Good evening!! I decided to do an awesome giveaway for you guys! The 21 Day Fix is the #1 selling Beachbody program right now. There has been so much success with this program its crazy! Everyone in my current Challenge Group lost 3-5 lbs the first week! We all love it. So, I am going to give you the whole program totally FREE! Plus, you can join my next challenge group at no charge…and I will even throw in a packet of Shakeology for you to try! I am trying to help as many people as I can. My goal is to help at least 100 people lose weight and get fit this year! It may seem like a lot…but my passion is strong for this! All you need to do is enter the Rafflecopter Giveaway information below! Please note, in order to do my challenge group, you would need to sign up for a free Beachbody account making me your coach. It is of no charge at all….but this also means the Giveaway is not open to other Beachbody Coaches or their customers. In order to win, this will be verified before shipment.

I also have a little promotion going on with this giveaway. Of course, we will only have one winner, but I wanted to give the rest of you something as well. Want the 21 Day fix for free too? All you have to do is buy Shakeology, and I will refund you the cost of the 21 Day Fix! You will also be a part of my February 16th Challenge Group at no charge. To get the details on how this works, just email me at or private message me on Facebook! I apologize if it sounds a little complicated…but I will fill you in no worries!!

Good luck!! I can’t wait to see who wins!!

a Rafflecopter giveaway

Paleo Hash

Faceless Hash AP

I decided to start another new journey! I am now one of the AllStars! I just started participating in it, and reading a little more about it. This month, they give us a few recipes from their website that do not have a photo, and we create the recipe and give it a “face” (photo) on their website. So I chose this wonderful Paleo hash, and made it my own a bit. You can find the original recipe at Paleo Hash.

This is how I made mine…and I must say it was very good! My family agreed.


1 Tbsp Coconut Oil

1 small Sweet Potato, chopped

1 lb ground Turkey

4 oz Chorizo Sausage, casing removed

1/2 Onion, thinly sliced

2 garlic cloves, minced

1/2 Red Bell Pepper, diced

1/2 cup Chicken Broth

1 cup Fresh Spinach

1/4 tsp Cayenne Pepper (optional)

salt and pepper to taste

3 eggs


Heat a large pan and add your coconut oil.

Remove the chorizo from the casings and add to your pan with the ground turkey, using a wooden spoon to break it all apart.

Season the meat with salt, pepper and cayenne, then add in the red pepper, garlic and onion.

Saute together for about 5-6 minutes until the meat is nearly cooked.

Next add in the sweet potato and chicken broth. Cook for about 5 minutes uncovered, then cover with the lid and cook for an additional 10 minutes, stirring occasional, until the sweet potato is almost tender.

Make 3 small holes in the hash, and crack your eggs (as shown in the photo). Cover with the lid again and cook for about 6 minutes. If you want your egg yolks completely solid, cook for an additional 2-3 minutes.

If you are feeding a larger family and need more than 3 eggs, feel free to poach a few extra!

Recipe can easily make 4-5 servings, you would just need a few extra eggs.


AR Hash Faceless

Fluffy Omelets and a Weight Loss Group


Breakfast is my FAVORITE meal of the day. It’s pretty simple, a little repetitive sometimes, but I don’t get sick of eggs at all. I love poached eggs…I am going to do a short video with how I poach eggs. I always post them on Instagram, and have gotten “how do you make them look like that?” so many times. A video will help! So, check out my Facebook or Instagram for that coming soon! We have recently started doing omelets again. I have a “secret ingredient” that makes the eggs a little creamier, and fluffy, so you don’t end up with a flat boring egg to house your veggies! Check out the recipe below!


So how have you been doing since the Holidays? Have you started eating right or gotten on a workout schedule? I have a fun challenge group starting on February 19th, F.A.B.B. February! Who doesn’t want flat abs and a better booty right?! I am currently in the 2nd week of my  current challenge group, and everyone is doing wonderful! In the FIRST WEEK alone, everyone lost from 3 to 5 lbs!

