WOD: 4 Rounds for time
           500 m row
           20 DUs


I know I've mentioned this little competition coming up on Saturday....and that I'm a tad bit nervous?! Today I went to the gym to work on some of my skills (or lack there of). I started practicing with what I thought was the 95# atlas stone. It took a little bit of effort but I was able to get it to my shoulder. Only later to find out that I was using the 115# stone. Okay, I think I have that covered. Moved on to the ring swings. I attempted these as a kid at the lake but never as an adult and I had no idea what was going to happen. Well, it worked! I had a lot of fin.Who knows is that will be at the competition, but I was able to try something new and I didn't give up when I got scared. Making progress.

After the workout, I came home and made some delicious Carrot Protein Breakfast Bars. Who cares about breakfast, these are like dessert!

Carrot Breakfast Protein Cake
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 8
Ingredients
2 large carrots, finely shredded
⅔ cup almond butter
2 eggs
3 tablespoons raw honey
35 grams (or 1 heaping scoop) Formulx Vanilla Whey Protein Powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
1 tablespoon cinnamon
½ teaspoon baking powder
pinch of salt
½ cup raisins
Instructions
Preheat oven to 350 degrees.
Shred carrots as thin as possible. Place in large bowl.
Add almond butter and eggs and mix well.
Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
Fold in raisins.
Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
Let cool before cutting.
Notes
Makes 8 pieces of cake
(I doubled the recipe and used a 9x13 dish)