Congratulations, Kathi!

"They say that age is all in your mind.  The trick is keeping it from creeping down into your body."  

-Author Unknown

Above: Today, our girl, Kathi, got married! Her wedding was beautiful and her reception was tons of fun! She even had Paleo food options for her guests, although I'd say most chose the other route. I also have to mention that her color choice/theme was excellent! She looked amazing in her dress! Congratulations, Kathi!

Today's WOD:
"Moore"
AMRAP in 20 minutes, of:
1 Rope Climb (15')
400m Run
Max Reps Handstand Push-ups

Day 34/35 of the 50-day Paleo Challenge: Paleo Pumpkin Bars with Cinnamon Icing!

I took this recipe from Food Renegade and modified it, mainly to reduce the sweetness. Also, note, if your icing is too runny after whisking it, just add a little more coconut butter as you go and it should thicken up. I highly recommend you try this recipe... it is amazing!

Ingredients for the Pumpkin Cake:
1 c pumpkin puree
1 c almond butter
1/4 c raw honey
2 eggs
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves

Directions for the Pumpkin Cake:

Preheat your oven to 350F.

In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through, about 30-40 minutes.

Ingredients for the Cinnamon Icing:
1/4 c coconut butter (Whole Foods sells the Artisan brand)
1/4 c coconut oil
1/8 c raw honey
1 t cinnamon


Directions for the Cinnamon Icing:
In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.


Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. Now…if the cake isn’t completely, 100%, no doubt in your mind, cool you are not allowed to proceed. I’m telling you, if your cake isn’t cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you haven’t experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.


Use a small offset spatula or a spoon and drizzle the frosting over the top.


Store the Pumpkin Cake Bars you haven’t immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft. If you’d like it softer, faster (for the impatient types, like myself) the frosting will melt beautifully if you stick the cake bar in the microwave for 30-45 seconds. Goes great with your morning coffee or tea!


Yesterday's WOD Board: