I played kickball the other night. Double header. Brian explained to me that double header means two games. So thoughtful. Always looking out for me and my child-like understanding of sports. We lost our first game. But we only had 8 players. Then, out of nowhere, we brought it back and won our second game. I did nothing for either of those games. I’m going to start practicing ball sports. Especially since my leg is bruised. What the f*ck. How am I so uncoordinated? Goal for 2013: become a real athlete. Meaning kickball player.

This recipe is one from way back when. And I didn’t actually even create it. I’m such a fake. This recipe is from Stacey from Stacey’s Paleo Kitchen. I have no idea who Stacey is but I use to get recipe inspiration from her blog when I first started eating paleo. Thanks Stacey, whoever you are, you’re awesome. And I like your pictures way better than mine. I took these pictures while I was trying to blow up an air mattress for my friend Sam. Multitasking is sometimes frustrating.

My face is still peeling off. It is NOT attractive. It just won’t peel away. Not only did my chemical peel burn like a b*tch, but now I have to be reminded of it every day in the mirror. WTF. Please peel away face. Then maybe I can have a bit more confidence. I need all the confidence I can get for Regionals this weekend.

Holy poop. Regionals starts tomorrow. OMG OMG. I’m going to be so stupid nervous. Like what?! It’s here?!? I get to cheer on Jason, as well as our team including Jake, Jon, Sergio, Katie Mac, Meghan, and Kara, all from our lovely home, CrossFit Broadway. That’s a lot of nervous butterflies. That’s a lot of going to the bathroom.

5.0 from 9 reviews

Leftovers: Chocolate Coconut Stacks
Prep time

Total time


Serves: 10-12


  1. In a small saucepan add the coconut milk, coconut butter, maple syrup, cocoa powder, and almond butter. Stir all the ingredients together until smooth and warmed through. Remove from the heat and add the vanilla.
  2. In a medium bowl add the coconut and sliced almonds. Pour the chocolate mixture over the coconut and almonds and stir to thoroughly combine. Drop on a parchment lined cookie sheet and cool in the fridge until set.