Posted in Dinner, Quick


Do you need a fun twist to eat up leftover taco meat? This is fast and glorious! When Sara brought me a spicy bowl of pulled pork, the Tacovado was born. This is Tex-Mex in a creamy avocado bowl. 


By: Bekie A

2 ripe avocados cut in half with seed removed

1 cup of cooked seasoned taco meat or veggies (season with your favorite taco seasoning and add in pico for spice)

1 cup of Mexican shredded cheese

4 dashes of salt & pepper

  – Place avocados upright on a sheet pan. Sprinkle each with salt and pepper. Top each with 1/4 cup of meat and then 1/4 cup of cheese. Bake for 8 minutes on 350. Top with sourcream or hot sauce. Serves 4. 



Posted in Breakfast, Dessert, Gluten Free

GF Chocolate Crunch Bars

It is technically Chocolate Chip Day…so I had to honor Chocolate Chips in a new way other than my most favorite chocolate chip cookie recipe. Thus, Chocolate Crunch Bars were born. These must be stored in the freezer, so they will last awhile…unless of course your kids find it.  The good news? There is no added sugar or junk in this recipe. Therefore, serve it up right from the freezer for a Friday night treat and leave the guilt behind.   

Chocolate Crunch Bars

By: Bekie A

1/2 cup coconut oil

3/4 cup dark chocolate chips

2 Tbsp pure maple syrup or honey 

1/3 cup plus 2 Tbsp of almond butter or your fav nut butter

1 tsp of Vanilla

2 3/4 cups of GF Krispy rice cereal

1 2/3 cups of rolled oats

2-4 Tbsp of chia or flax seeds

–Heat oil either on the stove on low or in the microwave for 45 seconds with the chocolate chips, and almond butter until melted. Stir until smooth. Add to a large bowl and add in the remaining ingredients. It will be crumbly. Press into a coconut greased 13×9 pan and put into the freezer for 20-30 minutes. Remain in the freezer until ready to serve. Cut with a sharp knife in large squares. Yummy! 


Posted in Breakfast, Gluten Free

PB Banana Breakfast Bombs

How about a Breakfast that tastes like a candy bar, but is full of wholesome goodness? Stuffed with fresh bananas, peanut butter, chocolate protein powder, and a chia crunch, these are full of potassium and antioxidants. So bring it on please!  Although, If you are like me, coffee is first and foremost! However, I need a quick, balanced breakfast when I’m running out the door to power me through the morning when my coffee is gone. With intense workout days, I have to also ensure that it is a healthy dose of energy that will keep me from crashing. These are also great for a post workout snack.

PB & Chocolate goodness

chocolate for breakfast? Yes!
PB Banana Breakfast Bombs

By: Bekie A

 1/4 cup chocolate protein powder

1/2 cup of PB 2 powder ( substitute if needed with 1/3 cup of your fav nut butter)

1 cup of coconut oil

1/2 cup rolled oats

1 banana sliced

2 Tbsp of chia seeds

-Heat coconut oil for 30-45 seconds in the microwave. Add in protein powder and PB2 powder. Stir until combined. Add in remaining ingredients except bananas.  Slice bananas and add 2-3 slices to 8 silicone muffin cups or use your favorite mold. Add 3 Tbsp of chocolate mixture on top of the bananas in each muffin cup. Chill in the freezer for at least 20 minutes until set before serving. Store in the fridge or freezer. Serves 6-8. 


Posted in Uncategorized

Honey Butter

In a few minutes, your life could change forever. You will never look at a biscuit the same. Your kids will hail your name and the sweet concoction known as “Honey Butter.”


Honey Butter

By:Bekie A

8 Tbsp of salted butter

1 Tbsp of whipping cream

4 tbsp of honey

Place all of the ingredients in a glass mason jar. Microwave for 45 seconds. You can melt it on the stove, but I hate dirtying more dishes. Stir vigorously. Cool 3-5 minutes and then place in the fridge until set. It will be a beautiful golden color. Serve by the drizzle or spoonful. 

drizzle over fresh fruit

give as a gift with a cute spoon
Posted in Dinner

Kim’s Cookin’ School Ribs!

Sometimes you just want to nibble on a bone…
Savory ribs: non-barbecue style. Yes, there is really such a thing!

By Kim B.
Garlicky Ribs
These ribs are very different then the sticky sweet or dry spice rub ribs that most think of when you say, “let’s have spare ribs”. But let me tell you, once you try these, you are hooked! And they are so easy.

A slab of baby back or St Louise Style ribs separated into rib bones
6 -8 garlic cloves separated and unpeeled
1/2 cup chicken broth
1/2 cup white wine
2-3 sprigs of rosemary
3-4 sprigs of thyme
Salt and pepper

Marinate the ribs in one of two ways:

A salty brine 2 to 24 hours in the refrigerator. For this method, remove from fridge and drain off brine at least 1 hour before cooking.  Pat dry and sprinkle with freshly ground pepper.

Or rain on the salt and allow to marinate at room temperature (a cool kitchen of course) for up to two hours, but at least an hour.

