Anyone familiar with crossfit knows that this is the Open season. The Open is how athletes qualify for the Crossfit Games during the summer. Well, actually they qualify for regionals, and at regionals they compete for a spot in The Games. The Open is 5 weeks long, and each week there is a different workout announced that must be completed over the weekend. They are typically pretty hard, grueling workouts that require both mental toughness and physical strength to get through.
This week’s workout was no different. It involved weighted walking lunges (this autocorrected to “lunches” which would have been preferable), dumbbell power cleans, hanging knee raises, and pull-ups. Most of the people at my gym complete the workout on Friday night, where there’s tons of people cheering, food, drinks, and generally a fun atmosphere. But Kirk also does Crossfit and was going to do this workout Friday night, and apparently leaving your kids at home alone at 3.5 and 5 months is “too young” and “irresponsible parenting” so I did it this morning with my friend Gretchen who is nearing the end of her third trimester.
I got smoked by her! She is absolutely awesome. When I was in that stage of pregnancy, I basically waddled around the gym doing a lighter workout. This lady gave absolutely 100% and even lapped the two (pretty strong) guys that had joined us for the workout. How awesome is that?
On another topic, today is parent-teacher conferences at school so Reid is home with us all day. When I got home from the gym, Reid started asking politely (demanding) that we make cookies. At 7am. We had a long day ahead of us, so I didn’t want to start the battles quite this early. Plus, I had a recipe from Clean Eating with a Dirty Mind that I wanted to try!
Flourless Almond Butter Cookies (adapted from Clean Eating with a Dirty Mind)
Makes 12-18 cookies
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1 cup almond butter (or cashew, sun butter, peanut, etc.)
- Scant 1/4 cup honey
- 1 1/2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- Heaping 1/2 teaspoon fine-grain sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- Put flaxseed and water in a small bowl and whisk together. Let sit for 5 minutes until it reaches a gel-like consistency.
- Put oven rack in middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
- Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until smooth.
- Scoop out onto the baking sheet, about 1-2 tablespoon dollops, leaving a couple inches in between. Dough will be very sticky and delicious.
- Bake each sheet separately for 10-12 minutes. Cookies will be puffy when they come out of the oven but solidify as they cool. Once they have cooled a bit, remove with a spatula and place on cooking rack to finish.
- Store covered for up to 3 days, if you don’t eat them all in one sitting.