Paleo Frozen Almond Butter/Chocolate Banana Bites (aka little pieces of heaven)

So let me start out by saying I sorta stole this recipe from (Never Home) Maker and then just spiffed it up a little bit and made it paleo. The original recipe, which I’m sure is delicious!, can be found here.

Paleo Frozen Almond Butter & Chocolate Banana Bites



2 Bananas – cut into 1 1/2 inch bite size pieces
1 tbsp. Coconut Oil
½ tsp. Almond Extract
1 ¼ oz. Dark Chocolate (100% cocao)
1 tsp. Bourbon Vanilla Extract (from Trader Joe’s and it blows away regular old Vanilla Extract!)
3 tbsp. Almond Butter
1 tsp. Cinnamon
1 ½tbsp Pure Maple Syrup
½ tsp. Nutmeg
¼ cup Unsweetened Shredded Coconut

  1. In a small sauce pot melt all of your ingredients together, save the shredded coconut and bananas.
  2. Once everything is nice and melty (be sure not to over cook this because it could thicken up quite a bit, the longer you cook – I cooked mine for about 4 minutes total).
  3. Remove the chocolate almondy deliciousness from the heat.
  4. Using a toothpick, dip each piece of banana into the mixture until fully coated.
  5. Place each piece onto a cookie sheet covered in wax paper.
  6. Once you’ve dipped all of your banana pieces in to the gooey goodness, spoon any leftovers from the pot onto the tops of the pieces you have layed out on the wax paper.
  7. Sprinkle each piece with some of the shredded coconut.
  8. Place the cookie sheet in the freezer and let these bad boys freeze up, real nice like.
  9. Eat. Be Merry. Thank me later.
These little babies end up tasting like vanilla ice cream on the inside! It’s amazeballs.

**I’ve made these twice now and the first time I toasted the coconut flakes for a few minutes so that they were slightly browned a bit before sprinkling on top. I think they are slightly better that way, but I forgot to do it the 2nd time. Whoops! To toast your coconut flakes, just throw them on the stove in a pan with a little fat (I used coconut oil, duh!) and let them cook until they brown. Don’t over cook or they will burn and smell not so delicious.


Paleo Walnut Figgy Coconut Bites

So last night I was in cooking mode. I decided I was going to make Chile Rellenos & Pantacones – both turned out pretty good…the patacones were great little treats and the rellenos were good but I made them without the cheese and I really like me some cheese, so I was mildly disappointed. I did make the suggested avocado cream and added a touch of paleo mayo to the mix for good measure, but these still needed a little something else. If you plan to try them, I’d suggest either 1) sucking it up and making it with the cheese, it’s not going to kill you OR 2) adding some sort of enchilada sauce – I plan to come up with an enchilada sauce soon so perhaps I will post that if it turns out ok.

Anyhoo – after dinner I had a bit of a sweet tooth and have been craving some sort of figgy goodness for the past few days. I decided to throw some random things together and came up with these little delightful treats.

Walnut Figgy Coconut Bites


1/2 cup chopped walnuts

1 package figs – with the stems cut off (just the little hard pieces at the end)

1 shot of OJ (no sugar added of course) – you could also use a fresh squeezed orange if you feel better about it

1 tsp vanilla extract

1 tsp almond extract

1/2 cup shredded coconut

1 tbsp coconut oil

Preheat your oven to 350. Then throw everything in a food processor, except the shredded coconut. Get it all nice and mixed up. Turn off the food processor. Take about a spoonful of this goodness and kinda roll it into little barrels and then roll each barrel in the shredded coconut. Place each piece of figgy goodness on to a greased cookie sheet (I used spray coconut oil cause it smells fantastic!). Bake for 10 minutes or until the bottoms get a little toasty. When you take these out of the oven, they will still be soft so I decided to put them on a plate covered with wax paper and throw them in the fridge for about 20 minutes or so. They firmed up nicely and were mighty tasty. They hit the figgy goodness spot I was looking for….I will defintely make these again and might throw some cocoa in them next time for good measure.

1/26 @ 6pm + Random post mostly about Meatza deliciousness

Muscle Snatch
2-2-2-2 (50-60% 1RM)


AMRAP 4 Minutes
5 Thrusters (115/75)
5 Burpees

Muscle Snatch 55-55-65-65

Squat Snatch 65-65-55-65 (Pretty sure I am showing signs of regression here. Bastards)

4 rounds RX

This wod was a sneak attack of nastiness. Not quite sure what I was thinking, but I def went into this one thinking it would be NBD, uhhh, not so much. This bitch got me after round 2 and my thighs would have felt better if I Liger had taken a bite out of them.

Also, note to self: Ask the sweet baby Jesus for some endurance. Bleh.

Random nonsense: First post about pretty much nothing

I think I might start actually blogging on my blog, novel idea, I know. I’m a smarty pants and come up with amazing ideas (mostly) by myself (sometimes). Pretty sure I don’t really have anything important to share with the world, but it seems that most of the blogs I read pretty regularly are kind of about nothing. I definitely have a lot of nothing to say so why not join the masses and start unloading loads of nonsense for you all (probably noone) to read? Here goes….

Hmm, maybe today isn’t really a good day to start this since I seriously have nothing to say. Ohh, I know…I’ll tell you about the delicious Meatza I made last night. I stole the recipe from PaleOMG and just changed it up a little bit. I highly recommend you making this deliciousness though so you can taste for yourself the all the greatness that Meatza has to offer. Original recipe is here and called “Meatza My Way.” (Does the period go on the inside or outside of quotation marks? Hmmm)

Anyways, this Meatza is pretty tasty! I added alittle bit of almond meal to the “crust” and didn’t have parsley so I nixed that. I also made my own pizza sauce using 2 small cans of tomato paste, about a cup of water to thin that junk out a bit, and then some italian seasonings: chopped garlic (lots!), basil, oregano, thyme, a little salt, and some pepper for good measure. I cooked that on the stove top for just a few minutes so that all the goodness would be evenly dispersed throughout. Then I followed the rest of the directions on the recipe. I think the only other substitutions I made is that I didn’t put onions on mine and I added pepperonis! Cause pepperonis (yes, plural) make everything better! Just like soy sauce make everything betta (clearly this is said in some sort of asian accent). Duh Oh and I also may or may not have snuck some cheese on my side of the Meatza….that’s between me and the J-man though so don’t judge.

Ok, so point of my story or nonstory really is you should really make some Meatza. It’s good shit.

Oh, and you should probably start reading this chics blog (at PaleOMG) if you don’t already. She’s pretty funny and has a smokin’ hot bod. Jealousy…..grrrrr

Pic of delicious Meatza


Avocado Tuna Tartare


  • 1 6-ounce ahi tuna steak
  • 2 tablespoons extra-virgin olive oil
  • 1 large avocado, peeled, pitted, diced
  • 1 serrano chile or jalapeño chile, seeded, deveined, minced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onions (and/or chives…I like both)
  • 1/4 cup fresh lime juice
  • 1 tsp cayenne pepper

    Brush tuna with some of the olive oil and sprinkle with salt and pepper. Place in skillet and sear until brown on the outside and almost opaque in center, about 2 minutes per side. (I like to under cook this a little bit so that the lime juice can finish “cooking” the tuna, like it would in a ceviche.  If you want to cook a little more, cook for 3 minutes on each side).  Cool tuna; dice finely. Combine tuna, remaining oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

    Serve with plantain chips.