Major Recipe Update!

I missed Wednesday Trend Day this past week, but I will make up for it in this post. I am nearly done with one of my classes which means the amount of work on my plate has been absolutely insane the past few weeks. The light at the end of the tunnel is approaching though…which means a big drop in work load and I cannot wait! I had one night to sort of “binge cook”, so I did. Everything was awesome and I’m so excited to share it with you. I have gotten some great reviews and a bunch of you have asked for the recipes so here you are!

Paleo Jalapeno and Bacon Muffins (WLC and Whole30 Compliant)

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  • 4 slices of bacon
  • about 20 slices of jalapenos (with or without seeds depending on how much spice you like)
  • 6 large eggs
  • 1/2 cup of butter melted
  • 1/2 cup of coconut flour
  • 1/2 tsp of sea salt
  • 1/4 tsp baking soda
  • 1/4 cup of water


  1. Preheat your oven to 400 degrees.
  2. Put jalapeno and bacon slices on a baking sheet in the oven for 10 minutes (only!) It’s okay if the bacon is not crispy, believe me.
  3. Put jalapeno and bacon into a food processor and pulse. (I have a mini processor and it worked perfectly.)
  4. In a bowl, combine eggs, water, and butter. Mix thoroughly.
  5. The add in your coconut flour, sea salt, and baking soda with the jalapeno bacon mixture.
  6. Grease a muffin tin and add batter in about 1/2 to 3/4 of the way full. These will rise just slightly.
  7. Put in oven and bake for about 30-35 minutes in your 400 degree oven. Keep an eye on them, as some ovens are different. You want the tops to be slightly brown.
  8. Enjoy with the chia seed jam I will give you below πŸ™‚


Paleo Strawberry and Raspberry Chia Seed Jam (WLC and Whole30 Approved)

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  • 2 cups of chopped strawberries or raspberries
  • 1/4 cup of chia seeds
  • 1 cup of water
  • 1 tbsp of vanilla extract


  1. Place all ingredients in a pot and bring to a boil.
  2. Reduce heat and stir CONSTANTLY! (The chia seeds will burn and taste awful. I literally sat over the pot for the entire time stirring to keep the seeds from settling on the bottom of the pot)
  3. Keep stirring until the mixture thickens. This takes some time, but it will thicken. On medium heat, my jams took about 10-15 minutes.
  4. Allow to cool off of the burner and spoon into mason jars.
  5. Refrigerate and enjoy πŸ™‚


Puerto Rican Paleo Pastelon (Think: “spanish lasagna”)

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  • 4 ripe plantains
  • 8 eggs
  • 1 pound of ground beef
  • 1 yellow onion; chopped
  • 1 green pepper; chopped
  • 1 red pepper; chopped
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 1 small can of organic tomato paste
  • 1 tbsp chopped garlic
  • 3-4 tbsp of coconut oil
  • salt and pepper to taste


  1. On medium heat, saute ground beef, onion, and peppers in coconut oil
  2. When brown, add tomato paste, wine, and broth. Cook uncovered. (Now start preheating your oven to 350 degrees)
  3. Peel plantains and cut them in half (short ways). With each half, cut long ways into 4 slices. You want these to be relatively thin. Fry these in coconut oil in batches until both sides are brown. Put aside.
  4. Whisk 4 of the eggs in a bowl and place at the bottom of a glass baking dish. Place in the oven for just about 7 minutes. You don’t want the egg cooked all the way, so if it’s still slightly liquidy, that’s what you want.
  5. Lay half of the plantains over like noodles. Pour your meat sauce over the first layer, then add a second layer of plantains and finally top with remaining meat sauce.
  6. Beat final 4 eggs and pour mixture over the top of your pastelon. Top with salt and pepper.
  7. Bake for 45 minutes.
  8. Enjoy!!



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After taking a week off of HEW to rest my body and focus on school work, we were back at it this morning and it felt so good to get back to a routine. My favorite girls did awesome at the competition and I can’t wait for the next one that I can do with them! I’m really lucky to have such a great group of strong, smart, awesome girlfriends. πŸ™‚ Until next time!


Paleo Bacon Wrapped Dates (Primal/WLC/Whole30)

These babies are so delicious. I needed a sweet snack and I was over eating fruit salads so I decided these would be an awesome warm treat. I used the pitted Sun Dates from Publix instead of Medjool dates; strictly for cost effect reasons.



