GF Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (say that 10 times fast!!)

So now that Im a stay at home mom (till December!!),

I should be trying..

maybe more like attempting..

to do more things around the house

like laundry....sigh.

I know, when he sleeps I should too

but what happens when you have a coffee at noon

and then hes sleeping by 1pm?

Why you bake cookies,

thats what!

So throw a load of laundry in and then make these

simple

peanutty*

sure to hit the spot of any chocolate craving

cookies!

(*note: I used the recipe from this site called Tasty Kitchen http://tastykitchen.com/recipes/desserts/flourless-peanut-butter-oatmeal-chocolate-chip-cookies-2/, 

but I lowered the sugar(and used coconut sugar) since I used reg peanut butter which has lots of sugar in it (I find anyways). ALSO she said to switch the peanut butter for any nut butter of your choice for peanut nut allergies, but not tree nut allergies!)

Preheat oven to 350

You will need:

2/3 cups GF rolled oats (I use Bobs Red Mill)

1 teaspoon baking soda

1 cup peanut butter (or any nut butter)

1/3 cup coconut sugar

2 large eggs

1 1/2 teaspoons Vanilla

2/3 cup chocolate chips (I used semi sweet)

How to:

In a small bowl mix Oats with baking soda

Set aside

in a large bowl mix

the peanut butter, sugar, eggs

vanilla with a wisk until 

smooth

with a wooden spoon stir in oat/soda mix

then fold in chocolate chips

on a large baking sheet 

with a piece of parchement paper

roll dough into 2 inch balls

place 1 inch apart

bake for 9-11 min

until edges are slightly brown/golden

they will continue to cook once out of the oven

allow to cool on tray for 2-5 min

and then transfer to a wire rack to cool completely

enjoy!!

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GF easy homemade yumma pockets

I created this recipe

from pinning on Pinterest

I kept seeing all these yumma recipes for 

puffed pastry stuffed deliciousness

and since I do not have the time to make

let alone I don't even know where to find

 Gluten Free puff pastry 

I decided Bobs Red Mill Pizza Crust Mix

would probably be just fine...

I WAS RIGHT!! 

You will need:

1 package Bobs Red Mill Gluten Free Pizza Crust Mix

(2 eggs, 1 1/2 cups warm water, 2 tbsp olive oil) 

Filling:

1/2 lb ground beef 

3/4 cup your favorite spaghetti sauce

mozzarella cheese cut into 2 inch rectangles 1 inch thick (about 12/15 pieces)

italian seasoning

s & p

Before Baking:

1 egg scrambled

s & p

How to:

Follow directions on pizza crust mix package

allow to rise for 20 min covered with plastic wrap

meanwhile...

saute ground beef

season with italian seasoning and 

s & p

once cooked thru

place in bowl and mix with sauce

let cool

on a pizza pan

drizzle olive oil

using a paper towel

spread on the pan evenly

with wet hands (dough wont stick to you)

take about a palm full of dough

flatten in your hands

place 2 pieces of cheese on dough

add 1.5 tablespoons of meat mixture

one more piece of cheese on top (if it will fit)

and close up dough into a pizza pocket shape

 (you may have to add more dough to close it

be creative here and just work with it!!)

should make 5/6 pockets

preheat oven to 425

using a basting brush

paint on scrambled egg over each pocket

bake for 20/25 min

eat with sliced cucumbers 

or a nice salad

wonderful the next day reheated in the toaster oven

or eat cold!

enjoy!!

GF Oven Crispy Chicken Fingers

I'm back!!

After a long time no blogging I've decided to 

post a few recipes that I have been eating at home

Now that Im a Mama!

When G is sleeping in the afternoon

I have found myself making dinner

Surprising myself and my main squeeze!!

Here is a Gluten Free

super easy,

super fast dinner recipe

that I have made numerous times now

and serve with a huge side salad (gotta get your veggies!!)

You will need:

2-4 chicken breasts cut into strips

(or buy chicken fillets, already in strips!)

1 egg

1/2 cup tapioca flour

1/2 cup rice bread crumbs

3 tbsp italian seasoning blend 

2 tbsp granulated garlic

2 tbsp smoked paprika

s & p

How to:

Preheat oven to 400

line a baking sheet with foil

Set up a breading station:

3 shallow bowls in a row

and place baking sheet at end

bowl #1

tapioca flour

smoked paprika

s & p

mix well with a fork

bowl #2

scramble egg

s & p

bowl #3

bread crumbs

Italian seasoning

granulated garlic

mix well with a fork

take chicken strip

coat in bowl #1

coat in bowl #2

then coat and press in breadcrumb mix in bowl #3

place on baking sheet

continue until all chicken is coated

bake for 20-25 minutes

serve with mayo for dipping 

or ranch dressing

enjoy!

I love burgers

So I admit

I LOVE BURGERS!

There! I said it!!

I could probably eat a burger everyday if I really wanted to.

And when im talking burgers.. Im coming from a gluten free way and not having it with a bun

Something about all the different ways to flavor the ground beef/chicken/turkey just gets me excited...

is that weird?? a little.. ill admit! haha!

anyways one of my favorite burger to make is 

Turkey Spinach

ONLY if I get to the Tuesday market however and pick up

fresh ground turkey from Hilltop Farms

Something about their freshly ground meat that just makes these burgers so so good!

Now, I only made this recipe because of one of my best gal pals 

introduced me to frozen boxed spinach....

P.

She is a great cook/bartender (makes a wicked punch)

And has a young son, so she sneaks frozen spinach into everything she can!

