Monday, 12-15-14

Strength : Thruster



4 rds with 1 min rest after each

rd 1 : 21 thrusters 95/65, 21 ttb, 21 box jumps
rd 2 : 18 thrusters, 18 ttb, 18 box jumps
rd 3 : 15 thrusters 15 ttb, 15 boxjumps
rd 4 : 12 thrusters 12 ttb 12 box jumps

Peanut Blossoms


  • 1 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup sunflower seed butter
  • 1/4 cup maple syrup
  • 3 tbsp grass-fed butter, softened (not melted)
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1/2 cup Enjoy Life chocolate chips (or dark chocolate chips)


  1. Preheat oven to 350 and line baking sheets with parchment paper.
  2. In a small bowl, combine almond flour, baking soda, and salt.
  3. In a large bowl, combine sunflower seed butter, maple syrup, butter, and vanilla extract.
  4. Slowly add dry ingredients to wet, stirring/mixing until well combined (ideally using a stand/hand mixer).
  5. Roll batter into small balls (about the size of a ping-pong ball), then roll in coconut sugar to lightly coat before placing on cookie sheets, about 2 inches apart.
  6. Using your thumb, make a small imprint in the center of each cookie.
  7. Bake for 9-11 minutes, then remove from oven, transfer to cooling rack, and allow to cool completely.
  8. Once cookies are cool, melt chocolate chips (I did mine in the microwave) and transfer chocolate into a Ziplock bag, pushing all of the chocolate to one bottom corner.
  9. Cut a small hole in the corner of the bag (VERY small!) and use chocolate to fill in the imprints.
  10. Allow chocolate to cool/harden completely before serving.
  11. ***Leftovers keep well in the freezer!



::::: Join us for a christmas potluck! Let us know what you will be bringing. Kids, spouses etc are welcome! (PM classes cancelled)

Screen Shot 2014-12-15 at 9.24.14 AM

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top