Homemade Mounds

One of my favorite food blogs posted a recipe for coconut bites– of which I have coined Mounds.  I tweaked the recipe only slightly and they turned out great.

These are easy to make and super yummy.  If you are a coconut lover- I highly recommend giving these a try!

I was far too lazy to take legit photos- so an iPhone photo using a four lightbulb ceiling fan with only one working light bulb kind of quality is what you get!





1 cup coconut (I used shredded)
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon cocoa
2 tablespoons stevia


Melt 1 tablespoon of coconut oil, add shredded coconut and maple syrup. Stir until sticky and as best as you can, form a ball shape. Freeze for 10 minutes.   For chocolate coating, melt 1 Tbsp. coconut oil and stir in cocoa and stevia. Dip coconut clusters in chocolate until evenly covered. Place them in the fridge for a few minutes until shell is formed.





Lemon Garlic Zoodles and Shrimp



This recipe came together on total accident.

And for once – I am Team Accident!



  • Shrimp
  • Zucchini
  • Cherry Tomatoes
  • Onion
  • Garlic
  • Coconut Oil
  • Lemon Juice
  • Lemon Pepper


Step 1

Melt a Tablespoon of Coconut Oil in pan and saute desired amount of onion and garlic until fragrant.   Add in shrimp.




Step 2

Remove shrimp, add an extra Tablespoon of Coconut Oil to pan and add spiraled zucchini and a few cherry tomatoes.  I use a Vegetti to spiral my veggies! Find yours here.

Saute until you reach desired consistency of zoodles.

Tip 1: Don’t overcook, they turn to mush

Tip 2: Blot dry your zoodles before adding to pan.  Those suckers release a lot of water.




Step 3

Season with fresh lemon juice and a dash of lemon pepper and you’ve got yourself a low calorie, high protein meal.






Stuffed Pepper Casserole

Simple, Healthy, Packed with Nutrient Rich Veggies.





3-4 green bell peppers, cut into chunks and softened slightly by placing in boiling water for 5 minutes

1lb. Lean Ground Beef, browned and drained

1 cup prepared Quinoa

1/2 can Corn

1 can Black Beans (drained and rinsed)

1 can green chilis

1 can diced tomatoes

Sliced mushrooms

1 jar of spaghetti sauce





Throw all ingredients together and bake in preheated 350 degree oven for 25-30 minutes.




Serve with cheese on top if you so wish.


This would be Clint’s.  Large pile o cheese.




Vanilla Protein Cake

I have a problem.

A sweet tooth problem.

My weakness has ALWAYS been candy, cakes, cookies, chocolate.  If it contains sugar, I am eating it.  And most likely, all of it.

Not a good obsession when I am trying to shake off the body fat.

What’s a girl to do?

Well… considering I am trying to up my protein intake each day I decided to pair my sweet addiction with my protein needs and create some delicious protein treats!

Ladies and Gents, I bring to you:

Vanilla Protein Cake

Vanilla Protein Cake


Simple ingredients, 1 minute prep time, 1 minute cook time, 1 minute cool down time and this little baby is all yours.



Mix all ingredients in a microwave safe mug OR bowl.

I always choose a bowl because the cake grows. Mugs are far too tiny unless you’ve for one of those gigantic soup mugs.

Pop in the microwave for 1 minute. (Watch closely).

Slide the cake right out onto a plate and eat as is OR whip together a little frosting using Greek yogurt, sugar free pudding mix (I used cheesecake flavor) and a little milk for consistency.




Share or eat all by yourself.

Nutritional Information

Without the frosting:

  • 180 calories
  • 8 grams carbohydrates
  • 31 grams protein


With the frosting adds:

  • 40 calories
  • 9 grams carbohydrates
  • 7 grams protein




Vanilla Protein Cake