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

Vegan Chocolate Chip Cupcakes

It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.

Vegan Chocolate Chip Cupcakes

By: Bekie A


1 cup of vegan butter softened

1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt

1/2 of coconut milk mixed with 1 Tbsp of lemon juice

1 1/2 cups of organic sugar

1 tsp of baking soda

1 tsp of baking powder

Pinch of salt

2 cups of gluten free baking flour 1-1 ratio

1 overflowing cup of dairy free mini chocolate chips


Mix together wet ingredients first. Then add sugar, baking soda, baking powder, salt, and GF flour. Once it is mixed thoroughly, add 1 cup of dairy free chocolate chips. Use an ice cream scoop to scoop batter into cupcake liners. Bake on 350 for 12-14 minutes until golden on top and they bounce back. Allow to cool before adding ganache. Yields 22 regular size cupcakes.


1 cup of dairy free mini chocolate chips

3 T of coconut oil

1/2 cup of coconut milk or cream

1 tsp vanilla

Pinch of salt


Pour all ingredients minus the vanilla into a glass bowl. Microwave for 45 seconds. Stir until the chocolate is melted and the liquids infuse. Add in vanilla. Use a truffle scoop or Tablespoons to dollop the tops of the cupcakes with ganache. The cupcakes should sink a tad in the middle, which creates the perfect cave for the ganache.


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

Gluten Free Chocolate Chip Cookies D/F & E/F

I haven’t had a chocolate chip cookie in such a long time. It’s hard to find one that is gluten  Free, dairy free, egg free and low on sugar. I also expect it to still taste like a chocolate chip cookie. This one fits the bill.

GF Chocolate Chip Cookie

1/2 cup DF butter (I used soyfree Earth’s Best)

3/4 cup coconut sugar

1/4 cup of honey

1 1/2 cups of almond flour

1 1/4 cups of GF  flour mix 

1/4 tsp baking soda

1/4 tsp baking powder

1 Namaste egg replacement  or 1 flax egg (or 1 egg)

2 tsp vanilla

1 Tbsp strong coffee

2 tsp molasses

Pinch of Sea Salt

1 cup of DF chocolate Chips 


Cream together the DF butter, coconut sugar, molasses, and honey. Add in vanilla, coffee, and egg replacement. Stir until thoroughly combined.  Add in baking soda, powder, and salt. Lastly, add in almond flour and GF flour mixture.  Gently fold in chocolate chips. Use an ice cream scoop to evenly scoop dough 2 inches a part on a baking stone. Bake on 350 for 10-12 minutes. Don’t overcook.

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

5 Minute Magic Bars

Think Haystack, dark Chocolate, Million $ bars in a fast 5 minutes. I’m addicted to these bars and they save me from eating processed junk. I keep them in my freezer or fridge for a go-to quick dessert, or indulgent snack. With no added sugar, dairy, or gluten, these babies are brilliant. 

5 Minute Magic Bars

By: Bekie A

2/3 cups of sunbutter or peanut butter

1 cup of dark DF chocolate chips

1 cup of coconut oil

1 tsp of vanilla

2 cups of organic GF rolled or quick oats

2 cups of crispy rice. (I use 👇🏻this kind)


Pour sun butter, chocolate chips, and coconut oil into a large glass bowl.  Either Microwave for 45 seconds, or heat over a double broiler on the stove top until chocolate is melted. Stir until smooth. Add in vanilla, oats, and crispy rice. Pour into a 13×9 glass dish that has been greased with coconut oil. Freeze or chill until set. Cut into squares and store in an air tight container in the fridge, or freezer until serving. Makes 12-16 squares.

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 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 Allergy Free, Dessert, Must Make

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

This All-American Apple pie is my husband’s favorite dessert topped with homemade ice cream. With a layer of apples cooked in Kahlua, vanilla beans, and fresh ginger, and topped with the crunch of fresh sliced apples, this pie marries texture and creamy flavors. Lastly, it’s baked in a coconut-almond gluten free, dairy free crust. Beautiful and tantalizing at the same time. 

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

By: Bekie A


5-6 large golden apples (peel & core)

(Micro plane 3 apples, slice the other 2 or 3)

1/4 cup earthsbest soy-free/dairy-free butter

1 vanilla bean scraped or 1 Tbsp of vanilla

1/4 tsp ground cinnamon

1/2 tsp of grated fresh ginger

1/4 cup brown sugar 

2 Tbsp of Tapioca flour

1 Tbsp lemon juice

2 Tbsp Kahlua

Pinch of salt


1/2 cup almond flour

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 cup of rolled oats

1/2 cup of EB/DF butter

1-2 Tbsp cold water

1/4 cup of sugar


Start with the crust ingredients. Mix butter and  sugar together. Add coconut flour, oats, tapioca flour, and almond flour. Then add cold water with mixer on low until dough comes together. Press into a 9-10 inch round pie pan.

 Pie Filling directions:

Add the 3 micro planed apples to a skillet with the butter and sugar.

Add tapioca flour and toss apples. Then add spices, Kahlua, salt, lemon juice, and the vanilla bean. Cook until apples begin to soften and the sugar thickens. 

Pour into the crust. Slice remaining apples.

Top the cooked apples with the sliced apples in a circular pattern.

Dot with more butter and sprinkle with more sugar and cinnamon.

Bake on 350 for 20-25 minutes until apples turn golden.

