Category: Uncategorized

As my daughter scoured the pantry for Chocolate Hazelnut butter, and my son was in search of cookie butter, I decided to create our own healthy fusion. Thus, Walnut Brownie Butter was born.

  
Walnut Brownie Butter

By: Bekie A

16 oz raw walnuts

1/4 cup coconut butter or oil, or grassfed ghee for a buttery flavor

1/4 cup honey

1/4 cup cocoa powder

2 tsp vanilla extract

1 tsp sea salt

Directions:

Spread the walnuts evenly onto a cookie sheet. Sprinkle with a little sea salt. Bake on 350 for 5 minutes. Pour into a processor or high powered blender. Add in the remaining ingredients.

   

 
Process until smooth, unless you prefer chunky. Oil will settle on the top. Spoon or pour it off. Spoon into a sterilized jar and refrigerate. It will be good for 3-4 weeks in the refrigerator.

   

   

After finding out I was allergic to dairy, garlic, onion, etc etc…. I was  worried I would never eat a yummy soup again. This was a simple, fast, meal with 5-6 ingredients, but lots of spice.

  
Jalapeño Bisque

By: Bekie A

32 oz chicken broth

1 cup of pickled jalapeños or fresh roasted for a smokier flavor

4 cooked medium potatoes 

2-3 tsp Smoked paprika 

Salt n pepper to taste 

2-3 tsp Cumin 

Dash of chipotle chili powder

1/2 cup coconut cream 

Directions

Add all of the ingredients into a large stockpot and blend using an immersion blender (or add ingredients to a blender to process). Once smooth, simmer on low until warmed through. Garnish with jalapeños & coconut cream. I used jalapeño crisps. If you are not allergic to dairy, top with shredded cheese.

  

I created this butter almost 8 years ago to smear on top of hot rolls. It became an immediate family favorite and a definite tradition. Since then, I have upscaled the recipe by adding creamy Mascarpone. This is delicious on anything and you will soon find that you cannot have a holiday without it. You can even use it as icing by adding 1 cup of powder sugar. 

  
Cranberry Lemon Butter

By: Bekie A

8 oz cream cheese 

8 oz mascarpone cheese 

2 sticks of softened salted butter

14 oz whole cranberry jam or canned

4 tbsp honey

2 tbsp of lemon juice or 1 tbsp of lemon balsamic

Dash of salt 

Zest of one large lemon

2 tsp vanilla

Directions:

Place butter, cream cheese, and mascarpone cheese all in a mixing bowl. Mix until creamed together.  

Add lemon zest and lemon balsamic (or lemon juice).

Mix again.

  

Add in remaining ingredients including cranberries.

  

The color will be bright pink. Chill in refrigerate until butter sets or until serving.

   

 

Smokey, sweet, and with some heat, this butter doesn’t take much to bring depth of flavor to a simple dish. I serve a heaping tablespoon on top of my sweet potatoe for the perfect match.

  
Chipotle Bacon Date Butter

By: Bekie A

8 oz cream cheese

1 stick of salted butter

10 pitted dates

1 tsp smoke paprika

1/2 tsp chipotle chili pepper

1 Tbsp olive oil

1 tbsp honey 

Dash of red pepper or more

1/2 cup of crumbled bacon

2-3 pinches of Sea Salt

Place all of the ingredients except the bacon into a processor.

  

Blend  

Add in bacon and pulse 2-3 times more.  Boom! 

Spread into a butter, or glass dish. Chill in the fridge until you are ready serve.   

 Serve 1-2 Tbsp per sweet potato. Or on top of a steak, rolls, crusty bread,  or over grilled veggies. 

After a couple of days of leafy greens and mean workouts, my body needs more nourishment. My heart is screaming, “Chocolate!” However, I need a nutrient dense treat. The proof is in the puddin’…or something like that. After scouring several avocado pudding recipes, I decided to try my own single serving, Momma’s only, special, special dessert. I feel like a can run a mile or two after eating this powerhouse, but I will save my energy for now😉

  
Power Puddin’

By: Bekie A

1/2 of a ripe banana

1/4 of a ripe avocado 

1 Tbsp of PB2 (or peanut butter)

1/2 tsp vanilla

Pinch of sea salt

1 whole date (don’t have it? Add 3 tsp of honey instead)

1-2 tsp of coconut oil (optional)

2 tsp of cocoa powder

1/4 cup of coconut, almond or cashew milk (or your favorite milk)

Drop all ingredients into a blender or a magic bullet.

