2.5 cups of almond meal, almond flour or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder)
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 tbsp. of vanilla extract
1 cup of blueberries

Preheat oven to 350 degrees.  Prepare muffin pan with liners or lightly grease with oil.  Mix all ingredients except blueberries until smooth.  Fold in blueberries.  Bake for 30-40 minutes

Yo DJ, Its Yo DJ!

We’re right the thick of a mustache mania, and words can’t describe the delicious chili we consumed this Saturday (except for Cody’s eloquent words), so its on to the next challenge. This time your vieing for your very own OlyAthlete T-shirt.  It time to step into the DJ booth for all your fellow CrossFit Austinites. You have this week to turn in a CD/Playlist that will be put on repeat for a full day of classes next week.  The masses will vote for who has the smoothest taste in tunes, and the t-shirt trophy will be yours!

New CFA Track Jackets on the way!

We are placing another order for CFA Track jackets next week.  Please list what size you’d like in the comments, and we will make sure to include it in the order.  Thanks!

Buy In/Cash Out
2x :90/Side  Side Planks
2×10-15 Narrow Push-ups

5 Rounds
2 Behind the neck Jerks+ 1 Jerk (Push or Split)
Rest 1:00
5-1 Weighted CTB Chin-ups @ 30X2
Rest 1:00
AMRAP (-3) Strict Knees to Elbows
Rest 1:00

then….

10-9-8-7-6-5-4-3-2-1
Handstand Push-up/Push-ups
Abmat Sit-ups (Hands above head)
*Full Gasser after even numbered Rounds
*50 Meter Sprint after odd number rounds

Rise early, work hard, strike oil. -J. Paul Getty

Train Your Brain Muscles
*Post thoughts to comments

Announcements:
Ladies night on Tuesday, Feb. 1 at 7:30pm!  It will be at Tristy’s house again 811 West Slaughter Ln. Apt. 4006.  Feel free to bring your favorite Paleo snack!
New Recipes have been added to the CFA Recipes tab.  Check them out here!
Chad Vaughn’s Training Invitational on Feb. 12th.  For more information, go here and you can sign up for his new round of Weightlifting Classes here!

Congrats to the Chili Cook off winners!

1. Jables with her “Windy City Chili”
2. AG and LG with their “Hurricane Gale” Chili
3. Kristin with her “Three Meat” Chili

Crust:

2 cups almond meal

2 eggs

3 tbsp olive oil

¼ tsp baking soda

1 tsp garlic powder

1 ½ tbsp fresh rosemary chopped

Toppings:

1 cup organic marinara sauce from Trader Joe’s

1 lb Italian pork sausage nitrate free

2 crook neck yellow summer squash diced

3 green onions chopped

Handful of torn basil leaves

2 small tomatoes diced

1/2 cup roasted red peppers diced

Handful of sliced black olives

Preheat your oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a cookie sheet with olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle (or an oval in my case…). You want to make the dough as thin as possible. Your pizza will be about 12 inches across. Bake JUST the crust in your pre-heated oven for 20 minutes. While your crust is cooking, prepare your toppings. If you use sausage like we did, this is when you should crumble it into a large saute pan and brown. After the crust if done, remove from the oven and evenly spread the marinara sauce over the crust. Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes. Get creative and use whatever toppings you might like – ours was great but I also suggest trying chicken, artichoke hearts, and even broccoli!! Go wild with it and as always: Enjoy!

Eggplant (3-4)
Zuchinni (2)
Tomato (4-6)
Basil
Olive Oil 
Garlic Cloves (1-2)
14.5 oz  Can Organic Diced Tomatoes (2) 
2lbs Ground Grassfed Beef
Eggs (2)
Italian Seasoning
Salt &  Pepper

Slice Eggplant, tomato and zuchinni in rounds (1/2 inch thick) and put into a bowl.  Toss with olive oil until lightly coated.  Line cookie sheets with wax paper and place veggies in single layer and sprinkle with salt and pepper.  Cook for 20 minutes at 375 and then increase temp to 400 and roast for an additional 10 minutes.  Sliver basil (roll and slice).  Heat 1/2 tbsp of olive oil in a saucepan over medium heat and add crush garlic, basil and cans of diced tomatoes.  Stir together, bring to a boil and simmer until thick (10 minutes).  Add salt and pepper to taste.  Remove and allow to cool (when cool, scramble eggs and mix into sauce.  Layer eggplant, zuchinni, tomatoes, meat and sauce into baking dish.  Reduce temp to 350 and bake for 30 minutes.

***Note:  the roasted tomatoes make the lasagna watery, so you could leave those out if you desire.  I also add one small can of tomato paste to sauce to make it thicker.