Who says you can’t make baking fun when it’s gluten, sugar, and dairy free? It’s even paleo friendly! :D I made this cake for my family one night (my mom recently went paleo) it was gone the next day. They even had a piece for breakfast!

I made my own flour just by putting almonds in a food processor and pulverizing them Into a powder.

Dark chocolate is super easy to make too! Just melt coconut oil and mix in cacao or cocoa powder! And Tada! Dark chocolate! You can mix in some honey to make it sweet, but I love the bitter taste without sweeteners.

If anyone actually wants the recipe for this, let me know and I’ll post it! Or let me know what sinful sweets and desserts you would love to try :)

Paleo Coconut Shrimp Recipe


- 30 raw shrimp (peeled)

- 2 cups of almond flour

- 3 cups of Nuts About Florida coconut chips

- 3 eggs

- ¼ cup of coconut milk 

- 1 teaspoon of cayenne pepper

- 2 tablespoons of salt

- Coconut oil (to taste) for frying pan

Cooking Instructions:

- The first thing you will need to do is peel the shrimp. Remove the shell and the black vein that runs along the belly and back of the shrimp. After you have finished doing this with all of the shrimp, rinse them off.

- Next you will create three different stations (use bowls) to dip the shrimp into. The first station will consist of the almond flour, salt, and cayenne pepper. The second station is a mix of the coconut milk and eggs. The third is filled with Nuts About Florida coconut chips.

- Starting from the first station to the last (As listed respectively above), one by one, dip the shrimp in each station and then lay them out on a plate with wax paper.

- Once you have battered your shrimp, fry them on a shallow pan. Cook each side for 1 ½ minutes. 

- Lay them out on paper towels to drain out the oil . 

You are now ready to eat your delicious Coconut Shrimp! A great dipping sauce to eat them with is Orange Marmalade dipping sauce or a sweet chili sauce. Enjoy! 


Here are pictures just from 2 days, maybe 3 days, worth of meals. As you can see, I rotate certain ingredients often. The first picture is grass-fed organic ground beef with sweet potatoes and asparagus. The second picture is my morning spinach green smoothie with strawberries and mango. The third picture is pan seared pork with cumin, right before I toss it in the slow cooker. The fourth picture is my favorite - zucchini noodles! The fifth picture is my morning smoothie from yesterday: bananas, mango, strawberries and spinach. The sixth picture is how it looks after blended.The seventh picture is today’s breakfast: pork and sunny side up eggs. The eight picture is a close-up of the pork. The dish also had mushrooms and onions. The ninth and tenth pictures are my dinner I just gobbled: grated sweet potato, mixed with organic grass-fed ground beef, onions and garlic in a cast-iron skilled. I cracked 5 eggs on top and baked in the oven for 7 minutes at 350 degrees. Tasty!


My stomach is still a little angry at me from last nights dinner, definitely not going to use as much curry paste next time. Even though I felt shitty this morning hah… I managed to suck it up and get in the gym for a cardio / abs day! Which makes today my 6th of 7 day’s at the gym!!! This honestly hasn’t happened in months so I’m very proud of myself, yes I am doing a victory dance. I hope next week is just as good if not better than this week!

1st Meal: Big Brunch: ~¼ Tbl of Coconut Oil, ~150g of Lean Ground Chicken, ½ of an Avocado, 1 Cup of Spinach, 2 x Eggs, ¼ Cup of Raspberries, ¼ Cup of Blueberries - beautiful sun-shining Sunday

2nd Meal:Bison Fiesta: 2 x Strips of Bacon, ~125g of Grass-fed Ground Bison, 1 x Egg, 1 Cup of Broccoli, ¼ Cup of Organic Baby Carrots, ¼ Cup of Cucumber

Close up of my homemade bison burger patty with a perfectly cooked egg…hehe! Tonight was my first time trying bison I think I kinda like this more than ground beef, its much leaner and it carries the flavors of the spices I added to it nicely. Can’t wait to experiment more with bison…nom!

Last night I did a lot of reading about fruit in relation to weight-loss. I'v come to the conclusion that IIFYM (if it fits your macros) and if you’re eating at a deficit, plus putting time in the gym there is no way a little bit of fruit is going to make you fat. So I’m going to eat the shit out of my fruit as long as I’m within my macros. I’m really happy with the paleo lifestyle more so than when I was on keto because I was always worried about well EVERYTHING! Paleo just seems so natural and uncomplicated…honestly happy :)


Try my no bake Paleo Breakfast Bars - All Organic ingredients, Dairy Free, Sugar Free & Wheat/Gluten Free.  Perfect for breakfast and school lunch boxes as morning or afternoon tea snack.

