Gluten-Free Just for Fun Peanut Butter-Chocolate Chip Cookies

All this gluten-free talk makes me think about how tough it is out there for those with celiac sprue and gluten sensitivity. So, kind hearted as I am, I developed this tasty treat for all those in need of gluten-free treats!

1 cup peanut butter, 2 eggs, 1/2 cup agave syrup, 2 tsp. vanilla, 1/2 cup quinoa flour, 1 Tbsp. coconut flour, 1/2 tsp. gluten free baking powder,2 packets stevia, 1/3 cup chocolate chips,

You can make you own quinoa flour

Mix the wet ingridients until smooth; stir in dry indredients.

Fold in chocolate chips



Use a tablespoon to shape dough into small rounds. They dough is quite sticky, so vegetable oil or cooking spray is helpful.

Make 2 dozen small cookies

Homemade Pickles

I love to keep glass jars; they are super handy. Fill them with cucumbers, garlic, herbs,onions and a few pieces of peppers.

Make the pickling liquid with clear vinegar, peppercorns, cumin seeds, mustard seeds, ginger, salt, sugar, cinnamon stick, bay leaves and what ever else you feel like adding.

Fill them with the liquid and let them sit until cooled. Place them in refrigerator for at least 1 day.

Not bad for my first time!

Kale and Asian Pear Smoothie

Kale madness continues this weekend in hopes to use up that large bag of greens from last week.

3-4 cups chopped kale, 1/2 Asian pear, 2 cups ice, 1 3/4 cups coconut water, stevia to taste



Blend together...yes, that is a Vitamix thank you.



Voila! Green, yes, but super refreshing. Even the hubby enjoyed it!



Pan seared bronzini with garlic, Lemon and rosemary

Sautéed Kale and Brown Rice

I got so busy this week that I never cooked my gigantic bag of kale. Gotta veggie up this weeknd!

Saute 2 shallots, 5 cloves of chopped garlic with olive oil. Add 8 cups chopped kale (the pre-washed pre-cut stuff to save time) and cook for 1-2 minutes. Add 1/2 cup chicken broth and cook, covered, stirring ocassionally until wilted. Add 1 cup cooked brown rice (I keep some in the freezer) and 2 tsp. red wine vinegar. Heat through and season with salt and pepper.Pair with your favorite protein.

Coconut Protein Bars

1 cup oats
 1/2 cup coconut flour
½ cup vanilla protein powder
6-8 packets Stevia
½ tsp. baking power
½ tsp. Baking soda
¼ tsp salt
2 eggs plus 2 whites, beaten
1/3 cup coconut oil, melted
1/3 cup shredded unsweetened coconut

Preheat oven to 350F. Combine dry ingredients in a medium bowl. Mix in eggs and coconut oil; mixture will be crumbly. Coat an 8 by 8-inch baking dish with cooking spray and sprinkle the bottom of the pan with half of the coconut. Press dough into baking dish and top with remaining coconut. Bake 15-17 minutes until edges are lightly browned. Cut into squares or rectangles.

Black Quinoa Salad with Lemon Dressing and Goat Cheese

I had some extra black quinoa left from our dinner party last and tossed together this yummy salad.

Black Quinoa Salad with Lemon Dressing and Goat Cheese

2 Tbsp. lemon juice
1 tsp. mustard
1 Tbsp. extra virgin olive oil
salt and pepper
2 cups cooked black quinoa
1 cup chopped red pepper
1 cup diced yellow pepper
½ cup chopped red onion
2- 4oz. crumbled goat cheese
½ cup chopped walnuts

Place lemon juice and mustard in a medium bowl. Whisk in oil and season with salt and pepper. Add remaining ingredients and toss together.

Makes 4 lunch size servings