Banana Chocolate Chip Muffins

These are GREAT! I usually just buy bananas to have them turn brown so I can use in recipes. 🙂 Yes, Dale LOVES it. Anyhoo, this is from another great blog called Gluten Free Real Food. I’m making their Asian Slaw today to go with our steaks. BUT THAT is for another time! Now onto banana chip muffins!

What I like about this blog is the writer is down and dirty. One bowl, not a lot of dirty dishes…she likes to make it easy. Which is something I LOVE.

Here’s the original recipe and my mods below. I didn’t modify much – I’m not a big baker so tend to follow these very closely. You’ll notice I have a picture that shows honey – I was using that for something else and forgot – sorry. NO HONEY USED. HA! I did add 1/4 cup of hemp seeds and shredded coconut – super tasty. Enjoy!

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Banana Chocolate Chip Muffins

3 mashed over ripe bananas [I had two]

1/2 tsp baking soda

6 eggs

1/4 cup melted coconut oil

[1/4 cup hemp seeds]

[1/2 cup coconut flakes]

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup coconut flour

1/2 cup chocolate chips (I use ENJOY LIFE)

I’m not much into the mucking around with the mixing of the wet in one bowl and then mixing of the dry in another bowl and then finally mixing the two together.  Sifting?  Forget it.  Way too many dishes.  So… Preheat your oven to 350.  In a large bowl add the bananas and mash them a bit.  You can use your hands for this and save dirtying yet another piece of kitchen equipment.  Add the eggs, baking soda, salt, nutmeg and melted coconut oil.  Use a hand mixer and mix until well blended.  Add the coconut flour and mix until pretty smooth.  Then stir in your chocolate chips.  Line 11 cupcake tins with liners.  I used a level ice cream scoop to spoon the batter into the lined tins.  12 would have made a nice number but the ice cream scoop made this recipe in 11.  Bake for 25-30 minutes until the tops are lightly browned and a toothpick inserted into the middle comes out clean.  These are great warm.  If there are any left after these cool store them in the fridge.


Mexican Meatloaf

Another amazing recipe from Mike’s blog, Temple Strong. As if the Dutch Puff Pastry weren’t enough, he did a fab Mexican Meatloaf. Even if you don’t make the dish, read his blog. Great stuff.

Now, I’m not sure why, but some peeps have an aversion to meatloaf. My daughter says, “I don’t like loaves of meat.” I LOVE meatloaf. Why? It’s easy, you can dump a bunch of veggies in with the meat, add some spices and you’ve got a full meal. AND, make two and you have lunches and dinners for a few nights. Have it cold, have it hot. Add salsa and its even more fabulous (I love salsa and add it to many things. Salsa is the For us paleo people, it’s a great dish that is very versatile – you’ll never get bored.

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Here’s Mikes’ original recipe and commentary. See below with my mods in [xxx]. ENJOY!

Mike’s Mexican Meatloaf

2 lbs ground beef [just Dale and I, used 1.3 lbs – I say 1.3 because that’s what the package said :)]

2 lbs ground pork [one lb]

2 tbs cumin [one tbs], chili powder [1/2 tbs chili powder, 1 tbs of ancho chili powder], onion powder [1 tbs], dried onion [did not have], garlic powder [one tbs] (pro tip: only one spoon needed)

4-5 eggs [3]

2 cups pico de gallo (drained) [I used a jar of Trader Joe’s Salsa. 1/2 of the jar in the meatloaf, the rest to top]

10 corn tortillas, cut into dime-sized pieces [used 4]

shredded cheese [oh yes]

sliced jalapeños [did not have, used dried jalepenos and added 2 tbs to the actual mix of meat – SO good]

Mix everything but cheese and jalapeños in a mixer.  Scoop into special meatloaf pans.  Top with cheese and jalapeños [did not do].  Cover with foil.

Cook for an hour at 350. Remove the foil for the last 10 minutes. [I didn’t cover while cooking, I probably should have, but this just means that the cheese on top was NICE and CRUNCHY. MMMMM!!!!]

Pork, Apple & Yam Meatballs

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I found this on They have a great blog on their site where they share videos and recipes for athletes. Click here to check it out.

This week was a bit rough for me mentally and since I’m an emotional woman, emotionally as well. I was making the bed on Wednesday – literally tossing the covers up to the pillows when something in my back tweaked and I couldn’t move. I felt like someone punched me avery, very hard in the back…took my breath away and left me in a hunched over position not knowing what to do. I’ve not hurt myself like that and wasn’t sure if I popped a rib, something broke or if it was muscle, but one thing was for sure, it was f’ing painful.

Dale was home when it happened and helped me to a chair. It loosened up a hair at that point so was able to shuffle, get some ice and sit for a bit. I called my chiro and got in there gingerly. It hurt to drive, walk, lean, etc.

