Chocolate Donut Coffee Pops


If you recall, I created quite the buzz in the 4th of July when I teamed up with Tito’s Vodka to create these Cocoberry Vodka Pops. Ever since then, I’ve been trying to come up with some sort of popsicle recipe than can rival the great vodka pops, but no luck…

…and then it came to me. People like alcohol and popsicles, but what else do they like? Coffee and popsicles. With donuts. And Chocolate.  So, I created these: the Chocolate Donut Coffee Pops.

Truly, I couldn’t have done it without Flavor God’s Chocolate Donut Seasoning, which you definitely need to buy right now. No, really, it sells out really fast. It is integral to making these popsicles, but also integral to making everything else all kinds of wonderful. (Like Chocolate Donut Seasoning on waffles, and on cookies, and in coffee, and not to be redundant….but on chocolate donuts.) I am also amazed because all the ingredients in the Chocolate Donut Seasoning don’t even seem like they should taste like a chocolate donut. BUT THEY DO.

On a totally related note, you definitely need to make these popsicles right. Now. Why? Because the beginning of the school year is coming up and I know all you readers with kiddos heading back to school need something to fuel you through the insanely early mornings. (Why do most schools start at 7:30? Whhhyyy?)

Oh! And kids can’t eat these. Nope. Why? Because they are filled with COFFEE. And chocolate donuts. But they don’t need to know that last part.

I think I’m onto something with this adult-only popsicle trend.

Some cook’s notes:

  • If you cannot get your hands on the elusive Chocolate Donut seasoning, you can swap out the seasoning with 2 tbsp. dark chocolate cocoa powder and 2 tbsp. coconut sugar. These won’t be chocolate donut popsicles, but they will be chocolate coffee popsicles at the least.
  • The butter and MCT oil is essentially the recipe for bulletproof coffee (fatty coffee), but now obviously in popsicle form.

Chocolate Donut Coffee Popsicles

Makes 8 popsicles

  • 18 oz. freshly brewed coffee
  • 3 tbsp. chocolate donut seasoning
  • 3 tbsp. MCT oil
  • 3 tbsp. grass-fed, organic, pasture-raised butter
  1. In a blender, blend all ingredients.
  2. Pour into popsicle molds, and let freeze for at least 6 hours. 

Motivation. Dedication. Perseveration.

I think we all know that emotional eating is a dangerous thing. The consequences of alleviating emotions with food can manifest itself in even more emotional turmoil as well as create physical scars and loads of unhappiness.

But you know what? I’m an emotional eater when it comes to pancakes, and I fully own up to this one. Feeling sad? Time for pancakes. Angry? Some pancakes will do.  Stressed? Sounds like its time for breakfast for dinner. With some pancakes.

Imagine my deep sadness when I realized that pancakes just wouldn’t fit into my primal lifestyle.  I think I have, to this day, tried every Paleo pancake recipe listed on every Paleo blog, cookbook, and Instagram account I laid my eyes on. No offense to the creators, but their pancakes just weren’t good enough for my overly critical pancake palate. So I decided to create my own pancakes, which was much, much harder than I initially anticipated. A problem with recreating recipes into Paleo recipes is the lack of gluten. Gluten is a binding ingredient: it is what makes cakes airy, makes cookies not equivocal to bricks, and makes pancakes fluffy. Essentially, gluten is a miracle in creating amicably textured food, and devastation in gut health for many people. (Side note: why has gluten become so problematic in many people? Here is one theory linked to mycotoxins by Dave Asprey of Bulletproof. Definitely worth a read.) So amid my pancake-less fueled depression, I started to build my own perfect Paleo pancake recipe. The first batch I burned so badly that they were inedible. The second batch tasted solely like gritty coconut flour. Batches 3-10 were either too watery, too dense, not fluffy, or flavorless. Sometime after my 10th attempt, I finally started to move in the right direction, and now, finally, I have created a pancake recipe that suits my tastes. I’ve tried to perfect this recipe so many times that I can’t tell you what attempt number this final one is.

Motivation. Dedication. Perseveration. Never give up. Pancakes 4 eva.

