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Paleo Pumpkin Bread

This is a great healthy, low-carb option for a bread for the holidays!
1 1/2 cups blanched almond flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large eggs
3/4 cup Simple Truth Canned Pumpkin (NOT pumpkin pie filling)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
Up to 1/2 cup mix-ins: chocolate chips (be sure to use dairy free, Paleo-friendly chocolate chips if necessary), chopped toasted pecans or walnuts, dried cranberries, raisins, chopped dried apricots

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8×4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely.
Slice and enjoy!
Group Class Programming for Friday, November 3, 2017:

1. Deliberate Practice: The Muscle-up
Life: Press 3x5
Fitness: Push Press 3x5
Performance: Push Press 3x5
*Pause 1 second at PP1 and 3 seconds at PP4
*perform mobility of choice between sets
*perform sets every 4 min.
*aim to increase total load lifted from 10,20/17, 10/6/17, 9/18/17, 9/4/17, or 8/21/17
*compare to 11/3/17