“Healthier” Almond Joys

Almond Joy

Today is one of the last days that Coach Dave Diamond will be coaching at our gym before he is stationed in another state.  Dave has been an inspiration to all of us:

  • He coaches the Crossfit Kids classes every Saturday – which my 4 year old attends and LOVES!  My son talks about Coach Dave and Coach Karen all the time.
  • He ran the Boston Marathon and was one of the 1st on the scene to help out victims  – a true hero (seen here in red http://www.flickr.com/photos/hahatango/8654007868/)
  • He is a beast when it comes to Crossfit – not much phases him and he does it all with ease.
  • Above all he is down to earth and an all around good guy

So I thought I should make him a treat as a goodbye gift and I used this awesome recipe for a healthier version of Almond Joy Bars  – http://friskylemon.com/2011/10/31/happy-halloween-healthy-almond-joy-bars/.  It was super easy and delicious.


  • 2 and 2/3 cups shredded coconut (I used this brand http://www.edwardandsons.com/ldo_shop_coconut.itml)
  • 6 pastured egg whites
  • 1/2 cup raw honey (some raw honeys can be very solid, try to find one that is a bit more runny)
  • 30 or so  Almonds
  • Chocolate of your choice (1 bag of Enjoy Life Chips or couple of bars Sacred Chocolate)
  1. Preheat oven to 325.
  2. Whisk the 6 eggs whites together and until thoroughly mixed.  Add the coconut and honey and combine.
  3. Once mixed form small cookies onto cookie sheet (I used a silpat sheet to avoid sticking).  Add 2-3 on top almonds on top (or leave plain if you are going more for a mounds bar).
  4. Bake for 15- 20 minutes.
  5. While cookies are cooling, melt your chocolate.  Use a double boiler if available.  If not, microwave chocolate in a glass bowl on low for 30 second intervals, stirring in between, until melted.
  6. Pour on top of cookies and ENJOY!

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Dave – hope you enjoy these and know we will miss you!




Kicking off our rainbow roundup we have the color RED. We picked a bright red vegetable and panty staple: TOMATOES!

Tomatoes are packed with lycopene, a carotenoid pigment and powerful antioxidant that has long been associated with the deep red color. Several studies have also linked lycopene to helping improve bone density as well having heart-protective benefits, such as lowering triglyceride levels. Read more about tomatoes and lycopene here!

Here’s a fun fact about Lindsay – she used to be addicted to ketchup, but hated fresh tomatoes. How does that work? Lots of high fructose corn syrup and salt, that’s how! Now, she loves making (and eating!) tomato-based sauces and recipes without the added junk. Here are two of her favorites:

  • Butternut Squash Lasagna: This recipe from Health-Bent will change your noodle-less life! Dairy free and grain free, it contends with even the best of “traditional” lasagnas. Not an easy feat!
  • Smoky Bacon Chili. This recipe from PaleOMG is great in a pinch. You can whip up the chili in about 15 minutes and tastes like it has been simmering all day. I make a big batch of this recipe and then freeze individual portions for quick grab-n-go lunch.