I had REALLY wanted to break out of my funk and make a firm decision on a Crossfit gym this weekend. I mean, Colorado is stupid with Crossfit gyms. In C-Springs alone there’s like 15, including a couple of places that cater to military-specific training. Plus Ross left Saturday, so I’ve been a total loser at home–all day yesterday I cried, ate, slept, and repeated more times than you’ll ever get to know. Don’t you judge me.
HOWEVER…I ran into one little problem. Every Crossfit gym in the state was closed for Regionals. Just goes to show you where my head’s at lately. Or that other people are just terrible at catering to my needs. I mean…Regionals? How dare they?!
Speaking of Crossfit gyms, I really miss my old one. Like, really. And I’m terrible at unfamiliar social situations. I may not make it out of here alive.
My recipe today comes from my old gym–I’m getting nostalgic, what can I say? I played with some of the seasoning and switched the almond butter out for coconut butter to nix some of the omega-6 overload and to my delight they tasted even better than before. Now that I have an actual porch I can dunk them in my coffee in the cool evening hours as I watch the sun set over Pikes Peak. And maybe write a poem about it. I am so cool.
1 c Coconut Butter
3/4 c Organic Canned Pumpkin
1/4 c Honey
1 t Baking Soda
1/2 t Salt
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ground Cloves
1 t Grated Fresh Ginger
Beat all ingredients together with an electric mixer. Pour into a greased 8×8 inch pan and bake for 25 minutes at 350 degrees.
(Adapted from this recipe)