Perfect Flourless Double Chocolate Cookies (GF)(DF)

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Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.

1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips

Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.

These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.

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5 Ingredient Banana Nut Butter Muffins (Gluten Free & Dairy Free)

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My breakfast is early. If I want to have something substantial I have to eat before 6:00 am, usually around 5:30. I usually end up blending a protein or green smoothie and taking it to my first client. My smoothies are filling and I am usually satiated for a few hours. When my earliest client cancels I feel indulgent when I get to have eggs, but I usually have a pretty wimpy breakfast followed by snacks of fruit, nuts, seeds and on occasion a Lara Bar.

Today I made a client some breakfast muffins and decided to come home and whip up some for myself. I will admit, I usually feel a little sick of cooking after spending time in the kitchen for a client; but these muffins are so easy it was no sweat. I usually make these with mini chocolate chips, but I have been over doing the sweets lately and decided to leave them out. They are way more decadent with the chocolate, so by all means add away.

I mix these 5 ingredients in a blender to create a smooth batter:

1 Large Banana
½ cup of Nut Butter
2 tbsp of Raw Honey
1 Egg
¼ tsp of Baking Soda

Bake in a 400 degree oven for 7-13 minutes depending on the size of your muffin. Mini muffins take about 7 minutes in my oven and regular muffin tins take between 11-13.

I try not to eat raw egg but I licked the spatula and a little bit of the blender…it’s that good.

I like this recipe because it is simple and it is easy to just whip together when a craving or need strikes. If you don’t have Raw Honey you can use regular honey, agave or maple syrup. If you are vegan these work with a flax egg too! I used organic peanut butter but almond, cashew or sun butter would work as well.

Chocolate for Breakfast

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My recipe game has been weak, but this post should definitely make up for it! This is a GLUTEN FREE Chocolate Peanut Butter Banana Bread. If it sounds like edible heaven, that’s because it is. As a bonus, this recipe is so easy to make. I bet you already have all the ingredients in your kitchen. I found this recipe on another blog and made a few modifications. Here is what you will need to concoct this loaf:

In Bowl One: Whisk egg then mash in the bananas

1 egg

3 ripe bananas

In Bowl Two: Combine the below ingredients

3 tsp baking powder

1 pinch salt

1/3 cup organic peanut butter

3 & 1/2 tbsp coconut butter or 3 tbsp coconut oil (I used coconut butter)

3/4 cup almond milk

½ cup cocoa powder

1 cup gluten free flour ( I used Bob’s Redmill)

1 cup gluten free oats

½ cup of chocolate chips

Fold bowl two into bowl one and bake at 350 degrees for 75 minutes.

You can use any nut butter that tickles your fancy.  I used peanut because it is the most inexpensive.  I save almond butter for eating by the spoonful.  Personal preference….

Gut Health Pumpkin Spice Smoothie

Fall is officially here in Virginia.  The nights are in the low 40’s and Trader Joes is stocked with all things pumpkin.  I don’t usually like the taste of  most pumpkin flavored products.  They all taste artificial and not much like pumpkin if you ask me.  I remember trying the Pumpkin Spice Latte at Starbucks a few years ago.  It was so disappointing, I ended up taking two sips and dumping it in the trash before I left the store.  Now Starbucks is being slammed with criticism for using caramel coloring and other artificial ingredients.

So maybe pumpkin packaged goods are icky, but you can still celebrate fall by making delicious and healthy homemade recipes with fall squash.  Pumpkin is a super food.   So why not add it to everything?

Pumpkin Packs:

  • Lots of dietary fiber
  • Low calorie count
  • Antioxidants to improve skin and sight
  • Vitamins A& B
  • Folates
  • Minerals like copper, calcium, potassium and phosphorus

Recently I have been on a quest to improve my gut health. Going dairy, grain, soy and legume free has made breakfast a challenge.  I have had to get creative to find things that keep me full when I don’t have time for eggs and veggies in the morning.  So let me present you with my Gut Healthy Pumpkin Spice Smoothie recipe.

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Ingredients

  • 1 frozen banana
  • 1/2 cup pumpkin puree
  • 1 tbsp ground flax seed
  • 1 tbsp chia seeds
  • 1 tsp organic honey
  • splash of unsweetened coconut milk (or as much as needed)
  • few dashes of cinnamon
  • 1 dash of nutmeg
  • 1 dash of ground cloves

Simply add all your ingredients together, blend and enjoy at home or on the road! Happy fall y’all 🙂

Super-Gut-Food Almond Butter

I have been dealing with Leaky Gut Syndrome for a while now, but my flare ups have become irregular and almost obsolete.  In fact, my gut has been fairly healthy in the past year and a half.  However, this past Monday I was completely blind sided by the side effects of this crap syndrome.  So for a few days I was consuming mostly liquids (coconut milk, kombucha, hot tea, and lots of water).  I eased my way to coconut milk yogurt, sauerkraut and mashed up bananas.  My stomach was inflamed and my energy level was insanely low due to a calorie deficit.

So now I am on a mission to repair my intestinal lining and get back to a healthy gut.  My diet for the next 2-4 weeks is going be restrictive, more or less Paleo with some extra rules.  I cannot eat soy, sugar, legumes, dairy, night shade vegetables, grains or anything processed by any means. Last night I had a dream I was eating Chinese food. I don’t even like Chinese food.  I have been Gluten Free for almost seven years and I remember in the first year I would have dreams I was eating sandwiches all the time.

It is not complete torment, I still get to eat most of the things I love.  I will be consuming lots of coconut products like coconut milk, coconut milk yogurt, coconut oil and coconut butter.  Fermented foods like sauerkraut and kimchi are great for gut health and I do love an excuse to splurge on kombucha.  I will be attempting my first bone broth this weekend which is supposedly deeeelish, I just hope I can find some chicken feet.  Another great food group for gut health is sprouted seeds (like flax seed, chia seed and hemp seeds).  Which brings me to my creation this morning.

Super Gut healthy Almond Butter

  • 2 tablespoons of Almond Butter ( I use Trader Joe’s Unsalted Crunchy)
  • 1 teaspoon of Chia Seeds
  • 1 teaspoon of Ground Flax Seed
  • 1 teaspoon of Coconut Oil

Mix them all together and enjoy! I spread mine on apple slices for a mid morning snack.  This is a very filling spread so you might not need to eat the whole two tablespoons in one sitting, but it’s so good I cannot help but lick the bowl clean.