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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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