  

Blend baby blend.

  

All yours! Eat up! 

My grandma was famous for her chocolate cake, which I may post on another date. This morning as I made the banana bread that she loved with her old measuring cups, I found my way to putting a little of that special cake into the bowl. Remembering the towering pecan trees in her yard, we had to top it off with whole pecans. The result is a rich chocolate banana bread that is decadent and worthy of a special occasion with special people close to your heart.  There is an option to choose between coconut oil and butter in this recipe. If you like the hint of coconut sweetness, choose it. Or if you prefer a buttery finish, choose the butter. 

Grandma’s measuring cups  
Chocolate Banana Breakfast Bread

By: Bekie A

3 bananas mashed

1 cup of sugar

2 heaping Tbsp of cocoa powder

Pinch of salt about 1/4 tsp

2 eggs

2 tsp Mexican vanilla 

1 heaping cup of self rising flour plus 1 Tbsp

1/2 cup of coconut oil or 1 stick of melted butter

1/2 cup chocolate chips

1/4 cup of pecans

Chocolate ganache

1/2 cup if chocolate chips

2 tbsp of coconut oil or butter

Directions

Whisk together sugar and bananas until creamy. Add in vanilla, eggs, butter or coconut oil, and then add in everything else stirring between ingredients. Reserve the pecans. Pour into a buttered 12 inch round pan, or layer into two 8 inch pans or make 9×5 loaf. Sprinkle pecans on top.

  

Bake on 350 for 20-25 min until center is no longer gooey. For 9×5 loaf, cooking time will increase to 30 minutes.

  

You can dust with powder sugar, or drizzle with the chocolate ganache.

   

I chose the ganache😄 

Ganache Directions

Place ingredients into a large glass bowl and microwave for 30-45 seconds. Stir until smooth.

You read that right! Rich Salty bacon marries with the tang of balsamic, the heat of chipotle in Adobe sauce, and the fruity sweetness of figs. Layer on pizza crust with a sprinkling of blue cheese and arugula, or smear over a juicy steak. Tonight, I spooned it right on top of my Feta Patty Melt.

Spicy Bacon Balsamic Fig Butter

By: Bekie A

1/2 cup fig butter

1 tbsp of chipotle in Adobe sauce

1/4 cup of good syrupy balsamic vinegar

1 heaping cup crumbled bacon

1 tsp jalapeño olive oil or regular olive oil

Directions

Heat the fig butter in a glass jar for 30 seconds. Add in balsamic vinegar, adobe sauce, and oil. Microwave for 45 seconds to 1 minute, or heat on the stovetop until combined, and hot.   

Add in bacon. Stir and cook for 45 seconds more.

  

Spoon into a sterilized jar.

  

Serve on your favorite meat!  

  

On my patty melt👍  

After a long day of school, we were all craving chocolate chip cookies. Unfortunately, I’m trying to make sure their afternoon snacks contain healthy nutrients and don’t take forever to make. Thus, GF Goji Berry Chip Bars were born.

   
GF Goji Berry Chip Bars
 By: Bekie A

1 stick of melted butter

1/2 cup coconut oil

1 cup of maple syrup

2 XL eggs

1 1/2 tsp vanilla

Dash of Cinnamon

3/4 tsp of baking Soda & salt

2 cups of quick oats

1 cup of almond flour

3/4 chocolate chips

1/4 cup of dried goji berries

Directions

Mix together the butter, coconut oil, maple syrup, vanilla, and eggs. Add in baking soda, oats, salt, cinnamon, and almond flour. Then stir in chocolate chips and goji berries. 

 
Spread into a buttered 9×13 pan and bake at 350 for 12-14 minutes 
 Eat while it’s warm and crumbly, or cool and cut into squares.  

These are quick, healthy, and delicious for a snack or breakfast. Grab 2-3 balls on the go with a piece of fruit.  It tastes like a no-bake cookie.   

  
GF Chia Protein Balls

By: Bekie A

1 cup of organic quick oats

1/4 cup of almond butter or peanut butter

1/4 cup of Justin’s Hazelnut Butter

3 Tbsp of honey

1 tsp of vanilla

3-4 Tbsp of coconut oil

3 Tbsp of coconut flour

3 Tbsp of chia seeds

Directions

 Mix together nut butters, coconut oil, honey and vanilla.  Add in oats and coconut flour. Roll into 2 inch balls. Roll in chia seeds or sprinkle on top. Keep refrigerated until ready to eat. Makes 16, serves 8.