Beet Cake Muffins

It's like carrot cake, but beets. My intention was cupcakes, but I think they're better as muffins. I frosted one with Coconut Cream frosting from Elana's Pantry(Which is very yummy), and I preferred it unfrosted. If I do try these as cupcakes again, I'll add coconut sugar. Sugar contributes to a fine cake-like crumb, at least that's what I read somewhere. I love beets and they are so nutritious. So I'm gonna go ahead and say that these are some seriously healthy muffins. Life giving energy muffins. Or cupcakes if that's what you want.

This recipe made 16 small muffins, not 12. Just deal with it. It's extra muffins. 

Beet Cake Muffins
Ingredients
2 large beets, roasted (about 1 1/2 cups finely grated)
3/4 cup coconut flour, sifted (or lumps broken up well)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon fine sea salt
1 cup loosely packed Dates (I fit 9 large Medjool Dates in a cup)
2 Tablespoons Maple Syrup
1 Tablespoon Vanilla extract
6 eggs
3/4 cup Coconut oil, melted










Directions
- Preheat oven to 325 and line 2 cupcake pans with 16 liners. 
- Roast the beets beforehand. Peel off the skin and shred with a fine grater.
- Mix the dry ingredients in a larger bowl: coconut flour, cinnamon, ginger, nutmeg, baking soda, & salt
- In a food processor, pulse together the dates and maple syrup until it's a paste.
- In the food processor, add the eggs, vanilla and coconut oil and mix well.
- Pour the wet mixture into the dry ingredients and mix together.
- Add the grated beets and mix it all up.
- Scoop into muffin liners almost all the way to the top.
- Bake at 325 for about 35 minutes, until toothpick comes out clean and the tops look dry.

Share with your friends while watching National Geographic's Animal Odd Couple because it's beautiful. 

Balsamic Brussels & My Crossfit Anniversary

I can’t decide what to post about so I choose both. About a month ago was my Crossfit anniversary and I’m back up to the exact weight I was when I stated crossfit. But it no longer concerns me. The funny thing is, the whole reason I started crossfit was because of the number 122. I had never weighed more than 120lbs, usually hovering around 115. After my most stressful school year yet, I remember stepping on the scale and it said 122! I had recently read about this vomit-inducing crossfit thing on a climbing blog. I decided this is what I needed; my living room bootcamp and cardio kickboxing sessions weren’t cutting it. I was in pretty good shape when I started. Climbing, hiking and biking had made me fairly strong, but apparently not crossfit strong. The first three months kicked my butt. And my climbing seriously suffered because I was always sore. Always sore. But I loved it anyways. When I’m not loving it, I’m hating it with a passion. But I keep going back. Crossfit is addicting. It’s the endorphins, the challenge, personal growth and most of all, the community. It's like climbing with a great crew; No matter the grade, when someone is fighting at their limit, everyone is psyched for them.

 Initially, as expected, I lost weight. Right after going grain-free and kinda sugar-free, I dropped down to 114lbs in the winter. But recently, I stepped on the scale again and it read 122. This prompted me to do some measurements. I’ve gained 1” in my hips and ½” in each thigh. I wish I had measured my biceps and lats pre-crossfit. I’m stronger than I’ve ever been. I’m happy with the way I look. Despite the fact that I don’t have that ripped 6-pack I imagined I’d have by now. But that’s more about ice cream than crossfit. And I will not choose between the two. 

Here’s my list of what Crossfit has given me in a year:

• A healthy and confident body image
• Mental toughness- My crack climbing has improved because I can tolerate the pain   now.
• Physical toughness- I was so proud of my 9-minute mile because my last timed mile was 12 minutes in high school. I don’t like to run, but now I can.
• Super strong shoulders so I can pull hard, bouldery climbing moves.
• I can jump rope! I can even donkey kick my way through a few double unders before throwing my rope in fury. Here’s a video of me trying to jump rope early in crossfit.
• I'm a better teacher- I now have a real understanding of trying my hardest at something that is ridiculously hard for me. I expect my students to do this everyday. I can better support, motivate and appreciate their efforts.
•  Introduced me to a Paleo/Primal way of eating that has made my body feel great.         (I can't believe I used to count calories)

Perhaps one day I will be able to do double unders without stomping and flinging my heels back. Food! I love Brussels sprouts! My momma showed me this recipe and it’s my favorite way to make them. I think it's super weird that they are called brussels sprouts and not brussel sprouts.

Balsamic Brussels Sprouts with Red Onion

Ingredients

2-3 cups or so of Brussels sprouts (I don’t really measure)

½ small red onion, thinly sliced

2 Tablespoons balsamic vinegar

2 Tablespoons coconut oil

Sea salt

1.    Trim off the Brussels spout ends and cut into halves, thirds or quarters depending on the size (This way they’re all the same size and cook evenly) Let the outer leaves that fall off go.

2.    Heat 2 T coconut oil in a larger skillet on medium heat.

3.    Toss Brussels sprouts with oil and cover. Cooked, covered for 3-5 minutes to allow them to brown and sort of steam.

4.    Add thinly sliced red onion and cook, stirring for 3-4 minutes, until onion is translucent.

5.    Add balsamic vinegar and cook for 2 more minutes. Sprinkle with sea salt.

Cheers!