She had a bbq and made wicked burgers with spinach in it

So whenever I add frozen spinach into anything now 

I refer to it as A la P

Turkey Spinach Burgers A la P

you will need:

1lb of fresh ground turkey 

1 egg

1/4 cup parmesan cheese grated

4 tbsp yellow mustard

2 tbsp Epicures French Onion dip mix

1/2 cup pasta sauce (I like classico tomato pesto)

fresh cracked pepper

1 box frozen spinach (squeeze excess water out in paper towels)

1 Shallot, finely diced

how to:

mix all ingredients together in a bowl

form patties, making sure they are the same size and same thickness throughout

to ensure proper cooking

bbq at 400 degrees for 4 min a side (1/4 inch thick) or until cooked thru

cover with foil and allow to rest before serving

I top them with fresh avocado serve alongside some fresh tomato slices

National Put a Zucchini On Your Neighbours Porch Day!!

Happy National 'put a zucchini on your neightbours porch day!'

I heard that on the radio this morning.. haha

anywho...

My loves birthday was last friday

and his AWESOME sister, M,

gave him a beautiful bag of her own home grown veggies!

In that bag were 3 HUGE zucchini

which I have heard are the best for making 

Zucchini Loaf.

Then, while we were out for dinner,

M told me she tried a pin she repinned from me

Cheesy Zucchini Rice.

Both her and her hubby D agreed it was 

AMAZING!!!

Yesterday I created both.

and yes, im sharing them with you because they were 

AWESOME!!

Go to your local farmers market and get 2 big-ish zucchinis

and re create this yumminess soon while they are in season!!

Double Chocolate Zucchini Loaf
(Slightly adapted from: http://allrecipes.com/recipe/chocolate-zucchini-bread-i/detail.aspx?event8=1&prop24=SR_Title&e11=double%20chocolate%20zucchini%20loaf&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results)

preheat oven to 350
grease 2 loaf pans

you will need:

2 squares unsweeeted chocolate, melted (I did the double boil method)
3 eggs
1 cup coconut sugar or any sugar you wish (unrefined!!)
1 cup veggie oil 
(next time im going to try half cup melted butter and half cup applesauce)
2 cups coarse grated zucchini (one about the size of your forearm)
1 teaspoon Vanilla extract
2 Cups gluten free flour
1 teaspoon of each: baking soda, cinnamon and salt
1/4 cup mini chocolate chips

how to:

In a large bowl combine:
eggs, sugar, oil, zucchini, vanilla and melted chocolate
mix well so eggs are broken up

In a small bowl combine:
flour, baking soda, cinnamon and salt
add to wet ingredients 
make sure no flour bits are left
add chocolate chips

pour into 2 loaf pans evenly
and bake for 50-60 min or until a toothpick comes out clean

I froze half of one and sent the other off to work with my love.
SO GOOD with coffee.


Cheesy Zucchini Rice
(adapted from http://bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/)

you will need:

1 tablespoon olive oil
1 tablespoon butter
1 cup brown basmati rice
2 cups veggie stock
1 large zucchini coarsely grated
1 cup Daiya Motz cheese
1/4 cup parmesan cheese grated
1/2 teaspoon garlic powder
salt and fresh cracked pepper
bacon cut into small bits (optional but DELICIOUS!)

how to:

in a large saucepan place butter and olive oil over med heat
add rice and stir until rice smells toasty (1-2 min)
add veggie stock
bring to a boil
then put a lid on it and turn down heat to low
simmer for 30 to 40 min (brown rice takes longer)
until almost all liquid is absorbed
then throw in zucchini, Dayia, parmesan, garlic powder, salt and pepper
stir on low heat until combined well and resembles risotto (5min or so)

top with bacon on your plate for some texture

enjoy!!

Gluten Free Strawberry Pie, OH MY!

Nothing tastes more like summer then 

fresh Ontario strawberries!!

I found this simple strawberry pie recipe online

(http://allrecipes.com/recipe/strawberry-pie-ii/)

and adapted it and made it Gluten free!!

Thanks to Healthy Foods and More 

(bridgeport street, across from the zellers plaza)

for their 2.99 gluten free pie shells!

And!

To Herrles Market

(erb street)

for growing the WORLDS BEST

Ontario Strawberries!!

you will need:

1 frozen gluten free pie shell 

1 quart fresh strawberries

1/2 coconut sugar 

zest from one lemon (optional)

2 teaspoons arrowroot powder

2 tablespoons water

how to:

pre heat oven to 400 degrees

with a fork, poke numerous holes in your pie crust

bake for approx 10-15 min

until a little golden brown on edges

cool

in a small sauce pan on medium heat

add approx 1/4 of your strawberries 

(washed, hulled *fancy term for tops removed*, sliced and mashed with a potato masher til chunky ish)

and the coconut sugar

bring to a boil, stirring constantly

in a small dish

combine arrowroot powder and water

until disolved 

when strawberry mixture is boiled

turn off heat

add arrowroot liquid 

and stir stir stir

til it thickens

pour into a glass bowl 

cool a bit

then add lemon zest

cool more til room temp

add rest of your berries to your strawberry mixture

pour into pie shell

refridgerate for at least 2 hours before serving

I picked up So Delicious Vanilla Coconut Milk ice cream to go along

but I bet Cool Whip would be yum too!!

Enjoy!!

Amazing blog!

Woke up to a facebook inbox message from my brother:

omg and then a link to this fab blog with AMAZING paleo recipes!

http://earthenergyyoga.com/category/recipes/

Please check it out.

He sent me the link to the caprese cauliflower crust pizza

since I am on a cleanse right now

Im not eating anything really exciting except chicken fish and veggies

and my bbq is getting a workout!! hehe

once im able to eat eggs and pork again

I will for SURE be trying that pizza!!

YUM YUM!