Customers can either place their food order at the pick-up window and pick a patio seat to stay and socialize or grab a quick meal through the drive-thru.

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While her family is now in good health, their eating habits have practically remained the same – delicious food without all of the extra stuff.

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Right now, Coastal Cowgirl is open from 8 a.m. to 5 p.m. on Wednesday through Monday, but the team has plans to expand their hours soon from 5 a.m. to 9 p.m. to cater to the needs of the early morning military crowd heading to work at the base, and the late-night diners. For real-time updates and information, follow Coastal Cowgirl on social media.

Now, while all three are healthy and energetic, Moss said that diet played a major roll throughout their treatment and recovery. The crockpot oats on the menu in particular − prepared with steel cut organic oats, organic apples, raisins, cinnamon and chia seeds − were her mother’s go-to breakfast in between surgeries.

While the food comes out fast, Moss said the focus for the full menu is on nourishing meals with clean ingredients that are either made fresh by the Coastal Cowgirl team or by a local farm or baker they can name. This is why you can expect to see hand-pressed nutmilk available for your latte, freshly squeezed orange juice in your mimosa, and hand-formed biscuits on your breakfast chicken biscuit slathered with a local honey butter.

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The food menu breaks down into brunch items, barbecue sandwiches and sides, salads and Southern snacks, while the drink menu encompasses coffee and teas, cold-pressed juices and very soon − beer and wine.

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Moss said if they hadn’t moved to the Navarre area for her husband’s job, then the Coastal Cowgirl likely wouldn’t have happened. It was designed specifically to fill the gaps in Navarre’s dining scene, according to Moss. With many years of experience in the restaurant industry, opening major national stores throughout the country such as Velvet Taco and Sprinkles Cupcakes, creating Coastal Cowgirl felt personal and was more of a passion project for her.

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Barbecue is Moss’ family’s specialty, since they opened mobile smokehouse Smokin’ Spencer’s Q in St. Augustine and were confident their mouthwatering brisket and juicy chicken thigh sandwiches would be a hit in Navarre as well.

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“We just had fun with it,” Moss said of making the menu. “We're doing this at home. We should do this for other people, right?”

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Creating a welcoming environment also played into her choices for the restaurant’s design, playing with pastel pinks, florals and their eye-catching mural from Off the Walls Murals inscribed “cowgirls are made of dust & diamonds.”

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“We really feel like there's enough Top Gun bars, which we love them all … we thought there should be a lovely place for the ladies,” Moss said. “Listen, we've got the sports, we've got good drinks. We've got barbecue. The boys will know where to find the girls, OK? Because we also have very good champagne.”

Part-owners Ashley Moss, Ryan Matthiesen and Mario Guzman have transformed the former western restaurant into a fresh farm to-table restaurant, coffee shop, pressed juice bar, beer and wine bar with an outdoor dining area, event space, children’s play area and dog park all on its grounds.

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Growing up in Texas, Moss is a lover of all Southern flavors, and wanted to find a healthier way to enjoy them regularly. She has been particularly mindful of what goes into her meals after she, her husband, Matthiesen, and her mother were all diagnosed with different types of cancer.

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A brand-new tenant named the Coastal Cowgirl moved into Navarre’s former Copper Bull, and they have big plans in store for the space at 7279 Navarre Parkway.

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In addition to the food they prepare themselves for customers, they also serve as a small marketplace for locals to shop for grocery goods like farm fresh eggs, local honey and homemade sourdough that will be available. They also plan to use their space to grow hydroponic lettuces that can also be used in and sold out of their restaurant. Soon, they also plan to host a farmer’s market in their parking lot for their customers to have even more access to homegrown goodies.

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She intends to use the space as a gathering place for friends and family, hosting “backyard barbecue” style events on weekends with live music in the background, children climbing through the on-site obstacle courses and dogs playing in their dog park.

“We like to say you’re eating healthy without even realizing it,” Moss said. “Everything is made fresh, no preservatives, and your body knows what to do with it. No fake dyes. We can tell you what's in your food. That was the most exciting part of it for us.”