paleo vegan fat bomb


Three-ingredient Paleo fat bombs to help fuel your workouts!


I had a kick-ass workout after I ate two of these Fat Bombs the other day. There’s a societal rule that you can only say kick-ass in 2014 if you were born in the 80’s right? I need pre-workout snacks if I do weight-training in the afternoon (which is the only time I ever do it), but I can’t eat something heavy because then I’m never hungry for dinner, so then I don’t eat after my training, and then I don’t see any strength gains in the gym. The circle of life for a girl whose muscle wastes faster than your grandma’s grandma.


They say you should eat fat for performance before you engage in strenuous exercise. Afterwards, keep the fat low and the carbs and protein up. Apparently. Who knows, but I know I personally REQUIRE carbs after I work out or I am a hungry beast the next day. I will eat all the sweet potatoes in Chicago.



These fat bombs actually contain some carbohydrate from raisins and coconut flour, so they’re easier to digest & are chewy too!



My workout was what I call a “100-90-80 Countdown”. Choose a different plyometric or weight exercise to do 100 times (or 100 seconds), then another one for 90 times or 90 seconds, etc. Repeat circuit twice.

100 jumping jacks

90 high knees

80 jump ropes

70 mountain climbers

60 skaters

50 plank jumps

40 squats jumps

30 triceps dips

20 burpees

10 pushups

1 mile sprint interval on treadmill (7 mph rest to 9 mph sprint in 1 min intervals)

Then I pushed a big heavy object across the gym 6 times and did my “10-Minute Abs Circuit” where I do an exercise for 1 minute and go immediately into a next. Intense I know. I only do this once a week.

1 min each of

X Sit Ups


Mountain Climbers

Side Plank – left

Side Plank – right

V-ups (bent knee)

Russian Twists (15 lb weight in hand)

Full sit-ups

Forearm Plank

Leg Raises


Fit Fat Bombs

Makes 8 cups | Ready in 20 minutes

½ cup coconut oil, softened

¼ cup coconut flour

½ cup raisins

  1. Mix all ingredients together in a bowl until smooth. Pour into silicone cups or muffin tin. Freeze until hardened, about 20 minutes. Store in refrigerator for several days.