Archives for March 2014

Who Keeps Me Healthy?

Hi, my name is Chelsy and I’m a health addict.

If ya didn’t notice.

So, I’m participating in the Who Keeps Me Healthy Campaign.

Well, obviously…I keep myself healthy, but I have a ton of people that I look up to who have helped me achieve my goals.

#1. My mother…seriously, this woman is in her 50’s, run’s marathons, and has some killer legs that look like they need to be on a 20 year old.

One thing that I love about my mom is that she knows how to live life to the fullest.

She has taught me a lot about balance, which includes fueling your body with the right foods, working out because it makes you feel good, not because you want to be skinny, and lastly, not being afraid to break out your best dance moves and have a glass of wine…or two 🙂

This woman will forever be my numero uno fitness idol.

She keeps my mind and body healthy.

Plus, she is my daily running partner…so, ya know, that counts for something 🙂


#2. My little seester.

Even though I am two years older than her, this chick has always been a model of health for me.

She has been an athlete since before she could walk and I spent a majority of my life cheering for her at her club soccer games.

She lives, eats, and breathes cycling, running, and anything that involves a ball and a net.

She also has celiac disease, so eating the correct foods to nourish her body and not have an allergic reaction is a feat in itself.

Like I said…she’s a champ.


#3. The Tone It Up Girls.

Karena and Katrina are pretty much amazing trainers who have take the fitness community by storm with their workouts, health tips, and passion for living an active lifestyle.

I pretty much think we are b.f.f.’s

They have inspired me to go outside of my comfort zone w/ workouts.

They have also taught me that a muscular physique is something to embrace, not something to be afraid of.

Plus, they also taught me not to be afraid to strut my bikini no matter what shape or size i am.

Boom…hero status!

#4. Last, but not least…Kris from Young Married Chic.

Kris has been someone in the blogging community that I have looked up to from day 1.

We both have struggled in the past w/ eating disorders and Kris has taught me one of the most important things ever…no one is perfect.

Every woman has her flaws.

Most importantly, you must embrace those flaws.

Kris embraces a fit lifestyle wholeheartedly, but at the same time, she leaves room for cake.

It’s all about balance, people.

Who Keeps You Healthy?

Check out the latest community outreach campaign regarding Hip Replacement Replacement.

Secret Recipe Club

It’s that time again…Secret Recipe Club time.


Let me just say that I was truly ecstatic when I saw the email containing my secret blogger.

Ladies and Gentlemen…The Texan New Yorker.

Y’all…Julie is a native Texan (born and raised in Dallas) turned New Yorker.

I immediately felt the Texan connection with Julie.

I mean, seriously…her Short Rib Chili just screams “Y’all come back now, ya here.”

She definitely knows her roots with her Tex-Mex Cheesy Chicken Tart, Cream Cheese Kolaches (whaaaaat?), Hatch Chile Cheese Bread, and her Texas Caviar.

But really…this formerly picky eater does it all.

Just take a look at her recipe index.

While I could of easily chosen one of her Texas recipes, I have been craving zucchini like no other.

And because it’s in season…

Zucchini Snack Cake  was on the menu.


I mean, of course you didn’t expect me to make soup or anything…right?


Sure ya did.


Because we all know that I’d choose cake any day.


Plus, when there is a chance of cream cheese icing atop a warm, fluffy, slice of cake packed w/ zucchini


you know I am all in.


Plus, plus, I’m pretty sure there is veggies in this cake…


so ya…


that. 🙂

Zucchini Snack Cake
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Light and fluffy cake packed with zucchini and topped w/ a maple cream cheese frosting. Gluten-free, paleo, refined sugar-free, nut-free.
  • ¼ c. + 2 T. coconut flour
  • ½ t. baking soda
  • ¼ t. nutmeg
  • ¼ t. salt
  • 2 large eggs, at room temperature
  • ¼ c. coconut sugar
  • ¼ c. slightly melted coconut butter
  • ¼ c. + 2 T. warmed coconut milk, unsweetened
  • 1 large zucchini, grated
  1. Preheat the oven to 350 degrees F. Grease an 8 in. square cake pan w/ cooking spray and set aside.
  2. In a large mixing bowl, combine the coconut flour, baking soda, nutmeg, and salt.
  3. Stir in the eggs, coconut sugar, coconut butter, and coconut milk until a batter forms.
  4. Fold in the zucchini.
  5. Spread into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool.
  7. Frost with a mixture of 8 oz. softened cream cheese + ¼ c. pure maple syrup, + ½ t. pure vanilla extract.
  8. Cut into squares and serve.



Date Me.

Here we go again.

One of my uncles (the same one who is always interested in my relationship status) is once again, trying to play matchmaker.

I know he cares, but seriously, I just want to be left alone.

Now, he wants to hook me up w/ this millionaire 27 year old who basically inherited his family’s money.

Dear Lawd.

I’m not afraid to be in a relationship with a guy.

It’s just that I want to focus on myself right now and when the time is right, then get myself into a serious relationship.

He acts like I’m on my death bed or something.

I’m 26, I’m pretty sure I have my entire life ahead of me…plenty of time to be getting married and popping out babies.

