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

Mare Bear Bars

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)

Directions:

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! 

Posted in Drink, Must Make

New Year Sparkler

Are you looking for a healthy sparkle to kick in the New Year? This has color, fizz, glamour, and happens to be low in calories. Refreshing without alcohol, it can easily turn into a cocktail with a shot of vodka, or prosecco. Check it out.


New Year Sparkler

By: Bekie A

Ingredients

1 clementine or small orange

1/4-1/2 tsp of liquid stevia or vanilla stevia (depending on desired sweetness)

3-4 fresh cranberries

2-3 mint leaves

1-2 slices of fresh lime

1 can of sparkling water

***for cocktail, add 1 shot of vodka or prosecco 

Directions:

Muddle 1 leaf mint and 1 cranberry in a glass. Squeeze the juice of the small orange. Drop orange slices into a glass. Squeeze one slice of lime juice in and drop lime in. Add remaining cranberries and mint leaves. If adding alchocol, add it first and stir. Add ice and sparkle water to fill glass. Stir and serve.


All ingredients shown👆🏻


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

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 


Vegetarian Chili

By: Bekie A

Ingredients 

1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/4 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 

Directions:

Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.


Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.


The yummy oil I used👇🏻


Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

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

Light Tea House Tomato 🍅 Basil

Light and done right! This has the comfort of a tomato basil bisque without all of the calories. With literally a 5 minute prep.


Light Tea House Tomato Basil

By:Bekie A

Ingredients:

2 large cans of organic crushed tomatoes 

1/4 cup dry red wine (optional) 

1 1/2 cup of plain coconut milk (I use Arroyo D- not canned)

2-3 Tbsp fresh basil

1 Tbsp of garlic salt

Salt & pepper

1/4 cup coconut sugar

Directions:

Place all of the ingredients in a blender and purée until smooth. Heat on low until warm. 

Posted in Must Make

Lean Hamburger Stew

Craving a hamburger? This Stew cures it and pleases the whole family. Topped with shredded lettuce and pickles, it’s a hamburger in every bite. My hubs liked it topped with cheese. Since I’m dairy free, I added a sliver of creamy avocado instead. This dinner is also ready in a quick 15 minutes.


Lean Hamburger Stew

By: Bekie A

Ingredients:

1 lb of lean ground beef or turkey 

1 cup of diced onion

1/4 cup of diced celery 

1/3 cup crushed tomatos

1/2 packet of ranch seasoning 

1 whole tomatoe diced

1 Tbsp of mustard

Salt & pepper

2 cups of beef broth

1 bag of shredded lettuce

Pickles or cheese for garnish

Directions:

Brown the lean meat in a skillet over medium heat. Salt & pepper. Meanwhile, sauté the onions and celery until the onions are clear. Add in meat and beef broth. Stir. Add ranch seasoning, tomatoes, and mustard. Serve topped with shredded lettuce and pickles. 

Serves 4-5. 

Posted in Must Make

Skinny Potato Soup D/F

It’s time to lighten things up. So watch out; I will be posting some of my favorite  healthy soups. This potato soup is creamy and rich. You won’t have a clue that it’s the skinny version. They are all dairy free and gluten free unless you top it with cheese…and then not so much. I did garnish with cheese because it is very photogenic😜. 


Skinny Potato Soup D/F

By: Bekie A

Ingredients:

5 medium potatoes quartered  cooked (baked or microwaved with skin on)

1 24 oz carton of beef or veggie broth

1 Tbsp of cracked black pepper

Shot of cayenne

1 cup of onions

1 cup of diced carrots 

1 cup diced celery

2 garlic bulbs

1/2 cup of plain coconut milk

For a cheesy flavor: 2 Tbsp of nutritional yeast (optional) 

1/2 Tablespoon of garlic salt

1/2 tsp of thyme, rosemary, and parsley 

-salt to taste

2 Tbsp Olive oil 

Directions:

Sauté onions, garlic, celery, and carrots in olive oil (medium high heat) until the onions turn clear. Add in potatoes and broth. Using an immersion blender, purée until smooth. Add in spices and coconut milk. Simmer on low for 10 minutes.  Salt and pepper to taste. Garnish with bacon crumbles, chives, or 1 Tbsp of cheddar cheese. 

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

Ingredients:

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) 

Directions:

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, 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 

Directions:

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 Dairy Free, Gluten Free, Must Make, Soup

Roasted Garlic-Potato Broccoli Bisque DF

With fall in the air, I’m ready for warm bisques that I can whip up under 30 minutes. Roasted red potatoes, and golden garlic marry to enhance the creamy texture. Chalked full of vegetables, this soup is hearty and healthy. Dairy free!


By: Bekie A

3/4 cup of diced green bell pepper

1/2 cup of diced celery

3/4 cup of diced yellow onion

1/2 cup of garlic bulbs

6 cups of diced potatoes

3 cups of chopped broccoli

64 oz of chicken stock

1-2 tsp of Fresh rosemary, parsley, and thyme

1 tsp of smoke paprika

2 tsp of black pepper

2 Tbsp of nutritional yeast (it gives the soup a cheesy taste)

1 cup of coconut cream plus more for drizzling

1/2 cup of water

Pinch of red pepper

1/2 tsp of garlic salt

4 Tbsp of olive oil plus more for roasting 

Salt to taste

Directions 

Spread potatoes, garlic, and broccoli onto an oiled baking sheet. Drizzle with oil. Salt & pepper. Bake for 20-30 min on 375 until potatoes are fork tender. 

Meanwhile, in a large stock pot, add olive oil. Turn heat to high and add celery, peppers, and onions. Sauté until onions are translucent. Add in roasted veggies and chicken stock. 



Using an immersion blender, purée until smooth. Turn heat to medium low. Add in spices, coconut milk, and remaining ingredients. Whisk well. Simmer on low for 5-10 more minutes.

Serve with a drizzle of coconut cream and top with bacon crumbles, or sausage. 


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)


Directions:

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.