No-Bake Peanut Butter & Banana Energy Bites

This past week, I stayed at my cousins house down in Florida. She made these awesome no-bake bites, and I had to make them!! The original base recipe is from – click here if you are not a fan of banana/peanut butter combo and like coconut!!



➰ 1 cup of oatmeal (I used a peanut-butter & banana mix from myoatmeal)

➰ 1/3 cup peanut butter (or any nut butter)

➰ 1 tsp vanilla extract

➰ 1/3 cup hemp hearts

➰ honey/maple syrup/sweetener to taste

➰ optional add-ins/flavors: chocolate chips, cocoa, pumpkin spice, banana (dried or regular smashed), dried fruit, chia seeds, pb2, chia seeds, granola, raisins

{The original recipe calls for 1 cup coconut flakes & 1/2 cup ground flax seeds. I don’t like either, so I omitted and just added in hemp hearts, chia seeds and extra oatmeal.}

Mix all ingredients together and roll into balls. Place in fridge until firm – about 15-30 mins. Serve on game day or grab as a snack when you are hungry!

Paleo Spicy Buffalo Veggie Casserole

Paleo Spicy Buffalo Veggie Casserole (Whole 30 approved!)

  • 1 lb ground bison/buffalo
  • veggies (I used a whole bag of frozen broccoli, but you can add more like carrots, squash, etc)
  • 1/2 cup sweet potatoes (puréed or cubed)
  • 2 eggs
  • salt & pepper
  • garlic powder
  • coconut/almond/tapioca flour – use as a binder, about 1/4 cup
  • 1/3-1/2 cup franks hot sauce
  • ghee/coconut/olive/avocado oil


Pre-heat oven to 350 F. Mix all ingredients in a bowl. Grease a pan (I used 11×9) with ghee/coconut/olive/avocado oil. Press mixture into pan. Top with ghee & more hot sauce. Bake for 40-50 minutes, or until meat is fully cooked. Enjoy with more hot sauce and a side of veggies!


Paleo Upside-Down Banana Cupcakes

I love bananas. And I felt like baking. So I decided to make something very different… Upside Down Banana Cupcakes! Recipe is below!

Paleo Upside Down Banana Cupcake

Paleo Upside-Down Banana Cupcakes

Dry Ingredients:

  • 1.5 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 2 bananas (frozen & thawed)
  • 2 eggs
  • 1/4 cup honey
  • 1 tsp vanilla

Cupcake bottom:

  • 2-3 bananas
  • honey
  • Cinnamon

Banana Puree topping:

  • 2 bananas
  • honey
  • vanilla extract
  • cinnamon


Heat oven to 350 F. Get out a non-stick cupcake pan. Make the Cupcake bottom first: cut 2-3 bananas up into slices, pour some honey into a pan and put banana slices in honey (I eyeballed the amount of honey added). Simmer slices until they get soft, then put into bottom of cupcake pan. Top with cinnamon. I put 3-4 slices into the bottom of a 12-cupcake pan.

Step 1

Next, mix the dry ingredients in a glass bowl. Combine wet ingredients into a blender and puree until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Distribute batter over top of banana slices in cupcake pan and smooth over top. Optional: Top with cinnamon/a small pat of butter.

Step 2

Put cupcake pan into oven and bake for 20-30 minutes. Once done baking, let cupcakes cool for 5-10 minutes.


While the cupcakes are cooling, make the banana puree topping. Mash 1-2 bananas in a pan with a fork. Top with honey, vanilla extract and cinnamon (I eyeballed the toppings ingredients). Mix all together, and let simmer on stove until warm.

Banana Puree

Take a cupcake, flip upside-down, and top with warm banana puree. Enjoy! **Makes exactly 12 cupcakes

Paleo Spicy Bison Burgers

Paleo Spicy Bison Burgers!

Served with a side of steamed broccoli & sweet potatoes topped w/franks red hot sauce

Paleo Spicy Bison Burgers


For the burgers:

  • 16 oz bison/buffalo (beef would work too)
  • 1/4 cup franks red hot sauce
  • 1-2 Tbsp trader joes South African smoke seasoning blend
  • Salt & pepper to taste
  • Olive oil

For the Sweet Potato “Buns”

  • 1-2 large sweet potatoes
  • 1/4 cup franks red hot sauce
  • 1/4 cup oil (I used olive)
  • Salt & pepper to taste


Preheat oven to 400 F. Put foil over pan. Cut sweet potatoes into thin slices and place into a bowl. Make sure you cut enough slices for the amount of burgers you are making. Cut the remaining sweet potato into cubes and place in bowl. Mix the rest of the ingredients with the sweet potatoes, tossing until all is covered in the mix. Place on foil -covered baking sheet and put in oven for 30 minutes.

While the sweet potatoes are cooking, place all burger ingredients in a bowl except for the olive oil and mix thoroughly. Pour olive oil in a pan to coat and turn heat on medium. Shape patties to your desired shape/size and place in pan. Cover with a lid and cook on med-high for about 5 minutes. Flip burgers and cook for another few minutes until they are brown. In the meantime, flip sweet potatoes in oven about 15-20 minutes in. Once all food is done cooking, assemble bison patties on sweet potato “buns.” Top off with franks hot sauce and enjoy!

Paleo Spicy Bison Burgers_1

Paleo Buffalo Chicken & Sweet Potatoes

Recipe adapted from paleoleap (Sweet Potato Buffalo Chicken Casserole). Paleo & Whole30 approved!

Buffalo Chicken and Sweet Potatoes


  • 1 lb of boneless chicken breasts
  • 1 large sweet potato, no skin
  • 1 tsp paprika
  • 1 tbsp garlic powder;
  • 2 tsp cinnamon
  • 1 tbsp smoked south african pepper (from trader joes)
  • 4-5 tbsp Franks Red hot sauce
  • 1/8-1/4 cup melted ghee (from trader joes)
  • Optional: butter lettuce/spices

Sweet Potatoes and Chicken


Pre-heat oven to 400 F. Combine all ingredients except for sweet potatoes and chicken into a bowl. Chop chicken up into small pieces and add to bowl. Peel skin off of sweet potatoes (or leave on, I just don’t like the skin) and cut into small cubes. Add to bowl and coat everything with the sauce/spices. Pour mixture into a pan/dish (size doesn’t matter) and cook in oven for 35-45 minutes, or until sweet potatoes have softened. **If you don’t want your chicken cooking that long, pre-cook your sweet potato before cutting up and putting in mix.

You can also just throw everything in a crockpot and cook for a few hours!

I placed the mix on a bed of butter lettuce! Enjoy!

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