Heat a large skillet over med high heat.  Once heated add 2 tablespoon olive oil; the oil should shimmer but not smoke.  Carefully place ribs in a single layer in frying pan uncrowded and not touching. You can do these in batches!  Brown on all sides, turning as needed, then remove to a plate.

stove rib
Once all the ribs have been browned, reduce the heat to medium.  Return all the ribs back to the pan in as much as a single layer as possible. Now it is OK if they touch! It may even be necessary to stand some up on their sides.  Pour any accumulated meat juices into the skillet along with the garlic, herbs, wine and broth.  Increase the heat to bring the liquid to a boil, then reduce heat to low and cover with a lid.

pan ribs
Cook for 1 1/4 – 1 1/2 hours, turning and repositioning ribs about every 20 minutes.  Ribs will continue to brown slightly becoming fork tender, and the liquid will become thick and rich.  Watch for over-cooking which results in a broken sauce, i.e. separation of the fat from the sauce.  Also meat should not be at boil but rather a low simmer/braise.
Smash the garlic, which is now soft and sweet, and stir around in the sauce. Stir the ribs to coat with the garlicky wine sauce. Serve warm.  Bon Appetite!

final rib

Posted in Breakfast

Skillet Eggstraordinare

Feeding a breakfast crowd in a hurry? This dish is southern elegant and full of spice and flavor. With a buttered skillet, bacon, and Parmesan topping, this is a keeper. I paired this with my buttermilk biscuits and fresh fruit.    

Skillet Eggstraordinare
By: Bekie A

2 Tbsp butter

10 eggs


1/3 cup of crumbled Bacon

Cracked Pepper

2 dashes of Smoke paprika

1/3 cup of Freshly grated Parmesan 

2 dashes of ground garlic

1 tsp of dried roasted red pepper

Dash of Smoke salt or sea salt 

Put butter in an iron skillet on low heat. Drop in eggs. Sprinkle on toppings.


Allow to sit on the stove for 1-2 min. Put in the oven for 8-10 min on 400.

Remove from skillet using a spatula. Cut into wedges and serve. 

Posted in Dessert, Gluten Free

Raspberries Love Bombs

“You dropped a bomb on me…baby! You dropped a bomb on me.”  A Raspberry Love Bomb is heading your way just in time for Mother’s Day. This recipe is fast, gluten-free, and oh so yummy! It’s a healthier option than reaching  for cake. Impress momma or yourself by whipping up this dark chocolate gift bursting with fresh raspberries.

Raspberry Love Bombs

By: Bekie Anderson

1/2 cup of coconut oil

1 cup of dark chocolate chips

Vanilla 1 tsp

1 Tbsp honey

1 carton of raspberries


Place chocolate, coconut oil and honey into a bowl and microwave for 45 seconds. Stir until melted and combined. Add vanilla. Place 8 cupcake liners into a cupcake pan. Add 3 raspberries into each one:


Add 4 Tbsp of chocolate mixture into the silicone cups. The. Top each one with an additional raspberry.


Place into the freezer for 20-30 minutes. Remove cupcake liners and serve immediately. Feel free to top with nuts, cream, or balsamic syrup to dress it up. I like it just the way it comes.  

Posted in Dinner

Rock n Roll Bacon Blue Burgers

If you don’t like Blue Cheese then Stop here, because this burger is stuffed with blue cheese, bacon crumbles, garlic, onions, celery, and tasty spices. This burger is named for my older Musician brother who loves a good song and yummy, stinky, blue cheese. This ones for you Jermster!

Rock n Roll Bacon Blue Burgers

By: Bekie A

1/2 cup diced celery

1/2 cup diced onions

3 garlic cloves minced

1 Tbsp Olive oil

1 cup of bacon crumbles

2 lbs of ground beef 80/20

1 Tbsp dried parsley

1/2 or 1 Tbsp of hot sauce

1 Tbsp of Worcestershire sauce

1/2-2/3 cup of blue cheese (amount depending on how strong you like it)

2 tsp sea salt and more for sprinkling

2 tsp of cracked pepper and more for sprinkling

–Sauté onions, celery, and garlic in the Olive oil on medium high heat until transparent. Add in bacon for 1 minute to add flavor. Then add to ground meat. Work into meat with a fork. Add in remaining spices. Form into Palm size balls and flatten using 2 plates and wax paper. Push your thumb into the center slightly. Add a sprinkling more of salt & pepper. Grill or cook on a griddle over medium heat for 1-2 min per side until it reaches 160 or desired temp.

Posted in Breakfast, Quick

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl

My kids always want a special homemade breakfast on the weekends. Pancakes are their favorite. However, by the weekends, this momma is tired. This is my pancake shortcut. This recipe will feed tons in a jiffy. The fun part is that you can flavor it with whatever you have on hand, or your favorite nut butter.

Fancy in a hurry 

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl
By: Bekie A


3 eggs

1 cup of Buttermilk (don’t have it? Add 1 Tbsp of lemon juice or vinegar to the cup of milk)

1/3 cup sugar

1/2 cup of melted salted butter (1 stick) or substitute half or all for Greek yogurt for a healthier version

2 cups self rising flour

1/4 cup of rolled oats (optional-makes me feel healthier;)

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp of salt

Fun optional add-ins if you don’t want to do the swirl: 1/2 cup of chocolate chips or blueberries with lemon zest.

–Mix together wet ingredients first beginning with the eggs plus the sugar. Then add in milk and room temp butter. Add remaining ingredients and stir thoroughly. Grease a 9×13 pan with coconut oil and spread the batter evenly into the pan. If you don’t have time to do the swirl, move on to the baking step. Otherwise, Make the swirl next. See below.

Maple Cinnamon Swirl

1/3 cup cookie butter (or your favorite nut butter)

1/3 cup maple syrup

Healthy dash of Cinnamon 

–add into a microwaveable bowl and heat for 20 seconds. Stir until combined. Spoon in dollops over the batter and swirl with a knife making loops. See below:


 Baking time:

Place in a preheated oven at 350 and bake for 15-22 min until puffed and no longer jiggly. A knife will come out clean. 


 Sprinkle with powdered sugar and serve with honey, maple syrup, nuts, or as it’s beautiful self. Enjoy!