It’s like a Reese’s cup, but not at all.

Anywho, I’m having a fun time lately. I’ve been letting loose a little. Not being so uptight. You could say I’ve been untucking my shirt and unbuttoning the top button, if I had shirts with buttons…or pants that you could actually tuck a shirt into. Why did I even say that last sentence?

Wanna know what I did? I consumed a couple alcoholic beverages over the weekend, for the second weekend in a row! What the? Then danced my ass off. And topped it all off with embarrassing myself wakeboarding. What a solid weekend! It’s weird. I’m actually enjoying being social. I’m a bit more tired than usual though. How do you people drink every weekend? And still get sh*t done. All I do is day dream about sleeping in a cloud. God I wish I could sleep in the clouds.

Wakeboarding was Seriously, so fun. At one point, I tried to jump and face planted pretty hard. Water hurts surprisingly bad. I kind of thought I ruptured my ear drum, but I didn’t want to look like a p*ssy in front of this guy, so I blew the snot out of my nose and got back up…to only fall many times after that. I can’t wait to go back again. And learn more stuff. And fall more times. I just have to learn to be braver. Is braver a word? Whatever. Braver people go places. That’s just fact.

Yes, I peed in the lake.

4.8 from 23 reviews

Blueberry Honey Coconut Cups
Prep time

Total time


Serves: 12


  1. Place a small saucepan over medium heat.
  2. Add your blueberries and honey. Mix to help break down the blueberries.
  3. Once your blueberries have esploded (that means exploded, but is just more fun to say that way), add your coconut oil and coconut cream concentrate.
  4. Mix thoroughly.
  5. Remove from heat and add your shredded coconut and cashews.
  6. Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you prefer, then place in freezer for 20 minutes.
  7. Consume.
  8. Store in freezer if you have self control.