Treks & Bites Review, spices from Austin Texas

 

Treks & Bites: Big Flavor, Simple Ingredients, and a Little Adventure in Every Bite

There is something special about a seasoning blend that can take an ordinary weeknight dinner and make it taste like you spent hours in the kitchen. That is exactly the idea behind Treks & Bites, a mother-and-daughter food business that grew out of a love of cooking, travel, family, fitness, and exploring different flavors.

What started as a food and travel blog eventually grew into a family business featuring a collection of handcrafted spice blends designed to make everyday cooking easier—and a whole lot more flavorful.

Treks & Bites focuses on bringing exciting flavors into the home kitchen without requiring a pantry full of individual herbs and spices. Their blends are designed to work with meats, seafood, vegetables, salads, potatoes, dips, dressings, and even baked goods. The company describes its blends as small-batch creations that balance bold flavors with fresh ingredients. Great spices from Austin, TX.

And I love the philosophy behind that. Most of us want to put a delicious homemade meal on the table, but busy schedules don't always leave us with the time to measure ten different spices for one recipe. Treks & Bites takes many of those flavors and combines them into convenient blends that can be shaken, sprinkled, rubbed, or mixed into a dish.

The Story Behind Treks & Bites

Treks & Bites began as a mother-daughter project centered around food, travel, and culinary adventures. As they developed recipes for their blog, they frequently encountered recipes requiring long lists of herbs and spices.

Instead of continually measuring and combining all those individual ingredients, they began making their own pre-blended seasonings.

Those homemade blends became popular with friends and readers, eventually inspiring the family to turn the idea into a business. Their goal was simple: create flavorful seasoning combinations that could help busy families prepare delicious meals with less fuss.

The result is a collection that reflects their love of different cuisines and culinary traditions. Their current spice collection includes six handcrafted blends, ranging from smoky and spicy to bright, citrusy, herby, and savory.

Another detail I appreciate is the company's effort to reduce packaging waste. Treks & Bites offers its spices in one-pound bulk bags that can be used to refill their bottles, allowing customers to keep using the same blends while reducing the amount of packaging going into the landfill.

What's Inside Treks & Bites Seasonings?

Rather than relying on one basic flavor profile across the collection, Treks & Bites creates blends with distinct personalities.

The ingredients vary depending on the blend, but the company highlights ingredients and flavor components such as peppers, garlic, herbs, citrus, spices, and different varieties of pepper. Their Taco Temptation, for example, features a Southwestern-inspired combination built around New Mexico chili powder, smoky paprika, cumin, lime, and chili spice.

The Diavola Spice Rub brings together cayenne, garlic, and other spices for a savory blend with heat, while Peppercorn Perfection combines cracked pepper, white pepper, pink salt, and spices.

One thing that stands out about the collection is that these aren't seasonings meant to be used only one way. The company encourages home cooks to experiment with them on different proteins, vegetables, salads, potatoes, dips, and side dishes.

That versatility makes them especially useful for anyone who enjoys cooking but doesn't want a complicated recipe every night.

Let's Talk About the Treks & Bites Spice Blends

Taco Temptation

If taco night is a regular event in your house, Taco Temptation is a seasoning worth reaching for.

This blend has a Southwestern/Mexican-inspired flavor profile with smoky paprika, cumin, lime, and a mild chili character. Treks & Bites specifically uses New Mexico chili powder, which brings a robust, slightly smoky chile flavor without overwhelming heat.

How does it taste?

Taco Temptation brings savory, smoky, slightly spicy, and citrusy notes together. The lime helps brighten the seasoning while the chili and cumin provide the warmth you'd expect from a taco seasoning.

It's wonderful on

• Ground beef

• Chicken

• Shrimp

• Fish

• Ground turkey

• Roasted vegetables

• Beans

• Rice

• Tacos and enchiladas

• Dips and hummus

Treks & Bites even uses Taco Temptation in a pinto bean hummus made with tahini, cilantro, jalapeño, lime juice, garlic, olive oil, and pinto beans.

It is proof that taco seasoning doesn't have to stop at tacos!

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Santa Maria Sizzle

Santa Maria Sizzle is inspired by the classic Santa Maria-style barbecue tradition of California's Central Coast.

Santa Maria barbecue is famous for bold, straightforward seasoning and grilling, particularly with beef. Treks & Bites gives the traditional flavor profile a versatile twist, creating a seasoning that works beautifully on shrimp, fish, chicken, steak, and even tofu.

