coconut & avocado oil deep conditioner.

After all these years of being natural, I finally realized my main curly girl dilemma. It has been my battle with properly conditioning. When I first BC’d (big chopped) my hair, wash-n-gos were a way of life. They required very little maintenance. As my hair has grown, I’ve found it more and more difficult to maintain length. Mostly because I am stuck in the wash-n-go way of life. This month during my 30 Day Challenge, I have been discovering new ways to care for my hair. Including new styling, washing, and conditioning methods.

Coconut Milk & Avocado Oil Deep Conditioner adapted from my new favorite curly girl Naija Curls
1- can full fat coconut milk
1- 2 tablespoons of avocado oil

Whisk well. Refrigerate overnight.
Divide hair into four sections.
Apply conditioner from root to tip of hair, twisting sections as you go.
Wrap hair in shower cap and towel for 30 minutes up to overnight.
Rinse hair by sections.

Style in desired protective style.

Flat Twists

Still working on my protective stylings, but here’s a start.
❤ Krystal

mango shrimp tacos.

I’ve been dying to share this recipe with you. Since we’re more than halfway finished with summer, I figured I should share this summery deliciousness with you. Promise not to eat these everyday of the week. Promise?

What you Need:
Taco Filling:
1 Tbl Olive oil
15-20 medium Shrimp, thawed, peeled, tails removed
1 small Red onion, diced
1/2 tsp Cumin
1/2 tsp Ground ginger
2 jalapeño chiles, minced
1/4 tsp Salt
4 Romaine lettuce leaves (I used iceberg this time, but Romaine works best)
1 ripe Mango, peeled and sliced
1/2 cup Lightly packed fresh cilantro leaves, chopped stems removed
8 oz of crumbling queso (optional, but oh so worth it)

1/4 cup Greek yogurt
2 Tbl Freshly squeezed lime juice
1/4 tsp Salt

Heat a 10-inch nonstick saute pan over medium-high heat. Add oil. Sautee shrimp, onion, cumin, ginger, jalapeños and salt until shrimp is cooked. Remove and set aside.

Spread 1/4 of the mango evenly over the lettuce leaf, then top with 1/4 of the shrimp mixture and crumble 2 ounces of queso over each taco. Sprinkle cilantro on top.

Repeat with the remaining ingredients.

Stir together the yogurt, lime juice and salt and add a dollop on each taco.

I added some diced tomatoes from my friend’s garden. But, garnish with whatever you like. Pairs well with a side of black beans.


Servings: 4

Nutrition Facts
Serving Size 169 g
Amount Per Serving
Calories 243 Calories from Fat 144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 8.6g 43%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 1057mg 44%
Total Carbohydrates 11.3g 4%
Dietary Fiber 2.0g 8%
Sugars 8.6g
Protein 12.7g
Vitamin A 26% • Vitamin C 32%
Calcium 41% • Iron 2%

* Based on a 2000 calorie diet

chicken & waffles with honey pecan pie coconut butter

Ever had your heart dead set on an amazing dish, and then realize you are one ingredient short. Not just one ingredient, but the most important ingredient? Yeah, me neither. I actually always have a fully stocked pantry with every ingredient you can get your hands on at anytime.

Yesterday, I grilled the most delicious “beer” butt chicken on the grill. Since, I had most of the chicken remaining, I decided chicken and waffles sounded like the best dinner idea for tonight. One major, major setback. I don’t have a waffle iron. But, I had this deceiving look-alike in my cabinet, and figured due to my desperation, it’ll do.


Most people opt for fried chicken with waffles, but being palea-ish (I always felt like “paleo” was too masculine), grilled chicken is the best option for me. Before, I get the backlash from Paleo peeps, I realize this does have sugar, and spice, and everything nice in this recipe. Just consider it a cheat meal.

Chicken & Waffles with Honey Pecan Pie Coconut Butter (waffles adapted from PaleOMG)


What you need:
Whole Fryer Chicken
1 can of beer, soda, or carbonated beverage
Seasoning of your choice- I used Tony Chachere’s Cajun seasoning

2 eggs
3/4 cup of almond meal
3/4 cup of pecan meal
1/4 cup of almond milk
1 tablespoon of coconut flour
1 tablespoon of raw honey
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/2 teaspoon of pink sea salt (I #SweatPink all day, err’day)
1/2 cinnamon
2 tablespoons of Nikki’s Honey Pecan Pie Coconut Butter

For chicken:
Generously seasoning entire chicken. Stick a can of soda up the bottom end of your chicken and put on covered grill for 2-2 1/2 hours to cook.


