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

Strawberry Vegan GF Scones 

Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries,  these are a great start to the day. 

Strawberry Vegan GF Scones

By: Bekie A


1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)

1 cup fine almond meal

1/2 cup coconut sugar plus 2 Tbsp for topping 

1/2 cup coconut milk or cream  (plus 2 Tbsp for brushing Scones before baking)

2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)

6-8 large strawberries diced 

3/4 tsp of baking powder

1/4 tsp baking soda

1/4 tsp of sea salt

1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)

***add 1 tsp of vanilla bean paste to kick up the fancy factor 


Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.

Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.

Bake at 425 for 11-14 minutes until tops are golden. 

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. 

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, Breakfast, Gluten Free, Quick

Protein Cookie Balls GF

You can tell that I am prepping for my upcoming week with fast, healthy breakfast options for the whole family. My kids actually love these for dessert too.  They are an easy one bowl, mix and go recipe. 

Protein Cookie Balls


2 Tbsp coconut oil

Pinch of salt

Heaping 1/4 cup of sun butter or your favorite nut butter— if you add extra dry ingredients, increase to 1/3 cup

2 tbsp of pure maple syrup 

1 cup of rolled oats

1/4 cup of almond flour or ground almonds

1/2 cup of gluten free rice puffs

1 tsp vanilla extract

Optional add ins:

1 tbsp hemp seeds

1 tbsp of chia

1/2 cup dark DF chocolate chips or cranberries


Mix together the coconut oil, sun butter, vanilla, and maple syrup.


Add in oats, chia, hemp, almond flour, and salt.


Lastly, add in rice puffs, and dark chocolate chips. Stir until combined evenly. Roll into 2-3 inch balls. Chill until ready to serve. 1 serving =2 balls

Makes 12-16 balls


Posted in Allergy Free, Breakfast, Gluten Free

Chia Protein Pudding

This has been made 100 different ways. Here is one more healthy option.

Chia Protein Pudding

By: Bekie A

1 cup of coconut milk

1/4 cup of chia seeds

1/2 tsp vanilla extract

1 tbsp of your favorite protein powder or nut butter

1/4 cup fresh or frozen fruit
***Combine coconut milk, chia seeds, vanilla, and protein powder. Stir, stir, stir. Pour into a small mason jar. Top with fruit. Seal up and refrigerate. Allow it to set up at least 20 minutes. 

Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Million $ Crunchy Protein Bars

Craving a candy bar? Need an energy boost?  Crunchy, salty-sweet, with a layer of velvety chocolate, these fulfill their Million $ name. My kids thought they were getting a special treat. Hide them in the freezer, or they will go fast! 

Million $ Crunchy Protein Bars GF

By: Bekie A

Bottom layer:

1/4 cup coconut oil

1/4 cup of Sunbutter (or your favorite nut butter)

1/4 cup of  almond butter ( or your favorite nut butter)

1/4 cup honey

1 tsp vanilla

1 cup of Krispy rice or puffed quinoa

1/4 cup of EACH  of flax chia blend

You don’t have to have this brand. It is just my favorite since they contain berries and maca. 

Mix together the nut butters, vanilla, coconut oil and honey first. Then stir in flax, and puffed quinoa/Krispy Rice.

Lay wax or parchment paper onto a 13×9 pan. Spread mixture onto the pan to desired thickness. I recommend 1 1/2-2 inches.


Step 2:


1/4 cup hazelnut butter (I use Justin’s)

1 Tbsp coconut oil

1/4 cup almond milk

1/2 cup DF chocolate chips or regular

Place topping ingredients into a glass jar or pot. Heat on low until melted. Stir continuously. Spread over the bottom layer evenly.


Place bars into the freezer for 20 minutes. Remove and cut into squares.


Place squares into a freezable container. Store in the freezer or the refrigerator until ready to consume. Mine are gone in one day! 


Makes 20 bars

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

Healthy Raw Chocolate Chip Cookie Dough Butter

Shut the front door… this is a game changer! Packed with protein and goodness, you will rethink what it means to eat raw cookie dough. This is just in time for Valentines.    

Healthy Raw Chocolate Chip Cookie Dough Butter

By: Bekie A

1 1/2 cup of Cashew butter

3/4 cup of Coconut oil 

Vanilla 1 tsp

1 Tbsp Ghee or grassfed butter (optional)

1/4 cup of Raw Honey 

1 tsp of Molasses

1/2 cup of Chocolate  Chips DF 

1 tsp of Sea salt


Using a fork, stir cashew butter and coconut oil together until creamy. Add in remaining ingredients except chocolate chips. Once thoroughly mixed together. Stir in chocolate chips. You can eat at room temp as a dip.   

