Tuesday, September 23, 2014

Vegan Peanut Butter Chocolate Chip Cookies (Gluten Free)

Ok...These are just DELICIOUS!!  Finding a good vegan cookie is tough for me.  My sister in law passed this recipe on to me.  I made these cookies just like the recipe but didn't use chocolate chips.  Instead, I put 2 tbsp. of chia seeds in the batter (I doubled the recipe).  I recommend doubling the recipe since it doesn't make a lot and they freeze great!  The whole family will devour these!

1 1/2 cups almond flour/meal (I used almond meal from Trader Joes)
3 tbsp xylitol or organic cane sugar (I used organic sugar)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup melted coconut oil
2 tbsp peanut butter
1 tsp vanilla extract
2 tbsp almond milk
1/3 cup chocolate chips (Enjoy life foods mini chips work great)
*I added chia seeds to the recipe and loved it (see note above)

1. Preheat oven to 350
2. In a medium bowl, add the first four ingredients.
3. Add peanut butter, vanilla extract, and milk to a small bowl.
4. Bring the coconut oil to liquid form on the stovetop over low heat, measure 1/3 cup after it is in    liquid form, then pour over the peanut butter.  Mix until smooth
5. Add the wet ingredients to the dry ingredients and mix
6. Fold in chocolate chips and/or chia seeds
7. Scoop out a tbsp at a time and roll into a ball.  Place on a cookie sheet and press down slightly.
8. Bake until golden brown for 12 minutes.  They will be soft when you take them out, but will harden after a few minutes.  Once they have hardened, remove them from the cookie sheet.


Wednesday, September 10, 2014

Green Chile

By: foodbabe.com

*This dish is amazing!!  I live in Arizona and the temperature dipped below 100 degrees today so I felt like making a warm dish! :)  I made this dish exactly like the recipe and it was delicious!  My husband and son loved it as well.  I served it with blue corn tortilla chips and topped it with cilantro and avocado.  It was just as tasty the next day for lunch.  Enjoy!

  • 1/2 tbsp olive oil
  • 2 green bell peppers chopped
  • 1 large onion chopped
  • 1 teaspoon ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 jar of tomatillo salsa (the green kind)
  • 1 can of diced green chiles, drained
  • 1 small jalapeƱo, seeded and finely sliced
  • 1 quart vegetable broth
  • 2 cans of Eden Foods cannellini beans
  • 1 cup of chopped cilantro
  • 1 lime cut into wedges

  1. Add  ½ tablespoon oil, bell pepper and onion and cook until softened and golden brown
  2. Add bay leaf, tomatillos, chiles, jalapeƱos and broth, reduce heat and simmer, uncovered, 40 mins
  3. If you like more broth and less chunky chili, add up to two additional cups water (I did not do this)
  4. Gently stir in beans and cook for 30 minutes more
  5. Stir in cilantro at the very end, right before serving (I added avocado on top as well)

Monday, September 8, 2014

Freekeh, Zucchini & Pistachio Salad

by: ohmyveggies.com

This ancient grain, Freekeh, was just introduced to me.  It is delicious!  Tons of protein!!  It is a combination of quinoa/rice in flavor and texture.  I ordered it on Amazon and got a organic/non GMO type.  We all loved this recipe!!  It was a great side dish to my veggie burger.  

1 c. uncooked freekeh
2 1/2 c. vegetable broth
1 small zucchini, quartered lengthwise and sliced (I also steamed mine.  Try to do organic if possible)
1/4 c. chopped roasted pistachios
2 tbsp chopped parsley
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt and pepper to taste

Bring the freekeh and broth to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer for 20-25 minutes, until tender.  Drain off any excess liquid if necessary.  (I cooked mine for 20 min)

Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley.  Stir in the olive oil and lemon juice and season with salt and pepper to taste.