Plus this

Equals this

Remove from grill and set aside.

In a medium bowl, whisk together eggs and almond milk. Add almond meal, pecan meal, and coconut flour. Add in honey, vanilla, baking soda, salt and cinnamon. Mix until all ingredients are incorporated.

Pour mixture on waffle iron or fancy iron I don’t know the name of. Cook for 4-5 minutes until browned. Remove from waffle iron.

Place waffles on serving plate and top with chicken wings or a few slices of your favorite chicken parts.

Melt coconut butter in microwave for 20 seconds and drizzle on top.


primal fudge.


Ohmygoodness. I’ve been dying to make this ever since this delectable treat danced on my taste buds at a girls night a few months ago. Creamy, airy, chocolately goodness. That’s probably the best and only way I know how to describe this marvelous creation. It definitely satisfies a sweet tooth and chocolate craving all-in-one. A perfect combination of almond butter, chocolate protein, agave, and coconut oil, this fudge is actually better than any fudge I have ever tried. (I actually don’t even like fudge.)

Let’s first talk about coconut oil. Although, it seems like a fad, coconut oil has been used in South Asian dishes for years. It makes excellent natural hair and skin moisturizer, as well as a flavorful oil in cooking and baking to replace hydrogenated oils such as vegetable oil. Coconut oil is unique in several ways. It’s completely solid at temperatures below 76 degrees Fahrenheit, it doesn’t become rancid, and the body treats and breaks down coconut oil, similar to other MCTs (medium-chain triglycerides). It requires less energy to absorb and utilize, but also helps the body feel fuller, longer as well as tackle fat.

Primal fudge. Adapted from practical paleo

What you Need:
1/2 cup coconut oil
1/2 cup Arbonne chocolate protein powder
1/2 cup almond butter
1/4 cup agave nectar
1/2 teaspoon vanilla

What to Do:
Melt coconut oil until liquid, but not hot. Adding all wet ingredients first, blend in Magic Bullet until well-blended. Pour into paper-lined muffin tin cups (about 1/8 cup of fudge per liner.) Makes 10. Freeze for 15 minutes. Store in a sealed container in the refrigerator.


sausage stuffed butternut squash.

I had a butternut squash that I really needed to make. So, I decided to stuff it with goodness and top it with protein magic.

What you need:
1 butternut squash
8 oz. of sausage (I used chicken apple cut into chunks, but ground sausage will work fine)
1 small onion, diced
1/4 cup of cilantro, minced
2 tablespoons of garlic, minced
2 eggs

What to do:
Preheat oven to 350 degrees. Cut butternut squash in half lengthwise and place “meat” side down in a baking dish. Bake for 40 minutes until you can pierce squash easily with a fork. Meanwhile, cook sausage, onion, and garlic in skillet until sausage is browned and onions are tender. Remove from heat. Scoop out squash using a large spoon or melon-baller and add to sausage mixture. Mix well. Add cilantro. Scoop squash/sausage mixture back into squash skin. Make a small bowl-like indention in squash mixture. Crack an egg over each half into the indention. Place back into oven for 15-20 minutes. Remove from oven and cool for 5-10 minutes.


blended vanilla iced coffee

I don’t know what part of the country you’re in, but Spring is definitely in the air here in the Midwest. I listened to a storm pass through this morning, and now I’m sitting on my back porch enjoying the harmonies of the birds. This is great. (Even my neighbor’s chicken can cluck a few bars, don’t know if she is HOA legal.)

With a beautiful day off of work, this morning’s pick-me-up consisted of a blended vanilla iced coffee, adapted from one of my favorite grain-free blogs, Against All Grain.

What you need:
1 cup of cold medium or dark roasted coffee, I use my Keurig to make a single serving
1/4 cup of unsweetened almond milk
1/2 teaspoon vanilla extract
1 teaspoon raw honey

What to Do:
Add ice, coffee, almond milk,

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green smoothie

Like most smoothie drinkers, I have a few renditions of green smoothies that I love to drink. A fairly simple green smoothie I enjoy is made with just a few ingredients. Perfect for after workouts. The thing I love most about making smoothies is that there is so much room for creativity and every smoothie is different. If you prefer thicker smoothies, add less liquid and more ice, fruits, or veggies. If you like it thinner, add more almond milk or water.

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What you Need:

unsweetened almond milk
2 scoops of Arbonne vanilla protein

What to Do:

Add ice, protein powder, kale, almond milk, and top with water into your blender. Blend until desired consistency is reached. Really can’t do anything wrong.

Enjoy!!! Thunder up!!!