Posted in Must Make

Strawberry Serrano Mimosa

Frozen strawberry sweetness meets bubbly in a fancy summer cocktail. A sliver of Serrano provides a hint of heat while one basil leaf adds a hint sophistication. Choose your favorite prosecco, champagne, or moscato (if you like sweet) to cater the drink to your pallet. I chose a semi-sweet bubbly Rose.

Strawberry Serrano Mimosa
By:Bekie A

2 cups of frozen strawberries

Juice of 1 lemon

1 shot of Triple Sec

1 tsp of vanilla extract

1 basil leaf

1 tsp of agave or honey

1 slice of Serrano pepper (or more of you like spicy)

1 bottle of bubbly Rose


Place all of the ingredients minus the Rose into a blender. Blend on high until smooth.

Add 1/4 cup of frozen mixture to each glass (serves 4 large or 6 small).

Fill the remaining glass with Rose or Prosecco. Garnish with fresh strawberries.

Posted in Allergy Free, Drink, Must Make

Sweet Baby Green Juice

Do you find yourself struggling to eat your daily allotted veggies? These super greens are easy to make and way cheaper than buying by the bottle at the store. I make a new batch about every 3-4 days. It’s fresh and sweetened with a fresh peach, pear, and pineapple juice. 

Sweet Baby Green Juice

By:Bekie A

2 stalks of celery

3-4 Tbsp Lemon juice

1 cup of 100% Pineapple Juice

1 whole green pear or 1 apple (remove core, but keep the skin)

2 cups of baby spinach

1 tsp fresh ginger

1 fresh peach with skin on/pit removed

1 cucumber (skin on)

1 cup of filtered water


First of all, wash all of the produce very well. Place all of the ingredients into a blender and blend baby blend until you get it as smooth as possible. Pour through a sieve into a sealable glass jar to remove any chunks (chunks not cool in my juice). You can disperse into premeasured sanitized mason jars or a large sealable glass bottle. 

Keep refrigerated up to 10 days. It’s filled with fiber, so it also is vey filling. Add Chia for some extra protein or a hearty splash of almond milk to drink for a meal. 

Feel awesome getting your fruit and veggies in! 

Posted in Must Make

Chocolate Molasses Cake GF, DF, & EF

Rich with Molasses and dark chocolate, this cake is addicting! Low on sugar, gluten free, egg free, and dairy free, it’s almost guilt free. I promise you, it is moist and delicious! I like plain with a cup of coffee. My kids devoured it with fresh strawberries. If you have to bring an allergy free dessert, this is the one.

Chocolate Molasses Cake

By: Bekie A

3-4 Tbsp coffee
1 cup of Dairy Free butter (Earth’s Best)

1/2 cup of sugar or coconut sugar

1/2 cup of grape seed oil or coconut oil

Flax eggs (1/2 cup hot water mixed with 1/3 cup of ground flax seed)

2 Tbsp of cocoa powder

3 Tbsp of Molasses

2 Tbsp of honey or agave

1 cup of DF chocolate chips heated & melted with 1/2 cup of coconut milk)

1/2 tsp of baking soda 

1/2 tsp baking powder

1/8 tsp of ground ginger or 1/4 tsp of fresh

1 cup of coconut flour

1/2 cup of tapioca flour

1/2 cup of almond flour

Pinch of salt


Cream butter, sugar, honey, and molasses together. Add in the flax eggs and grape seed oil. Add in coffee. In a small glass bowl, microwave the chocolate chips and coconut milk for 40 seconds. Stir the chocolate chips until it becomes a smooth chocolate sauce.  Add to the wet mixture. Stir until combined. In a separate bowl, mix together dry ingredients: almond flour, coconut flour, and tapioca flour. Add in salt, baking powder, baking soda, ginger, and cocoa powder. Add the wet ingredients into the dry and stir until combined. It should be a slightly thick batter. Grease a 13×9 glass cake pan with either DF butter or coconut oil. Spread the batter evenly into the dish. 

Bake on 350 for 12-14 min-no longer! Do not over cook. Allow to set up for 5-10 min.

Sprinkle with powder sugar or top with coconut icing.

Coconut icing:

2 cups of powder sugar

1 tsp vanilla

1/4 cup of coconut cream


Mix all icing ingredients together and chill until serving. 

Top each piece of cake with 1-2 Tbsp of icing. 

This pic shows two pieces stacked on top of each other. So yummy! 