So what is F.A.B.B. February about? Everyone involved in the group is doing a workout program from my website, and drinking Shakeology. I do not require everyone to purchase Shakeology, but it does help a lot, plus it has several health benefits you don’t want to miss out on! I will also add you to my private Facebook group for accountability, support and motivation! I also do little giveaways within the group to help the accountability as well! No matter what your goal, I have something that will help you! There are several workout programs to choose from, beginner to advanced. There are workouts from 25 minutes a day to an hour, some with a modifier, and they all come with a nutrition guide. The most popular program right now is the 21 Day Fix. Insanity Max 30 is also a new 30 minute intense workout from Shaun T, also very popular in its new release! If you are interested in learning more about these 2 programs, please visit the video links below!


If you are interested in more information on my groups, how to lose weight and get fit, and live an overall healthier lifestyle please email me (Nicole Davis at or contact me on Facebook! I look forward to helping you reach your goals!! **Are you a veteran, active military or military spouse? If so, ask me how to get 25% off!

Now, onto my super easy omelet recipe!


2 eggs

1 Tbsp coconut milk

1 tsp water

dash of salt and pepper

Fillings: You can really use anything, but I used sauteed mushrooms, spinach, Flavor God seasoning and 1 piece of Kerry Gold Cheddar in mine.


Heat a medium size pan with 1 tsp of Kerry Gold Butter, Ghee or Coconut Oil.

Whisk your eggs with the coconut milk, water, salt and pepper.

Pour the egg into the pan, and after the sides look like they are starting to cook (about 2-3 minutes) flip the omelet and fill with your desired fillings, then fold in half.

*If you have trouble flipping an omelet, you can cover the pan with a lid instead and you wont need to flip it.

That’s it…so easy and yummy especially if you add bacon!

Bacon Wrapped Artichoke Hearts


I have been playing that game “Make random unplanned meals”…you know what I’m talking about! It’s funny because so many amazing meals come from being unprepared. I had a list written out, went shopping, then left it at the store. Good job right?! So, I don’t really remember everything I was going to make. Instead, I have been throwing random stuff together. I don’t even know what I needed artichokes for…but that’s totally fine because these little bacon wrapped artichokes were AMAZING! The original plan was to do bacon wrapped mushroom bites, but I used all the mushrooms. So, here you have it! If you love artichokes, and you love bacon, make them ASAP. I suppose you could be all fancy and stuff your artichoke hearts, or baby artichokes, then wrap in bacon, but I didn’t really put that much thought into it haha.

Did you also know artichokes have been known to lower cholesterol? Wonderful! Who doesn’t love healthy food?! I do…I love losing weight, being fit, being healthy, coaching and helping you all! If you want more information about my weight loss groups, meal plans or need info about coaching opportunities please email me!!

Everyone asks me for “simple”…this is definitely a good one in that category!


Artichoke Hearts

Thin strips of bacon


Preheat your oven to 400 degrees. Wrap your artichoke heart in a thin piece of the bacon, and place side by side on a baking sheet.

Bake for about 25 minutes until the bacon is crispy.

So easy!

Paleo Coconut Crepe Cake

Crepe Cake

I hope everyone had a great holiday and New Year!! I love New Years Resolutions…maybe that’s weird…but its like the “Monday” of all “Mondays” because you get to start something new. I guess it’s just a mental thing…there is no difference from now to last week but I guess I am trying to work harder? I suppose. I made a different workout schedule for myself, and my new weight loss group starts on Monday the 5th…so there are a few exciting new things going on! If you are interested in joining my challenge group, even after it starts is fine, just email me at!

In other news…I am so tired! It’s snowing, I’m being lazy, I cooked a ton today for the website…now I’m sleepy watching Phineas and Ferb with my daughter. My husband has been off work a lot the past couple weeks, it has been nice. He’s always so busy at work, so it’s nice spending more time together! Plus, my birthday is on Friday and his birthday is on Sunday, so we will see how we spend our 30th! Probably just at home with the kids haha.

Ok so have you ever had a crepe cake?! HAVE YOU?! I have not (until now)…but have you seen this Pinterest pin for Tiramisu Crepe Cake?! I have been pinning my life away lately, came across this crepe cake, and decided I want to make a Paleo friendly cake because it just looks so good! So, I immediately thought about the crepes from Stupid Easy Paleo, except I changed a few things which I will note below. If you haven’t made her crepes/tortillas, you should, they are yummy! I have used them for several different tacos and enchiladas a bunch of times! So here is how I made this yummy cake…


6 eggs

1 Tbsp melted coconut oil

2 Tbsp coconut water (from the milk can, see below)

3/4 cup tapioca flour

3 Tbsp coconut flour

pinch of salt

1 Tbsp raw honey

1 square of dark chocolate

For the coconut whip:

2 cans full fat coconut milk

1 Tbsp raw honey


First, your coconut milk needs to separate from the water in the can. From what I hear, you can find the coconut cream only, without the water, but I don’t live in the states so I don’t know about this product…we only have plain old coconut milk here. So, if you are in the states and want to test out the coconut cream, go ahead! Otherwise, place your full fat coconut milk cans in the fridge for at least 12 hours, or overnight, depending on when you are going to make it.