  • 24 pitted dates
  • 12 pieces of nitrate-free, sugar-free bacon
  • cookie sheet


  1. Preheat your oven to 450 degrees.
  2. Cut your uncooked bacon into halves and wrap each of your dates with your half strip of bacon.
  3. You could choose to put toothpicks in at this time, or you could situate them with the flap side down on your cookie sheet.
  4. Put dates into the oven for about 15-20 minutes, flipping them to the side about every 6-8 minutes.
  5. If you’re choosing to be strict paleo, enjoy! If you’d like to add some goat cheese to these, that would be amazing too!



Andres and I decided to have some of our wonderful friends over for Sunday Brunch last weekend. We made coffee with the bean grinder, had delicious apple and orange juice, and we had the most incredible spread of primal foods ever! It was so much fun. I made a Breakfast Sausage MeatloafΒ by Paleomg and spicy sweet potato hash browns to share.

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Sara brought these incredible Chai Banana/Blueberry and Pumpkin casseroles. They were so delicious and warm and tasted like cake…I felt like I was cheating! (Those are the two closest to the bottom of the page) The meatloaf turned out pretty good and I think would’ve been even better with a fried egg on top :). Blackberries, raspberries, grapes, tomato slices, apples, bacon, hard boiled eggs, slices of full fat mozzarella (mmm, not for strict paleo-eaters!) and of course the spicy sweet potato hash.

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We had Simply Apple and Orange with tangerine juices. Definitely not the best choice in terms of sugar content, but Andres hates apple juice and actually likes the Simply unfiltered kind. YUM! It tastes like apple cider. So good.

After brunch we went to the beach with some gym friends and played Hoover Ball, which was a great time but holy hell I got so sunburnt. First sunburn of the summer :(.


We’ve been feeling really blessed with our friend group lately. If we hadn’t started working out at HEW, I really don’t think we would be as connected to our apartment and our life as we are now. We have met such great people who are definitely our speed and care about things that we do and it’s really refreshing to be around. Β I feel like I’ve met people I can be myself around and it’s especially nice for Andres and I to meet couples that we enjoy! I’ve never enjoyed double dating so much πŸ™‚

Next weekend is the competition I should be competing in and instead I’ll be in my Saturday class. All day. I’m trying really hard to have a positive attitude and remind myself that there will be other competitions but it is extremely difficult when that’s where I really want to be…AND I know that school is really important so that’s where I’ll need to be. Good luck to my awesome team who will still be competing πŸ™‚


Wednesday Trend-Day

Hello hello! I am fully caffeinated and ready to knock out a ton of homework and reading tonight (and hopefully some cooking too). Last weekend I had two back to back 8 hour classes on Saturday and Sunday, but luckily packed lots of goodies for lunches and snacks and even better that there is a Whole Foods directly across from my school so I can get my kombucha fix. I don’t know if anyone has had this experience, but I have found kombucha to be incredibly energizing. I feel like this might have a lot to do with how the probiotics are healing my tummy, but after I had a lavender kombucha on Sunday I was so awake and rejuvenated! Not sure why that is, but certainly don’t hate it, so I’ll go with it.

In one of my WF trips, I discovered this magical packaging in the produce section:

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If you love beets as much as I do (which is probably impossible), these are incredible. I chose the organic beets in vinegar and they are so wonderfully tart and sour with a little ping of sweetness. They had other flavors that were not WLC or Whole30 compliant, but they also had some that were, so check them up. I really want to try their beets infused in white wine and balsamic and the sweetfire marinade beets. (I’m drooling). Their company Love Beets also makes beet juice and vaccuum-sealed beets for snacking and cooking.

// Some random updates for you…

I have lots of friends from my gym that are currently doing Whole Life (I am not-but will be during the next round). I’ve been dying to have a Wine and Cheese party with some of my girlfriends for quite some time, so we planned one! I can’t wait to share pictures and recipes. Not everything will be paleo, but that’s life, right? We don’t have wine and cheese parties everyday so it will certainly be nice to have everyone together.

On July 7th I made my appointment with an amazing tattoo artist to finally add to my piece sign on the back of my neck. I will be adding a hamsa with the peace sign instead of the evil all-seeing eye. I, of course, will be sharing pictures of that. If you’re in South Florida or don’t mind making the drive, Andres got his tattoo here and they are incredible artists. Aces High in West Palm Beach.

