Paleo Coconut Cupcakes (Possibly my best invention EVER!)

These could, quite possibly, be my best invention ever.


My blueberry chai bread is crap compared to these.

This can fix a sweet tooth without getting off your paleo horse. Enjoy!

P.S. I actually measured today!!!!! You’re welcome!

Paleo Coconut Cupcakes (makes 2 dozen)

  • 2 Nasty Bananas, mashed (Nasty like they’ve been sitting in your fruit bowl a little too long)
  • 3 Cups of Almond Meal
  • 1 Can of Coconut Milk
  • 1 Tbsp + 1 tsp Baking Powder (or 4 tsps)
  • 1 tsp. Vanilla Extract
  • 1 tsp. Almond Extract
  • 1 tsp. Salt
  • 2 Eggs
  • 1.5 cups of Dried, Unsweetened Coconut Flakes or Dried, Unsweetened Shredded Coconut
  • .5 cup of Agave Nectar


  • ! can of Coconut Milk, Chilled (All you need is the hardened cream + 1 Tbsp of the water or so)
  • 1-2 Tbsp Agave Nectar (depending on your preference)
  • 1 tsp. of Vanilla, Coconut or Almond Extract (pick your poison)

For the Cupcakes

Preheat oven to 350 degrees F and line a muffin tin with adorable little liners.

In one bowl, mix your nasty bananas, coconut milk, almond extract, vanilla extract, eggs, dried coconut and agave. In another bowl, mix all of your dry ingredients. Mix the dry ingredients into the wet using an electric mixer.

Put the batter into your muffin liners (fill almost to the top).

Bake for 30-35 minutes. Allow to cool.

For the Frosting

In a bowl, mix your hardened coconut cream (plus a little of the water), agave nectar and your extract of choice using an electric mixer. Allow it to come to a whipped cream-ish consistency.

If you were impatient (like me) and your cream didn’t harden, mix it per the recipe, then throw it back in the fridge.

Top your cupcakes with the frosting. Top with dried coconut or fresh berries if you choose!


Seriously, though. These were effing delish.


Paleo Chicken Alfredo

I’ve been soooooo busy with school. This means I’ve been eating a lot of salad, odd assortments of veggies and protein, breakfast for dinner and other really simple meals. Oh! And not posting. You guys don’t need recipes for scrambled eggs, right?

Anywho… For prep, throw a can of coconut milk in the fridge or another place that’s kinda chilly (I won’t judge you) so that your cream can separate from the water. My can’s been in the fridge for like a week in anticipation of this recipe. I have no idea how long it takes for it to separate.


Paleo Chicken Alfredo (the recipe makes enough sauce to cover enough chicken for about 2-3 people)

  • Chicken breast (I fileted mine into smaller pieces)
  • Garlic (1-2 cloves, minced)
  • Mushrooms (I think I used like 10, sliced)
  • Bell pepper (1/2, julienned)
  • Carrot (1, julienned)
  • 1 Can of Cold Coconut Milk (just the cream part)
  • Seasonings to taste: Salt, pepper, onion powder, Italian seasonings, paprika, chile powder
  • Fat of choice

Heat a little of your fat of choice. Season your chicken breast with salt and pepper on both sides. Sear your chicken on both sides them remove from the pan.

Add a little more fat to your pan (if necessary). Add your mushrooms and garlic and allow to saute. Add bell peppers and carrots and allow to soften. Season with salt and pepper. Add just the coconut cream from you can (drain off the water or reserve for something else). It will be hard, but the heat will melt it. Add more seasonings to taste. Once your sauce is seasoned according to your desire, add your chicken back to it and allow it all to simmer together.

Serve over zucchini pasta or with veggies. I had mine with roasted brussell sprouts.

*Note, the longer you heat the sauce, the more it will reduce.

Simmering the seared chicken in the alfredo sauce.


Paleo Chicken Alfredo with Roasted Brussell Sprouts


Enjoy, dinner’s done!!