When you are ready to make the coconut whip, remove the cans from the fridge and scoop out the thick coconut from the can into a bowl, and leave the water at the bottom of the can. Whip the thick coconut with the raw honey, until peaks form. Put it back in the fridge until you are ready to use it.

Onto the crepes…heat a small pan or Crepe pan (photo below) on medium heat, and add just a little coconut oil so the crepes don’t stick.

In a mixing bowl, blend together your eggs, coconut oil, coconut water (that was leftover from the coconut whip in the can), tapioca flour, coconut flour, salt and raw honey, until all the clumps are out.

Pour about 2 Tbsp of batter into the middle of your crepe pan, and circle your pan around so the crepe batter is as thin as it can be.

In 1 minute, flip the crepe and cook on the other side for another minute, or until the ends start to lift up. Keep doing this until all your crepes are made.

Once you have made your 50 billion crepes, let them cool. (OK…it really makes about 20 lol.)

Once they have cooled, layer your crepes with the coconut whip, then grate your chocolate on the top!

Before you cut it, place it in the freezer for about 5 minutes. It makes it easier to cut that way.

It is really easy to put together, the only time consuming part is making the crepes!

I hope you enjoy it! My family did and I will definitely make it again!


Marinara Sauce

Marinara and Zoodles

My Nani was the best…she really was. She taught me a lot about cooking…and of course it was all in large portions…she was Italian after all. It took the longest time to figure out how to cook for 2-4 people rather than 8-10 lol. I guess cooking family style is good for leftovers, right?! My grandma made the BEST sauce…everyone in our family loved it and it was at EVERY family function. It was funny because she definitely kept it her secret for the longest time. Every time someone would ask her how to make it, she would tell you, but she would leave out an ingredient or two. Then, all of us cousins got to talking, and we kind of figured out what was missing by combining our recipe notes lol. As she got older, she did share it with us thought, which I appreciate because it is amazing! She was a great woman and an amazing cook, and I am so glad I got to learn a thing or two from her before she passed away.

I guess you could say we were a little spoiled as kids…I dont think I even tried jar sauce until my teenage years. Go figure, my kids favorite meal is spaghetti and meatballs…just like all the kids in our family. So now, when I make sauce, I always double or triple the recipe so I can store some in the freezer. It freezes great, so you wont have to go to the trouble of making it every single time you want marinara. When we do “pasta” night I will usually make roasted butternut squash noodles, or the above zucchini noodles in the photo. Here and there the kids will just eat traditional spaghetti, but if I can get away with just the veggies I will! Have you made spiralized veggies before? Do you own a spiralizer? I still use mine all the time, I love it. I pasted some links below for you guys, just in case you want to see what they are about and how it works! I really want to get the new 4 blade spiralizer! They are well worth it, especially when going low carb or paleo, so you have more “pasta” options. I have given 4 of these things away on my Facebook, and most of my friends have one now too. I swear I should work for them for as many people as I have gotten hooked on these things haha.

So on to the recipe…I kind of changed her recipe since her original was a “secret” and all. I mean, for the most part its the same, but I used fresh tomatoes instead of canned. You can also do this in the crock pot if you want, and use your blender at the end to make it smooth. I will say, when you cook it how I have it below, it does taste better than in the crock pot.

Just a tip: this is a perfect house cleaning day project! I got everything together, and once the sauce was simmering, I went and cleaned the entire house and did all my laundry, just checking the sauce here and there, stirring it to make sure it didnt stick to the bottom. Then once dinner came, all I had to do was spiralize some zucchin…super easy.

If you are interested in Paleo Meatballs to go along with your sauce, just click on the photo! When I make them with sauce, I cook them 10 minutes less in the oven, and add them to the sauce 30 minutes before the sauce is done. It makes the meatballs really tender, and helps add more flavor to the sauce too!

