Almond Butter Cups

I have a major, MAJOR sweet tooth – but I also want to live a healthy life! So I guess that means I can’t have my cake and eat it too…

Lucky for all of YOU, there is a great way to get a little sweet, nutty kick, without adding tones of sugar. I give you, Almond Butter Cups (vegan and paleo)!

Here’s what you will need:

1 Cup Almond Butter

1/2 Cup Coconut Oil

1/3 Cup Raw Blackberry Honey

1 Tsp Hımlayan Salt

3/4 Tsp Pure Vanilla Extract

1/2 Tsp Ground Cinnamon


Step 1 – Load up the almond butter! It helps if you use a metal measuring cup and warm it up a bit.


Step 2 – Using a metal measuring cup, melt the coconut oil over low heat on your stovetop.


Step 3 – Add all ingredients to your food processor and blend for 2 minutes.



What you will have is this warm, delicious batter!!


The batter will evenly fit into a 24 count mini muffin tin.


Freeze the tin for at least four hours and then pop the out with a knife or by beating the back of the tin with a wooden spoon.


I usually keep the cups in tupperware in the freezer, and snag a couple… or more… when I need a sugar fix.

Paleo Sweet Potato Bacon Hash

I love Saturday mornings! It means an early run and time for a big breakfast. During the week, I’m a grab-my-Shakeology-and-go gal. So the weekends are a lot of fun!

Today’s treat is this Paleo Sweet Potato Bacon Hash.

It has all my favorite post run foods: eggs, sweet potatoes, and bacon!

You will need:
1 medium sweet potato
3 slices center cut bacon
2 eggs

This is a one skillet meal, so don’t worry about dishes!

1.) Dice sweet potato and set aside in bowl of water
2.) Fry the bacon until nearly done – set aside on a paper towel
3.) Dry sweet potato and sauté in bacon grease until nearly done

4.) Crumble or chop bacon and add to sweet potatoes

5.) Beat eggs slightly and pour into sweet potatoes and bacon
6.) Cook as desired!

That’s it! I like my eggs barely done, so the last step only takes a few seconds.

This is a great post run meal for muscle recovery and energy!

Protein – 23 grams
Carbohydrates – 28.5 grams

Squash, Spaghetti Squash

Ah, spaghetti. How I love you. Such a staple through college and the early years of my marriage. But, alas, it’s time to grow up and use a healthier alternative to highly processed noodles that just sit in my stomach all day. Honestly, I can’t carbload before a race with pasta anymore – it doesn’t digest quick enough! Old age, maybe. Luckily, there is an alternative!

Ladies and gentlemen, I give you, the spaghetti squash.

Such an adorable little squash. I picked one I figured would make two servings. This one is about 8 inches tall.

Using a sharp knife, and being careful to ensure my counter was dry, I sliced it lengthwise.

After that, it’s just a little scooping to pull the seeds and string out. 2 minutes, tops!

I separated most of the seeds from the strings, and dumped the rest in a bowl of water. The seeds float!

I preheated my oven to 375 degrees and lined a cookie sheet with aluminum foil. The squash went cut side down and I distributed the seeds around the halves. May as well save the trouble of roasting separately!

While the squash baked, I cooked some of the ground beef my parents gave me. (Grass fed, farm raised by my mom and dad = lucky me!) I added some spaghetti sauce and let it simmer for the 45 minutes the squash baked.

The squash is very hot and very soft at this point! I flipped them over with a hot pad to cool for about 10 minutes.

Now my favorite part – watching the flesh pull away perfectly from the skin in lovely little strings.

I’d say it almost looks like spaghetti!!

While that cooled I went back to my sauce. I used a large muffin tin to separate the sauce into six portions. I’ll freeze it, then pop the sauce out and wrap in plastic for grab and go lunches! The squash will freeze too, but I only do one at a time (2 servings). Now I have lunch options!

Plus some snacks!

Baked Spaghetti Squash and Seeds
1 – Spaghetti Squash
1 – Sharp Knife
1 – Spoon
1 – Small Bowl
1 – Cookie Sheet
Aluminum Foil

Preheat oven to 375. Slice squash in half. Clean out seeds and strings and set aside. Line cookie sheet with foil. Place squash sliced side down. Clean seeds and place around squash. Bake for 45 minutes. Remove from oven, and flip over to cool 10 minutes. Shred and enjoy!!