Posted in Allergy Free, Dessert, Gluten Free

Blackberry Balsamic Truffle Tart (DF)

This is for all of the dark chocolate lovers. Rich dark chocolate pairs marvelously with tart blackberry balsamic and a sprinkle of sea salt. When you are allergic to dairy and soy, it is extremely hard to find chocolate at the store that you can take home and savor. This recipe can be whipped up in 5-7 minutes. Top with fresh fruit or nuts to add a beautiful garnish.

Blackberry Balsamic Truffle Tart

By: Bekie A

2 cups of dark chocolate (dairy free)

2 tsp of vanilla extract

1/3 cup of coconut oil 

2/3 cup of coconut cream

1 cup of organic powder sugar

2 tbsp of blackberry balsamic plus more for drizzling

Dash of sea salt 


Pour chocolate chips, coconut oil, and coconut cream in a glass bowl. Microwave for 45 seconds  (or heat over stove top on low until melted). Stir until melted. Add in vanilla, blackberry balsamic (any flavor is yummy), and powder sugar. Stir until lumps are gone. Pour into a 9 or 10 inch oiled tart pan. Smooth the top over. Drizzle more balsamic in a zig zag pattern. Use a butter knife to run through the balsamic drizzle. Sprinkle with sea salt. Chill for 20 minutes or until ready to serve. 

Posted in Allergy Free, Gluten Free, Quick

Tropical Chicken Salad

I’m prepping our lunches for the week and this recipe is fast and fresh. Sweet grapes, crunchy pecans, cilantro, and a hint of lemon sit beautifully on top of a fresh cut pineapple.

Tropical Chicken Salad

By: Bekie A

5 pineapple slices

1 rotisserie chicken or 3 cups of chicken

1 cups of chopped celery

1 tbsp honey

1/4 cup “Just mayo”

1 tbsp olive oil

Juice of 1 lemon

2 1/2 cups of red grapes sliced in half

1/2 cup of chopped pecans

1/2 cup of chopped cilantro 


My ingredients  

Shred the chicken   
Add “Just Mayo,” lemon juice, honey, and olive oil   

Add salt & pepper and mix.

Add cilantro, celery, pecans, and grapes. 

Mix one more time.

Serve on top of a freshly sliced pineapple.


My boxed prepped salad ready for the week. Makes 10 easy salads.

Posted in Allergy Free, Breakfast, Gluten Free

Power Carrot Cakes

Full of fiber, veggies, and protein, these deserve the title of POWER CARROT CAKES. These are free of the top 8 allergens and sweetened naturally.  Providing enough energy to power your morning, the kids blasted through these fast. As a special treat, I whipped up some coconut frosting to glaze them in glory. The best news? I blended the batter all at once to save tons of time.

Power Carrot Cakes

By: Bekie A

1 1/3 cup of almond flour

2/3 cup of rolled oats

1/4 cup of chopped walnuts

1 1/2 cup of carrots

1/2 cup of water or coconut milk

3 tbsp of ground flax seed

3 tbsp of chia seeds

1 cup of softened dates (soften in hot water)

1/4 cup of honey or maple syrup

1/4 tsp almond extract

1 tbsp vanilla extract

1 tsp cinnamon

1/8 tsp of ginger, nutmeg, and clove

1/2 tsp baking soda

2 tbsp of coconut flour (optional)



Add all of the ingredients into a power blender


Blend… Baby blend!


Use an ice cream scoop to scoop evenly into 12 muffin cups.

Bake on 350 for 15-18 minutes.They will still be slightly gooey inside. Allow to cool. Top with coconut cream glaze.


2 cups of coconut cream chilled

Tbsp of maple syrup

Dash of cinnamon

(For thicker icing, or super treat: add 1 cup of powdered sugar) 

 Place cream in a chilled bowl and beat until light. Add in maple syrup.


Top the cakes;) Refrigerate until serving. They are dense and great served chilled. 

Posted in Allergy Free, Gluten Free, Soup

Tomato Basil Veggie Bisque

Packed with a ton of veggies, it is indeed a medicinal soup. Top with fresh Kale, or spiced chicken. 

Tomato Basil Veggie Bisque

By: Bekie A

Tomato Basil Veggie bisque 

1 red pepper diced

1 bag of shredded carrots

2 large cans organic crushed tomato 

1 large potato or 2 small potatoes diced

1 cup of diced onions

1 cup of diced celery 

1 carton of Chicken stock

2 fresh Garlic bulbs

1 tbsp sugar

1/4 cup of red wine (optional) 

1/4 cup coconut milk

1/2 tsp Garlic salt

Pinch of red pepper

Salt & pepper to taste

2-3 Tbsp of fresh Basil or 1 tbsp of dried

1 tsp of Oregano


For a quick dinner, check out my short cuts:  

Heat 3 Tbsp of olive oil in a large stock pot


Add the onions, celery, and potatoes. Once the onions began to turn, add garlic, carrots, and red pepper.


Cook for about 5 minutes, stirring half way. Add 1/4 cup of red wine, and chicken broth.


Place the lid on and bring to a boil for 7-10 minutes.

Add crushed tomato, coconut milk, and fresh herbs and spices.


 Then whip out your immersion blender and blend until smooth. Or, pour into a large processor or blender to purée.  

Simmer on low for 5-10 more minutes.

Serve on its own, or with a drizzle of coconut cream, or topped with your favorite meat.