Give it a shot, let me know what you think! As always, be sure to tag me on Facebook, Instagram or Twitter with any recipes you make! I love to see your creations!


16 Organic Roma Tomatoes 

1 tsp Baking Soda

1/2 cup Tomato Paste

1-1/2 cups Chicken Broth

1 small Onion, finely chopped

1/2 cup Italian Parsley

6 Garlic Cloves, minced

1/2 tsp Red Pepper Flakes

salt and pepper to taste

2 Bay Leaves

1 Tbsp Oregano

1 Tbsp Basil

1 Carrot, Peeled

1 Tbsp Butter


In a large pot, steam all tomatoes for about 25 minutes until the skin cracks and can easily be peeled off.

Remove the tomatoes from the pot, and place in a large bowl.

Let the tomatoes cool a bit so you can peel them…they will be too hot to peel right away.

Place all the peeled tomatoes in a large stock pot.

Use a potato masher to mash up all your tomatoes. If you do not have a potato masher, you can use your (clean) hands…my daughter enjoyed doing this…or you can pulse your emulsion blender a few times in the pot. If you use your hands, just be sure to take the end pieces of the tomatoes out and throw them away…if you use the masher or the blender they will be broken up so you don’t really have to worry about it.

Heat the pot of tomatoes on medium heat and add the baking soda. Frothy bubbles will start to form at the top, just remove the bubbles with a spoon and discard. This process helps remove acid in your sauce. Then add in the chicken broth.

Heat a medium sized pan, and drizzle a little olive oil.

Add the onion to the pan and saute for about 3 minutes, then add the garlic and parsley. Cook until the onions start to turn translucent, about another 4 minutes. Be sure to not burn the garlic.

Stir the onion mixture into the pot with tomatoes.

In the same pan, drizzle a little more olive oil, and add your tomato paste. Stir the paste around and cook for about 5 minutes until the paste gets an orange hue.

Add the paste to the sauce pot, along with the peeled carrot (this helps with acid also) bay leaves, salt, pepper, red pepper flakes, oregano and basil.

Reduce the heat to a simmer, and place the lid tilted on top of your pot…don’t cover the sauce completely. You want some of the steam to be able to get out.

Simmer your sauce for about 6-8 hours, stirring occasionally.

Once the sauce is done, throw the carrot away, and stir in the butter and serve or freeze.

Recipe makes 2.5 quarts of sauce

There are 20 servings, each serving is 1/2 cup.

Each serving has 4.87 carbs

Marinara 2

Holiday Cut Out Cookies

Holiday Cookies 1

YES! That’s all I have to say really haha. Last year we didn’t do cut out cookies, mainly because I tried some Paleo cookie recipes and didn’t like them, or they didn’t hold their shape and just turned into blobs. This year, I tried again, and there you have it! Christmas Trees that held their shape. They are more like almond cookies, but that’s OK, they are good…especially with the coconut whip frosting. You can even pipe this frosting which is cool…but it has to be cold. When you put it in the piping bag, and hold the top with your hand, the top starts to melt a little. So the colder your “frosting” the better. It is also best to refrigerate the cookies after you frost them, they will keep longer that way.

I did white trees for the photo, but you can also color the frosting with natural color. Here are some green and white ones I did…


I also wanted to let you guys know I have a lot of fun projects in the works! I hope you like them…one is an e-book which I think should be really cool. It will be a small one, but I just wanted to get my first one out there and make more later on. So, look out for updates on that!

Make sure you also check out my Facebook! I post a lot of stuff about whats going on there too!

I hope you enjoy the recipe! Fun for the kids to do too!


1 cup Almond Flour
1/2 cup cashew butter
dash of salt
dash of cinnamon
1/4 tsp vanilla
1 egg
1 tsp baking powder
2 Tbsp Stevia
2 Tbsp coconut oil

For the coconut whip:

1 can full fat coconut milk
1 tsp raw honey or 1 tbsp stevia


To make the coconut whip, you have to put the coconut milk can in the fridge for at least 24 hours. Once you are ready to make it, remove the lid, and scoop out all the coconut cream from the top, it should be pretty thick. All the water will sink to the bottom, you can use that for something else or discard it.

