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!
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
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!
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
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.
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
As the weather warms, and the sun shines, my craving for a bubbly drink surfaces. For a twisted bonus, this cures the craving and gives my body some much needed detox and increases the effectiveness of my digestion. So step into the light with the bubbly in hand and don’t be tempted to throw in a shot of vodka😬😉
Lemon-Lime Detox Bubbly
1/2 tsp of freshly grated ginger
2 tsp of lime juice
2-3 drops of lemon oil or the juice of 1 lemon
1/2-1 tsp of liquid stevia (depending on preferred sweetness)
1 tsp apple cider vinegar (optional)
1 bottle of TopoChico lime twist or plain sparkle water
Optional add-in: a pinch of Turmeric and black pepper for anti-inflammatory
Mix the fresh juice, oil, stevia,and grated ginger at the bottom of a large glass. Add in ice. Pour in TopoChico and stir.
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!
By: Bekie A
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.
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.
This is a spicy, smokey, sauce for those that like a kick, or layers of Texas flavor and heat. This is delicious over anything: cream cheese, turkey, shrimp, sandwiches, steak, butter, or on a cracker. Give your holiday a taste of Texas.
Texas Chipotle Cranberry Sauce
By: Bekie A
14 oz canned whole cranberry or cranberry jam
8 0z sweet jalapeño relish
1 tbsp smoke paprika
1 tsp chipotle chili pepper powder
Dash of Salt
1 tbsp mandarin balsamic or regular balsamic if you don’t have it
1/2 tsp dried sage
4 tbsp dry red wine
Pour all ingredients into a small stockpot. Stir until mix through.
Cook on low for 15 minutes until infused and bubbly. Serve warm or pour into mason jars and store in the refrigerator until you are ready to serve.
I am a huge coffee snob. I love quality, strong, hot, coffee in the morning with lots of foam on top. A shot of spice, or holiday flavor is always special. However, the crazy preservatives, sugar, and chemicals in the store bought flavored creamers and syrups are enough to make me ill. My hubby is super picky when it comes to pumpkin spice syrup, and this gained his approval. As a bonus, this syrup is chocked full of vitamins, and it is naturally sweetened by Maple Syrup. Just add it into black coffee, or top it off with your favorite milk.
Pumpkin Spice Syrup
By: Bekie A
8 tbsp of pure maple syrup
1 tsp of molasses
4-5 tbsp organic pumpkin purée
1 tsp of pumpkin pie spice
2 tsp vanilla extract
2 tbsp grassfed butter or ghee (for dairy free, use coconut cream)
4 tbsp organic coconut oil
Add everything except the vanilla into a large glass jar or small sauce pan. Either microwave for 1 minute until heated through, or cook on the stove top until it comes to a low boil. Add in vanilla. Pour into a bullet,blender, or processor. Process for 1 minute. Return to the glass jar. Store in the refrigerator if you will not use it in the next 3 days.
To serve: add 1-2 Tbsp (depending on the size of the cup or how sweet you prefer your coffee) to coffee cup. Add coffee and whisk thoroughly or blend briefly in a bullet. Then add in cream/milk and top with cinnamon. It’s best blended.
Honey Mustard Grilled Lamb Chops
By Kim B.
Our special occasion go-to treat! Even if you think you don’t like lamb, don’t be afraid to fall in love with these adorable size beauties. We buy these at Sam’s Club: pre-packaged and ready to go. They are tender and mild flavored and not at all gamey. Using this rub, sauce and grilling makes for a perfect combination for something special and out of the ordinary.
1/2 cup Honey
2 Tablespoons mustard (Dijon, or any deli style mustard)
2 large sprigs fresh Rosemary
4 large garlic cloves crushed and minced
2-3 Tablespoons Olive Oil
Salt and Pepper
Blend together the honey, mustard, 2 of the crushed garlic cloves, and minced leaves of one of the Rosemary sprigs. Taste for flavor, adding more of any for your liking. Set aside.
Bring lamb to room temperature, season with salt and pepper. Blend olive oil, the minced leaves of the second Rosemary sprig, and the remaining garlic. Rub onto lamb, keeping in mind you may need additional oil for both sides of the lamb. Set aside while preparing grill for direct heat grilling.
Prep the grill! After cleaning the grates, wipe them with a vegetable oil soaked paper towel.
Grill over medium high to high heat open lid for 3 minutes on first side to get a sear.
Turn then baste with honey mustard sauce. Turn again after 3 minutes and baste the second side. Turn and baste again this time after just one minute and repeat turning and basting with shorter interval moving off flame or cooler grill spot if flare up occurs.
Cook until rare or med rare. 155 degree for medium. These chops are very lean and total cooking time is up to 8 minutes tops to avoid WELL DONE MEAT! Remove from grill and let rest at least 5 minutes. Very hard to let them sit this long! These delicious morsels pair well with anything. We all enjoyed these for Mother’s Day brunch, along with green salad and smashed potatoes, and a lovely Pinot Noir. A little slice of heaven. Yum!