Long story short, I stayed home and iced my back all day on Wednesday, was moving a bit better thursday, even better on Friday, Saturday and today. I had a massage, several adjustments, lots of ice. I was destroyed mentally due to the fact that my shoulder is still bugging me and now my back?! I was pissed. Working out is a mental thing for me, not physical. If I can’t work out and be at CFX, I’m worthless. I get crabby, I am mentally not as sharp…I’ve been using my physical fitness as a ‘Happy Drug’ for 20 years. How am I not supposed to workout? I’m supposed to be training for regionals and I strain a back muscle making the bed?! Are you kidding me?! I had tearful breakdowns this week, hysterical laughter, and just a feeling of defeat on and off through Saturday.

I know its not bad. Its a back muscle. It’s only been a few days, it’s not like it was a few weeks or even months. I’m lucky – I get it. It will get better, and it is. We all have these times – but we all get past them and grow from them too. I’m at about 85% and plan on going to the gym this week to row, row, row and try a couple of other movements.

During this time, I decided to try some new recipes (FINALLY she gets to the food! HA!). This meatball recipe is a keeper! I made three different things with the flavored pork. Very versatile.

My mods in [xxx]. ENJOY!


  • 1/2 pork sausage [I used one pound of ground pork]
  • 1 yam
  • 1 apple, cored
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon rosemary [did not have, used thyme]
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cinnamon [didn’t have, no sub]
  • 1 teaspoon fat (I used butter) [didn’t fry, didn’t need]


1) Add your pork sausage and seasonings to a large bowl and mix thoroughly to combine.
2) Now grab your food processor. If you don’t have a food processor, jokes on you and you’ll have to use a shredder or whatever will shred your apple and sweet potato into hash brown threads. If you’re using a food processor, put on the shredding tool. [I used my mini food processor – just chopped up really fine, it all depends on the texture thing and the ‘look’ of the food. I can’t live without my mini food processor]
3) Throw your whole sweet potato and apple to it to be shredded (I’m getting sick of the word ‘shred’).
4) Once they are done, add the sweet potato and apple directly to your pork sausage mixture and use your hands to combine with the pork.

***keep reading to steps 5+ for the rest of the original recipe. Here’s what I did:

I took the mixed meat and made meatballs and baked at 350 for 25 minutes. Fabulous. See the pics.

I then took a handful, whipped it in a skillet to cook, added eggs and made a fab scramble for Dale and I for breakie. Also in the pics.

I then took an 8×8 pan, greased it, lined the bottom with the sausage, added salt, pepper and paprika, added shredded cheddar and 8 scrambled eggs. Topped with more paprika, baked at 350 for 20 minutes (or until done) and viola! Quiche is ready for our weekly breakies.

This is a great, versatile recipe. SUPER tasty! ENJOY!
5) Heat up a large skillet under medium-high heat and add a bit of fat to the pan. (Coconut oil would be great for these patties.)

6) Now form 4 patties of your mixture and add the patties directly to your oiled pan. Cook at both sides for about 5-6 minutes depending how thick they are.
7) Enjoy this food with a friend, on the floor of a CrossFit gym. It just doesn’t taste quite the same at an actual kitchen table.

Mustard chicken thighs

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This was a great, quick, easy weeknight recipe. I had everything at home.

  • chicken thighs (I buy the organic/happy chicken thighs from Costco. For this recipe, i used one package for 2 people. It was so good, we could have had more and Dale could have lunch too, but I wasn’t thinking ahead!)
  • prosciutto (bacon would work well too, might be too greasy)
  • mustard – I had tarragon mustard on hand, but you can use any kind of stone ground mustard and it would be good!)

Preheat your oven to 375. I lined my cookie sheet with foil, then used an un-greased rack. Doing this helps your thighs cook outside of the drippings.


  1. Get a piece  of prosciutto/bacon ready (one piece per thigh works well, two works even better)
  2. Get a thigh ready
  3. Spread a bit of mustard on the thigh, wrap in the piece of prosciutto, roll up
  4. Place on cookie sheet/rack

Note: Some thighs I used more than one piece of prosciutto, just to test out the flavor, the cooking time, etc.  Both versions were FABULOUS, but 2 is awesome.

Mustard: all depends on how much you like mustard. I used approximately 3/4-1 tablespoon per thigh. It was a BIT too much for me, but was still good. Get crazy and test out portions.

Cook for 20 minutes, check by cutting open. Make sure juices run clear.

Fabulous with asparagus and some quinoa/rice blend. ENJOY!




Protein “Salad”

Well, I had it in my head to make ‘something’ from the left over chicken I had in my fridge. When I was at my daughter’s today, she made a great chicken salad and wrapped it in lettuce leaves. I thought, that’s perfect, that’s what I’ll do!

