From the Blog


Were you beginning to wonder if I was capable of publishing a recipe that didn’t include bacon? Seeing that you’ve probably already pilfered the good stuff from your kids’ halloween haul, your sweet tooth may be in need of something new that comes accompanied by a little less guilt. So, this week we take a walk on the sweeter side.

Heads up, these will need appropriate chill time in the fridge, so they’re not something to snack on immediately. Make now, #treatyoself later. Now let’s get down to business. MOVE ON OVER, RUSSELL STOVER.

Vanilla Almond Butter Truffles

For the Filling:

For the Coating:

1) In a food processor, pulse the Figs & Dates together until they’ve broken down into fairly small pieces. When you’ve given up hope on the pieces getting any smaller, move on to the next step.

2) Time to mix in both the Almond Butter and Coconut Flakes.

(If you don’t have Justin’s on hand, feel free to substitute plain Almond Butter and add in some pure vanilla extract to get the same flavor. I won’t judge. As delicious as Justin’s is, that -ish is EXPENSIVE. The only reason it’s in my kitchen is because Whole Foods actually had it on sale at the time I created this recipe.)

3) Lastly, incorporate the flours and salt. You want the mixture to be somewhat dry, but somewhat sticky all at the same time. Think… like the inside of a Reese’s PB Cup.

4) Roll tablespoon-sized portions of the mixture into little balls and place onto a wax-papered cookie sheet. Feel free to flatten them a little. This means more surface area later for chocolate!

5) Chill in freezer for at least an hour.

[Cue hourlong loop of Jeopardy theme]

6) In the microwave, melt the Enjoy Life Chocolate. Then smother each piece in chocolate. 1 cup of Mega Chunks got me by for the 14 truffles

7) Return to cookie sheet and place in the refrigerator until the chocolate coating hardens.

*Overnight chill the candies in the fridge period passes*



Ugh, you guys. I had not one, not two, but THREE helpings of Oreo pudding the other day at lunch. So, to atone for the fact that I made the poor decision to eat ALL THE CALORIES this week, I am now sharing a salad recipe with you all in hopes that it will make me feel better about myself.

This recipe is the result of a “let’s throw some random food from the fridge onto a plate and see what it tastes like because I ate all the rest of the stuff I actually wanted to eat earlier this week” moment a couple years ago. Spinach was on sale, and I was running out of new ways to eat the ton I had bought.

I should also throw this out there in advance: let’s just say that some of my recipes call for some ‘audience participation’. What that means is this: I can tell you what to put into the salad, but the final call on quantities is totally up to you. Thought you were going to get off easy, didn’t you? Mwahahaha.

Apple Bacon Cucumber Salad


  • Baby Spinach
  • Cucumber
  • Apple
  • Bacon
  • Extra Virgin Olive Oil
  • White Wine Vinegar

Instructions: Cook up a couple of slices of bacon. While that’s happening, chop up half an apple and half a cucumber. Once the bacon is done, chop that up too. Throw it all on top of a pile of spinach. Drizzle as conservatively or generously as you want with the EVOO and vinegar. That’s a tasty pile of stuff you’ve got on your plate there.


Football season is in FULL EFFECT, people! No matter who your favorite NFL team is (Bobby & Justin we still like you anyway), there’s one thing that almost every fan can agree on when Sunday Funday rolls around: Buffalo Chicken. Wings, Pizza, Meatloaf (really)… you just can’t have snack time without it. This week, let’s get convenient with a bite-sized recipe on a stick. Because who can resist a bite-sized recipe on a stick?

FUN FACT: Not only are these gluten-free, they’re paleo too!


Bacon Buffalo Chicken Meatballs

Prep Time: 10min | Cook Time: 22min | Yields: 24

  • 1lb Ground Chicken
  • 4 Slices Uncured Bacon
  • 1 Egg
  • 3 tbsp Frank’s Red Hot Sauce, plus a small amount more for dipping
  • 3 tbsp Coconut Flour
  • 1 tbsp Flavor God Everything Spicy Seasoning
  • Salt & Pepper to taste

Optional Faileo Mix-in: 1/4c Goat Cheese or Bleu Cheese crumbles.

1) Preheat oven to 400F.

2) In a skillet, precook the bacon. When it’s done, chop into small pieces.

3) In a mixing bowl, measure out and mix all ingredients by hand. Yes, you’re going to get all slimy… deal with it. Be careful not to overmix.

4) Portion out and roll into individual meatballs. Somehow my robot measuring skills were on point and I managed to get 24 in the first shot.

5) Bake for 20-25 minutes. (I baked them in a non-stick mini muffin tin so they wouldn’t roll around, worked like a charm)

6) Dip in another coat of warmed hot sauce and enjoy!


Me: Hi CFFS! I’m no good at awkward introductions. I’ve actually written and erased at least 3 potential opening one-liners before settling on the boring truth. After feeding us both recipes and entertainment for 3 years, Ellie has handed over the reins to the Thursday blog, and now I’ve got (proverbially) big shoes to fill.

