Happy Monday everyone! I hope you had a great weekend. My husband worked this weekend, which means we didn’t really enjoy a lot of down time around here, but it was still a nice change of pace. My older daughter had a basketball game on Saturday morning (side note: if you’ve never watched six and seven year old girls play basektball, you really should, it’s hysterical and fun). And I managed to get in a long run on Sunday despite the continued chilly temps and hail! Yes, hail. I don’t remember running through a hail storm before, but I had little red spots all over my face when I was done. Come on, sunshine!
Here’s what my workouts looked like this week:
M – 60 minute strength training class
T – 6 miles total (5k in the middle for the #5bythe5th challenge, 22:52)
W – 1st session with a personal trainer (more on that later, but ouch!)
Th – 6 easy miles
F – REST
S – 60 minutes strength + 60 minutes kickboxing
S – 10 easy miles
I’m pretty tired this morning, and looking back over my workouts, I think I see why. Time to scale it back a little this week, I think.
On another note, I made an awesome batch of paleo friendly, gluten free bluberry scones this weekend. These were just about perfect, but maybe could have been just a touch sweeter. If you’re not watching your sugar too much, or feel like indulging, I’d add a touch more. But other than that, perfect texture and taste. We’ll be making these again soon as my whole family gobbled these ones up!
- ¾ cup Coconut Flour
- 1 ½ cups Almond Flour (or Almond Meal)
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- 5 tablespoons of Sugar
- ⅓ cup Coconut Milk (may need more if mixture is dry)
- 2.5 tablespoons Coconut Oil
- ¾ cup Blueberries (I took mine straight from the freezer)
- ¼ cup butter for the top (optional)
- Preheat oven to 375 degrees
- In a large mixing bowl combine coconut flour and almond flour, baking powder and salt
- In another bowl combine eggs, sugar, coconut milk and coconut oil
- Now, combine wet and dry ingredients, mixture should be slightly crumbly (may need more milk here)
- Next, add blueberries
- Form into your favorite scone shape with your hands and place on baking sheet lined with parchment paper and brush with melted butter (again, optional).
- Bake for 25 to 30 minutes or until slightly browned on top