Before I got married I knew I was going to be the best wife because I could make all these great desserts! Boy did I get a shock the day my husband said he would rather have a second helping of dinner than some dessert! Often times an entire pan of brownies would be wasted because I could only eat 1 or 2 and then no one would eat the rest! I realize his lack of a sweet tooth is a blessing to his waist line so I got over my disappointment quickly. Can I just tell you how excited I am about these next cookies! My husband LOVES them!! I also let some of my in-laws taste these cookies and they said they taste almost like an almond joy! Now don't look at the word "healthy" up there and dismiss this recipe. These cookies are soooooo good. They have so many health benefits: natural sources of protein, magnesium, omega 3's, iron, potassium, manganese, selenium and fiber to name a few. The almonds and coconut oil contain healthy monounsaturated fat which has been linked with the reduction of heart disease and is considered to be great for your overall health. I can't even list all the amazing benefits of coconut oil. Here read THIS. And the fact that it all is engulfed in chocolate?! It doesn't get any better than this folks. Our favorite way to eat them...to dip them in some organic peanut butter. YUM!!! (PS- We sell 2 great Coconut oils! They are both organic, unrefined, and unfiltered. You can get them from our online store or in my husband's clinic.) ![]() Raw Energy Cookies (Gluten-Free, Dairy-Free, Egg-Free) Created by jalene Ingredients:
I store mine in the fridge in an airtight container. I'm not sure how long they'll last in the fridge cuz they didn't last! Makes 1 dozen 1-inch cookies
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I owe this great idea of a recipe to my brother-in-law, Jared. He served this to us at a family function a while back and I logged it away as a GREAT way to use up HUGE zucchinis. You know, the kind of zucchinis you forget to pick and suddenly they are bigger than a small child! The kind you leave on your neighbor's doorstep and then run. I'm just kidding. We haven't done that...yet. ;) But now here's another way to use them up! It only takes a couple of simple ingredients, a little bit of prep, and then you let the oven do the rest of the work. (Those are the best kind of meals ever don't you think!) Gluten Free Stuffed Zucchini![]() (Gluten Free, Dairy Free, and free of mostly all the other allergens too) Adapted by jalene from a recipe by Jared Nielsen Ingredients:
Directions:
![]() 2. Take a large zucchini, wash it, and cut the ends off. ![]() 3. Cut the zucchini into 3-4 sections. ![]() 4. Then cut those sections in half and scoop out the seeds. ![]() 5. Arrange your zucchini in a large 9x13 pan or on a cookie sheet. ![]() 6. Scoop the tomato filling into the zucchinis until it is all used. (It's ok to overflow them or just put the extra in the pan.) ![]() 7. Tightly foil the top of the pan and throw it into the oven. Bake for 40-45 minutes or until the rice and zucchini are tender. Serve warm, refrigerate leftovers and consume within 3 days. Trick from jalene:I found that my rice cooks faster when I stuff them and then flip them UPSIDE DOWN in the pan just before baking. (So the stuffing is in the pan and the zucchini is covering it like a bowl.) Then To serve, you just scoop the ingredients and zucchini right side up.
If you want to sub brown rice in this recipe I suggest precooking the rice first because brown rice needs more time and moisture to cook properly. This great breakfast recipe is a staple at our house. It works great on the days I don't have time to cook something like pancakes or waffles. I simply boil water, add the oatmeal, cover and 10 minutes later it's ready. With no sugar I can feel good about feeding it to my toddler too. She absolutely LOVES Banana Oatmeal so it's just an overall win, win. Gluten Free Banana Oatmeal![]() (Gluten Free, Dairy Free, Sugar Free) Created by jalene Serves 2 Ingredients:
![]() Directions:
Notes from jalene:You can use quick oats in place of rolled oats. They require shorter cooking time such as 7-10 minutes. If your oatmeal is a little thick- add more water or milk after it's cooked. We usually add almond milk. If you need your oatmeal sweeter, try xylitol to keep it sugar free! Sometimes we like to get a little crazy with our oatmeal! Try some of these variations:
Do you ever miss the days of driving up to a McDonald's and being able to grab a quick breakfast bite to eat? Don't tell me it hasn't ever crossed your mind. Sometimes being Gluten Free can feel limiting to say the least. But honestly, the more I am Gluten Free the easier it is getting. Seriously. I've started to slowly stop thinking about what I can't eat and focus on what I can. And if an old craving does come sneaking into my brain, I try to see how I can recreate it gluten free! That's exactly how this next recipe came about for me. (And let me tell you this, my husband was LOVING these when I made them the other morning!) The ingredients aren't rocket science or anything but it's more of the idea here. Sometimes we forget about the yummy combinations we enjoyed when we were gluten-ites. :) So here you go! Gluten Free Sausage & Egg Biscuit![]() (Gluten Free, Dairy Free) Created by jalene Ingredients:
Directions:
![]() Let's face it. When taste-compared to white rice, brown rice doesn't stand a chance. We all know it's healthier for us but coming around to eating it is difficult. Especially when white rice is an alternative. Not after this recipe! Even my husband hated brown rice until I started cooking it for him THIS way! (And he's a health nut.) This technique is easy and produces great results by simply using a rice cooker! I create other meals from brown rice so I thought I would share this little cooking secret! Brown Rice in a rice cooker![]() (Allergen Free) Created by jalene Ingredients:
Directions:
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