Just a note: if your coconut milk is still watery once you remove it from the fridge, you probably got the light kind. It cannot be light, it HAS to be full fat. Also, Goya brand does NOT work…I have tried several times and it is just too watery. I have found the organic full fat versions work best.

To make the whip, put all your coconut cream in a small mixing bowl, and whisk together with your hand mixer until peaks form. Then add in your stevia or honey, and blend for another minute. Refrigerate until ready to use.

Preheat your oven to 325 degrees.

If you do not have cashew butter, just take 1 cup of cashews and blend them up in your food processor until they turn into cashew butter…its pretty easy.

In a large bowl, mix together all your cookie ingredients, and stick in the freezer for 5 minutes.

Remove the dough onto 1 sheet of parchment paper, top it with another piece of parchment, and roll to a desired thickness. I made really thin ones, they turned out crispy, then I made thicker ones and they were softer…I kind of preferred the thin ones, but that is up to you.

Once you have rolled out the dough, place it in the freezer for another 5 minutes. This makes them much easier to cut. The colder the dough, the easier it will be to place on the pan as well.

Cut out your cold cookies with your chosen shape, and place on a parchment paper lined baking sheet. Bake in the oven for about 7-10 minutes until slightly golden around the edges.

Just keep rolling and freezing the extra dough to make as many cookies as possible. Makes about 12 cookies depending on how thick you roll them!

Cool on baking rack, and pipe with your frosting!

As always, make sure to tag me on Facebook or Instagram with your creations!

Have a Happy Holiday!

A Paleo Christmas


Alright, so I know not everyone celebrates Christmas…so of course you could use these recipes for just about any holiday, party or event! Since I do celebrate Christmas, I thought I would put together a bunch of awesome recipes for you guys to try! I will be using some of them myself as well. The holidays are AMAZING…it is my favorite time of year. Just when Christmas is over, I am looking forward to next years haha. Maybe a little nuts…but I love the cold weather, all the lights, shopping, plus all the extra time my husband has off work is awesome! I absolutely love Christmas in Germany…the towns here are beautiful, the people are friendly, the food choices and markets are amazing. I shared a little about Christmas markets in my last post for  Coconut Banana Waffles. So yummy.

Check out the below, and let me know if you make anything, and how you like it!


Breakfast Recipes


Vanilla Cinnamon French Toast  Casserole by Beauty and the Foodie


Buttermilk Pancakes by Beauty and the Foodie


My Coconut Banana Waffles


My Paleo Apple Pancakes


Breakfast Lasagna (low carb/primal…for paleo just omit the cheese)


Apple, Leek & Bacon Breakfast Sausage by And Here We Are


Chicken Sausage Sweet Potato Hash by Peace Love and Low Carb



Bacon Deviled Eggs by Peace Love and Low Carb


Loaded Sweet Potato Bites by Peace Love and Low Carb

(you can leave the cheese off for a strict paleo option)


Bacon Wrapped Chicken 

(For Paleo, leave out the cream cheese in the middle and just season your chicken, then wrap in bacon)


Spinach Artichoke Bacon Dip by Hollywood Homestead


Easy Paleo Meatballs


Prosciutto Wrapped Asparagus by The Sprouting Seed


Coconut Lime Fruit Salad by Rubies and Radishes


Chicken Zucchini Poppers by One Lovely Life


Cauliflower Cheddar Bacon Bites

Side Dish


The Best Brussels Sprouts Recipe Ever by Fearless Eating


Easy Mashed Faux-tatoes by It’s a Love/Love thing


Mustard Greens and Bacon by Rubies and Radishes


Roasted Carrots by The Sprouting Seed


Cheesy Herbed Sweet Potato by The Sprouting Seed (primal, but leave off cheese for paleo…this looks pretty!)


