Gluten and Dairy Free Chocolate Chip Cookies

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.

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Gluten and Dairy Free Chocolate Chip Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and sea salt and set aside.
  3. 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.
  4. Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
  5. Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
  6. 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.
  7. Bake until set and golden, about 12- 15 minutes.
Recipe Notes

Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.

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Brussel Sprouts and Bacon

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Brussel Sprouts and Bacon
I've never liked brussel sprouts. I can recall once that I've eaten more than two in one sitting. It was at a local restaurant and the roasted brussel sprouts were covered in marinara sauce and mozzarella cheese and came as an accidental side to the dish I'd ordered. Then one day Miss A's best friend's mom introduced me to these magical, delectable, drool-worthy brussel sprouts. I've eaten them four times in the last two weeks. The leftovers are even good microwaved the next day!
Courses Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Courses Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425. Cook the bacon until crisp in an oven proof pan. While the bacon is cooking, rinse the brussel sprouts under cool water. Chop off the ends and peel off the outer leaves. (I have no idea why you do this, you just do.) when the bacon is cooked, remove it from the pan leaving the drippings. Then crumble the bacon. If you don't think you have enough drippings *add a bit of the olive oil. Over medium to medium-high heat, sautee the brussel sprouts until they start to caramelize, stirring occasionally. Use white wine or chicken stock to deglaze the pan. Add the brussle sprouts to the oven. Cook for about 15-20 minutes stirring occasionally. If you think the brussel sprouts are getting too done, add some more of the white wine or stock. Remove the brussel sprouts and while the pan is still hot drizzle maple syrup over the cooked brussel sprouts. Stir again. Salt and pepper the brussel sprouts. Stir. Add the crumbled bacon. Stir. Serve warm.
Recipe Notes

My opinion:
I really, really, really like this dish. It's very hard not to eat the whole pan in one sitting.

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Butternut Squash Soup

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Butternut Squash Soup
We love love love love love this perfectly fall soup (even the toddler!)
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Coat squash in olive oil and salt and pepper to taste. Roast squash in the oven at 425 for about 45 minutes.
  2. Peel the squash and set aside.
  3. In a soup pot, heat up 1 tablespoon olive oil until shimmering over medium heat. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN.
  4. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter.
  5. Pour in the broth and using your favorite stick blender, blend until smooth. Add the butter and blend again.
Instant Pot Directions
  1. On medium saute heat 1 tablespoon olive oil until shimmering. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter. Pour in the broth.
  2. Add the broth and CANCEL the saute function. Turn on Pressure cook. Set time for 10 minutes. Turn steam value to seal. When cooking time is done, let NATURAL release for 10-15 minutes. If the release valve hasn't depressed after 10-15 minutes, SLOWLY turn the release valve to venting. NOTE: if you get liquid coming up through the valve wait 2 to 3 minutes and try again.
  3. Remove the lid when the pressure has released. Using your favorite stick blender, blend until smooth. Add the butter and blend again. Serve.

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