50 day challenge : day 3 (recipes: Focaccia; Crackers; Choc. Chip Cookies)

Breakfast : yep, you guessed it… Activia yogurt with blueberries and almonds; a cup of coffee with half & half and sugar-free creamer

Lunch : a perfect day for a picnic at the pool… 1 breakfast bar, 1 cheese stick, 1/3 of a large apple, a small peanut butter and honey sandwich on Flax Focaccia bread, water

Snack : water, 1/2 apple,  3 tasty almond-flour double-chocolate mocha cookies (when cookies are healthy, snacktime is so much more fun…)

Dinner : taco salad (beef with fajita seasoning, tomatoes, avocados, green onions, spinach, cheese); sugar snap peas; almond flour Rosemary Crackers (recipe from elanaspantry.com); water; 3 almond-flour chocolate chip cookies (my recipe is adapted from one at elanaspantry.com)

WOD : 10 mins. running + AMRAP mini-Cindy (as many rounds as possible: 3 pull-ups, 6 push-ups, 9 squats) : I got 9 rounds of running, 7 rounds + 3 pull-ups of mini-Cindy using the red band for pull-ups, and knee pushups

Flax Focaccia Bread

2 cups flax meal
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon celtic sea salt
1 tablespoon agave nectar
5 eggs, whisked
½ cup water
1/3 cup olive oil

1. In a large bowl combine flax meal, baking soda, cream of tartar and salt.
2. In a smaller bowl, mix together agave, eggs, water and olive oil.
3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens.
4. Pour batter into an 8×8 pyrex baking dish.
5. Bake at 350° for 20 minutes or so until a knife comes out clean.
6. Remove from oven and cool.

Rosemary Crackers

1 ¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

1. In a large bowl, combine almond flour, salt and rosemary
2. In a medium bowl, whisk together olive oil and egg
3. Stir wet ingredients into almond flour mixture until thoroughly combined
4. Roll the dough into a ball and press between 2 sheets of parchment paper to ? inch thickness
5. Remove top piece of parchment paper
6. Transfer the bottom piece with rolled out dough onto baking sheet
7. Cut dough into 2-inch squares with a knife or pizza cutter
8. Bake at 350° for 12-15 minutes, until lightly golden
9. Let crackers cool on baking sheet for 30 minutes, then serve

Almond flour Chocolate Chip Cookies

2 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
8 tablespoons butter, melted
1 tablespoon vanilla extract
1/4 cup agave nectar
1/4 cup honey
1 cup shaved unsweetened chocolate

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form 1¨ balls and press onto a baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve