Posted in Breakfast, Yeast and Quick Breads

Cottage Buttermilk Biscuits

This is a variation to my normal buttermilk biscuit recipe. They have more body and texture providing a tasty base for sausage biscuits.

No filter needed for these pics:

Cottage Buttermilk Biscuits

By: Bekie A

1 stick melted butter

1 cup of buttermilk or milk plus 2 tsp of vinegar

1 cup cottage cheese

3 tbsp sugar

1 tsp salt

1 tsp yeast

3-4 cups of self rising flour 


Whisk together 3 1/2 cups of flour, sugar, salt, and yeast. In a separate bowl, mix together buttermilk, cottage cheese, and melted butter. Make a well in the flour mixture. Pour in wet mixture. Stir until the dough comes together. Add extra cup if needed. Pat onto a floured surface into a 2-3 inch disc. Dip biscuit cutter into flour between cutting. 


Brush the tops of the biscuits with milk or cream.


Bake on 425 for 14-15 minutes until golden on top.



Posted in Breakfast, Gluten Free

 Chocolate Chip Bars G/F

These are naturally sweetened with dates and tested by kids. So go ahead and have a treat, or a healthy snack. Fix your chocolate craving without all the calories.   

 Chocolate Chip Bars G/F

By: Bekie A

1 cup date paste (or 1 cup of puréed dates) (date paste-made from adding boiling water to dates. Drain, add vanilla, sea salt and purée) 

1 3/4 cup oats puréed 

1/2 cup GF flour mix (or regular all purpose for non GF)

1 tsp Vanilla

1/2 tsp baking soda

3 tbsp coconut oil

1 tbsp ghee (optional) for DF, add extra coconut oil instead

3 Tbsp almond butter

1/2 cup of dark chocolate chips

Dash of Sea salt 


Date paste:


Mix together almond butter, coconut oil, vanilla, ghee, and date paste.  Add in remaining ingredients.   

Press into a 8×8 pan.



Posted in Soup

Curried Carrot Bisque

With 6 cups of veggies, this soup is packed with goodness. The bright orange color, splash of coconut milk and spices make the perfect balance for Fall. It’s sweet, with a depth of flavor, and a hint of heat. 

Curried Carrot Bisque

By: Bekie A

4-5 cups of chicken broth

4 1/2 cups sliced carrots

1 cup of diced onion & celery

3 Tbsp of Olive oil

1/2 cup coconut milk

Splash of whipping cream (optional)

Dash or two of Cayenne or chipotle

2 Tbsp balsamic vinegar

Salt & pepper

1 tsp of each Thyme & parsley

1 cup of freshly shredded Parmesan

1 sweet potato cooked

2 tsp curry

1 1/2 tsp cumin

1/2 tsp to 1 tsp coriander (coriander is strong. Add 1/2 tsp and taste before adding more)


Sauté carrots, celery, and onions with olive oil in a large stock pot on high.


Once onions soften, add in chicken broth and bring to a boil for 5 minutes or until carrots are fully cooked.  

Turn heat to low. Add spices, balsamic, and the sweet potato. Purée.


Add coconut milk, cream, and cheese. Purée once or whisk once more. To fancy it up, garnish with carmelized onions. 


Posted in Allergy Free, Breakfast, Gluten Free

Banana Honey Oat Bars GF/DF/EF

Gluten free, Dairy Free, and egg free, these are friendly for those with food allergies. However, they taste like a honey, glazed, banana bread smashed into a bar and topped with chocolate chips.  They are tasty as a dessert and packed with enough protein for a breakfast to go. 

Banana Honey Oat Bars GF/DF/EF

By: Bekie A

1/2 cup almond or PB butter

1/2 cup coconut oil

1/2 cup of honey

2 tsp vanilla

1 tsp cinnamon

2 bananas mashed

1 Tbsp cornstarch

1 tsp baking soda

2 1/2 cup quick oats

1 cup almond meal flour or ground nuts

1/4 cup chia seeds

1 cup dark chocolate chips


Mix together the mashed bananas, coconut oil, honey, and vanilla. Add in almond butter/peanut butter and mix until creamy. Whisk together dry ingredients and add into the wet ingredients. Spread into a 9X13 oiled pan. 


Sprinkle chocolate chips on top.