The flavor profile includes paprika, garlic, black pepper, a touch of cayenne, and herbs.

How does it taste?

This is the blend to reach for when you want smoky, savory, peppery flavor with just enough heat to keep things interesting.

The paprika gives it warmth and color, garlic provides savory depth, black pepper adds bite, and cayenne contributes a gentle kick.

I particularly like the idea of using it on seafood because delicate fish can sometimes be overwhelmed by heavy seasonings. Santa Maria Sizzle gives fish a grilled, smoky character without requiring a complicated marinade.

It also works beautifully with:

• Steak

• Tri-tip

• Chicken

• Shrimp

• Salmon

• Tilapia

• Roasted potatoes

• Grilled vegetables

• Tofu

Santa Maria Sizzle Tilapia

This is my take on an easy weeknight seafood dinner using Santa Maria Sizzle. The tilapia cooks quickly, develops a beautiful seasoned crust, and pairs perfectly with fresh lemon.

Ingredients

• 4 tilapia fillets

• 1 ½ tablespoons Treks & Bites Santa Maria Sizzle

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 2 cloves garlic, minced

• 1 tablespoon melted butter

• 1 lemon, cut into wedges

• 2 tablespoons fresh parsley, chopped

• Salt, if needed

Instructions

1. Pat the tilapia fillets dry with paper towels. This helps the seasoning adhere and allows the fish to brown nicely.

2. In a small bowl, combine the olive oil, Santa Maria Sizzle, lemon juice, and minced garlic.

3. Brush the mixture generously over both sides of the tilapia.

4. Allow the fish to rest for about 10–15 minutes so the seasoning can settle into the fillets.

5. Heat a large skillet over medium-high heat.

6. Add the seasoned tilapia and cook for approximately 3–4 minutes per side, depending on thickness.

7. When the fish is opaque and flakes easily with a fork, remove it from the pan.

8. Brush the tops with a little melted butter.

9. Sprinkle with fresh parsley and serve with lemon wedges.

What to Serve With It

I'd serve this tilapia with roasted baby potatoes, steamed broccoli, grilled asparagus, or a fresh garden salad.

For something lighter, serve it over rice with avocado and a fresh tomato-cucumber salad.

The smoky seasoning, flaky fish, buttery finish, and bright lemon make this a simple dinner that tastes much more elaborate than it actually is.

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Diavola Spice Rub

If you like a little heat, Diavola Spice Rub is the blend that brings some attitude to the dinner table.

The company's Diavola blend contains cayenne pepper, garlic, and other spices. Despite the name and the presence of cayenne, Treks & Bites describes it as flavorful rather than overwhelmingly hot.

How does it taste?

Think savory, garlicky, peppery, smoky, and spicy.

It is especially good for grilling and roasting.

Try it on:

• Chicken

• Steak

• Fish

• Shrimp

• Cauliflower

• Brussels sprouts

• Potatoes

• Popcorn

Yes—popcorn!

Treks & Bites also uses Diavola Spice Rub on roasted cauliflower with Parmesan, garlic, and shallots, showing just how well the seasoning works with vegetables.

If you're someone who enjoys adding a little heat without covering up the natural flavor of the food, Diavola is a fun blend to experiment with.

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Ranch Revolution

Ranch Revolution is one of those seasonings that can become an everyday kitchen staple.

The company originally created it as a way to make homemade ranch dressing but discovered that the herb blend could do much more. It can be used on salads, chicken, fish, vegetables, pasta, eggs, and even biscuits.

How does it taste?

Ranch Revolution is herby, savory, fresh, and unmistakably ranch-inspired without requiring a bottle of ranch dressing.

It is especially useful when you want to add flavor without adding a heavy sauce.

Try sprinkling it over:

• Baked potatoes

• French fries

• Roasted vegetables

• Chicken

• Fish

• Eggs

• Pasta

• Salads

• Popcorn

You can also mix it into sour cream, Greek yogurt, mayonnaise, or buttermilk to make a quick ranch-style dip or dressing.

Treks & Bites also uses it in savory biscuits and homemade dressings.

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Peppercorn Perfection

For meat lovers, Peppercorn Perfection may quickly become one of your favorite blends.

This seasoning combines cracked pepper, white pepper, pink salt, and additional spices to create a savory, pepper-forward flavor. The company recommends it for steaks, chicken, and potatoes and says it can be used as either a rub or marinade mix.

How does it taste?

Peppercorn Perfection is bold and savory with a noticeable pepper bite.

The combination of cracked pepper and white pepper gives it more complexity than ordinary salt-and-pepper seasoning, while the pink salt helps round everything out.

This is the seasoning I'd reach for when preparing:

• Ribeye

• Sirloin

• Filet

• Burgers

• Chicken breasts

• Pork chops

• Roasted potatoes

• Steak fries

• Roasted vegetables

It would also make an excellent seasoning for a classic Sunday roast.

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Lemon Pepper Paradise

If you love lemon pepper, Lemon Pepper Paradise is a bright and versatile addition to the spice cabinet.

This blend brings together the familiar combination of citrusy lemon and peppery flavor, making it especially useful for seafood, chicken, vegetables, and lighter dishes.

Treks & Bites uses it in everything from lemon herb hummus to roasted mushrooms, pumpkin, pepitas, chicken, and vegetable dishes.

How does it taste?

The flavor is bright, citrusy, savory, and peppery.

The lemon provides freshness while the pepper keeps it from becoming too sweet or one-dimensional.

It's especially good with:

• Chicken

• Pot roast

• Pork

• Fish

• Shrimp

• Mushrooms

• Potatoes

• Pumpkin

• Green beans

• Roasted vegetables

• Hummus

And because lemon and beef are such a great combination, I thought it would be fun to use Lemon Pepper Paradise in an unexpected Sunday dinner: pot roast.

Slow-Cooked Lemon Pepper Paradise Pot Roast

This pot roast is rich and comforting, but the lemon pepper seasoning adds a brighter flavor that keeps the dish from feeling too heavy.

Ingredients

• 3–4 pound beef chuck roast

• 2 tablespoons Treks & Bites Lemon Pepper Paradise

• 2 tablespoons olive oil

• 1 large yellow onion, sliced

• 4 cloves garlic, minced

• 4 large carrots, peeled and cut into chunks

• 1 ½ pounds baby potatoes

• 2 cups beef broth

• ½ cup red wine or additional beef broth

• 2 tablespoons Worcestershire sauce

• 2 tablespoons tomato paste

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• 1 tablespoon butter

• 2 tablespoons flour, optional, for thickening the gravy

Instructions

1. Remove the chuck roast from the refrigerator about 30 minutes before cooking.

2. Pat the roast dry with paper towels.

3. Rub the Lemon Pepper Paradise generously over every side of the roast.

4. Heat olive oil in a large Dutch oven over medium-high heat.

5. Add the roast and sear for several minutes on each side until deeply browned. Don't rush this step—the browned exterior adds tremendous flavor to the finished gravy.

6. Remove the roast and set it aside.

7. Add the onions and cook for 3–4 minutes.

8. Add the garlic and tomato paste. Cook for another minute, stirring constantly.

9. Pour in the red wine and scrape the bottom of the pot to loosen all those flavorful browned bits.

10. Add the beef broth and Worcestershire sauce.

11. Return the roast to the Dutch oven.

12. Add the carrots, potatoes, rosemary, thyme, and bay leaves around the roast.

13. Cover the Dutch oven and place it in a 325°F oven.

14. Cook for approximately 3–3 ½ hours, or until the roast is fork-tender.

15. Remove the roast and vegetables from the Dutch oven.

16. Discard the rosemary stems, thyme stems, and bay leaves.

17. For a thicker gravy, melt the butter in a saucepan. Whisk in the flour and cook for about one minute. Slowly whisk in some of the hot cooking liquid from the roast until smooth.

18. Continue adding cooking liquid until you reach your preferred gravy consistency.

19. Slice or shred the roast and serve with the potatoes, carrots, onions, and plenty of gravy.

The Finished Dish

The beef becomes incredibly tender during the slow cooking process, while Lemon Pepper Paradise adds a subtle citrusy brightness and peppery bite.

The result is a pot roast that still feels like classic comfort food but has a fresher, more interesting flavor profile.

Serve it with warm crusty bread, buttered green beans, a simple side salad, or roasted Brussels sprouts.

My Takeaway on Treks & Bites

What I find most appealing about Treks & Bites is the versatility of the collection.

These aren't seasonings that have to sit in the cabinet waiting for one particular recipe. They are designed to encourage experimentation.