What started out as chicken salad ended up as chicken-tuna-egg salad. 🙂 I had it all, I used it. And it’s good. My only regret is that I ‘pulsed’ my food processor a bit too much so it’s more of a pate’ style consistency. It’s fine, I just like my stuff chunkier. You’ll see in the pictures I used the final product in purple cabbage leaves as a filling, also used it on crackers, used it as a topper for my lunch salads, and finally used it as a nice topper for cuke slices. Great future appetizer…


  • 2 cups of chicken (I used rotisserie chicken)
  • 1 can of tuna, drained
  • 1 hard boiled egg (next time I will use two)
  • 1/2 cup onion
  • salt, pepper, parsley, ground mustard
  • mayo
  • stone ground mustard

I put everything in the food processor and processed. It was that easy. Check it out.

You’ll notice a few shots where I had some leftover kale and red cabbage. I put that in the processor, pulsed it and added it to the protein salad. Just more veggies – it was good. 🙂 You don’t have to add anything else, but next time, I’ll add peas, zucchini, maybe some cuke, etc. 

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Scotch Chicken

This technically is supposed to be Scotch Eggs. I had to change it to chicken when my hard boiled eggs didn’t peel very well, which annoyed the crap out of me. How the heck can one not peel a hard boiled egg?! Anyhoo, I made a quick decision to continue on with the recipe with another protein source: chicken tenders.

Dale and I just finished dinner with these and a side salad. WOW. They were good – just a different spin on chicken and I’m telling you it was GOOD!! I also think this is a CrossFit’ers delight – mega protein.  Try it and let me know what you think!

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  • 1 lb ground pork
  • Italian Seasoning (as much as you want, I used 2 tblsp)
  • Salt and Pepper (1/2 salt and 1 tsp pepper)
  • 1 package of chicken tenders (5-7 pieces)
  1. Preheat oven to 375 degrees
  2. Get a cookie sheet and place parchment paper on there (parchment works best)
  3. Put chicken tenders on a plate, set aside.
  4. Mix ground pork and spices
  5. Make ‘balls’ of the pork and set aside, on a plate or on the counter – equal portions
  6. Take a ball, flatten it out. If it gets sticky, just wet your hands a bit – works like a charm.
  7. Once flattened, put one chicken tender in there and roll the pork around the chicken. “Chicken in a blanket” is what comes to mind.
  8. you’ll see from the pics that the chicken ends stick out on some – try to mold the pork around the whole piece, if you can’t, don’t worry about it.
  9. Place these as you make them on the cookie sheet.
  10. Place in oven for 30 minutes and check. The pork should be browned a bit when they are all done. Check it at 30-35 minutes, cut one open and just make sure the chicken is done on the inside.

SUPER GOOD. Side dishes could include any veggies, a side salad, or even just cottage cheese. Enjoy!


No Noodle Lasagna

Hello! Happy Sunday. It’s that time of the week…recipe time! Today in the kitchen I was met with every emotion – you’ll read on my next post. This post was fabulously easy because I had pre-made marinara and had it in my freezer – so I had to do very little. Makes weeknight meals a snap when you can go to your freezer and a main part of a meal is already made. Whenever you are making something – make double and freeze. It’s saved my bacon many times and made my life a lot easier.

Ok, now on to the recipe! My very awesome friend Alycia H. made this a couple of weeks ago and loved it. So, I thought I’d give it a try. Here’s the original recipe from Sarah Fragaso, Everyday Paleo. It’s fab, but since I had my own marinara already made, I used mine. You’ll find it on my blog. 🙂


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Lasagna – Shazzy Style

  • My Marinara [this has so many yummy things in it – check it out!]
  • Isnerio’s Spicy Italian Chicken Sausage , 1 lb cooked
  • Shredded parmesan, approx one cup (optional)
  • Slices of zucchini – this will depend on how big your pan is. Mine was a 7×11 and I used 2-3 medium to large, and used my mandolin slicer. You’ll see in the pics
  • salt & pepper

Again, this recipe is easy since I had the marinara already made…Use my above recipe, the recipe on Everyday Paleo, or your fave from a jar. Watch the jar stuff, however, as it has sugar and lots of salt. It’s pretty easy to make a basic marinara, even during the week.

Preheat oven to 350. Grease your glass baking dish. I cooked the chicken sausage, put in a big bowl, then poured my marinara in with it and mixed it all up. Then I started to layer: zucchini, little salt and pepper/marinara/zucchini, little salt and pepper/marinara & then sprinkle the cheese. Whip it in the over for 25-30 minutes and check. What’s great about this recipe is that the zucchini stays a bit crunchy – really adds to the dish. If you don’t want this, no worries!! Just cook it longer. 🙂 It’s still great.

It’s so good you don’t even need the cheese on top, but I had it so I used it. You won’t miss it – trust me.

Dale and I had this two nights in a row, and he had it for lunch. It was amazing.