Bentley is going to be celebrating his first birthday next month! I can’t believe it. I’ve been slacking on my Fur Baby Friday posts, but I will be making up for that shortly. He is doing really well and is playful and lovey as ever.

I’ve been thinking a lot about adding a craft beer component to my blog. It’s something I enjoy very much and Andres and I have plans to start brewing our own in the fall. We are very much into the craft beer scene and love supporting local brewing companies. Lucky for us, we have some top line breweries at our disposal and our favorite brewery just down the street from our house (Due South Brewing). I think this could be pretty valuable for those of you in the South Florida area who aren’t aware of some of the awesome hole-in-the-wall beer places, so I’m going to test it out. Let me know your thoughts πŸ™‚



Paleo Pecan-Crusted Shrimp Cakes

This recipe was inspired by my friend Sara’s amazing looking crab cake recipe. I tweaked it based on what I had at home because I needed to cook a lot to prep for this weekend. Check her recipe out on her Instagram. Here’s what mine looked like:


Here’s how I tweaked it because I was too lazy to go shopping πŸ™‚


  • Around 15-20 shrimp deveined, tail removed, and chopped into small pieces
  • Garlic Powder
  • 1/4 cup coconut flour
  • Cumin
  • Thyme
  • 1/3 cup Tessamae’s Lemon Chesapeake
  • 1/2 avocado
  • 1/2 small yellow onion chopped finely
  • 4 bundles of green onion chopped
  • 2 eggs
  • 1 cup of pecans; chopped finely
  • Salt and Pepper


  1. Combine all ingredients with the exception of 1 egg and your pecans.Β 
  2. In a bowl, whisk your second egg to serve as your egg wash.
  3. Make cakes with your mixture and dip into egg wash and again into chopped pecans.
  4. Fry in coconut oil at medium heat for about 3-5 minutes each side. (Sara suggests that it’s okay if these are a little burnt and I found that to be incredibly true and helpful! Having them a little crispy allowed for them to hold better.)
  5. You could serve this over salad or just eat as is πŸ™‚


Paleo Roasted Lemon Plantains and Plums

Yum. These are so stinkin’ good. I usually make sweet plantains because I love bananas, but I wanted something a little tart. If you’re not a fan of tart you can always add some stevia or honey (if you’re not on WLC). I think this makes for a perfect breakfast or side with some chicken or pork chops.Β 



  • 3 over-ripe plantains
  • 2 black plums
  • 1 tbsp of coconut oil; melted
  • Sea salt
  • Juice of a quarter of a lemon


  1. Preheat your oven to 350 degrees.
  2. Slice your plantains and cut your plums into wedges.
  3. Add your plantains first to a glass baking dish and drizzle coconut oil and sea salt.
  4. Add your plums and squeeze your lemon.
  5. At this point, if you aren’t a fan of tartness, you can add your stevia or honey. I chose not to πŸ™‚
  6. Toss your mixture and bake for 25 minutes or until plums start to wilt.Β 
  7. Serve cold or hot!Β 

**Another suggestion I have for added sweetness is to caramelize your plums before adding them to your dish. Just saute them in a fry pan with coconut oil and pour juices over your plantains before roasting.Β 

Let me know how you enjoy this πŸ™‚

Garlic, Bacon & Chive Mashed Cauliflower (Paleo/Primal/AIP/Whole30/WLC)

I don’t have too long of a post to share today because we were dumb and didn’t take pictures of our beautiful dinner. Some friends of ours had us over for a delicious paleo meal and the heat game. We had pecan crusted chicken with pesto zoodles and I made garlic bacon and chive mashed cauli and brought two bottles of cab. (Which we polished off before the end of the game.) She sent me the recipe so I will certainly be making it again and will share with all of you.Β 

I had never made mashed cauliflower prior to last night and I am an unfortunate soul without a food processor so I did not even think I would be capable of making it. I do, however, have a Nutribullet at my disposal which ended up working perfectly. I noticed there weren’t many recipes for mashed cauliflower using anything but a food processor, so I made one up myself!



