Peanut Butter Banana Breakfast Cookies

NOTESpelt flour is NOT gluten free. If you want to make these gluten free, please substitute a gluten free flour such as the one listed below.

Quinoa flour: is a great alternative for gluten free baking. For simple gluten free all purpose flour mix four parts quinoa flour, two parts potato starch, one part tapioca starch and two parts rice flour. Mix to combine and store in an airtight containers. To use replace normal flour with gluten free flour.

1 cup spelt flour
1 1/2 cups gluten free rolled oats
1 ripe banana smashed
1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter.  I have a recipe here)
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
1 tsp cinnamon
2-4 T milk (I used almond milk)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350.  Mix all the dry ingredients in one bowl. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
Combine wet and dry and stir just until they are well incorporated.  The dough will be very sticky.  Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.  I bake a big batch of these and store some in my freezer for busy mornings.  Enjoy!


Recipe courtesy of “My Whole Foods Life

Making Your Own Chipotle Peppers From Jalapeno’s

A Chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. They are added to any dish that needs a smoky flavor with a little kick. Most of the natural ‘heat’ of the jalapeno is retained in the drying and smoking process.Typically it is about 5,000 to 10,000 Scoville Units. This is considered a “medium” heat in comparison to other chilies. Of course, you can take out the seeds and ribs of the jalapeno to make a milder version of the chipotle pepper. Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert.

Click here for how to make them!

Courtesy of “Old World Garden Farms

Red Jalapeno Peppers

Gluten Free Pumpkin Donuts!

Gluten Free Pumpkin Donuts!

2 cups gluten free oat flour

1/2 cup sorghum flour

2 cups pumpkin

1/3 cup coconut sugar

1 egg (I used a flax egg replacement)

1/2 cup applesauce unsweetened

1/4 cup coconut oil

1/4 cup milk (I used almond milk)

1 tsp baking powder

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Spoon batter into greased donut pans and bake for 10 minutes. I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!

Recipe courtesy of “My Whole Food Life


Make Your Own Mayonaise

Mayonnaise is very easy to make at home and tastes so much better than the stuff you buy at the store. Not only that, but you’re also avoiding rancid, GM oils (like canola and soybean) by making your own at home with coconut oil and extra virgin olive oil.

Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.

So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it’ll turn out perfect. Be sure to watch the video for a step by step tutorial.

Coconut Mayonnaise

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

Recipe courtesy “Health Impact News Daily

Delish and Healthy! – Carrot and Zucchini Cookies & Zucchini Muffins

This is a great looking recipe from Sunny Sleevez. If you need for it to be Gluten Free, just use Gluten Free flour. Enjoy!

Sunny Sleevez

zuccini muffin fb1

When I first mentioned this healthy snack to my children I did not receive the reaction I had hoped for, a wrinkling of noses and the assertion that they would “never, ever, not-never “ eat anything containing the “scustulous zucchini”.

As a mother I try to incorporate healthy ways to give my children their daily dose of vegetables and make it pleasing to the palate but when we are out and about  it can be particularly challenging.

When I came up with this recipe I already knew my kids would not take to it right away but I also knew that once I started baking these delicious yet healthy cookies their curiosity would soon take over, I was right!  The overwhelming and delicious aroma of cinnamon and raisins enticed the smallest of my children first, then her older brother agreed to try “just a bite”.

Later that day I caught…

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Eggplant Rollatini – Gluten Free

Baked eggplant slices rolled around a meatless filling is a kosher (and gluten-free) favorite. This version ups the traditional ante as it’s served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The eggplant rollatini dish is luscious but light, and can also be made ahead of time. It’s a great family favorite, too.

Baked eggplant slices rolled around a meatless filling is a kosher favorite. My version ups the traditional ante as it’s served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The eggplant rollatini dish is luscious but light, and can also be made ahead of time. It’s a great family favorite, too. 

Eggplant Rollatini - Gluten Free


Recipe reprinted with permission from Kosher Revolution, by Geila Hocherman & Arthur Boehm

 Servings: 6


3 medium eggplants, sliced lengthwise 1/3 inch thick (about 18 slices)

2 tbsp plus 2 tsp kosher salt

1 28 oz can peeled plum tomatoes

2 roasted red peppers

2 large basil sprigs

6 garlic cloves, roasted and pureed

2 sprigs oregano (or 2 tsp dried oregano)

1/4 cup extra-virgin olive oil

1 15 ounce container ricotta

1/2 cup mascarpone

1/4 tsp nutmeg, freshly grated

1/2 cup parmesan, grated


Place the eggplant slices on paper towels and sprinkle on both sides with 2 tablespoons of salt. Allow the slices to release their bitter juices, 20 to 30 minutes.

To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and puree with an immersion blender, or in a food processor.

Heat a large skillet over medium-high heat. Add the tomato and pepper puree, basil, garlic, oregano and 1 teaspoon of the salt, bring to a boil, reduce the heat, and simmer until the flavors are blended, 15 to 20 minutes. Set aside.

Meanwhile, preheat the oven to 350 degrees F. Cover 2 medium cookie sheets with foil and brush with the olive oil.

Wipe the excess salt from the eggplant, roll in the paper towels and squeeze the rolls gently to remove more moisture. Transfer the eggplant to the cookie sheets, and bake until tender and somewhat translucent, 15 to 20 minutes.

Cover the slices with foil (to trap steam that will prevent the eggplant from sticking to the pan) and allow to cool.

Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon of salt. Transfer half of the tomato sauce to a 8 x 12-inch baking dish.

With your hands, and using 2 to 3 tablespoons of the cheese mixture, make roll-shapes. Place one partway down from the wide end on an eggplant slice, roll to enclose it, and transfer to the baking dish seam side down. Repeat with remaining cheese mixture and slices.

Spoon the remaining tomato sauce over the eggplant, sprinkle with the Parmesan, and bake until tender, about 20 minutes. Let rest for 5 to 10 minutes before serving.

 Level of Difficulty: Moderate

Prep Time: 45 minutes

Cooking Time: 1 hour

Recipe courtesy of “Food Republic

Shepherd’s Pie – Gluten Free

Shepherd's Pie - Gluten Free

Shepherd’s Pie – Gluten Free

Meat and potatoes. We can’t think of a better gluten-free combination. Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

 Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally-pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

Servings: 6


1 tablespoon vegetable oil

1 large onion, peeled and diced

1 large carrot, peeled and diced

1 pound ground beef

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 tablespoon chopped Italian parsley

1 cup fresh or frozen peas

2 pounds russet potatoes, peeled and cut into chunks (I like to use Sweet Potatoes for even more health benefits)

6 tablespoons unsalted butter (or olive oil)

1/2 cup milk

salt to taste


Preheat oven to 375ºF.

Heat oil in a large sauté pan over medium-high heat, then add the onion, carrot and ground beef. Cook until beef is browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste and thyme. Simmer for about 10 minutes until the juice thickens, then add the peas. Cook for 2 more minutes.

Pour the mixture into a 11 x 9 baking dish and set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook about 20 minutes, or until tender, and drain.

Mash the potatoes with the butter, milk and salt until smooth.

Spread mashed potatoes in an even layer over the meat mixture making sure to reach edges completely.

Bake for 30 to 35 minutes, or until top is golden. Let sit for 10-15 minutes before serving.

 Level of Difficulty: Moderate

Prep Time: 20 minutes

Cooking Time: 1 hour

Recipe courtesy of: “Food Republic