Workout Recaps + Blueberry Scones

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


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)
  1. Preheat oven to 375 degrees
  2. In a large mixing bowl combine coconut flour and almond flour, baking powder and salt
  3. In another bowl combine eggs, sugar, coconut milk and coconut oil
  4. Now, combine wet and dry ingredients, mixture should be slightly crumbly (may need more milk here)
  5. Next, add blueberries
  6. 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).
  7. Bake for 25 to 30 minutes or until slightly browned on top
  8. Enjoy!

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