  • 2 heads of cauliflower
  • splash of vegetable broth
  • splash of coconut milk
  • 2 tbsp of minced garlic
  • salt and pepper to taste
  • 1 cup of chives; chopped
  • 5 strips of crispy bacon; crumbled


  1. Preheat your oven to 395 degrees. Then put your bacon in for about 10-15 minutes or until very crispy.
  2. Chop your heads of cauliflower into small chunks and put into microwavable dish with about a 1/2 cup of water at the bottom. Put in the microwave for around 8-10 minutes or until soft.
  3. Let cauli cool for a few minutes. Then add bits to your nutribullet with garlic, coconut milk, and vegetable broth. You only need a splash of each. ( Not all of my pieces fit into the bullet at a time, so you may need to repeat this process 3-4 times until you’ve got a nice serving size.) Blend until smooth or the consistency you like.
  4. Add your chopped chives, salt, pepper, and bacon bits to the cauliflower.Β 
  5. Serve hot!

** I suggest taste testing along the way. You might want to add a little of your bacon fat into the mixture for additional flavor. I personally like mine to be a little on the salty side, so I kept adding bacon and salt until I got a flavor I like. These are very versatile!

Hope you enjoy πŸ™‚

Wednesday Trend-Day (& some extra fun updates!)

Hello loyal, wonderful blog readers πŸ™‚ My usual frequent postings have dwindled to about once a week this past week! School is in full swing and I am feeling the stress, but trying to keep my eating as effective as possible. Before I tell you about my trend for this week, I want to fill you in on all my happenings!

I (accidently) outted my wonderful friend Chelsea’s fitness/food blog on my Instagram, so since I’ve already embarrassed myself in that light, I will continue to obnoxiously support her (maybe against her wishes) on my blog πŸ™‚



I probably don’t even have to tell you how hilarious and talented she is. You’ll be able to see for yourself! Check out more awesome paleo/primal recipes and follow her fitness journey here. SPEAKING of Chelsea’s great blog, I made her recipe for Sweet Potato Frittata and it was absolutely delicious. I added ground italian sausage to mine and it was to die for. In fact, I had it for dinner and then ate leftovers for breakfast the next day! It reheats perfectly and Andres scarfed it down.


Memorial Day Weekend was so much fun that I have found myself desperately trying to relive it during my work week. (yawn.) I was academically productive which is always nice and Andres and I both had Monday off which meant we got to participate in our gym’s annual Memorial Day Murph WOD. Thanks to an awesome group of girls who pushed me along the way, I finished in 52:11 and about dragged my lifeless body through that last mile. Did any of you Crossfitters or HEWers do Murph last weekend?


It was a really great time and I loved seeing our gym so packed. Needless to say, my legs and arms are shot and I haven’t stopped hobbling around in my heels at work, nor have stairs or sitting on the toilet felt all that great.

After our crazy WOD, we decided we had earned some beers and BBQ and had some really awesome people over to celebrate. We even stuck with our diets and used some Tessamae’s BBQ sauce, campfire sweet potatoes, grilled pineapple, incredible fresh caught Mahi from friends of ours, Applegate hot dogs, and burgers. Some non-compliant deliciousness included mimosas, beers, and (the boys’ favorite) strawberries and blueberries soaked in Fireball whiskey.




My beautiful friends and my favorite grill master πŸ˜‰

Okay, onto the trend! On my way to work today I wanted to stop and grab a kombucha so I went to Fresh Market. (I swear Fresh Market doesn’t pay me to advertise for them. It’s just a 5 minute ride from my office!) I was in the mood for a sweet snack, so I picked up a Pecan Pie Larabar and, alas, on my way to the register I saw these beautiful containers of coconut dusted dates (WHAT!?)


I will not even TRY and pretend like $5.99/lb is an acceptable price for these suckers, but, man, they are good. (Just not to be eaten in handfuls!) In my defense, those sneaky Fresh Market employees turned all the labels around and I had already started salivating before I saw the price, so I was done for. If you’re on Whole Life or just looking for a compliant sweet snack, check these out. Don’t be intimidated by the bulk section in this store. Typically, I get coconut flakes in bulk for serioulsyΒ $1.75 in a container this size. (I also realized that you can get to-go coffee from Fresh Market for $1! Now they need to step their almond milk game up.)

What’s your favorite natural foods market or grocery store? I want to know about others in different states! I am a deprived health-food lover in Florida, so I need suggestions on places to visit πŸ™‚