I have a shirt that was gifted to me that says “Barbecue Diva” on the front {hence the name of this post}. If that doesn’t explain to you how I feel about BBQ then I don’t know what else I could say. Being a vegetarian the usual things that are slathered in BBQ sauce are just not on the menu for me, so over the years I have come up with several different BBQ recipes. This is one of my favorites and inspired by a recent Chicago Bloggers Network twitter chat I decided to bring it out!

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The Chicken Free BBQ Sandwich


-UDI’s Gluten Free Whole Grain Bun

– Beyond Meat Chicken Free Grilled Strips

-Daiya Cheddar Style Wedge

-Trader Joe’s All Natural BBQ Sauce

-A Red Onion

-Olive Oil

1. Cut up the onion and start sautéing in a hot pan, pour a small amount of the oo over them to “caramelize” {if you eat dairy you may want to use butter for that is how you “traditionally” caramelize onions.}

2. Take about 5-6 of the Chicken Free Strips and lay them in the pan to sauté as well, flipping them over after about 5 minutes or when they start to brown

3. After they have browned, push them all together and then slice a couple thin layers of the cheddar style wedge up to lay on top of the strips

4. At this point I always remove the onions and place a pot cover over the pan so that the “cheese” will melt faster.

I always spread some BBQ sauce on the bottom bun, then the onions, then the strips, and then more sauce. It’s the perfect way to build your sandwich, trust me your taste buds will be very happy! I hope y’all will enjoy this tasty summer BBQ treat!

Great sides for this dish include but are not limited to;

-Macaroni and Cheese

-Potato Wedges

-Honey Baked Beans


And also make sure you have a great cocktail and some good friends as well, because that’s what truly makes an awesome summer bbq! I am blessed enough to have some of the greatest people in my life and cannot wait to share an amazing summer with them. This sandwich will be showing up at many a friends house this summer!



What You Should Be Listening To This Summer.


I’m going to keep this short and sweet, I like music, you like music, we ALL like music. Summer to me is all about bikini’s, the lake, drinks, good friends, and good music. Combine them all and I am in one of my happiest places! I am making it a personal goal of mine to go to as many concerts/festivals this year as I possibly can and that includes Lollapolooza! So my playlist is mostly inspired by their Sunday lineup, some bands from Coachella, and just some fun tracks.


{According to me.}

1. Come With Me Now- Kongos

2. The Walker- Fitz and The Tantrums

3. Why’d You Only Call Me When You’re High- Arctic Monkeys

4. Closer- Kings of Leon

5. Fever- The Black Keys

6. Only Love- Anthony Green featuring Nate Ruess

7. Month of May- Arcade Fire

8. 400 Lux- Lorde

9. Breakn’ A Sweat- Skrillex

10. Sex- The 1975

11. Young Blood- The Naked and The Famous

12. Rollup {Baauer Remix}- Flosstradamus

13. Jealous { I Ain’t With It}- Chromeo

14. I’m Only Joking- Kongos

15. Blue Jeans- Lana Del Ray

16. Problem- Ariana Grande

17. Partition- Beyonce

18. Fancy- Iggy Azalea {this is mine and my friends summer theme song}

19. Sleepyhead- Passion Pit {this song will forever be on every playlist I will ever make}

20. If You Didn’t See Me {Then You Weren’t On The Dancefloor}- Dale Earnhardt Jr. Jr.

So make sure you add these to your summer spotify playlist before you go lay by the pool or on the beach! Here’s to a wonderful summer filled with tons of happy times, amazing music, and great friends! Much Love!


I Love This Dip.


Dips are crowd pleasers. I think that’s just a universally known fact right? I am a fan of appetizers, dips, and anything that could be considered a “party food” or “nibbling food”. As a dairy free individual all I can say is “thank goodness” for the good people at Trader Joe’s and Daiya for coming up with  vegan/gluten free versions of “cheese”, so that I could partake in the deliciousness of this dip. The original recipe {which I found on Pintrest and can’t see to find through my hundreds of food pins} was not a dairy free and gluten free version, so I just took it upon myself to sub everything.

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The simplest ingredients ever; Grape or Cherry Tomatoes, Fresh Basil, and Daiya Jack Style Wedge. {Not Pictured: Pizza Seasoning.}

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1. Quarter the tomatoes, chop up the basil, and slice up the “cheese”. {Turn oven on to 350.}


2. Toss all the ingredients together with a little bit of olive oil, sprinkle pizza seasoning on top, and transfer to a glass dish.

3. Cook in the oven with the top on for 15 minutes, then remove the top for the last 10 or until the “cheese” is melted.

Now for the bread….

1. Drizzle olive oil onto bread {I used UDI’s Whole Grain Gluten Free Bread}

2. Sprinkle garlic powder on top

3. Bake in the oven until light brown {For gluten free bread make SURE you watch it because that stuff will crumble faster than you can say “dang it!”} 1o minutes is usually good.

4. I just rip the bread into smaller pieces when it’s cooled off.

Processed with VSCOcam with f2 presetNow it’s the best past of the dip, eating it! Enjoy this recipe and as always thanks for reading!


{save this image to your phone to make the recipe process a bit easier!}