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Paleo Pumpkin Cheesecake

As we make headway into the second week of the CrossFit Scottsdale Rx Challenge, I am sure some of you with sweet tooth’s out there are doing everything possible not to be over taken. You are in for a treat today because normally cheesecake is a dirty word at CrossFit but when you’re talking about Brittany Angell’s Paleo Pumpkin Cheesecake!!! This is one of several paleo approved dishes we stumbled across on her gluten and allergen free website “Real Sustenance”.

Pumpkin Cheesecake or Pie


2 Cups  Banana Chips (sweetened or unsweetened)
note: any variety of nut or seed should also work great if you don’t want to do the banana chips. If you can do grains and sugar a crushed cookie crust will also work here.
1 Cup Coconut Flakes (unsweetened)
1 Packet Stevia (or other granulated sugar of your choice to taste)
1 Tsp. Vanilla Extract
3  TBS melted Coconut Oil
Pinch of Salt


1 Can Pumpkin Puree
1 3/4 Cups Frozen or Fresh Cauliflower Boiled. (should be tender- may yield less than 1 3/4 cups once cooked) Or use Soaked Cashews for a thicker more decadent filling.
1/3 Cup HEAVY Coconut Milk. (For best results stick the can in the fridge to chill and the scoop out the creamy portion from the top of the can to make this 1/3 cup).
1 Tsp. Vanilla Extract
2 Tsp. Cinammon
1 Tsp. Ginger
Stevia to Taste (*Additional Sugar may be added- see note above)
Salt to Taste 
1/2 Cup Melted Coconut Oil.

  1. In a food processor  combine the crust ingredients (these same directions apply if you choose to use nuts instead of banana chips). Process until finely ground. Press this mixture into a pie plate or in the base of a cheesecake pan. (If you are going to want to be able to cleanly remove the cheesecake from the bottom portion of the pan- size and cut a round circle of parchment paper on the base before laying down the crust. I don’t bother with this as I often just serve the cheesecake in the base of the pan.)
  2. Clean out the food processor. Fill it with the filling ingredients and process until creamy and smooth.
  3. Place this pureed mixture in a saucepan. Cook till it gently boils so that the flavors can develop. Give it a taste test and adjust sugar/salt/spices to your liking.
  4. Pour the filling into the crust filled cheesecake pan or pie pan. Place in fridge and let chill for several hours. It will become firm as it chills.
Store the Cheesecake or Pie in the fridge. Serve Chilled!
To get the pretty white swirls on top- drop a TBS (give or take) of heavy coconut milk in little dots onto the surface of the filling. Using a knife or toothpick swirl the coconut milk into the filling. Do this prior to chilling. The Heavy Coconut Milk will harden along with the rest of the cheesecake or pie.

Practically Paleo Banana Chip Cookies

5 c almond flour
1/2 c vanilla protein powder
1 tsp baking soda
1 tsp salt

2/3 c coconut oil
1/2 c honey
1 tsp vanilla

4 large eggs
3 Ripe bananas

1c no sugar added (80% cocoa) dark chocolate
1c Walnuts

Combine dry ingredients

Combine wet ingredients

Beat and add eggs and bananas

Fold in chocolate and walnuts

Bake cookies on cookie sheet with parchment paper at 350 for 15-18 minutes

Makes 24 cookies

Got Veggies?

Just a reminder that CrossFit Scottsdale is now a pick-up location for North Scottsdale Organics Co-Op.  In this week’s bag we got nectarines, peaches, apricots, mango, cameo apples, salad mix, roma tomatoes, romaine lettuce, zucchini, broccoli,  yams, and Kale! – all for just $20.  Everything is certified organic!

We love the Tuscan Kale Salad at True Foods.  So guess what we are going to make this weekend!  Kale is a great source of calcium and iron – both essential for good WOD performance.  If you are feeling adventurous, here is a link to the recipe:

If you are interested in getting next week’s bag of yummy goodness, just send an e-mail to by noon on Sunday and drop off your check for $20 to Cathy Kalos no later than 6pm on Monday at CrossFit Scottsdale.  For more info on North Scottsdale Organics, check out their website  Enjoy!

Kale Salad Organic Co-op yummy True Food

The delicious Tuscan Kale Salad from True Food Kitchen

Sick of Eggs for Breakfast?

Try this  Paleo Oatmeal Recipe from Mark’s Daily Apple reader Doug Descant’s ingenious recipe for No-atmeal.


  • 1 small handful of walnuts
  • 1 small handful of pecans
  • 2 tablespoons ground flax seed
  • 1/2 – 1 teaspoon ground cinnamon
  • 1 pinch of ground nutmeg
  • 1 pinch ground ginger
  • 1 tablespoon almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
  • 2 teaspoons pumpkin seeds
  • 1 handful of goji berries or fresh berries


Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

ground nutsandflax

Whisk together eggs and almond milk (Doug uses a Blender Bottle) until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

banana almondbutter

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!


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