanwhile, line your cupcake tin with cupcake wrappers. Then ladle the melted chocolate into the wrappers. Stick in the refrigerator to cool faster. When chocolate has slightly cooled, then you can spoon in your almond butter. I use about a rounded teaspoon in each (mini-cupcake), but you can use as much as you like. Then, melt the other 3 bars to top off your almond buttercups. Stick it in the frig and let it cool, then ENJOY!
Notes:
Personally, I like to use the mini-cupcake tin, so you can make thicker candies! This recipe will make approximately 16 thick mini-cupcake almond buttercups. If you use a the standard cupcake tin, this will make approximately 12 thinner almond buttercups.
Saturday's WOD Board:
Whoa! This recipe looks like a winner!!
ReplyDeleteJUST FOR THE HOLIDAY FOLKS - It's a treat, not a meal.
Today's WOD was a good one, but LONG!
COACH JOSH's DAY 14 PALEO CHALLENGE
Breakfast: Chicken Breast, green lettuce, some broccoli, some cauliflower, 1/2 avocado, some walnuts, korean pear, fish oil
Lunch: Gyros Salad (double meat), 1 small papaya, some walnuts, fish oil
Dinner: 1 1/4 worth of Ground Beef Burger on bed of lettuce and mixed greens, fried egg, grilled onions, roasted red bell pepper, and avocado... then some coconut bliss, fish oil, some cauliflower, some green lettuce, 100% dark chocolate piece, sardines (in water), some almonds, and roasted pumpkin seeds
COACH JOSH's DAY 15 PALEO CHALLENGE
Breakfast: Opah cooked in olive oil, some cauliflower, some broccoli, green lettuce, some roasted pumpkin seeds, some walnuts, fish oil
Lunch: Bison cooked in coconut oil, green lettuce, some cauliflower, some broccoli, coconut flakes, 100% dark chocolate piece, fish oil
PWO: Sardines (in water), apple
Dinner: chicken breast cooked in olive oil, green lettuce, cauliflower, some broccoli, roasted pumpkin seeds, coconut flakes, 100% dark chocolate piece, 1 little sweet onion, fish oil