Posted in Dessert, Gluten Free

Eli’s Super, Crazy, Energy Fudge Bars (GF)

These bars pack a big punch of nutrients with a whole lot of fudgalicious flavor!  Feeding two boys and a Chocolate loving girl unprocessed, real food is almost a full time job. These are fast and will keep them full and happy while they relish in their treat. Eli helped create and name this dish. He said that they give him “super, crazy, energy and tastes like fudge!” Store in the freezer or fridge for an anytime breakfast or snack on the go. Bonus? They are full of protein, fiber, and antioxidants. They are super crazy good! 

Eli’s Super, Crazy, Energy Fudge Bars

By: Bekie A

1 cup of dates

1 cup dark chocolate chips

1/2 cup pure maple syrup or you can reduce to 1/4 cup for a less sweet version

1/3 cup almond butter or PB

2/3 cup of quick oats

1 Tbsp cocoa powder

1 tsp vanilla

Pinch of sea salt

1-2 Tbsp of chia seeds to top

Put all of the ingredients in a processor except the chia seeds. Process until smooth. Press into an 8×8 dish greased with coconut oil. Smooth and sprinkle with chia seeds. Put into the freezer for 20-30 min. Cut into bars and stack into a freezable bag or container with wax paper between the bars to keep from sticking. Enjoy! 

Posted in Dessert, Gluten Free

Raspberries Love Bombs

“You dropped a bomb on me…baby! You dropped a bomb on me.”  A Raspberry Love Bomb is heading your way just in time for Mother’s Day. This recipe is fast, gluten-free, and oh so yummy! It’s a healthier option than reaching  for cake. Impress momma or yourself by whipping up this dark chocolate gift bursting with fresh raspberries.

Raspberry Love Bombs

By: Bekie Anderson

1/2 cup of coconut oil

1 cup of dark chocolate chips

Vanilla 1 tsp

1 Tbsp honey

1 carton of raspberries


Place chocolate, coconut oil and honey into a bowl and microwave for 45 seconds. Stir until melted and combined. Add vanilla. Place 8 cupcake liners into a cupcake pan. Add 3 raspberries into each one:


Add 4 Tbsp of chocolate mixture into the silicone cups. The. Top each one with an additional raspberry.


Place into the freezer for 20-30 minutes. Remove cupcake liners and serve immediately. Feel free to top with nuts, cream, or balsamic syrup to dress it up. I like it just the way it comes.  

Posted in Breakfast, Gluten Free, Yeast and Quick Breads

GF Quick Quinoa Egg Bread

This is an easy gluten-free sandwich bread. You will have homemade goodness in 30 minutes or less. It’s very hearty; so you can slice it thin and pile it high. It won’t crumble like other gluten-free options. It will hold it’s own.  You can also add in other spices to compliment your main dish.

GF Quick Quinoa Egg Bread

By: Bekie A

1 cup of quinoa flour

1/4 cup brown rice flour

1 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

1 tsp baking powder

2 Tbsp cornstarch

6 large eggs (beaten)

2 Tbsp Greek yogurt

1/2 cup of melted butter or oil of choice (coconut or Olive oil, or ghee will both work)

-Combine wet ingredients and dry ingredients separately. Make a well in the dry ingredients and add in the wet. Combine thoroughly and pour into a buttered 8 or 9 inch bread pan. Bake at 350 for 25-30 minutes until golden.

Store in the fridge to keep fresh. 


Posted in Gluten Free

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

These are healthy enough you can pop a couple for breakfast with a side of fruit. Don’t let the dairy free/gluten free label scare you. These cookies are Kid tested and approved.

By: Bekie A.

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

2 cups of almond flour

2 Tbsp cornstarch

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil

2 Tbsp of egg whites ( optional)

1/4 cup honey

1 Tbsp vanilla extract

1/2 cup dark chocolate chips

–Mix together dry ingredients first. Stir together wet ingredients in a separate bowl. Add wet ingredients to the dry and stir until doughy. Add in Chocolate Chips or your favorite mix in.  Go ahead and try a bite. The dough is good too! Spoon in Tablespoon portions onto a baking stone or double pan cookie sheet. Bake on 350 for 5-6 minutes. Cool for 5 minutes before eating.


Posted in Breakfast, Dessert, Quick

GF Cornmeal Crepes with Lemon Butter

This recipe is super versatile! Serve it with a simple lemon butter and fresh fruit, or jazz it up for dinner with sautéed mushrooms and Carmelized onions with A feta arugula salad on the side.  My kid’s favorite way to eat them is rolled with honey and your favorite nut butter. You can replace the cornmeal with almond flour if you are sensitive to corn or if you want to turn the Crepes into a protein powerhouse. You can also use regular flour in place of the GF mix.

GF Cornmeal Crepes with Lemon Butter

By: Bekie A

4 eggs whisked

1 cup milk

1/4 cup stoneground cornmeal or almond flour

3/4 cup of Gluten Free flour mix or flour of choose

1 tsp salt

2 Tbsp of butter for the pan

–Mix together wet ingredients thoroughly. Add in dry ingredients  and stir until there are no more lumps. Using a buttered  pan or skillet (on Medium heat) pour a a little more than 1/4 cup onto the pan. Spread out either by shaking the handle of the pan or using a spatula to spread thin. Once they begin to bubble, flip. Cook for 30-45 seconds longer and remove with a large spatula.