Caramelized Onion Cous Cous by Stupid Easy Paleo


Better Than Fries “Ugly Beans” (lol) by Healthy Living How To


Sauteed Balsamic Mushrooms by Paleo Cupboard


Hasselback Sweet Potatoes by The Healthy Foodie


Spicy Roasted Bok Choy by The Wheatless Kitchen


Kohlrabi Carrot Fritters with Avocado Cream Sauce by A Couple Cooks

Main Dish



Beer Can Chicken


Lemon Herb Roasted Chicken

pork roast 1

Apple Stuffed Pork Roast


Mushroom and Fig Stuffed Pork Tenderloin by Stupid Easy Paleo




SousVide Chimichurri Rubbed Sirloin by Rubies and Radishes


Maple Glazed Ham How-to by Everyday Maven


Honey Glazed Ham, Viking Style, by Nourishing Joy (I am making this one)


Prime Rib at Simply Recipes


Prime Rib from Paleo Cupboard


Slowcooker Chuck Roast by Wellness Mama


Zucchini and Eggplant Lasagna (can make it primal…has cheese)

Drinks and Desserts


No Bake Chocolate Coco nutty Fudge by MIX – Wellness Solutions for a Balanced Life


Supercharged Coconut Whipped Cream by MIX – Wellness Solutions for a Balanced Life (A great pie topper!)


Sprouted Gingerbread Cookies with Coconut Cream Icing by MIX – Wellness Solutions for a Balanced Life


Metabolism Boosting Raw Eggnog by MIX – Wellness Solutions for a Balanced Life


Spiced and Spiked Slow Cooker Apple Cider by Rubies and Radishes


Homemade Almond Joy by Rubies and Radishes


Flourless Chocolate Cake by Planks Love and Guacamole


Chocolate Mint Cookies by Meaningful Eats


Raw Pumpkin Cheesecake by Mary Vance, Holistic Nutrition & Wellness Coaching


White Chocolate Bark with Pistachios and Cranberries by Holistic Squid


Cut out Cookies by Elana’s Pantry


Double Decker Lamingtons by Eat Drink Paleo


Homemade Kombucha for the Holidays by Stupid Easy Paleo


Eggnog Chia Pudding by Stupid Easy Paleo

So, there you have it! Clearly I couldn’t really narrow it down because there are so many great options! I hope you find a healthier yummy recipe to use for your get together! Have a great Holiday and Happy New Year!! ♥

Coconut Banana Waffles


♥Happy Holidays everyone! I hope you have all had a great year…I cant believe how fast it has gone! I absolutely love cold weather…I think all the California heat got to me over the years. It isn’t snowing where I am yet, but it’s getting there! Have you finished all your holiday shopping!? I have…we aren’t going nuts with gifts this Christmas…but I am finished nonetheless. Speaking of…I am testing out some cut out cookie recipes again today, so I hope to have those up for you shortly. I have made them a few times, but I think my newest adjustment will be just what it needed!

In other news…have you ever been to Germany before? Maybe you live there? If you haven’t, and get the opportunity, you should! It is an amazing place, especially during the holidays! I absolutely love the Christmas Markets. They are filled with vendors selling an array of holiday things, homemade goods and a ton of food. I would say the Gluhwein is my favorite…as you can see. I think I would be at a Christmas Market every week if I could…I hope to visit at least one more before they are over. Bratwurst and wine….yum yum.

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Anyway…onto waffles…I have been dying for a waffle maker…I keep saying it and I keep putting it off. I don’t even know why, I guess I felt like if I had a waffle maker I would make them too often LOL. It’s more than likely true, but our PX had this one on sale so I got it! These were the waffles I made this weekend, and they are amazing! I don’t like waffles that are really thick and dense with a ton of almond and coconut flour…I wanted something lighter…so here you have it! The coconut whip on top makes it even better. If you can, I highly suggest making the whip! I could eat it alone with a spoon…and by “I could” I mean I did lol.


4 eggs, separated
1 banana
1/3 cup coconut milk
1/3 cup butter (such as Kerry Gold), melted
1 Tbsp raw honey
1 tsp baking powder
1 tsp baking soda
dash of salt
dash of cinnamon
1-1/2 cups almond flour
1/2 cup tapioca flour
2 Tbsp coconut flour

For the coconut whip:

1 can full fat coconut milk
1 tsp raw honey OR 1 tbsp stevia

First, you need to put your can of coconut milk in the fridge. There is really no getting around this if you want to make the coconut whip cream. It needs to sit in there well before you make it. I buy mine, and stick it in the fridge immediately so it has sat in there anywhere from 10 hours to 2 weeks…just depends on when you are going to use it. Just make sure it is no less than 10-12 hours.

When you are ready to make the waffles, take the coconut milk out, and remove the lid. Spoon the thick coconut milk from the top, into a bowl. Since you put it in the fridge all that time, it helps the water separate from the milk. So once you start scooping it out, you will see the water has settled at the bottom. Scoop as much milk as you can off the top, then stir whats left in the can, and leave the rest aside for later.

