Workout Catch Up & A Balanced Paleo Snack

Since starting the Paleo Challenge almost 2 weeks ago, my blog has taken a turn toward munches, neglecting the moves.  I assure you that I have been exercising (and journaling it so I can recieve my +3.)

So here is a recap of my past week of workouts:

Friday: This CrossFit WOD. My 1 rep max was 90#.  I attempted 95# 3 times, but it wasn't happening.
Saturday: rest (It was rainy and I was lazy.  I did cook Paleo shrimp enchiladas and key lime pie.)
Sunday: 6.5 mile run
Monday: rest (I intended to run, but met friends for a glass of wine instead.)
Tuesday: 5k run
Wednesday: this WOD.  115# for deadlifts and finished in 19:43.
Thursday: rest.  I couldn't motivate myselft to do anything. :(
Today: this WOD.  It's the first workout of the CrossFit Opens, which always brings energy and excitement to the box.  (I am not participating; I find it pointless to pay $50 to find out I'm not even close to the fittest woman in the world. Although, I am pumped for everyone from CF Lake Charles that is competing.)

Since I'm not running the New Orleans RNR half anymore (due to lack of funds for $300 a night hotel rooms), I'm attempting to run shorter runs at faster paces. I hate it.  Speedwork is the devil, but I am so very slow and want to get faster.  Especially since I've been talked into the ReAlliety challenge (a 3.5 mile mud/obstacle run) and I'm still so excited I could pee my pants about running the Blue Bell 10k.

Back to the munches...

Snacks have proved an issue for me.  I'm having trouble with the protein, carb, and fat balance.  (My CrossFit coach pointed this out to me in my journal review.)  So, I found a solution.  Bars with all 3 of the macronutrients that also satisfy my sweet tooth.

Chocolate Pumpkin Protein Bars 
modified from this recipe from Nourished Fitness
ingredients
2 scoops Chocolate Whey Protein Powder
1/2 cup Almond Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 tsp Pumpkin Spice
1 cup Pumpkin
2 Tbsp Coconut Oil, melted plus extra to grease pan
3 Eggs Whites


directions
Preheat oven to 350.  Mix dry ingedients.  Separately, mix pumpkin, coconut oil, and egg whites.  Combine wet and dry ingredients. Grease a 9x9 or 7x13 pan with coconut oil.  Pour in mixture and bake for 35 minutes.

They aren't really sweet, but paired with a spoonful of almond butter are quite tasty.  I have also eaten them "cornbread style", with coconut-almond milk poured over a couple of pieces in a bowl.  It's nice to have something with a bread texture back in my life!

I do think I'm relying too heavily on protein powder, since my breakfast usually incorporates it into a smoothie.  I'm going to try to limit my use to one meal/snack a day.

Woe is me...

Tonight is a beer tasting at Hokus Pokus.  Regular readers know I LOVE these tastings (new readers can read about them here, here, here, and here). But unfortunatey beer is not Paleo, so I cannot partake. :(  But if you are a local reader, go check it out and taste one for me!


What are your plans on this Friday night?