Bake on 350 for 12-15 minutes until slightly golden. Allow to cool. Cut into squares. Refrigerate to maintain freshness and texture.



Posted in Uncategorized

Chipotle Bacon Date Butter

Smokey, sweet, and with some heat, this butter doesn’t take much to bring depth of flavor to a simple dish. I serve a heaping tablespoon on top of my sweet potatoe for the perfect match.

Chipotle Bacon Date Butter

By: Bekie A

8 oz cream cheese

1 stick of salted butter

10 pitted dates

1 tsp smoke paprika

1/2 tsp chipotle chili pepper

1 Tbsp olive oil

1 tbsp honey 

Dash of red pepper or more

1/2 cup of crumbled bacon

2-3 pinches of Sea Salt

Place all of the ingredients except the bacon into a processor.



Add in bacon and pulse 2-3 times more.  Boom! 

Spread into a butter, or glass dish. Chill in the fridge until you are ready serve.   

 Serve 1-2 Tbsp per sweet potato. Or on top of a steak, rolls, crusty bread,  or over grilled veggies. 

Posted in Dinner

Kim’s Cookin’ School – Sweet and Sour Pork Stir Fry

Sweet and Sour Pork with stir fried veggies


The key to stir fry is to have all the ingredients prepped, chopped and at the ready to go.
Using a wok with metal utensils makes for effective stir frying.  With lots of space to stir and move food around, it allows for fast and high temperature cooking without burning, good heat control, and adequate surface contact for the food.


And as with all the cooking school recipes, please, take a moment to read through the entire recipe to work out any kinks.  Because once you get started, it’s so hard to stop!

And,”If Yan can cook, so can you!”.  At least that’s what he said. LOL!
Here’s a rip from his sweet and sour pork recipe with a few changes, for ease in prep and a sauce that clings and doesn’t separate.  You could also easily substitute the pork for boneless chicken.

A ginger tip:image

Keep ginger finger wrapped in plastic in the freezer.  When needed, pull out and grate desired amount  or carefully slice, then mince, or cut into thick slices. Peeling is not necessary.  The ginger finger will turn very mushy when out of the  freezer in a short while, but it can be refrozen without altering the taste.

Sweet and Sour Pork


By Kim B

Serves 4

3/4 -1 pound boneless pork cubed
Salt and pepper
2 Tablespoons Dry Sherry
1 Tablespoon Soy Sauce

1 egg
1/4 cup flour
1/4 cornstarch (for gluten free, omit flour and use 1/2 cup cornstarch)
2-3 garlic cloves smashed and chopped
1 Tablespoon ginger minced
1 onion chopped
1 red pepper chopped
1 green pepper chopped
1 handful of snow cut in half on the diagonal
1 small hot pepper, minced, ( optional )
1/2 cup pineapple cubed, fresh or canned

Steamed White Rice
Salt and pepper the pork. Then mix in soy sauce and sherry and let sit 30 minutes.

While the meat is marinating,  prep veggies for stir fry and place on a plate or shallow bowl so they are ready to be added to the wok.


After marinating, transfer meat to a bowl.  Beat egg well, then mix into pork. Sprinkle in four mixture and stir to coat all the pieces.  Let sit 3-4 minutes.

Prepare to deep fry.

Heat wok over med heat then carefully add about 4 inches of oil to the wok, then increase heat to med high. Test with a piece of the pork.  It should sizzle right away when added to the wok.

Fry pieces of meat in hot oil without crowding stirring carefully so the pieces don’t stick together. Turn after about 2 minutes. Do it in batches!
Cook another 2-3 minutes until golden, then remove to paper towels to drain.  Place in warm oven to keep warm and to also keep yourself and others from eating the meat as is.



Turn off flame.
Carefully pour off all but about 2 tablespoon of oil from the wok.  It’s ok to pour out all the oil then replace the tablespoons if that is safer and easier, as the oil and pan will be very hot.  Reserve oil as more will be needed later.  Return wok to stove on low heat.
Add garlic and ginger first and stir fry until fragrant then add onions and peppers.

Increase heat to med high and stir fry for about 2-3 minutes until veggies are slightly charred, add snow peas and meat back to the pan and stir to combine then remove to a bowl.


