Hacks, And Other Nuts


Haven’t we all had enough of the crazies in this country the past few weeks? Geez. Enough already! So I came home from work today and the hubby asks me “Have you checked your website today?”

Nope…too busy at work all day.

He smiles and says “You were hacked.”

I was so mad. We spent a lot of time putting the Paleo Newbie site together, and now this. Seriously? The site was up for like 2 days before it got hit. What a bunch of losers. Get a life and use your smarts to be productive citizens. I’m not making a dime blogging, so back your truck up and stay off my site!

I learned later Homeland Security issued a warning about a massive brute force attack on WordPress sites that started earlier this month. (A word to the wise: If you run a blog, don’t use “admin” as your login, and make sure to change your password!) 

By the way, thanks to all of you who sent me messages supporting the new site. You are the reason I want to share all I can about the Paleo lifestyle so we can learn together.

My apologies if you tried checking out Paleo Newbie this week and got redirected to another site. Hopefully we’ve Terminixed this annoying little bug…we’ll see.

In the meantime, I’m thinking up something sweet to post for all of you. I need a tasty little hack of my own to help me move on….I’m thinking chocolate, almonds and coconut. Here’s the recipe:

Chocolate Almond Coconut Cups Recipe

Chocolate Almond Coconut Cups Recipe


  • 1/3 cup raw honey
  • 2 tbs coconut oil
  • 1 cup unsweetened shredded coconut
  • 2 dark chocolate bars 3 oz each (72% dark chocolate recommended)
  • 12 roasted unsalted almonds
  • 1/2 tsp pure almond extract
  • 12 silicone or paper mini-muffin cups


  1. Place honey and coconut oil in a pan just until warm
  2. Remove from heat and add extract and shredded coconut. Blend together
  3. Mixture should be sticky. If it seems too dry, add a little more honey and stir
  4. Place coconut mixture in fridge for about 30 minutes to cool
  5. Remove from fridge and roll coconut mixture into 12 balls. Push an almond into the top of the ball and set aside
  6. Next break your chocolate bars into pieces and place in a pan over low heat. Once chocolate has melted, remove from heat
  7. First put a small dollop of chocolate at the bottom of the muffin cups
  8. Next set each almond ball on top of the chocolate, and pour over with more chocolate – just enough to cover the coconut balls
  9. Put filled cups in refrigerator for about an hour to set up
  10. Peel away muffin cups and enjoy!
  11. Store in an airtight container in the fridge

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