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.



It’s Friday.

First pump.

Round-off, flip-flop, back handspring, layout.

I was a gymnast in another life.

Fo sho.

I’m a member of Peanut Butter Addicts Anonymous and while I’d love to be 100% paleo, don’t come between me and my peanut butter.

It’s the only legume I’ll eat.

That, and green beans.

Not together.

However, I do try to put peanut butter on just about anything I can get my hands on.

My latest obsession: turkey burger patty w/ a mountain of peanut butter on it.

Don’t judge me.


My mom recently purchased a magic bullet.

Google it.

She told me that is what happens when you are sick in bed all day and subjected to watching infomercials.


I’m reaping the rewards of her infomercial obsession.


This powdered peanut butter stuff is perfect for using in smoothies.

It’s also life changing.

With 85% less fat than regular peanut butter, less sodium, and ummmmm…protein.



I make a smoothie once in a blue moon, but lately, this magic bullet has me feeling the smoothie fever.


PB & J smoothie…


for the win. 🙂


What’s not to love?

PB & J Smoothie
Recipe type: Smoothie, Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
Creamy peanut butter and sweet strawberries blended together for the perfect smoothie. Gluten-free, vegan, and refined sugar-free.
  • 10 fresh strawberries, hulled
  • 2 T. powdered peanut butter (I suggest PB2 brand or Just Great Stuff)
  • 1 c. unsweetened, vanilla almond milk
  • 1 to 2 packets granulated stevia, optional
  • ground chia seeds, for topping, optional
  1. Place the strawberries, peanut butter, almond milk, and stevia if using, into a high powered blender and blend on high for 1 minute or until creamy.
  2. Pour into a glass and sprinkle w/ chia seeds.

Nutritional Facts (1 serving): Calories: 111, Total Fat: 4.5g (og Saturated Fat), Potassium: 259.2mg, Total Carb: 14.4g, Sugars: 7.3g, Dietary Fiber: 5.8g, Protein: 8.7g


Real Nuts.


Happy Thursday y’all!

Dear reality television,

please stop consuming my life. I made the “mistake” of trying Netflix free for 1 month and 1 week in…I’m already through the first (and last) season of Pretty Wild (don’t judge me :/) and halfway through the first season of Make It or Break It…I was a closet gymnast in another life. 🙂 I keep on justifying my reality t.v. addiction by telling myself “it’s not the Kardashian’s…it’s not the Kardashian’s.” Complete and total justification.

On another note, the other night I found myself waking up from a dream and randomly coming up with 3 dessert recipes in my head as I lay in bed. WTheck? Seriously, how does one come up with a festive pop-tart recipe at 2 a.m. while listening to their dog snore next to their bed? Who am I? Oh, yea, that’s right. I should know me by now.

On another, another note 🙂 let’s talk about nut milks.

Now, I love me some almond milk. In fact, I have been making myself a steamed almond milk with cinnamon and stevia every night before bed solely because it is pure comfort in a cup. 🙂

I am all for trying new things…experimentation is where it’s at.

Enter some soaked cashews.


The beginning of the cashew milk process.


Cashews are the new almonds.


For reaaaaalz yo.


Don’t mind that pic…it’s cashew pulp. More about that tomorrow.


Now, I didn’t get fancy w/ this goodness…vanilla bean and cinnamon.


Two of my fave spices.


Pure bliss.


Really could use a cookie…or two right about now. 🙂





Cinnamon & Vanilla Bean Cashew Milk
Cuisine: Beverage
Prep time: 
Total time: 
Serves: 1-2
  • 2 c. raw, unsalted cashews
  • water, for soaking
  • 1 c. filtered water
  • seeds of 1 vanilla bean
  • 1 t. ground cinnamon
  • pinch of fine sea salt
  1. Place cashews in a large bowl and cover with cold water.
  2. Let cashews soak overnight.
  3. Drain and rinse cashews with cold water.
  4. Place all of the ingredients in a large powerful blender or food processor and blend until smooth.
  5. Set a fine mesh strainer over a large mixing bowl.
  6. Place a cheese cloth inside of the strainer.
  7. Pour the cashew milk through the cheesecloth.
  8. This will reserve the "cashew pulp."
  9. Let the cashew pulp strain.
  10. Reserve the cashew pulp for another recipe.
  11. Pour the cashew milk into a large glass and enjoy!



Smooth Operator

Happy Monday y’all,
I can absolutely tell you that it is Monday because I just deleted my entire post for today…by accident. Let’s just “wing it” here shall we? Never been a fan of smoothies…or juices for that matter…I know, what the? Anyway, yesterday I had an epiphany and made a life altering decision…I needed a blender. You see, I pretty much burned up my mom’s $20 dollar blender by trying to make pesto in it. Yea, that didn’t happen. So, yesterday the Dad and I took a trip and bought the Ninja Blender…holy Ninja, Batman! 
Some smoothie-ing this morning…
1/2 frozen banana, 1 c. kale, 1 c. unsweetened, vanilla almond milk, 2 packets of Truvia sweetener, and a pinch of cinnamon!
I’m turning green as we speak, but oh…so delicious!