Almond Butter Balls

Servings: 20 pieces
Preparation Time: 1 hour total

For Almond Butter filling:

* 3/4 cup natural crunchy almond butter
* 1/4 cup honey (or maple syrup)
* pinch of sea salt
* 1/2 cup coconut flour

For chocolate coating:

* 4 oz. dark chocolate, melted
* 1 teaspoon coconut oil

In a medium bowl, mix together the almond butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a "dough" forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your almond butter.

Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to set for 30 minutes.

After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)

Remove the almond butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set. There will inevitably be some areas that won't get covered (where your fingers touched), so feel free to spoon some extra chocolate over the tops when they've all been dipped!

Return the balls to the freezer to set for another 30 minutes, then serve. They are delicious when served cold, or at room temperature!

I recommend storing them in the fridge or freezer for longer shelf-life.

Butternut Squash "paleo" Lasagna

coat bottom of pan with tomato sauce
slice up 1 butternut squash and layer "like pasta"
layer on basil

saute sausage (I used 1/2 spicy 1/2 mild) 6 links with 1/2 onion, one pepper, 1 garlic clove, olive oil and basil

layer until you have used all of your ingredients bake at 400 degrees for 45 minutes

...enjoy

Chloe's Coconut Christmas Cookies

Donkey Mousse

Ingredients:
3 Avocados
1/2 c Cocoa
1/2 c or less Maple Syrup
pinch of cinnamon
pinch of sea salt

Dump into food processor, blend and serve. Can be served cold or semi frozen.

Green Pea & Mint Pesto

-A great compliment with grilled salmon and other summer dishes!

10 oz frozen peas
1/2 c pine nuts
1/2 c mint leaves
2 cloves of garlic
1/3 c extra virgin olive oil
2 tablespoons fresh lemon juice
Salt
Pepper
*1/3 cup grated Parmesan cheese (not necessary for the dairy free crowd)

Place peas, pine nuts, mint & garlic in the food processor. Pulse to a rough chop. With the machine running add the olive oil in a steady stream and process a smooth paste. Remove from food processor add *cheese, lemon juice, salt and pepper to taste.

The Philly Cow Share

Following closely after our Primal/Paleo Challenge I received an email from Jessica Moore from the PhillyCow Share. Asking if we had interest in a Cow Share. You might wonder what it is...well, it's similar to a crop share. You go in with others to buy high quality, local, grass-fed beef in bulk by splitting the purchase of a cow with other people. We at CrossFit believe in the Paleo-lifestyle and low and behold, Jessica had them fresh as can be...Yes, they just stepped off the farm. This Cow, grass fed since it came off it's mothers milk came from a family owned farm, straight to a family owned butcher and then delivered directly to our door at CrossFit KoP! I posted a blurb on the blog to get a gauge of interest shortly after hearing about the prospect, it was ON! We had enough interest to buy a cow and a half. Click here to see the pricing.

It was delivered looking like this - Yep, that's JB getting his 2 shares.

Cate and I helped carry in the extra shares for the CrossFitters to arrive at 4:30PM.

An 1/8 of a share was two boxes measuring 13" x 13" x 8" and enough to fit in an empty standard size freezer.

And the meat, well it speaks for itself, it was AMAZING!

The London Broil above

and

The T-Bone and Delmonico below

Here are few tips on cooking Grass Fed Beef:
Grass Fed Beef has less fat and less water so cook at lower temps, you can use regular beef recipes but cut the heat back by 25 degrees F. They defrost faster and when seasoning make sure to use less salt.

Thank you Philly Cow Share!

We will hopefully be making another delivery soon, to contact Jessica her email is info@phillycowshare.com