Sunday 3/23/14....21-15-9-15-21 - v-sit ups w/medball, back extensions, renegade row - 20 DUBS BTW rounds

Conditioning:

21-15-9-15-21
V-sit ups w/medball
back extensions
renegade row

*20 Dubs/80 singles BTW rounds

Here is the pecan pie recipe. I need to warn you if you have no self control (like me)you need to divide these into serving sizes and freeze

Thanksgiving Dessert: Chewy Pecan Pie Brittle

 

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Serves: 4-5

Ingredients

• ½ cup pecans (I used a whole cup)
• ½ cup honey
• ½ cup maple syrup
• ½ cup Coconut Oil, melted
• ½ cup Coconut Cream Concentrate or homemade coconut butter
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Place a medium saucepan over medium heat.
2. Add a tablespoon of coconut oil (or more if your using more pecans) then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
3. When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well.
4. Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn’t burn.
5. Then add your cinnamon, vanilla extract, and a pinch of salt.
6. When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won’t get super thick, so don’t expect that)
7. While your mixture is thickening, line a 8×8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
8. Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
9. Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
10. Use a knife to break it into pieces.
11. Store in the freezer until serving!
12. Sooooooo much better than pecan pie. #factoflife

Notes

*Prep only takes about 10 minutes, but it should sit in the freezer for over an hour before serving! **To make it even creamier in texture, ad about ¼ cup almond butter or sunflower seed butter!