The BEST almond flour chocolate chips cookies (ever)

It is no secret that I have a sweet tooth.  I like to have ice cream after dinner every night.  Sometimes I think lunch should also be followed by dessert.  I LOVE sweets and baked goods.  Since going gluten free it has been hard to find good, let alone tolerable, baked goods.  During pregnancy I gave up on gluten free and just ate to survive.  While my mother-in-law was here following the birth of baby I had a hankering for oatmeal chocolate chip cookies.  So I made the recipe we used to always make as kids.  It is SOOOO good. I thought "and this is why being gluten free is NOT worth it".  Well, fast forward 6 weeks, and I decided to recommit to being GF so I went in search of an oatmeal chocolate chip cookie recipe that would fill my craving.  I have tried other GF chocolate chip cookies and lets be honest, they suck.  But! When I made these my heart rejoiced for they are almost as good as the real thing.  Careful though, they are just as addicting.  They only last in the house for maybe 3 days.  Here is the recipe! Originally from here.



Ingredients

1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)

1 cup of oats (this is my addition because I love oatmeal cookies)



Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts and oats with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

*when they come out of the oven I like to give them a little slap with the spatula to flatten them out so they stay doughy ad chewy in the middle.  Also, they are great frozen!

Phony-roni 'N Cheese

I am getting tired of all my other recipes and went in search of some new ones for this week.  Last night and tonight we have had two winners! Last night I made this recipe, originally from the Wheat Belly Cookbook. It was very tasty and filling.

5 tablespoons butter, divided
1 small onion, minced
1 clove of garlic, minced
2 tablespoons coconut flour
1 can coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large cauliflower, broken into florets and cut into bite size pieces
1/4 cup grated Parmesan cheese
2 tablespoons ground golden flaxseeds

Preheat the oven to 350 degrees. Grease a 2 quart baking dish.

In a medium saucepan over medium high heat, melt 3 tablespoons butter.  Cook the onion, stirring for 5 minutes, or until lightly browned.  Add the garlic and cook for 1 minute.  Stir in the coconut flour and cook, stirring constantly, for 3 minutes or until lightly browned.  Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly.  Remove from heat and stir in the cheddar cheese and cauliflower. Pour into baking dish.

In a small bowl, melt remaining 2 tablespoons of butter and milk in the parmesan cheese and flaxseeds.  Sprinkle over the casserole.  Bake for 30 minutes or until bubbling and lightly browned.

** I made this exactly as written but added some fresh ground black pepper to it and more parmesan cheese in the topping.  I think next time I will cook it a bit longer to the cauliflower isn't so crunchy and raw tasting.

I don't have a picture of the made dish (just picture a delicious crusty cheese topped cheese sauce over cauliflower) BUT! I do have a picture of my renovated menu planner display!

Braised Balsamic Chicken

I found this recipe here from allrecipes.  It was easy, fast, and delicious! 

INGREDIENTS:

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

DIRECTIONS:
1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. 

We ate it over rice and it was so yummy!