Rebekah Wheeler – Dream Chaser

A look into my life as a wife and mom and my journey to the best me!

Pumpkin Chocolate Chip Bars — December 28, 2016

Pumpkin Chocolate Chip Bars

Have you ever gotten a measuring cup and filled it with chocolate chips straight from the freezer and enjoyed each tiny one with pure delight? Oh, I am the only one?? 

My love for chocolate is strong. My love for pumpkin is fierce. Combine the two and it’s a match made in heaven. I think the angels eat these bars for snacks. Maybe this is what manna tastes like. I digress.
Let’s talk about the way to make these squares of happiness and delight!

You need: 

  • 1/2 cup melted coconut oil
  • 1 large egg, beaten
  • 3/4 cup pumpkin purée
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 1/4 cup gluten-free all-purpose flour (I used Bob’s RedMill one-for-one)
  • 1 cup Enjoy Life semisweet chocolate chips plus 2 tablespoons 

Preheat oven to 350 degrees. 

Combine the coconut oil, egg, pumpkin, sugar until well-mixed in a medium bowl. Add vanilla and spices. Add in your gluten-free flour. It will be thick, it’s okay! Don’t panic! Stir in 1 cup of chocolate chips. Line an 8X8 baking pan with foil and spread in the bar batter. Use a spoon or knife or your hands (wash them first, please!) to evenly spread. Sprinkle on the reserved 2 tablespoons of chips. 

Bake for 32 minutes. Remove from the oven and let them sit for 30 minutes. Really. This is critical for the flavors to reach their ultimate potential. Don’t skip!!

If you can somehow prevent your family and friends and yourself from eating this whole pan, they are even better on day 2!

Happy last week of 2016, my friends.
Coming soon: Blueberry French Toast Casserole

Give Thanks. — November 22, 2016

Give Thanks.

Thanksgiving Week is here! It’s my favorite time of year. We are in the heart of football season, the food is delicious, the clothes are cozy and so fun.

Since going towards a more ‘paleo’ approach to food several years ago, I have finally gotten to the point where my ‘clean eating’ dishes are things that are requested and the ones I look forward to eating!

This is my third year of preparing gluten-free and dairy-free dishes. My favorite side dishes include: Spicy Sweet Potatoes (see previous blog post for recipe), roasted Brussels sprouts with bacon and dried cranberries, mashed sweet potatoes, roasted green beans with almonds. This year, I’m adding a new favorite! Let’s call it ‘Fall In A Bowl.’


Preheat oven to 400 degrees and line two baking sheets with foil.

Mix together 3 cups of cubed butternut squash, ½ teaspoon cinnamon, 2 tablespoons maple syrup, 1 ½ tablespoon extra-virgin olive oil. Spread in a single layer on the cookie sheet.

Mix together 2 bags (3-4 cups) of shaved Brussels sprouts (I get these from Trader Joe’s) with 1 teaspoon of sea salt (or to taste) and 2 tablespoons extra-virgin olive oil. Spread in a single layer on the cookie sheet.

Roast both sheets in the oven for 25 minutes, stirring midway through the roasting.

-Key, let those sprouts get nice and charred!!! –

In a large bowl, combine roasted veggies with 1 cup dried cranberries and 2 cups of toasted pumpkin seeds. You could use pecans or other nuts here, but since we have a nut allergy in the house, I went with the pumpkin seeds. Also optional to add more maple syrup, but we found this to be perfectly sweet enough.

Serve warm.


Spicy Roasted Sweet Potatoes — July 10, 2016

Spicy Roasted Sweet Potatoes

I did something big last night – I did my first LIVE broadcast on my Facebook page!

Meal prepping is one of the easiest ways for me to stay on track with nutrition and keep up with cooking real food at home for my family. I love to have a fridge full of healthy sides that I can easily portion out and reheat. With a full-time job and a full-time family, this makes life so simple, practical and delicious!

I demoed meal prepping for burnt broccoli and spicy roasted sweet potatoes PLUS a bonus salsa chicken idea! Check out the  full video at

My connection cut out midway through prepping the potatoes, so here is the full recipe! Thanks to Juli Bauer’s Paleo Cookbook for the recipe!

  • 2 bags diced sweet potatoes (fresh or frozen) or 2 peeled and diced sweet potatoes
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup melted coconut oil

Preheat oven to 400 degrees. Line cookie sheet with parchment paper. Mix spice blend together. Spread potatoes in a single layer on the cookie sheet and top with spice blend. Add coconut oil over the top and give a good shake or two (or three! Go wild!)

Roast for 30-40 minutes or until fork-tender. Consume as needed for your nutrition plan!

