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Joe Tofferi

MS, CSCS, FAFS, CAFS, 3D MAPS

Prevent Back Pain

Sitting and Back Pain

Joe took a little time out of his busy day to sit down with us and share some of his to-go stretches that he recommends for the people that sit a lot during the day.

The Team

 

Lee Powell
Certified Personal Trainer, Nutrition Specialist, Strength & Conditioning coach to professional Athletes

Ruben Virlan
Fitness Addict, Corporate Ladder climber, Kale lover, back surgery preventor

 

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Featured Recipe

Black Bean Brownie

Healthy Snack Black Bean Brownie

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    Ingredients

    Ingredients 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained 2 eggs 3 Tbsp coconut oil, melted 3/4 cup cacao powder 1/4 tsp sea salt 1 tsp pure vanilla extract or v essence 1/2 cup fine raw sugar 1 1/2 tsp baking powder toppings: crush walnuts

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    Instructions

    Preheat oven to 350 degrees. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point. Blitz eggs and black beans in a blender for a few seconds. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Sprinkle with crushed walnuts. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25 Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container for up to a few days. Refrigerate to keep longer. Recipe from minamalistbaker

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