1 cup organic paleo puffed rice
1 cup organic mixed raw nuts
1 cup organic buckini groats
1 cup organic sunflower seeds
1 cup organic dessicated (sugar free) coconut
½ cup organic cacao nibs
2 tbsp organic cinnamon
1 cup organic raw honey
1 cup organic peanut butter (sugar free)

Place all dry ingredients into a large mixing bowl. Melt peanut butter & honey over low heat and then pour into the dry ingredients.  Place into baking tray with non-stick paper and flatten out.  Refrigerate overnight and then ready to cut up. So easy and best of all you are using all natural ingredients - you know they are going to be good for you.  No need to buy the supermarket snack bars that are full of sugars.  Hope you all enjoy these as much as my family did!

It’s lunch time!
Last night I made this paleo friendly hummus 😍😍😍 I added extra cayenne pepper for a little kick! 💜 but it’s super tasty 😋😋😋


1 large Red Bell Pepper
1 head Cauliflower, cut into flourets
2 Tbs Olive Oil
2 tsp Ground Cumin
2 tsp Smoked/Regular Paprika (I prefer smoked)
½ tsp Smoked/Regular Cayenne (I prefer smoked)
¼ tsp Salt
3 cloves Garlic
½ c Tahini
¼ c Lemon Juice


1. Broil red pepper in the oven or over open flame until skin is charred and flesh is beginning to become tender, turning often to ensure even roasting. Remove from heat and allow to cool.
Lower/preheat oven to 500f.
2. In large bowl, mix together cauliflower, olive oil, cumin, paprika, cayenne and salt.
3. Spread seasoned cauliflower evenly over parchment lined cookie sheet and bake for 25-30 minutes or until golden brown.
4. Once roasting is complete, peel skin from pepper and place this, the roasted cauliflower, garlic, tahini and lemon juice in blender or food processor. Blend/process on medium/medium-high speed and tamper as needed until ideal texture is achieved.
5. Remove from blender and serve as-is, with vegetables or in your favorite hummus based recipe.

****Makes approximately 2 cups

My Paleo Shopping List: Whole30 Foods You Should Buy

Over the past 18 months while I’ve been training different endurance challenges, I’ve completely changed what I eat. I’ve moved away from the old cliche of the pasta-loading runner and opted for a Paleo-cum-Whole30 inspired approach to fueling my training and my races.

I’ve ditched sugar, dairy, anything from grain, gluten and starch vegetables. Instead I now fill up the fuel tank with lean protein from fish, high quality grass-fed or organic meat and loads of nutrient-rich green vegetables. I’ve also introduced plenty of good fats from avocodos, olives, olive oil and fish oil.

More recently I’ve started taking a range of supplements too.

So What’s on My Weekly Whole30 Grocery List?
Here are the foods I buy regularly.


Red cabbage
Brussel sprouts
Spring onions
All forms of peppers
Courgette (Zucchini)

Meat & Fish
Chicken (Organic, breast without the skin)
Lean beef mince (organic, grass fed if you can)
Lean steak (Minute steaks are great for a quick protein hit)

Turkey (breast without the skin)

All types of fish but my main sources are:
Smoked salmon
Cooked salmon
Tuna steaks
Cod fillet (smoked and unsmoked)

Haddock fillet
Tinned tuna in spring water

Eggs (poached, scrambled without milk or butter, pickled, baked)


Bananas - but mainly used as fuel right before or during training.

Nuts & Seeds
All of the nuts I eat are raw, unsalted. I’m not yet soaking my nuts which is advised for easier digestion.

Brazil nuts
Pine nuts
Flax seeds
Sunflower seeds
Pumpkin seeds
Sesame seeds

NOTE: Peanuts and peanut butter are off the menu. Opt for cashew nut butter instead.

Sweeteners (in moderation)
Organic Manuka honey

Coffee - black Americano only
Almond milk

Alcohol (very sparingly)
This shouldn’t really be on the list at all but all work and no play etc. There’s also pretty good research to suggest a little red wine can be a good thing. I also think it’s important to feed the your morale as much as you body.

Red wine

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the pale shepherd and his pie (p)

this delicious paleo shepherd uses cauliflower mash as a replacement for potato. i also baked some sweet potato crisps to place on top. enjoy!


  1. 1 large head cauliflower, cut into florets
  2. 2 tbsp ghee, melted
  3. A handful of diced shallots
  4. Salt and freshly ground black pepper, to taste
  5. Fresh parsley, to garnish


  1. 1 tbsp coconut oil
  2. ½ large onion, diced
  3. 3 carrots, diced
  4. 2 celery stalks, diced
  5. 1 lb. lean ground beef
  6. 4 tbsp tomato paste
  7. 3 cloves garlic
  8. Parsley to taste
  9. 1/8 tsp ground clove
  10. 1 hot baby chilli
  11. Salt and freshly ground black pepper, to taste


  1. Place water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. (or boil) Drain and return cauliflower to the pot.
  2. Add the ghee and shallots, with a stick mixer or food processor, combine the ingredients until smooth. Set aside.
  3. Meanwhile, heat the coconut oil in a large skillit over medium heat. Add the onion, garlics, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
  4. Stir the tomato paste, and remaining spices, including chilli, into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  5. Distribute the meat mixture evenly among four ramekins or small glass tray and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.