Paleo Protein Pancakes

Makes 4-5 medium sized pancakes

  • 1 egg
  • Dash of salt
  • ½ cup canned coconut cream
  • ½ tbsp. raw honey
  • 1 tsp. vanilla extract
  • ¼ cup coconut flour
  • ¼ cup cashew flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup water
  • 1 scoop (about 23 grams) whey protein*
  • 1 tsp. xanthan gum**
  • Coconut oil spray, coconut oil, or grass-fed butter for frying
  • Berries, almond butter, kefir, or dark chocolate shavings for topping, optional.
  • Syrup***
  1. In a large bowl, whisk egg thoroughly and then add salt. Let rest for 4 minutes.
  2. Add coconut cream, vanilla, and raw honey to bowl with egg and stir until incorporated.
  3. Add coconut flour and cashew flour to mixture and mix well.
  4. Add baking soda and baking powder and continue mixing.
  5. When all ingredients are well mixed, add water slowly.
  6. Add whey protein and ensure powder has incorporated well into batter.
  7. Finally, mix in the xanthan gum to thicken the mixture.
  8. If using butter or oil to fry your pancakes, heat in a pan until melted. If using spray, spray the pan. When the pan is warm enough, pour batter into the frying pan in approximately ¼ cup increments.
  9. When small bubbles start to appear on the surface of the batter (about 3 minutes) in the frying pan, flip to other side.  Watch these pancakes carefully! They burn easily.)
  10. Top with toppings if you desire, and serve.

Some notes:

  • *Make sure the protein powder you use it gluten free and comes for sustainable, organic sources.
  • ** Xanthan gum is a thickener many gluten free bakers use to thicken their batters. Although this recipe only calls for 1 tsp. of xanthan gum, it is essential for the texture of these pancakes. If you do not have, or do not wish to use xanthan gum, you can thicken your batter by adding more coconut four, 1 tsp. at a time. However, your pancakes will taste more coconutty.
  • ***In moderation, syrup is Paleo. Why? Because the sugar found in syrup is unrefined. Also, it is from a plant. (Tree.) So we can pretty much call syrup a salad, right? Right. ;)

A Home is not a Home Without a Rhino

I don’t know about you guys, but I don’t get anything done in the week. By the time I wake up late (every morning), I am stressfully hurrying from one thing to another until perhaps the hour before my bedtime where I force myself to chill the heck out so I can actually fall asleep:


The past few weeks have been so hectic for me (half marathons, visitors, traveling) that I have not updated this blog as much as I wanted to. I was just talking to a friend this past week (over Cinco de Mayo margs after we ditched the gym, naturally) about how we feel tricked about real life. Kathy and I met in grad school, when our lives were consumed with taking 10 hours to write an evaluation, spending late nights/early morning in libraries, and spending the 3 weeks surrounding midterms and finals on a coffee IV. Luckily, we survived, and have moved onto spending time together doing more fun things. Like buying these necessary animal busts for our homes:

Horse bust takes on D.C. 

Horse bust takes on D.C. 

Kathy and I assumed that after we graduated, we would have enormous amounts of free time after our day jobs. We could work out everyday! We could go to happy hour whenever we wanted! We could go on all the trips we've been dying to do! Ha. Hahahaha. No.

We feel tricked by life. Lies. Complete lies! Whoever has a rockin’, balanced life outside of a 40 hour a week workday is one talented soul. I am so non-productive outside of work that I rely on my weekends to do things like food prep, recipe creation, apartment cleaning, and just generally having a social life. I am so dependent on my time off on weekends, that when I need to go into work over a weekend, my following week is filled with baby carrots, avocados, and wine for dinner. Because that’s obviously how you stay Paleo when on a time crunch  ;)

Amidst the workweek chaos, I’ve been trying to up my vegetable intake lately. This has been a challenge. A couple weeks ago I almost broke down at lunch when I remembered that I had packed myself a.n.o.t.h.e.r. s.a.l.a.d. Since then, I’ve realized that I need to trick myself into eating my vegetables in less obvious ways than just downing a plate of leaves. (I’m 26 going on 6 sometimes.) Recently, I’ve realized that I can drink my vegetables in smoothie form. (Ummm duh, I am clearly late on this trend.) Smoothies are perfect because I can make a ton at one time, they freeze well, and I can grab one as a literally am running out the door in the morning. Since the weather is starting to change from spring to summer, here is one of my new favorite creations, and you can’t even taste the vegetables:

Paleo Spinach Pina Colada

Serves 2

  • 2 cups unsweetened vanilla almond milk
  • ½ cup coconut cream or coconut milk
  • 1 ½ cup whole spinach leaves
  • 1 cup frozen pineapple*
  • ¾  cup frozen strawberries*
  • ¼ cup ice cubes

*You can swap out fresh fruit instead of frozen if you have that on hand. Just make sure to increase the ice to ensure that you smoothie is icy and cold.