Sweet and Sour Sauce

2 cloves garlic smashed than minced
1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1/3  cup ketchup
1 Tbs. Soy sauce
1 Tbs. Worcestershire sauce
Juice of a lemon and a lime
1 Tbs cornstarch dissolved in 1 Tbs water

Reduce heat to medium and add another tablespoon of oil to the wok. Again add the garlic to the pan first, once fragrant add the brown sugar, ketchup, vinegar and the rest the sauce ingredients.  Stir to combine, taste to adjust flavor, if too sweet add a tsp of vinegar, if too sour add a tsp of brown sugar until just right!
Increase heat to boil, stir cornstarch mixture then add as a steady stream into sauce, stir and simmer until thickened.
Reduce heat to low med and return pork and veggies, pineapple to the wok . Stir to coat everything.


Serve hot over steamed rice.

Bon  Apetit and happy cooking!

Posted in Allergy Free, Dessert, Gluten Free

Mama’s Healthy Chocolate Pecan Truffles

imageThese are better than any store bought truffles, full of nutrients, packed with energy, and rich with the glory of chocolate. They are heathy enough to call it breakfast, and delicious enough to serve as dessert.

Refrigerate truffles until ready to serve.

Continue reading “Mama’s Healthy Chocolate Pecan Truffles”

Posted in Uncategorized

Power Puddin’

After a couple of days of leafy greens and mean workouts, my body needs more nourishment. My heart is screaming, “Chocolate!” However, I need a nutrient dense treat. The proof is in the puddin’…or something like that. After scouring several avocado pudding recipes, I decided to try my own single serving, Momma’s only, special, special dessert. I feel like a can run a mile or two after eating this powerhouse, but I will save my energy for now😉

Power Puddin’

By: Bekie A

1/2 of a ripe banana

1/4 of a ripe avocado 

1 Tbsp of PB2 (or peanut butter)

1/2 tsp vanilla

Pinch of sea salt

1 whole date (don’t have it? Add 3 tsp of honey instead)

1-2 tsp of coconut oil (optional)

2 tsp of cocoa powder

1/4 cup of coconut, almond or cashew milk (or your favorite milk)

Drop all ingredients into a blender or a magic bullet.


Blend baby blend.


All yours! Eat up! 

Posted in Dessert, Gluten Free

Chunky Monkey Healthy Cookies

After a long weekend of family parties, and amazing food, I’m due for lots of fresh salads. However, my chocolate cravings can’t go away over night. Here is a dark chocolate cookie that is sweetened simply with bananas, and optional pure maple syrup. Gluten free and dairy free, these are guilt free too! Go ahead and pop a couple for breakfast with fresh fruit and a glass of milk, or as a healthy snack.

Chunky Monkey Healthy Cookies

By: Bekie A

2 tbsp cocoa powder

3/4 cup of your favorite nut butter

1-2 tbsp maple syrup (optional)

1 tsp of Vanilla 

1 mashed banana

1 egg

1/2 tsp Baking powder

Dash of sea salt 


Pour or toss all the ingredients into a mixing bowl. 


Turn on the mixer on low, and watch the magic.


For snack size, drop 2 tbsp of batter for each cookie. For breakfast, use an ice scream scoop.


Bake on 350 for 8 minutes. Garnish with powder sugar if you need to dress them up;)



Posted in Dessert

Double Chocolate Pecan Cookies

My Eli’s love for baking created these gems. He asked specifically for a chocolate, chocolate cookie that tastes like a fall festival in your mouth. I was happy to oblige.

Double Chocolate Pecan Cookies

By: Bekie A

2 sticks of salted butter

1 Tbsp of brewed Coffee

1 cup of sugar

2 eggs

1/4 tsp soda

2 tsp Vanilla

1/2 tsp cinnamon

1/2 cup cocoa

1 1/2 flour

1 Tbsp Molasses

1 cup of dark chocolate chips

1 tsp Salt

1/2 cup of finely chopped pecans


Add butter and sugar to a mixer. Beat until smooth. Add In vanilla, salt, molasses, eggs, and coffee. Whisk together baking soda, flour, cinnamon, and cocoa in another bowl. Slowly add it to the wet ingredients. Stir in dark chocolate chips in.


Use an ice scream scoop to spoon giant cookies onto a baking stone or double sheet cookie pan. Spoon 1-2 tsp of pecans on each cookie.


Bake on 350 for 8-9 minutes. Remove them while they look gooey. Don’t over cook. 

Allow to cool and set up.