Posted in Drink, Must Make

Pineapple Whip Jalapeño-Ginger Margeritas 

It’s definitely 5 o’clock somewhere when this tropical treat is delivered frozen and salted. With the perfect amount of sweet and heat. Ginger and Jalapeño provide a nice base to the pineapple and mint. The layers of flavors go on for days! It’s a grown up version of our childhood Pineapple Whip. Freeze a batch the night before and turn them into Margerita snow cones! 

My favorite!!

Pineapple Whip Jalapeño-Ginger Margeritas 

By: Bekie A

1/2-1 tsp of fresh ginger

2-3 Mint leaves 

1 shot glass of 100% Pineapple juice

1 shot glass full of fresh lime juice

1/2 shot glass of fresh lemon juice

1 cup of fresh diced pineapple 

2 thin slices of jalapeño with seeds removed 

2 shots of Tequila

2 shots of Triple Sec 

1-2 tbsp of agave syrup (depending on desired sweetness) 

1 1/2 cups of ice


Place all of the ingredients into a blender. Blend until smooth. Garnish with fresh pineapple.

Serves 3-4 large glasses or 5-6 small.

To make snow cones. Freeze overnight and scoop into a frosty glass with a spoon.

Posted in Must Make

Jalapeño Mint Margeritas 

I tasted a jalapeño margerita at a local restaurant and fell in love. It was made fresh and sweetened with agave. I had to recreate it at home with my own Texas spin. Refreshing and light with a true Texas kick, you will be transported immediately to a beach somewhere. The cucumber and cilantro cool the heat and bite of the jalapeño. Bonus: this margerita isn’t filled with preservatives or tons of sugar. It is fresh and organic. 

Jalapeño Mint Margerita

By:Bekie A

1 shot glass full of fresh lime juice

1/2 shot glass of fresh lemon juice

2 Tbsp of agave syrup (or more if you like it sweet)

2-3 slices of cucumber

1-2 slices of fresh jalapeño (depending on heat level) 

2-3 mint leaves

2 tbsp of fresh cilantro

2 shots of Triple Sec liquor

2 shots of clear Tequila

1 1/2 cups of ice


Pour the juices and fresh herbs into a pitcher. Add jalapeño and cucumber slices. Top with agave and ice. 

Blend until slushy consistency. Pour into 3 large glasses garnished with salt, or 5-6 small glasses. 

I love the specks of green. Beautiful! 

Garnish glass with lime, a cucumber slice or jalapeño.

Posted in Allergy Free, Dessert, Gluten Free, Must Make, Quick

No-Bake Chocolate Freezer Cookies (DF, GF)

I grew up in the 80’s where “No-Bake” cookies were a staple at my house. In fact, it’s the first cookie I  ever made on my own. Since, I’ve cut sugar, gluten, and dairy from my diet, dessert is a sensitive subject. Determined to to have a safe and delicious back up, I revisited my childhood and the famous “No-Bake” cookies.  This time, I put my healthy spin on this decadent dessert. The best part? It comes together in less than 5 minutes! Enjoy!

No-Bake Chocolate Freezer Cookies

By:Bekie A


1/2 cup sunbutter or (peanut butter)

1 cup of Geradelli  dark chocolate chips or your favorite Dairy Free brand

1 tbsp honey (optional, I prefer mine without any sweetner)

1/2 cup coconut oil

3 1/2 cups rolled or quick oats

1 tsp vanilla extract 

Pinch of salt


Put chocolate chips, coconut oil, honey, and sun butter into a microwaveable bowl or a small sauce pan of heating via stockpot. 

Heat until melted (about 30-45 sec in the microwave).

Add in vanilla and a pinch of salt. Stir. Add in oats and stir until combined.

Either press into a 13×9 pan for bars or scoop onto wax paper into ice cream size balls. Chill in the freezer until set (about 10 min). Keep refrigerated or in the freezer until serving. 

Try not to eat them all! They are delicious with coffee too! 

Posted in Drink, Must Make

Frozen Texas Peach Margeritas 

Made from fresh juice, Texas peaches, and agave, this is the perfect Adult beverage to beat the heat by the pool. 

Frozen Texas Peach Margeritas 

By: Bekie A

2 large peaches or 3 small (wash & remove core, but leave skin on)

Use a shot glass to measure the following: 

1 full shot of fresh lime juice

1/2 shot of fresh lemon juice 

1/2 shot of orange juice or pineapple 

2 shots of Triple sec

2 shots of Tequila

1/2 a shot of agave (or more if you like sweeter)

1 1/2-2 cups of ice

Place everything in a blender and purée until combined or it becomes the consistency of a smooth frozen margerita. For a virgin version, skip the alcohol and replace with pineapple or orange juice.

Makes 3 large margeritas or 4-5 small. 

Sip by the pool or a beautiful Texas Sunset