Chocolate Zucchini Muffins

Yesterday I did some much needed therapeutic baking. The only real control I have over my life right now is how I eat, and I need to get back on track with Paleo. I have made these muffins before, but I tweaked the recipe a bit yesterday and they turned out amazing. Great for breakfast or snack, save some or you may eat them all in one sitting.

The original recipe calls for grapeseed oil and chocolate chips (73%). If you didn't want to use any chips I am sure substituting your nut of choice would be just as tasty.

Chocolate Zucchini Muffins adapted from Elana's Pantry

1/4 c coconut flour

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp cinnamon

2 eggs

1/4 c evoo

1/4 c agave nectar

1 1/2 c shredded zucchini

1/2 c carob chips

Oil your mini-muffin tin and preheat the oven to 350°. Mix the flour, salt, baking soda and cinnamon in a bowl and set aside. Mix the eggs, oil, agave, and zucchini together. Stir wet and dry ingredients together until well mixed and add the chips. Pour approximately one tablespoon of batter into each muffin cup. Bake for 18-22 minutes. Makes exactly 24 mini-muffins.

To all my lady friends

http://www.dailymail.co.uk/femail/article-1359325/Gwyneth-Paltrows-skinny-figure-Men-turned-skeletal-chic.html

GOD BLESS HIM!!!

Happiness

Today we did a 2K row and a 1 mile run. I am terrible at rowing, have watched a few videos online, but I still can't get the technique down great. Needless to say, I rowed a 10.0 min flat. And that was pulling hard every count of 5 or so.

The awesome news is that my mile was fantastic!

8:27

I have NEVER run that fast!!!! Even months ago I ran a 9:17, so that is 50 seconds off my time. I'm pretty stoked!!!

Yep

Just to be clear...I did two hard core days of Whole30 and gave into the temptation of wine. And chocolate. And a million other things that make life worth living. I will begin again, soon, because I really can't take much more of feeling like crap, since I'm eating crap...you get the picture. Shawn leaves soon for training and I think that's when I'll start. I just can't wrap my head around it right now. Just wanted to make sure for all you folks out there who thought I was made of steal...not so much.

Ha.

Golden Orange Scones

On Day 2 of my newest Whole30, I grabbed my newest favorite thing, The Gluten-Free Almond Flour Cookbook and got to work. These scones are adapted from Elana's Orange Apricot Scones.

3 cups blanched almond flour

1/4 tsp sea salt

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 c evoo

1/8 c apple sauce + 3 T apple sauce

3 large eggs

1/2 c golden raisins

1/4 c freshly squeezed orange juice

1 T orange zest

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

In a large bowl, sift together the first 5 ingredients (to nutmeg).

In a blender, combine the remaining ingredients and process for about 30 seconds.

Stir the wet into the dry until thoroughly combined. Drop batter by 1/4 c 2 inches apart onto prepared sheets.

Bake for approx 20 minutes, checking after 15.