Posted in Must Make

Sparkling Skinny Rita

Need a refreshing Margarita that won’t kill your waistline? No added sugar, fresh juice, and sweetened with stevia, this is it. Call yo’ friends and break out the fancy glasses.

Sparkling Skinny Rita



1 Tbsp of lime juice

1 tsp of lemon juice

2-3 drops of liquid stevia

1 shot of Triple Sec or fresh orange juice

1 shot of Tequila

1 handful of ice

1-2 cups of sparkling water (I used TopoChico)


Mix together the first 5 ingredients. Stir together. Add ice. Top with sparkling water and stir once more. 


Posted in Must Make

Vegan Butter

Since going dairy free, I really miss my butter! I have bought DF butter as a replacement, but it is full of fillers. I try to keep things as pure as possible. Yesterday morning, with a house full of kids, tons of toast, and no butter, I created a version of Vegan Butter. My kiddos did not know the difference. The best part? It took 2 minutes to whip up. 

Vegan Butter

By:Bekie Anderson

1/3 cup coconut oil

1/3 cup of good EVO (Extra Virgin Olive Oil) 

1/3 cup of coconut cream (unsweetened) or coconut milk

1/4 tsp Himalayan sea salt

1/2 tsp butter extract


Pour all of the ingredients into a blender or magic bullet. Purée until emulsified. Use immediately or refrigerate. 

For garlic butter:

Add 1-2 fresh garlic bulbs and 1 tsp of Nutritional Yeast 

Posted in Dairy Free, Dessert, Gluten Free, Must Make, vegan

GF Chocolate Depression Cake

This recipe is based off an old recipe called, “Depression Cake.” It does not contain dairy, or eggs, so it was cheap to bake during that era. Thus, it is nearly allergy free. I took the recipe a step further and replaced the sugar with coconut sugar, removed the gluten, and provided a couple of icing options. I promise… it is delicious. I barely was able to take pics before it was eaten. Only crumbs remain.

GF Chocolate Depression Cake (Vegan)

By:Bekie A



1 1/2 cup of glutenfree flour mix (I used ancient grains or 1:1 baking ratio)

1 1/2 cups of organic sugar, or coconut sugar

1/4 cup cocoa powder

1 cup of df chocolate chips (optional)

1 tsp salt

1 tsp of baking soda

1/2 tsp cinnamon (optional-add in: pinch of cayenne or chili powder for a southwest kick)

Wet ingredients

1 cup of water or coffee

1 tsp of vanilla

1 tsp butter extract (optional)

1 tsp of vinegar or lemon juice

1/3 cup of vegetable oil


Whisk dry ingredients together. Make a well in the center. In a separate Bowl, whisk wet ingredients. Add wet ingredients into the dry and stir until lumps are gone. Pour into an 8×8 greased pan. Bake on 350 for 20 minutes or until toothpick comes out clean.

Thick Frosting:

1/4 cup cocoa powder

2 cups of powder sugar

1 Tbsp of coffee or almond milk

2 Tbsp of DF butter or coconut oil

1 tsp of vanilla


Whisk frosting ingredients together. Add water to thin out if needed. Frost cake once it cools.

Chocolate Ganache

If you want to cut the sugar. Ice cake with this.

1 cup of DF (enjoy life) dark chocolate chips

1/4 cup of either coconut cream or coconut oil

1 tsp of vanilla


Heat ganache ingredients in a glass bowl for 45 sec in the microwave. Pour over warm cake. Allow to cool.

Posted in Dairy Free, Gluten Free, Must Make, Quick

Mare Bear Bars

My friend Mary, who I have nicknamed “Mare Bear” created this original recipe. All I did was add sea salt and chocolate chips. It is ridiculously yummy and puts the store bought ones to shame. You can always change out the nuts or nutbutter for your favorite. My kids love these. It’s like a protein-packed dessert. 

Mare Bear Bars

By: Bekie A & guest star ⭐️ Mary

2 cups of finely chopped raw nuts (we used pecans and walnuts)

2 cups of rolled or quicks oats

1/2 cup of almond butter or sun butter

2 cups of mixed dried fruit (we used triple antixodents with cherries, blueberries, raisins, goji berries, cranberries etc)

2 cups of dates ( I soaked mine for 5 minutes in hot water)

2 Tbsp of coconut oil

1/2 tsp of sea salt

2 Tbsp of chia and pumpkin seeds (optional) 

1/2 cup of dark chocolate chips

1/3 cup of raw honey (optional- if you choose to not add the honey, increase coconut oil to 1/4 cup)


Process dates in blender or food processor. Lightly chop dried fruit. Mix all of the ingredients together in a large bowl, adding the chocolate chips and oats last.

Press into a large 13×9 and a 8×8 pan or 1 large cookie sheet with sides. 

Place in the freezer for 20 minutes. Slice into Bars and place in a sealable container. Store in the freezer or refrigerator. 

So… the last batch I made… I ran out of chocolate chips. No fear, I added 1/4 cup of cocoa powder! Mind blown! Delicious! 

Posted in Drink, Must Make

New Year Sparkler

Are you looking for a healthy sparkle to kick in the New Year? This has color, fizz, glamour, and happens to be low in calories. Refreshing without alcohol, it can easily turn into a cocktail with a shot of vodka, or prosecco. Check it out.

New Year Sparkler

By: Bekie A


1 clementine or small orange

1/4-1/2 tsp of liquid stevia or vanilla stevia (depending on desired sweetness)

3-4 fresh cranberries

2-3 mint leaves

1-2 slices of fresh lime

1 can of sparkling water

***for cocktail, add 1 shot of vodka or prosecco 


Muddle 1 leaf mint and 1 cranberry in a glass. Squeeze the juice of the small orange. Drop orange slices into a glass. Squeeze one slice of lime juice in and drop lime in. Add remaining cranberries and mint leaves. If adding alchocol, add it first and stir. Add ice and sparkle water to fill glass. Stir and serve.

