Gluten-Free Peanut Butter Chocolate Chip Cookie

We have a cafe not too far from where we live called Simons Coffee House.  They have this giant peanut butter chocolate chip cookie that they warm up to order, served with a dollop of homemade whipped cream.  It is crazy good and I order it often.  Usually when I have someone to share it with, because it is literally the size of my baby's head. 

Determined to remake it at home, I finally asked the secret to the divine cookie.  The waitress smiled said, "No secret, just peanut butter and chocolate chips."  Whaa??  So this is what I came up with.  And oh my, does it come close. 

Gluten-Free Peanut Butter Chocolate Chip Cookies

YEILD: About 12-15 Cookies

ingredients:

1 cup creamy peanut butter, see note below
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla extract
3/4 cup chocolate chips 

directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking mat.  Set aside. 

Beat the peanut butter, baking soda, and salt at medium speed of your mixer, until well-blended. Add the egg and vanilla, and blend until incorporated. Stir in the chocolate chips.

Scoop the dough using a tablespoon cookie scoop onto prepared cookie sheet.  Flatten the top of the cookie dough slightly with the back of the cookie scoop. Bake the cookies for 8 to 10 minutes. The tops should be slightly crinkled and you will want to pull them before they begin to brown on the edges. Allow to cool completely on the cookie sheet before removing. 


 Katelyn's Notes: I have used Smart Balance creamy and The Bees Knees Peanut Butter & Co.  These brands have added oils in them so it helps the cookie stay together.  If you use pure peanut butter, your cookie will likely not stay together when baked.

Also, since there is no additional sugar, the dried cane syrup or honey in these butters gives these cookies just the right amount of sweetness.  And yes, you need all of those chocolate chips.  I wouldn't even judge you if you threw a whole cup in there.  I get it. 


Recipe by Katelyn of Pisa Cake

Black Bean Burgers

Finally!  My husband has returned from planet Ernst & Young, and we can enjoy our family once again.  I sound so dramatic, I know.  But I really did miss Josh, and I know Landon is happy to have his play gym back.  Da Da is most fun!  That being said, we plan to completely relax and have tons of fun together these upcoming days he has off.  The last thing I want to do is fuss with dinner tonight.  Fortunately for us, I have a few of these bad boys in the freezer.

These Black Bean burgers are gluten free, healthy, and absolutely delicious.  I have tried many different recipes, but this one takes the cake.  The patties stay together perfectly, and by cooking on a cast iron skillet you get that undeniable crust that makes any burger a good burger.  Place one of these patties between your bread of choice, (I love it between toasted spelt or any sprouted grain bread) or serve on top of some fresh romaine lettuce with a dollop of guac.  You can find my go-to recipe for guacamole here. 

Black Bean Burgers

YEILD: 4

ingredients:

16 oz can black beans
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped onion
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 egg
1 tbsp cumin
1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (use gf oats for gluten free)

directions:

Drain and rinse the black beans.  Dry the beans well with paper towels, before placing in a small bowl.  Extra moisture in the beans could prevent the patties from staying together.  Mash the beans, breaking them up with a fork and set aside.
 
In the bowl of a food processor, combine the red pepper, onions, cilantro, garlic, egg, cumin, salt, hot sauce, and oats.  Process until thoroughly combined.  Add the beans, and pulse until evenly distributed.

Form into 4 patties and divide each patty between a small square sheets of parchment paper, placing them on top of one another.  Place in a freezer-safe container or baggie and freeze at least 2 hours prior to cooking, or keep frozen until ready to use.  The black bean patties will keep for up to 6 months in the freezer. 


Recipe adapted from Skinnytaste

Vegan Oatmeal Chocolate Chip Cookie Bars

Can you believe it is almost Easter?  I cannot believe how fast this year is already going by.  It only gets worse I hear.  The more kids you have, the faster it goes.  I am trying my best to soak up these minutes with my not-so newborn.  He's seven months in a couple days.  It physically hurts me to type that out. 
 
Fortunately for me, I have a batch of these fresh out of the oven waiting for me to devour.  These are sure to help cope with my baby growth depression.  They are outrageously scrumptious.  And guilt free!  Oh yes, even I was shocked. 

 

Vegan Chocolate Chip Cookie Bars

YEILD: 16 squares

 

ingredients:

1 1/2 cups spelt or oat flour
1/2 tsp salt
1/4 cup rolled oats
1/2 cup coconut or date sugar
1 tsp baking powder
1/2 cup to 1 cup Enjoy Life chocolate chips
1/2 cup coconut oil
1/2 cup applesauce
2 tsp pure vanilla extract
pinch stevia, or 2 tbsp xylitol
2 tbsp molasses, if you do not care for molasses flavor, you can substitute with honey or agave

directions:

 Preheat the oven to 325 degrees. Grease and line the bottom of an 8×8 pan with parchment paper. Set aside.

In a mixing bowl, stir together the first 6 ingredients. In a separate bowl, whisk together all liquid ingredients, then pour wet over dry and stir to form a batter.

Spoon into the prepared pan. Bake 25 minutes. Allow bars to cool in pan for 10 minutes before transferring to wire rack to cool completely. Cut into squares and enjoy!  Bars keep best by wrapping individually in saran wrap and stored in a glass or plastic container.