Chill in the refrigerator for a butter-like texture. 
To make cookie dough balls, you can use a mold or a truffle scooper to freeze.  


For other cookie versions:


Skip the chocolate chips,and  add in 1 tsp of cinnamon. 


Skip chocolate chips, add in 1 tsp almond extract.

Peanut butter:

Replace cashew butter for peanut butter. 

Oatmeal Raisin:

Skip chocolate chips, replace with raisins. Add in 1/2 tsp cinnamon and 1/2 cups of rolled oats. 

Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Sunshine Cookies (Allergy Friendly)

I have been posting a ton of Allergy Friendly foods lately due to the fact that I found out I’m allergic to 18 different foods😫!  The struggle to eat some of my favorite dishes is crazy real! These cookies are simple; my 4 year-old made them. They are free of the top 8 allergens. It is also versatile; you can replace the sunbutter with your favorite nut butter and it still turns out beautifully. Gently sweetened with honey, you also have the option to cut the added sugar all together. They are yummy both ways.   

Sunshine Cookies

By: Bekie A

2/3 cup of sunbutter or your favorite nut butter

1 Tbsp coconut oil

1 tsp vanilla

1/4 tsp baking powder & 1/4 tsp baking soda

Flax/Chia egg-1 Tbsp of flaxseed  (I used the triple berry flax for added natural sweetness) plus 1 tsp of chia seeds mixed with 1/4 cup of hot water 

Plus 1 Tbsp flaxseed berry

1/4 tsp sea salt

2 Tbsp honey or stevia  or omit if added sugar is not in your diet

***if you cannot have flax, is chia instead or vice versa


Mix sunbutter and honey with the coconut oil. Microwave for 20 seconds. Stir until smooth. Add vanilla, and the flax/chia egg. One smooth, add baking powder, soda, salt, and remaining 1 Tbsp of flaxseed. Scoop using a truffle scooper (2 Tbsp size) onto a cooking stone or lined baking sheet. 


 Bake at 350 for 8-10 minutes. Once golden, remove from the oven.


 Garnish with powdered sugar to dress up.  

Allow to cool and set. Makes 1 dozen

Posted in Allergy Free, Breakfast, Gluten Free

Chunky Momma’s Healthy Brownies

No sugar!  What? No flour! What? No eggs! What? It’s ok…Chunky Momma’s Healthy Brownies are here. They are allergy friendly and full of gooey goodness. Seriously, toss one back for breakfast. With a few pantry staple ingredients, these are super easy, and oh so fudgy.    

Chunky Momma’s Healthy Brownies

By: Bekie A

4 mashed bananas

3/4 cup of sunflower seed butter (or your favorite nut butter)

2 tsp vanilla extract (optional)

1/4 cup of cocoa powder

1/2 tsp baking powder 

2 Tbsp coconut milk

Dash of Salt

2 tbsp chocolate chips  or nuts (optional of you are eating as dessert)

Warm sunflower seed butter for 30 seconds in the microwave. Add bananas and mix thoroughly. Add remaining ingredients. Spread into a 8×8 pan greased with coconut oil (for thick brownies, use a smaller deeper pan). 


I used a bread pan for thicker brownies. Bake for 8-10 minutes on 350. Do not over cook. They are best gooey. 



Posted in Allergy Free, Breakfast, Gluten Free

Banana Breakfast Bars

These are super healthy, super easy, quick banana bars.  

Banana Breakfast Bars

By: Bekie A

4 mashed bananas

1/2 cup pure maple syrup or apple sauce 

1/3 cup coconut oil

1/2 cup of hot water mixed with 1 tbsp of flax & 1 Tbsp chia or 2 eggs

1 tsp of salt

1 tsp of baking soda & baking powder

1 cup of rolled oats

1 1/2 cups of all-purpose whole grain flour or 1 3/4 cups of GLuten free flour mix

2 tsp vanilla

1 cup of assorted nuts, berries, chocolate chips etc 

Mash bananas. Add in vanilla, oil, and chia mix. Whisk together wet ingredients. Add in dry ingredients. Spread into an oiled 13×9 pan. Sprinkle with assorted nuts and berries.


Bake on 350 for 10-12 minutes.


Cut into squares.