Reader: Ok… so who exactly are you?

Me: Oh, right. For those of you who I haven’t met yet, I’m Katy Abbott, and will be your new source of recipes & randomness on Thursdays! I’ve been a CFFS member since 2012, and mainly work out at the 5:30p if I’m not on a business trip, injured or at happy hour. (I have a problem saying no to truffle fries.) Here’s a really stupid selfie to help put a face to the name.

Here's a really stupid selfie to help put a face to the name.

My History With Paleo Blogging

Let’s turn the clock back to late summer in 2012. Inside of 6 weeks, not only did I join CrossFit, but I impulsively signed up for the Lurong Living Paleo Challenge, which flipped my dietary world upside down. There was tons to learn, and I found myself relying heavily on blogs for recipes and advice on how to stay afloat for those 6 beer & cheese-free weeks that I’d signed up for.

Being part of a small group who took that initial paleo leap of faith, I found myself fielding a bunch of questions from others who were curious about giving paleo a try. It led me to establish my own paleo(ish) blog, Gone Paleo (With the Occasional Faileo). Two years later, I started a CrossFit & lululemon blog too, because I like to internet.

While I’ll do my best to keep the Thursday recipes paleo, I can’t promise that they will ALL be. I don’t eat strict paleo at the moment; Kerrygold cheese & butter and I are very good friends. I try to keep the underlying theme of my recipes as “so easy you’ll fall out of your chair.” I’ll be honest, I’m not entirely sure what it means, but the phrase has stuck over the years. Anyhow, I am looking forward to sharing some old favorites and new dishes with you all!

I think I’ve rambled long enough. ON TO THE FOOD!

Bacon Chive Sweet Potato Biscuits


I’ll admit, this gem of a recipe isn’t mine, it’s only of the bazillions created by the one and only PaleOMG. (Fun fact: I met her and worked out at her box in CO once!) Regardless of whose brainchild it is, these are now a staple at holiday gatherings with friends & family.

While it’s not included in the original recipe, I like to add cheese to these. A nice heaping (approximately 1 cup) pile of grated Kerrygold Dubliner CHEESE. #omnomnom


  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 tablespoons Coconut Flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
  • leftover rendered fat from bacon
  • 3-4 tablespoons chives, thinly diced
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • salt and pepper, to taste


  1. Preheat oven to 415 degrees.
  2. Pork holes in your sweet potato with a fork.
  3. Place in oven and bake for 30-40 or until soft.
  4. Once the sweet potato is done baking, turn oven down to 375 degrees.
  5. When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
  6. When your sweet potato is done, peel and place in a bowl and mash with a fork.
  7. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
  8. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
  9. Finally add your diced cooked bacon and chives. Mix thoroughly
  10. Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
  11. Place in oven and bake for 22-27 minutes.
  12. Let rest.
  13. Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.
 Notes: If you don’t use bacon/bacon fat, add ¼ cup of coconut oil, melted.


ellies phone 41614 786

Fries are such a comfort food. I LOVE sweet potato fries, but I will cheat on them occasionally for parsnip fries. I suggest you do the same.

2 lbs Parsnips peeled
2 tbls evoo, or fat of choice…bacon fat is pretty tasty
pinch o’ nutmeg
2 tsp sea salt
1 tsp garlic powder (you can make this as simple or as fancy as you like, add the seasonings you’re in the mood for…or top the fries once they are cooked with ground beef and scallions, or chili. Sooooo many possibilities)

Preheat oven to 350. Peel your parsnips and cut them into uniform fry shaped pieces. Keeping them all about the same thickness will ensure even cooking. Toss your parsnips in a bowl with your oil and your seasonings until coated. Spread your parsnips out on a parchment paper lined baking sheet in one layer. Bake for 15 minutes, flip and bake for another 15. You may need to adjust the cooking time for your oven and preferences, I like all the fries to be golden brown, with the ends starting to caramelize. I like all my roasted veggies well done. This pairs well with anything but especially a massive burger topped with bacon and an egg.


imageEasy, fresh, summer salad!


2 white peaches

4 cups baby greens

3 tbls pine nuts

1/4 cup unsweetened dried cranberries

goat cheese (if you do dairy)

1/2 lemon

1 tsp Dijon mustard

2 tbls evoo

1 tsp pepper


1 tbls coconut oil


Wipe down your grill with coconut oil. Pit and slice your peaches, you don’t want them too thin because they need to stay together while they are grilling. Pop peach slices on the hot  grill for about 3 minutes per side. Meanwhile, whisk lemon, Dijon, salt And pepper. Next, slowly add the olive oil. Once your peaches are grilled, set them aside. Toss your greens with lemon dressing, add your pine nuts, cranberries, and goat cheese, cooled peaches and toss. Yum.