Want to make tacos? Reach for Taco Temptation.

Want something smoky with a little heat? Try Santa Maria Sizzle or Diavola.

Want ranch flavor without a heavy dressing? Ranch Revolution has you covered.

Cooking steak or potatoes? Peppercorn Perfection is an easy choice.

Making fish, chicken, vegetables, or even hummus? Lemon Pepper Paradise brings a bright citrusy finish.

The company's philosophy of making flavorful meals easier is especially appealing for busy families. Instead of pulling a dozen jars out of the spice cabinet, you can grab one carefully formulated blend and start cooking. Treks & Bites describes these blends as time-savers designed to turn everyday ingredients into extraordinary meals with just a few shakes.

And perhaps that's what I like most about the Treks & Bites concept: good food doesn't have to be complicated.

Sometimes all it takes is a great piece of meat, fresh vegetables, a little olive oil, and the right seasoning.

Treks & Bites brings the flavor.

You just have to decide where your next culinary adventure will take you!

https://treksandbites.com

The Ultimate Sheet Pan Meal: Grass-Fed Steak Bites & Roasted Autumn Veggies

  

There are busy weeknights, and then there are nights when you want a meal that feels completely wholesome, nourishing, and restaurant-quality without spending hours standing over a hot stove.

Enter the humble sheet-pan dinner.

When you combine premium grass-fed beef with a colorful medley of root vegetables roasted to caramelized perfection, magic happens in the oven. Grass-fed beef boasts a rich, robust flavor and superior nutritional profile, and cooking it alongside garden-fresh veggies makes for a quick, one-pan cleanup that will make you feel like a master chef on a Tuesday night.

Let’s fire up the oven and make dinner!

Just take a look at that sheet pan: tender, perfectly seared bites of grass-fed beef mingling with caramelized sweet potatoes, Brussels sprouts, and red onions, all drizzled with a tangy garlic-herb butter.

Why Choose Grass-Fed Beef?

If you haven’t cooked with grass-fed beef before, here is why it’s worth adding to your shopping cart:

1.      Richer Flavor Profile: Because cattle raised on a 100% grass diet graze on natural pastures, the beef develops a deeper, more earthy, and robust flavor compared to grain-fed alternatives.

2.     Nutritional Boost: Grass-fed beef is naturally higher in omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidant vitamins like Vitamin E and beta-carotene.

3.    Cooking Tip: Grass-fed beef is leaner than grain-fed beef, meaning it has less marble fat and cooks about 30% faster. Keep a close eye on it so it stays tender and juicy!

The Recipe: One-Pan Garlic Herb Grass-Fed Beef & Roasted Veggies

Yields: 4 servings

Prep time: 15 minutes | Cook time: 20–25 minutes

Ingredients

• 1.5 lbs. grass-fed sirloin or ribeye steak, cut into 1-inch bite-sized cubes
• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil or avocado oil (divided)
• 1 tablespoon butter or ghee (melted)
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary (or 1 tbsp fresh chopped rosemary and thyme)
• 1 teaspoon smoked paprika
• Salt and freshly cracked black pepper to taste

Instructions

1.      Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large, heavy-duty baking sheet with parchment paper or foil for easy cleanup.

2.     Prep the Veggies: On the baking sheet, toss the diced sweet potatoes, halved Brussels sprouts, and red onion wedges with 2 tablespoons of olive oil, salt, pepper, and half of the smoked paprika. Spread them out into an even layer, ensuring they aren't overly crowded so they roast rather than steam.

3.    Roast the Vegetables First: Place the baking sheet in the oven and roast at 400°F for 15 minutes. (Sweet potatoes and Brussels sprouts take a little longer to cook than tender grass-fed beef!).

4.    Season the Beef: While the veggies are roasting, place your cubed grass-fed beef in a bowl. Toss with the remaining 1 tablespoon of olive oil, salt, pepper, the remaining smoked paprika, and minced garlic.

5.    Add the Beef to the Pan: After the vegetables have roasted for 15 minutes, pull the pan out of the oven. Push the veggies to the sides to create space in the center. Carefully scatter the seasoned grass-fed beef cubes across the pan.

6.     Finish Roasting: Return the sheet pan to the oven and bake for another 8 to 10 minutes, until the vegetables are fork-tender with crispy, caramelized edges and the grass-fed beef is browned on the outside and cooked to medium-rare/medium in the center.