Recipe adapted by Chocolate Covered Katie 

Baked Macaroni and Cheese

My younger sister has been coming over a lot lately to keep me company since my husband has been MIA for about a month now.  He is an accountant, and this time of year definitely robs our family of any normalcy.  Between the long days, and working weekends, I forget I am married sometimes!  Ahh well, I see April 15th is on our horizon and I will soon have my husband back.  Until then, I 'll just soak up these special evenings I get to share with my little sister.  She is such an awesome chick!  Much wiser than I ever was when I was 15.

I knew she would be all about this comfort classic for dinner.  I have made this for her once or twice, and she loves it.  So much so, she begged for a plate to take home with her so she can have it for her school lunch the next day.  I happily gave her the leftovers, as I don't trust myself with that much mac and cheese in the house.  This recipe is literally the best I have found.  Everyone needs a good mac and cheese recipe in their repertoire, and this little gem is mine. 

Baked Mac and Cheese

YEILD: 6-8 servings

ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

 

directions:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes, making sure it is free of lumps. Slowly stir in the milk, then onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni, and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Recipe adapted from Alton Brown

Strawberry-Banana Protein Shake

I feel like I have been on the go nonstop lately.  Between family being in town, family moving, birthdays and baby showers coming up, it has been a season of busyness around here.  And I do not for see my days lightening up in the near future.  Although, I must say, I like it that way.  I get a little stir crazy if I stay put in any place for too long, but I do have to remind myself to slow down sometimes.  Life slips away if we remain too busy and don't embrace these beautiful moments God has given us.  And time is something you never back.

This shake is a perfect breakfast for those days you have no time to fuss.  Also, a great post workout treat.  It's refreshing, filling, and you can have it made in seconds.  I'd say those are pretty ideal requirements for those days you can't catch a break.   And maybe a small piece of dark chocolate.

Strawberry-Banana Protein Shake

YEILD: 2 servings

ingredients:

1 1/2 cups of ice
1/2 cup coconut water
1/2 cup almond, soy or flaxmilk, just make sure it's unsweetened to control sugar content
1 medium banana
5 frozen whole strawberries, not thawed
2 dates, coarsely chopped
2 tablespoons of brown rice protein powder

directions:

Place all ingredients into a blender, and blend on high until totally pureed.  Serve immediately.


Recipe by Katelyn of Pisa Cake

Easy Greek Salad with Grilled Chicken

I don't know about you, but I love a good salad.  Unfortunately, a good salad is hard to come by it seems.  I often refrain from ordering a salad out because it never meets my expectations.  Bottom line, if I can make it better at home, I don't order it.  Plain and simple.  And I know you know what I'm talking about.

This salad and salad dressing is clean, fresh, vibrate, and everything you would want your salad to be.  A staple lunch 'round these parts.  The dressing is fabulous, and freshly homemade, as I think most dressings should be.  You wouldn't believe the crap they put in most dressing bottles.  I mean, literally crap.  Completely destroys your good intentions to eat right.  Please ya'll, I'm begging you, read those labels. 

Easy Greek Salad with Grilled Chicken

YEILD: 1-2 servings

ingredients:

Greek Salad:
Romain lettuce, or lettuce of choice
grape tomatoes, halved
English cucumber, seeded and sliced
red onion, chopped
feta cheese crumbles
pepperoncinis
kalamata olives, (I'm not an olive girl, so I ommited)
1 boneless, skinless chicken breast
olive oil
salt and pepper

Greek Dressing:
1/4 cup olive oil
1/8 cup red wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper

directions:

Heat a cast iron grill pan over medium heat.  Season the chicken on both sides with olive oil, and a sprinkling of salt and pepper.  When the grill pan is hot enough, place the chicken breast in the skillet.  If you do not hear a sizzle, remove from pan and wait another minute longer.  Grill chicken for about 5 minutes per side, or until fully cooked through and no longer pink in the center.  Remove chicken, cover with foil and let it rest for 5 minutes.

While your chicken is resting, prepare your salad and salad dressing.

For the salad dressing, whisk together the red wine vinegar, dijon mustard, oregano, salt, and pepper.  Slowly drizzle in olive oil while whisking to emulsify.  Pour over salad, and top with the grilled chicken breast. 


Recipe by Katelyn of Pisa Cake

Egg, Kale, and Tomato Breakfast Wraps with Hummus

Happy April Fool's day ya'll!  It's that time of year again where staged pregnancies and marriage proposals take the stage all over social media sites.  I have to admit, I have been fooled once or twice.  But not this year!  No sir.  I'm ready for ya. 

However, this breakfast wrap is no joke.  I mean, it really takes the cake for an easy and healthy breakfast idea.  You can switch out the kale for spinach, or shallot for a small onion. You could also scramble or fry the egg if you are short on time.  The options are endless.  Just keep it fresh and healthy.  It's a proven fact, that starting your day out with the right breakfast keeps you on track all day long.  And this delicious wrap has reserved itself a breakfast spot a couple times a week in our home.  It's that good. 

 

Egg, Kale, and Tomato Breakfast Wraps with Hummus

YEILD: 4 servings

ingredients:

5 large kale leaves, stems removed and chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas (I used Ezekiel Sprouted Grain tortillas)
Store bought or Homemade Hummus

directions:

Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.

Poach the egg: Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water. Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes. (Take the eggs out and place on a plate if you are not ready for them yet.)

Warm the tortillas and place on serving plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.  Place the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.


Recipe adapted from Feel Good Food Cookbook by Giada De Laurentis