  1. Combine all ingredients in a blender with the ice and fruit at the bottom of the blender.
  2. Pulse until most of the ice and fruit has been broken into small pieces.
  3. Stop blending and stir with a large spoon every few second to ensure that all the spinach leaves incorporate and blend into the drink. Once everything has started to break down a bit more, blend on higher speeds until well blended and frothy.


*As you can see, I styled my drink with a lemon wedge, when it absolutely has no lemon in it. Why? Because it looked cute and I used all my strawberries and pineapples before I thought of the necessity of a garnish. I am full of logic, I know.  

Tuesday: the worst day of the week

Ugh, Tuesdays. TUESDAYS.

At my old job, my coworkers (Now I am lucky enough to call them my friends) and I came up with this theory that Tuesdays are the worst day of the week. Here’s why: when Tuesday morning rolls around, you’re still exhausted from Monday shenanigans. On Tuesday, you still remember the happy glow of your past weekend, and realize that there are so many days until you can get to that bliss again. On Tuesday, you haven’t even gotten to hump day yet…and we all know that there are just no inappropriate jokes to say about Tuesdays. Tuesdays are just the worst. The. Worst.


On Tuesdays, I am rarely motivated to do anything. It’s amazing if I make it to the gym after work, and to be honest, its miracle if I actually go out and do something social on a Tuesday night. Most of the ridiculous fights I’ve picked with my boyfriend have been on, you guessed it: Tuesdays. And the worst night classes in both my undergrad and graduate school years? On Tuesdays. (You’re such a jerk, Tuesday. I hope Karma gets you.) By the time Tuesday night rolls around, I rarely cook- I usually eat leftovers or whatever snacks I can piece together to try to form a legitimate meal. I call this technique creating an artful, eclectic charcuterie (Haha, yeah right), but really, this is just Tuesday speaking through me again in food form. Oh, and actually getting up on time Tuesday morning to make a decent breakfast? Ha. Please……..Oh, was that a serious question? Yeah…. No. Tuesday breakfast never ever happens. Not ever.

For all the reasons I have listed above, I bring you a recipe I have titled “Tuesday Oatmeal” because it is quite possibly the easiest 4 minute Paleo breakfast you can make in the morning. I make this mix ahead of time and store it in a water bottle for easy pouring. (Helpful when I am trying to make myself breakfast at 6am and still fumbling around because I am half asleep.) You can choose to keep this in any storage container of your choosing, and please note that the serving size for the “preparation” stage is for one ½ cup serving, not for the entire prepared mix.


Tuesday Oatmeal

Mix makes 4 servings

Grain free, dairy free, gluten free



To make ahead:

  • ½ cup chia seeds
  • ¼ cup flaxseed meal (ground flaxseed) Golden flaxseed meal is also an option
  • ¼ cup unsweetened shredded coconut

When preparing:

  • ½ cup already prepared chia seed mix
  • 1 tbsp. vanilla almond milk
  • Toppings of your choice (chocolate pieces, fruit, almond butter, cashew butter, nuts etc.) optional
  • 1 tsp. raw honey optional
  • 1 cup water
  1. Mix chia seeds, flaxseed meal, and coconut together. Store in a container.
  2. When ready to prepare, pour ½ cup chia mix into a bowl and add water and almond milk. You may add honey if you would like some sweetness, but it is not necessary.
  3. Microwave for 2 minutes.
  4. Stir well, add toppings if you would like, and enjoy!
  5. Just get through Tuesday J


P.S I originally saw this recipe months ago on another grain-free blog. I tweaked this recipe for my own tastes, renamed it, and now cannot find the original recipe author. If anyone out there sees this recipe out on another blog, can you let me know? I would love to cite them and be able to give them credit for the inspiration! Thank you!


P.P.S. Once, I put in a spoonful of Nutella into this, and it was amazing. And then later I tried a spoonful of cookie butter. That too was amazing, but so not Paleo. But, you know what they say about Tuesdays…..