We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
Gluten and Dairy Free Chocolate Chip Cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass.
Bake until set and golden, about 12- 15 minutes.
Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.
With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.
InstantPot Vegan Mashed Potatoes
Peel and cube the potatoes (this does not have to be perfect).
Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).
Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins.
When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.
THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest.
Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.
Add your favorite vegan butter spread and mash a bit more.
Season with salt and pepper.
If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
You can also add garlic at steps 3, 6 or 7.
One of the best gifts we’ve ever checked out from the library was the Disney Princess Cookbook. Our five-year-old loved it so much she added it to the top of her every growing wish list. This is by far her top beverage in the cookbook!
Ariel's Seafoam Smoothie
Break up the banana and add to a blender.
Add the water, lime juice and vanilla frozen item to the blender.
Serve in your favorite glass.
If you like your beverage to be seafoam green, add a few drops of your favorite green food coloring. It doesn't impact the taste.
A trip to Ikea isn’t complete without lunch at the restaurant. We love the meatballs but can’t regularly justify the several hour drive whenever we crave them. Luckily, we’ve found a copycat recipe. The best part is we can make it with chicken products in addition to beef.
Easy at Home Swedish Meatballs
For the meatballs choose your favorite storebought or make your own by combining beef/pork/chicken mixture add an egg and breadcrumbs (or breadcrumb alternative), a grated onion, milk or milk alternative, salt and pepper into a bowl and mix with your hands. Form into balls. If the mixture is too dry, add more milk. If the mixture is too wet, add more breadcrumbs. Cook the meatballs in a skillet until cooked through over medium heat turning when browned.
Heat the broth until simmering. Carefully whisk flour or flour alternative into beef broth or chicken stock until smooth.
Turn the heat down to low. Add the cream or milk and cook gently until thickened.
Season to taste with soy sauce, salt and pepper.
Serve over meatballs and egg noodles or peeled boiled potatoes.
This five-ingredient crockpot (or Instapot!) is perfect for an easy weeknight meal. The longer the chicken cooks in the crockpot the more fall off the bone tender it is. Serve with a side of rice and some broccoli and it is a perfectly “delightful” (as the five-year-old would say!) dinner.
Weeknight Honey Soy Chicken
Combine all the ingredients together in a measuring cup and stir to combine.
Lay the chicken skin side up in a single layer, pour the sauce mixture over the chicken and cook on low for 6-7 hours.
If your chicken isn't browned on the top you can put it in the Air Fryer for 3-4 minutes until the skin has crisped up. Alternatively, you can put it under a broiler for 2-3 minutes.
If using an Instapot, follow these notes:
- Combine sauce ingredients, set aside.
- Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot.
- Fit Instant Pot with trivet and place thighs skin side up. Pour sauce over the chicken thighs. Secure lid and press the manual setting. Cook on high for 12 minutes and then naturally release pressure.
- Carefully remove thighs and trivet, plate and serve.