If he keeps on pushing it I will probably go on a date to shut him up and see where that takes us.

Have you ever had that one family member who is super nosey?

Well, I have a lot of nosey family members…but he, he takes the cake.

Or in this case, the cannoli.

Do I have a sign plastered to my forehead that reads: “Single, white female in desperate need of man to satisfy that “void” in her life.”


But because I’m awesome…I’ll give it a shot.

Pray for me.

The only dates I like are the ones in this cookie.


The kind of date that involves coconut and chocolate chips.


Oh yes.


Plus, you don’t have to worry about fixing your hair, make-up, or shopping for a cute outfit.


It’s just you, these raw coconut cookie dough balls,


and netflix.


Feel free to send some advice my way 😉

5.0 from 1 reviews
Raw Chocolate Chip Coconut Butter Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Total time: 
Serves: 10
Creamy coconut butter cookies chock full of sweet dates, coconut, and studded w/ mini dark chocolate for the perfect healthy treat. Gluten-free, vegan, paleo, raw, nut-free, no added sugar.
  • ½ c. soft, pitted Medjool dates
  • ½ c. slightly melted coconut butter
  • 1 c. unsweetened, shredded coconut
  • ½ t. vanilla extract
  • pinch of salt
  • ⅓ c. vegan mini chocolate chips
  1. Place the dates in a large food processor and puree until a ball forms.
  2. Add the coconut butter , coconut, vanilla, and salt and puree again until a crumbly, sticky mixture begins to form.
  3. Fold in the chocolate chips.
  4. Scoop a small cookie scoop, or your hands, to roll the dough into balls.
  5. Store the cookies in the refrigerator to set.
  6. Devour.



It’s Monday, people.

Go time!

Yesterday, I spent some much needed time with my aunt/godmother.

We had a little belated birthday shopping therapy fun.

She bought me this gorgeous silver bangle and cross necklace for my birthday.

Oh, and she bought me some workout pants from Vicky’s Secret…because we all know I live in workout clothes.

This is my life.


Yesterday was a rainy morning w/ thunder and lightening.

That is my kind of baking weather.

It’s also the perfect weather for banana bread baking.

If you could sum up my life w/ a baked good…it would be banana bread.

A whole lot of comfort and love.


I put coconut butter in this one.


Because this gal does what she wants.


You know the drill.


Banana bread always starts somewhere.


For me, it was my grandmother’s kitchen.


I learned the basics and know I put my own spin on any banana bread I make.


She gave me the tools to use.


I took off like a bottle rocket.


I love when people ask me for my recipes.


Sometimes I have one.


Sometimes I wing it.


Really…it’s all in what you put into it.


All you need is heart and soul.


The rest is all gravy.



Coconut Butter Banana Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Melt in your mouth banana bread chock full of coconut butter. Gluten-free, paleo, no added sugar.
  • 2 large overripe bananas, mashed
  • 2 large eggs, at room temperature
  • ¼ c. slightly melted coconut butter
  • 1.5 T. coconut oil, melted
  • ¼ c. coconut flour
  • ½ T. ground cinnamon
  • ½ T. pure vanilla extract
  • ½ t. baking soda
  • ½ t. baking powder
  1. Preheat the oven to 350 degrees F.
  2. Grease two small loaf pans or 1 large loaf pan w/ cooking spray.
  3. In a large bowl, combine all of the ingredients.
  4. Divide the batter into the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center of each bread comes out clean.
  5. Let cool completely.
  6. Glaze with coconut butter.


My Milkshake.

Yes, it’s my Friday!

No work tomorrow.

My feet hurt.

Can ya blame me?

Of course not!

This week has been super busy, soooooooooooo… I’ve had to get creative with my meals.

Creative like I have had the same thing for lunch everyday for the past two weeks…roasted butternut squash, some sort of protein, and fruit.

Except for yesterday…I broke down for thaa chick-fil-a.

Oh yes.

Remember those banana crumb muffins I made on Monday?

Well, I put one in a blender and made a milkshake.


A paleo milkshake.


In a bowl.


Because that’s how I roll.


And…now i’m a poet.


Seriously…this is a big bowl of banana comfort.


Because I’m sure that makes sense to you.


There is an actual banana muffin in the shake and crumbled on top.


Because sometimes you just need a milkshake with a banana muffin in it.



Banana Bread Milkshake
Recipe type: Dessert, Milkshake, Drink
Cuisine: American
Prep time: 
Total time: 
Serves: 1
Crumb topped banana muffins stuffed into a milkshake w/ sweet, frozen, banana, creamy coconut milk, and a bit of almond butter. Top with more crumbled banana muffin and enjoy! Gluten-free, paleo, refined sugar-free.
  • 1 banana muffin (used my crumb topped banana muffins)
  • ½ frozen banana
  • 1 c. unsweetened coconut milk (from a carton, not a can)
  • 1 T. pure honey
  • 1 T. all-natural almond butter
  • ½ banana muffin, for topping
  1. Place the first 4 ingredients into a blender and blend on high until creamy.
  2. Pour the milkshake into a small bowl or glass.
  3. Crumble the last ½ banana muffin over the top of the milkshake and serve.