***Our Barbell for Boobs event is just a few weeks away. It is always a good time and benefits a great cause. Grab a partner and join us October 24th. If you can’t find a partner, that’s okay we will find you one. If your unable to join us on that evening you can still make an impact by donating to this worthy cause. Just follow the link to Eventbrite, hope to see all of you there!***
Ah, fall is upon us. That means it’s apple, pumpkin, football, and hoodie time. Don’t think just because you are eating clean that you have to miss out on all the fall goodness. As with anything, moderation is key! Keep your serving reasonable and these babies will satisfy your sweet tooth with out derailing healthy eating habits.
Cut this so that you have 9 equal squares and you will stay within the limits of allowable sweeteners in the Lurong Challenge. That’s right, dessert that is NOT a cheat! This Recipe is from www.lifemadefull.com (with just a couple small additions) check it out!
1 small pie pumpkin, seeded and roasted, or 15 oz can of pumpkin with nothing added
1/4 cup pure maple syrup (grade b if you can find it)
3/4 tsp cinnamon
1/8 tsp Nutmeg
1/8 tsp Cardamom
2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup Grade B pure maple syrup
1 tsp vanilla
1/2 cup coconut oil, melted
Preheat oven to 325 degrees and grease an 8×8 pan with coconut oil. In a medium bowl, mix together all the pumpkin mixture ingredients. Set aside. In a large bowl, combine all the crust ingredients. Press the crust into the greased pan and pour the pumpkin mixture on top. Bake in oven for 40-45 minutes, or until pumpkin is set. Remove and cool a bit, then place in refrigerator and chill for at least an hour, cut into squares and enjoy!