All ingredients shown👆🏻

Posted in Dairy Free, Gluten Free, Must Make, Soup

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 

Vegetarian Chili

By: Bekie A


1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/4 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 


Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.

Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.

I used Trader Joe’s Smoked Olive Oil!

Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Light Tea House Tomato 🍅 Basil

Light and done right! This has the comfort of a tomato basil bisque without all of the calories. With literally a 5 minute prep.

Light Tea House Tomato Basil

By:Bekie A


2 large cans of organic crushed tomatoes 

1/4 cup dry red wine (optional) 

1 1/2 cup of plain coconut milk (I use Arroyo D- not canned)

2-3 Tbsp fresh basil

1 Tbsp of garlic salt

Salt & pepper

1/4 cup coconut sugar


Place all of the ingredients in a blender and purée until smooth. Heat on low until warm. 

Posted in Must Make

Lean Hamburger Stew

Craving a hamburger? This Stew cures it and pleases the whole family. Topped with shredded lettuce and pickles, it’s a hamburger in every bite. My hubs liked it topped with cheese. Since I’m dairy free, I added a sliver of creamy avocado instead. This dinner is also ready in a quick 15 minutes.

Lean Hamburger Stew

By: Bekie A


1 lb of lean ground beef or turkey 

1 cup of diced onion

1/4 cup of diced celery 

1/3 cup crushed tomatos

1/2 packet of ranch seasoning 

1 whole tomatoe diced

1 Tbsp of mustard

Salt & pepper

2 cups of beef broth

1 bag of shredded lettuce

Pickles or cheese for garnish


Brown the lean meat in a skillet over medium heat. Salt & pepper. Meanwhile, sauté the onions and celery until the onions are clear. Add in meat and beef broth. Stir. Add ranch seasoning, tomatoes, and mustard. Serve topped with shredded lettuce and pickles. 

Serves 4-5. 

Posted in Must Make

Skinny Potato Soup D/F

It’s time to lighten things up. So watch out; I will be posting some of my favorite  healthy soups. This potato soup is creamy and rich. You won’t have a clue that it’s the skinny version. They are all dairy free and gluten free unless you top it with cheese…and then not so much. I did garnish with cheese because it is very photogenic😜. 

Skinny Potato Soup D/F

By: Bekie A


5 medium potatoes quartered  cooked (baked or microwaved with skin on)

1 24 oz carton of beef or veggie broth

1 Tbsp of cracked black pepper

Shot of cayenne

1 cup of onions

1 cup of diced carrots 

1 cup diced celery

2 garlic bulbs

1/2 cup of plain coconut milk

For a cheesy flavor: 2 Tbsp of nutritional yeast (optional) 

1/2 Tablespoon of garlic salt

1/2 tsp of thyme, rosemary, and parsley 

-salt to taste

2 Tbsp Olive oil 


Sauté onions, garlic, celery, and carrots in olive oil (medium high heat) until the onions turn clear. Add in potatoes and broth. Using an immersion blender, purée until smooth. Add in spices and coconut milk. Simmer on low for 10 minutes.  Salt and pepper to taste. Garnish with bacon crumbles, chives, or 1 Tbsp of cheddar cheese. 

Posted in Breakfast, Must Make

Baked Green Chili Pork Hash 

This is a great breakfast casserole to fill a crowd for the Holidays with a southwestern flare. With the flavors of verde enchiladas and a side of guacamole, this will warm your Texas tastebuds. I first threw this together after having a ton of leftover green chili pork. My first go of it lacked a little spice. This time, I kicked it up a notch with smoked paprika, bacon, and a crushed tortilla crust. Prep this the night before and sleep in. 

Baked Green Chili Pork Hash 

By: Bekie A


2 cups of cooked shredded Pork (I shredded leftover fajita meat. It’s a great excuse to have fajitas the night before.)

1 20z bag of frozen hash browns thawed

6 large eggs whisked

1 cup of sour cream or ranch (or Greek yogurt can be substituted)

1 8 oz can of diced green chilis

1 12 oz can of green enchilada sauce or verse salsa

2 1/2 cups of Mexican cheese

1 1/2 cups of crushed tortilla chips

1 Tbsp of garlic salt

1 tsp smoked paprika plus 1/2 tsp for sauce 

1 Tbsp of cumin plus 1/4 tsp for sauce 

1 Tbsp of cracked pepper

1/4 tsp baking powder

1/4 tsp of chili powder

Pinch of red pepper flakes

Pinch of salt

6-8 pieces of partially cooked bacon for topping or 1/2 cup of bacon crumbles ( I used the precooked bacon because I was lazy) 


Beat eggs in a large bowl. Add spices and baking powder, reserving 1/2 tsp of cumin and 1/4 tsp of smoke paprika for sauce. Add in sour cream, green chilis and 1/2 of the green enchilada sauce. Reserve the other half for drizzling over the top when serving. Add in 2 cups of cheese, reserving 1/2 cup for the topping. Add in hash browns and the pork. Stir until combined. 

Wipe down a 13 x 9 glass casserole dish with olive oil. Pour the crushed tortilla chips into the dish and spread evenly. Dump pork mixture over the top and spread evenly. Top with the remaining 1/2 cup cheese. Line the top of the casserole with the partially cooked bacon.

Bake on 350 for 26-30 minutes until the cheese is golden and the center is firm. While baking, mix the reserved cumin and smoke paprika into the remaining green enchilada sauce and heat until warm. 

Drizzle the sauce over the top when serving. Dress with cilantro and fresh tomatoes.