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, Dessert, Gluten Free

Allergy Free Cookies 3 Ways

These cookies are free of the top 8 allergens. They are a yummy, replacement for the all American Chocolate Chip Cookie, snicker doodle, or breakfast cookie. This dough is versatile. These have also been taste tested by a wide array of children with a happy thumbs up, including my very own.  

Allergy Free Cookie

By: Bekie A

1/2 cup of earths best soy free, dairy free spread

1/2 cup earth’s best vegetable shortening 

1/2 cup sugar

1/2 cup brown sugar

1/4 cup of sunbutter (sunflower seed butter)

2 tsp vanilla

2 chia eggs (1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax-for a better texture, pulverize in a bullet mixture)

2 cups of Namaste gluten-free flour mix (or your favorite GF blend)

1/2 tsp baking soda & baking powder 

1 tsp sea salt 

4 tbsp coconut milk

1 cup of dairy free chocolate chips or mixed berries for breakfast cookie option

— for snickerdoodle dough, omit chocolate chips and stir 2 Tbsp of sugar with 1/2 tsp cinnamon 


Blend DF butter mixture, sunbutter, shortening and sugar together. Add vanilla, coconut milk, and chia eggs. Add baking soda, powder, and salt. Fold in GF flour. If making chocolate chip version, add in chips. Use an icescream scooper to scoop cookie dough evenly onto a baking stone.

Bake on 350 for 8-12 minutes. 


Snickerdoodle option:

Spoon 2 Tbsp of dough out. Roll into a ball. Roll in cinnamon sugar mixture. Place 2 inches apart. Use a fork and cross-cross the top.


 Bake on 350 for 8-9 minutes. Allow to cool 5-10 minutes. 
 For breakfast cookie option:
Stir in fresh or dried berries. If you know of a nut that is safe for your family, press it into the top of the dough before baking. 


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. 

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

Honey Almond Chia Biscuits (DF/EF)

First of all, don’t be scared. I promise these are delicious. All three of my kids wiped their plates clean. This recipe removes grains, eggs, and dairy. Therefore, it is allergy friendly, full of protein, and sweetened with honey.  

Honey Almond Chia Biscuits (DF/EF)

By: Bekie A

2 1/2 cups of  blanched almond flour plus 2-3 Tbsp

1 teaspoon sea salt

1/2 teaspoon baking soda 

1/3 cup grapeseed oil or lemon olive oil 

1/3 cup honey (if replacing with stevia, reduce almond flour by 1/2 cup) 

1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax seeds

1 teaspoon freshly squeezed lemon juice 

Preheat oven to 350 degrees 

Combine dry ingredients. Make the chia and flax mixture by combining and processing for 30 seconds. I used my magic bullet.  

You don’t have to pulverize, but the texture will be better.

Whisk together wet ingredients. and then stir into dry.

Once dough comes to together, add the extra Tablespoons of almond flour if the dough is too sticky. Using an icescream scoop, place onto a cooking stone 2 inches apart.

Use a fork to lightly press down. 

 Bake on 350 for 15 to 20 minutes until golden. They will be slightly doughy in the center.


Top with dairy free butter or topping of choice.   



Posted in Allergy Free, Dinner, Gluten Free, Quick

Leftover Revival- Baked Avocado Cups

Leftovers tend to not be as exciting the next day. However, here is a quick spin to any leftovers to give them a new life with a healthy twist. Use your leftover meat, and or veggies to fill an avocado cup. Top with cheese and bake for 8-10 min on 350. Pretty simple & delish. Check it out!

Avocado Cups

By: Bekie A

4 avocados 

1 cup of leftover meat or veggie

1/2 cup of cheese

Cut avocados in half and place on a large baking sheet. Salt & Pepper and drizzle with olive oil. I used Mesquite olive oil. 


Top with filling. I used leftover fajita steak and grilled veggies for half and black beans for the other.


Top with cheese of choice. I used cheddar for the steak avocados and Sheep’s Feta for the black bean. Goat cheese would work well too.


Bake on 350 until cheese melts, which is about 8-9 minutes. 

Garnish with fresh herbs, aioli, or sour cream. Serve with a side salad.

Leftovers will make a healthy comeback. 

Posted in Drink, Gluten Free, Quick

Hot Cocoa Pops

I caught a glimpse of a version of this on Pinterest and I fell in love with the idea. Upon viewing the recipe, it lacked a little depth in flavor. So I created my own. With a pinch of sea salt, cream, butter, and vanilla, these are are decadent. Not to mention that these Hot Cocoa Pops are adorable. 

Hot Cocoa Pops

By: Bekie A

2 cups of semi-sweet chocolate chips

2 tbsp of salted butter or ghee

2 tbsp whipping cream 

2 tbsp powder sugar

1 tsp vanilla

Pinch of sea salt

Wooden or plastic spoons (8-9)

Decorations: sprinkles, crushed candy canes, or marshmallows


Choose your molds either silicone muffin cups, or mini plastic cups. Rub down with coconut oil or butter. Add in 1 tsp of decorations to each mold or cup.


Add all of the ingredients except powder sugar and vanilla. Microwave 45 seconds. Mix together until melted. 


Add powder sugar and vanilla. Stir until smooth. Using a Tbsp. Measure a heaping Tbsp to each mold (about 1 1/4 Tbsp). Butter hands and smooth top. Add more decorations. Push the spoon into the top of each chocolate.

Chill until firm. I popped mine in the freezer for 30 minutes. Wrap in clear bags with a ribbon and instructions.



Place chocolate in a mug and remove spoon. Add 8-10 oz of milk. Microwave for 45-55 seconds. Add the spoon back in and stir until creamy and smooth.



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 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 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 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;)