7.     Garlic-Herb Drizzle: Remove from the oven. Whisk together the melted butter and fresh herbs, then drizzle it all over the warm beef and veggies. Toss gently, garnish with a crack of fresh black pepper, and serve hot!

Sheet pan meals prove that eating healthy can be utterly effortless and deeply satisfying. What is your favorite root vegetable to roast alongside a great cut of beef? Let me know in the comments below!

 

Some Reviews I have done

 Feel free to take a peak

https://www.pinterest.com/Momzdailyscoops/blog-product-reviews/

Sweet, Tart, and Smoky: How to Make Cranberry BBQ Sauce (And Grilled Pork Chops!)

  When most people think of cranberries, their minds instantly jump to Thanksgiving dinner—sitting quietly in a can-shaped mold next to the turkey. But relegating cranberries exclusively to November is one of the greatest missed opportunities in the kitchen!

Cranberries possess a bright, natural tartness and a high pectin content that makes them an absolute dream for sauce-making. When you simmer them down with smoky spices, molasses, brown sugar, and a splash of apple cider vinegar, they transform into a vibrant, rich barbecue sauce that rivals any traditional tomato-based version.

It’s sweet, tangy, deeply savory, and pairs magnificently with pork, chicken, or grilled game meat. Let’s make a batch!

Just look at that gorgeous, ruby-red glaze. Thick, glossy, and bursting with flavor, it brings a whole new dimension to your backyard grilling.

Why Cranberries Make Incredible BBQ Sauce

1.      Natural Acidity: Instead of relying solely on vinegar or citrus, cranberries bring their own bright, fruity tartness to the table. This natural acidity cuts right through rich meats like pork and beef.

2.     Built-In Thickeners: Cranberries are packed with natural pectin. As they simmer and pop, they break down into a naturally jammy consistency, meaning you don't need artificial thickeners to get that clinging, glossy texture.

3.    Year-Round Availability: While fresh cranberries flood the produce aisles in the fall, frozen cranberries are available year-round in the freezer section—meaning you can enjoy this bright, tangy BBQ sauce in the dead of summer or the middle of winter!

The Recipe: Tangy Cranberry BBQ Sauce & Glazed Pork Chops

Yields: About 2 cups of sauce (enough for 4–6 servings of meat)

Prep time: 10 minutes | Cook time: 20 minutes

Ingredients

For the Cranberry BBQ Sauce:

• 12 oz fresh or frozen cranberries (rinsed)
• ½ cup water or orange juice
• ⅓ cup dark brown sugar, packed
• ¼ cup unsulfured molasses or honey
• ¼ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground mustard
• ½ teaspoon kosher salt and a pinch of black pepper

For Meat:

• 4 thick-cut bone-in pork chops (or chicken thighs)
• Salt, pepper, and a pinch of garlic powder for seasoning

Instructions

1.      Simmer the Sauce Base: In a medium saucepan, combine the cranberries, water (or orange juice), brown sugar, and apple cider vinegar. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until all the cranberries burst and soften completely.

2.     Blend for Smoothness: Remove from heat. Use an immersion blender right in the pot to puree the mixture until smooth (or carefully transfer to a standard countertop blender).

3.    Add the Smokey Depth: Stir in the molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground mustard, salt, and pepper.

4.    Simmer and Thicken: Return the saucepan to low heat and simmer uncovered for another 8 to 10 minutes, stirring frequently, until the sauce darkens to a rich mahogany and thickens into a gorgeous, glossy barbecue sauce.

5.    Cook the Pork Chops: While the sauce finishes, season your thick-cut pork chops generously on both sides with salt, pepper, and a touch of garlic powder. Sear them in a hot skillet or grill over medium-high heat for about 4–5 minutes per side until a golden crust forms.

6.     Glaze and Caramelize: During the last 2 minutes of cooking, brush your homemade cranberry BBQ sauce generously over both sides of the pork chops. Let the sugars bubble and caramelize against the meat.

7.     Rest and Serve: Remove the chops from the heat, let them rest for 5 minutes, and serve with an extra warm drizzle of cranberry BBQ sauce on top!

This sweet-and-tart twist on traditional barbecue sauce is guaranteed to become a new favorite at your dinner table. What grilled meat would you slather this cranberry glaze on first? Let me know in the comments below!