These will store well in the fridge for 3-4 days. They are wonderful alone and also a great addition to my egg scramble! I throw in some of these sweet potatoes with leftover roasted broccoli and an egg plus 4 egg whites for dinner at least once a week! Happy prepping!

Waffle Wednesday 2.0 — July 7, 2016

Waffle Wednesday 2.0

In my series of waffle-loving posts – this one is absolutely my favorite! 

It’s the perfect blend of vanilla and blueberry and summertime! Here is the recipe: 

  • 1 scoop vanilla protein powder or Shakeology
  • 1 tsp baking powder
  • 2 egg whites
  • 2-3 tablespoons water
  • Dash of cinnamon 
  • Dash of vanilla

Mix dry ingredients in a small bowl with a fork then add the eggs, water and vanilla. Stir until well-combined. Add more water if needed. Pour into greased (I use coconut oil spray) waffle maker. Top with coconut oil, blueberries and if desired, honey or maple syrup. 

21 Day Fix exchanges: 1 1/4 red, 1 purple (blueberries)

P.S. Use the real maple syrup. Don’t waste your time and money on artificial syrup that is just lots of chemicals. The real stuff is so much more satisfying and you only need a tiny bit!! 

Waffle Wednesday  — June 29, 2016

Waffle Wednesday 

My very favorite meal of the day is breakfast. I could eat breakfast for all three meals of the day and be content. I actually used to look forward to Sunday nights because we got to have cereal for dinner. 

But alas, most traditional breakfast foods like pastries, pancakes, pop tarts (why do they all start with the letter P?), bagels, and donuts are not the best choice for nutrition! In my typical way, I had to find a way to have my..err..waffle and eat it too! 

Find below, my protein waffle recipe! Enjoy! 

Version 1: chocolate waffle topped with almond butter and banana 

21 day fix exchanges: 1 red, 1 purple, 1-2 tsp (depends on how much you love almond butter 😊)

  • 1 scoop chocolate Shakeology
  • 1 tsp baking powder
  • Dash vanilla
  • Dash cinnamon (optional)
  • 2 egg whites
  • 2-3 tablespoons water

Mix all dry ingredients, then add egg whites, vanilla and water. Stir until clumps are minimal. Pour into preheated and greased (with coconut oil spray) waffle iron. Top with banana slices and almond butter! 
Stay tuned for next week’s Waffle Wednesday – another version of this delicious treat!

Best Ever Chocolate Chip Cookies — October 26, 2015

Best Ever Chocolate Chip Cookies

This is the most unhealthy recipe I have ever blogged. Don’t be fooled by the ‘gluten-free’ and ‘dairy-free’ – these cookies are not calorie-free or sugar-free!!

 BUT, they are delicious and amazing and maybe will change your life. Maybe.

Here are the steps:

Get some palm shortening – don’t use butter and don’t use any fake butter. Get this shortening. Here is what it looks like:


I love it because  these are the ingredients. So perfect for a mom with a dairy allergy and a kid with a nut allergy!

Also, get this flour.  


I love this flour and it is perfect for gluten-free baked goods!

Now, we are ready to BAKE!

Cream together 1 cup of shortening with 3/4 cups brown sugar and 3/4 cups white sugar. 

Add 2 eggs, one at a time until well combined. Add 1 teaspoon vanilla and mix well.

Now, add 1 teaspoon sea salt and 1 teaspoon of baking soda. 

Next – add 2 1/4 cups of Bob’s Red Mill gluten-free flour. Add the flour slowly. I do mine by 3/4 cups at a time. 

Once everything is all mixed well, add in 1/2 bag (or more) of these Enjoy Life chocolate chips.   

Mix with a spoon until combined. 

Drop by small spoonfuls on a greased cookie sheet and bake at 375 for 8-10 minutes. Here is the key – take these out before they are completely done! You want them crispy on the edges and gooey in the middle. 

Remove from baking sheet and place cookies in cooling rack. Also a key step! 

My oldest son claimed these are the best cookies he has ever had in his life. 

And my little family of 4 ate the entire batch in one day. Whoops 🙂

Happy baking, friends! 

Feeding Littles — October 6, 2015

Feeding Littles

So Mr. Oklahoma and I have been eating ‘clean’ and ‘paleo-ish’ for over a year now. We love our meals and so do our kids! But there are some meals that we eat that are just too spicy for our boys. 

In the spirit of sharing what we eat, I thought I would share what our kids eat! Here is their dinner from last night.


Applegate pepperonis, green grapes, 1/2 small baked sweet potato and 1/4 avocado. Also one tube Chobani Greek yogurt. 

Our oldest ended up getting seconds AND thirds of his avocado and our little one wanted seconds of the pepperonis.

This meal took me 5 minutes to throw together and they cleaned their plates and had a yummy meal. So much better than fast food! 

What are your kid-friendly go-tos? Please comment below!