In a small bowl, whisk your coconut milk until peaks form, then add in the honey or stevia, and whisk again. I suggest using a hand mixer for this. Once it is finished, store in the fridge. This also doesn’t really work with Goya brand milk…I have tried it about 5 times and its a fail every time. Most of the other coconut milks work, as long as they are full fat. Do NOT get the light version, it wont work, it has too much water.

On to making the waffles….

Plug in your waffle maker to heat.

First separate your eggs. Put the egg whites in a small mixing bowl, and the egg yolks in a large bowl.

In your large bowl with the egg yolks, add in the mashed banana, 1/3 can of the leftover coconut milk/water from the whip, melted butter and raw honey. Use your hand mixer, and blend together.

Next, add in the baking powder, baking soda, dash of salt, cinnamon, almond flour, tapioca flour and coconut flour. Blend again until well combined.

Go back to your egg white bowl, and whisk the whites together until soft peaks form.

Add your egg whites to the waffle mixture, and gently fold together. Do not whisk or stir too fast because the egg whites will break down…be sure to fold them in with a rubber spatula or wooden spoon.

Make sure to grease your waffle maker with butter or coconut oil, and spoon  in the mixture according to your waffle maker instructions. Mine is quite large, and takes 3 spoonfuls and does not overflow.

Once all your waffles are cooked, scoop your coconut whip on top with some sliced bananas. You can use pure maple syrup if you prefer as well!

Recipe makes 9 large waffles as shown in my photo above.

FYI: Keep in mind these are a PALEO waffle, not necessarily a “low carb”, but so much healthier than the wheat and sugar loaded waffles. If you want to cut your carbs, just eliminate the tapioca flour, and add in more almond flour, then sub the honey for stevia.

Nutrition Facts for the waffles, per waffle

Calories          253

Fat                     19

Carbs                 12

Protein                7

Nutrition Facts for the Coconut Whip, per 1 Tbsp

Calories          27

Fat                     3

Carbs                 0

Protein                0


Paleo Thanksgiving Roundup


Holidays are approaching…cold weather…comfy clothes…good food and extra pounds right?! This is the time of year we always gain anywhere from 5 to 10 pounds. With the blink of an eye, a few bad health choices, we are back wearing those old jeans making New Year Resolutions. While a lot of us do like the traditional holiday foods, it would be a much healthier choice to keep your holiday table full of real wholesome foods! So why not have a Paleo thanksgiving? It is not only good for your waistline, but good for your overall health, and the food is delicious! I have put together just a few of the best Thanksgiving recipes out there, to make your Thanksgiving easier! Some of these dishes will be on my table as well! Exciting!


Sage Rubbed Turkey Breast by Kelli at Happy Healthnut


My own Pumpkin Pie with Pecan Butter Crust

pumpkin pie w pecan crust

My own Cranberry Orange Sauce

cranberry orange sauce

French Green Bean Casserole by The Urban Poser


Green Bean Casserole by Peace Love and Low Carb


Creamy Cauliflower Fauxtatoes by Real Food RN


Crock Pot Apple Pumpkin Butter (yum I made this last year!) by MIX Wellness Solutions for a balanced life


Kale Bacon Brussels Hash by Mary Vance


Paleo Leftover Sandwich by Stupid Easy Paleo


Bacon Balsamic Vinaigrette over Roasted Butternut Kale Salad by GI365


Roasted Acorn Squash by Leaf Parade


Honey Maple Roasted Carrots by The Cafe Sucre Farine


Honey Glazed Ham by Nourishing Joy


Easy Compound Butter by Center Cut Cook

Compound Butter is almost necessary for your Thanksgiving Turkey. I cover my turkey with it the night before so it gets cold on the turkey skin, then bake it the following morning, and the skin is crispy and perfect! I do the same, but use Kerry Gold Butter.


Maple Glazed Spicy Apple Roasted Turkey by The Healthy Foodie


Grain Free Dinner Rolls by Preppy Paleo


Apple Pie (yum!) by Zenbelly


Visit all these awesome websites for more ideas on your every day Paleo meals as well!

Interested in losing those holiday pounds in a motivational and support group starting in January? Email Nicole at! Start planning for 2015…it will be here before you know it!