Today is our last day (all you WLC'ers) to get some turdy eats in! Brownies, cookies, cake, pizza, oh my! Today I'll be cleaning up my pantry and emptying it of WLC non-compliant foods. I am going to need a BIG box.
My favorite Paleo coconut flour protein pancake, topped with a raspberry reduction, chocolate chips and greek yogurt. A few of the things I'll miss during WLC!
Today and tomorrow you need to email me your score for the workout and your measurements. Please don't sent me two different emails, just send me one. I'll try to get it updated over the weekend, but it may take me into the first part of the week. PetiteAthleat at Gmail dot com.
To kick it off, I'm sharing my beloved Paleo Brownie recipe, WLC approved.
Sweet Potato Paleo Brownies
I loved this recipe from PaleoOMG. Juli is a culinary Paleo genius. I tweaked this one just a little to make it WLC compatible. (And in the photos, you'll see a pretty frosting on there, sorry, that is not WLC! I used Enjoy Life chocolate chips melted with a little coconut, drizzled it, when it cools, it turns into a kind of Magic Shell, yum!)
- 1 sweet potato
- 3 eggs, whisked
- 1/4 cup Gold Label Virgin Coconut Oil, melted
- 15-20 drops of Pure Liquid Stevia
- 1/4 cup raw cocoa nibs
- 3 tablespoons Coconut Flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- pinch of salt
- Bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. You can also microwave it.
- Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
- Now add your wet ingredients and mix.
- Then add your dry ingredients plus cocoa nibs.
- Mix well to incorporate all that goodness.
- Pour into an 8×8 glass baking dish
- Bake for 30-35 minutes.
- Let rest to cool a bit.
- These are very rich. I cut them into almost truffle-sized squares.