Serve while hot.

Lemon Butter Sauce

4 Tbsp of butter melted

2 Tbsp lemon juice

Whisk together and drizzle on top.

Posted in Breakfast, Dessert, Gluten Free

GF/DF Maple Pumpkin Bread

This cake is super moist with a sweet, cinnamon aroma.The toppings are endless. You can ice it, or simply sprinkle powder sugar and a drizzle of Maple syrup. Either way, it’s yummy for breakfast or dessert.  You can cut the recipe in half and cook in an 9 inch cake pan for a smaller crowd. As a bonus, it’s both gluten-free and dairy-free. This cake cooks up great with regular in bleached flour as well.

By: Bekie A

GF/DF Pumpkin Bread

1 (15-ounce) can pumpkin

1 cup coconut oil

2/3 cup of coconut cream or water

4 large eggs

3 3/4 cups gluten free flour mix

1 1/2 cup of sugar

1 tbsp molasses

1/2 tsp guar gum

1 cup of maple syrup or honey (plus more for drizzling)

2 tbsp of Kaluah or rum

2 teaspoons baking soda

1/2 tsp baking powder

1 Tbsp of pumpkin spice

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Mix wet ingredients first beginning with pumpkin, eggs and sugar. Then add remaining wet ingredients. Sift together dry ingredients and mix into wet ingredients. Spread into an oiled bundt cake pan.  Sprinkle with Walnuts if you want an extra crunch.

Bake at 350 for 20-30 min until knife comes out clean. 

Posted in Breakfast, Gluten Free

Gluten-Free Honey Waffles

Healthy, hearty, and packed with protein, these waffles will keep you full for hours. Sweetened with honey, vanilla, and cinnamon, they taste like an oatmeal cookie. They are also dairy-Free. I like to make them small like a cookie, so I can run out the door with one in my hand. Kid tested on the pickiest eaters!

By: Bekie A

GF Honey Waffles

3/4 cup almond flour

1/4 cup stone-ground cornmeal (GF)

1 cup of old fashioned oatmeal 

1/2 tsp baking powder

1/2 cup GF flour mix or brown rice flour

1/4 cup Grapeseed oil

1/2 cup of egg whites or 2 eggs

1/4 cup honey plus 2 Tbsp

1 tsp lemon juice

1/2 cup almond milk

1 tsp vanilla

1/2 tsp of Cinnamon

– Mix together wet ingredients. Sift together dry ingredients in a separate bowl. Stir together. Brush waffle maker with coconut oil. Add 1/4 cup of batter to each waffle square. Cooke for 1 minute until golden. Serve with maple syrup or your favorite topping. These also freeze well.

Posted in Breakfast, Gluten Free

Gluten-Free Banana Bread

This is simple, buttery, sweet, delicate, and moist. You won’t miss the gluten and you will be going back for more.

By: Bekie A

Gluten-Free Banana Bread 

1 stick of melted butter (substitute coconut oil or earth balance for dairy free option) 

1 cup sugar

1 tsp Salt

2 eggs

1 tsp vanilla

1 tsp of baking powder 

1 tsp of baking soda

3 ripe bananas mashed

1 1/3 cup of brown rice or oat flour

1/4 cup coconut flour or almond meal 

1/4 cup tapioca flour or cornstarch

2 tsp of guar gum or xanthum

****to simplify, substitute  the 3 different flours with a GF flour mix. Also this cooks up great with regular in bleached flour as well. Just reduce flour to 1 1/2 cups. 

-Mash bananas in a large bowl and then add wet ingredients. Whisk together dry ingredients separately and then stir into wet ingredients. Butter an 8 or 9 inch round bake pan. Spread batter into pan, and sprinkle with sugar before baking. 

Bake at 350 in a 8 or 9 inch round cake pan for 15-20 minutes 

Posted in Gluten Free, Quick

Simple Lemon Garlic Vinaigrette

With only 4 healthy ingredients, this recipe watches your time, and your waistline. It pairs beautifully with seafood.

Simple Lemon Garlic Vinaigrette

By: Kim B

The juice of 1/2 a lemon or 1/4 cup

1/2 tsp sea salt (or to taste)

1 fat or 2 medium garlic cloves crushed & minced

1/2 cup of good Olive oil or double the amount of juice

Whisk until salt dissolves. 

Drizzle or Toss with arugula or spinach with cracked pepper. It would also work as a marinade. 

Posted in Dessert, Gluten Free

Honey Cookies

These remind me of a homemade honey graham cracker. They are a healthier option for dessert and they are 100% kid approved & tested.

I have included a dairy-free, Gluten-Free option. 

Honey cookies

By: Bekie A

2 cups of flour

2 tbsp molasses

4 tbsp of egg whites/or 1 lg egg

1/2 cup coconut oil

1 tsp of vanilla

1tsp of butter extract (optional)

1/2 cup of honey

2 tbsp water

1/2 tsp salt

Mix together wet ingredients first with a whisk. Add flour 1/2 a cup at a time and mixed. Scoop with a truffle scoop or large spoon into a cookie stone or double cookie sheet. Bake 350 for 8-9 minutes. Let cookies set for 5 minutes before removing from the pan.

Gluten-Free Option: 

Replace regular flour with 1 cup of almond flour, 1 cup of oat flour or GF flour mix & 1 tsp of guar gum. For Paleo, use all almond flour & coconut flour.