Gluten Free Salted Peanut Butter Cookies

Perfect day for cookie baking!!!

Made with just a few ingredients, these Peanut Butter Cookies are fudgy, sweet & salty, gluten free and naturally sweetened.

peanut butter cookies
Serves: Makes 18 to 20 Cookies
Ingredients
  • 1 cup smooth peanut butter
  • 1 large egg
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • You can also use 3 tablespoons of just honey or just molasses.
  • sea salt or table salt, for sprinkling
Instructions
  1. In a small mixing bowl, combine peanut butter, egg, honey and molasses; whisk until completely incorporated and smooth.
  2. Place bowl in the fridge for 10 minutes.
  3. Line a baking sheet with parchment paper; place in freezer for 5 minutes.
  4. Preheat oven to 350.
  5. Remove peanut butter mixture from fridge and baking sheet from freezer.
  6. Shape peanut butter mixture into 1-inch balls.
  7. Place peanut butter balls on previously prepared baking sheet.
  8. Slightly flatten each ball with a fork, making a cross pattern on the cookies.
  9. Sprinkle with salt.
  10. Bake for 8 to 9 minutes, or until slightly browned on the bottom.
  11. Remove from oven; let stand on baking sheet for two minutes.
  12. Transfer to wire racks and let cool completely.
  13. Serve.

Cafe de la Olla

This one’s for my sista

😀 😀

Mexican Spiced Coffee
Cafe de la Olla

cafe de olla

Café de la Olla

  • 1 teaspoon orange zest
  • 1/4 teaspoon cloves (or clovina), ground
  • 1/4 teaspoon cinnamon (or canela), ground
  • 4 heaping tablespoons coffee, ground
  • 3 cups water, hot, near boiling
  • molasses, to taste
  • half and half or cream, to taste

Instructions

  1. Put water on to boil. You want it near boiling, but not a rolling boil.
  2. Add dry ingredients into a large french press. Stir. Add hot water. Steep for 10 minutes. Plunge the french press. Serve and enjoy!

Baked Root Chips

baked root

You can buy all these ingredients for under bucks! You can also deep fry…much healthier this way!
See ma I was listening 😀

Baked Root Vegetable Chips

2 carrots

2 parsnips

1 yam

1 rutabaga

1 turnip

Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes. Remove and let cool for a few minutes before eating.

www.babble.com

This one looks really pretty with Lotus root!

chips

  • golden yukon potatoes
  • purple potatoes
  • carrots
  • yams
  • beets
  • lotus root

www.chowtruck.com

Bees Bees Glorious Bees

I have just started using Bee pollen in my smoothies to give them a whole lot of extra goodness. 😀

I looked up some info and here it is 😀

what-is-bee-pollen

Bee pollen is a holistic remedy used throughout the world.

 There are so many uses of pollen that they are are often overlooked.

Bee Pollen is made by honeybees, and is the food of the young bee. It is considered one of nature’s most completely nourishing foods as it contains nearly all nutrients required by humans. Bee-gathered pollens are rich in proteins (approximately 40% protein), free amino acids, vitamins, including B-complex, and folic acid.

Bee pollen is a complete food and contains many elements that products of animal origin do not possess. Bee pollen is more rich in proteins than any animal source. It contains more amino acids than beef, eggs, or cheese of equal weight. About half of its protein is in the form of free amino acids that are ready to be used directly by the body.

A one teaspoon dose of pollen takes one bee working eight hours a day for one month to gather. Each bee pollen pellet, contains over two million flower pollen grains and one teaspoonful contains over 2.5 billion grains of flower pollen.

beepollen2

 Bee Pollen can be used medicinally for a wide range of conditions from prostate health to skin conditions and can help correct specific nutritional imbalances within the body.

Here are just 10 great reasons to add fresh bee pollen to your daily diet… although there are many more!

1. Energy Enhancer – The range of nutrients found within bee pollen makes it a great natural energizer. The carbohydrates, protein and B vitamins can help keep you going all day by enhancing stamina and fighting off fatigue.


2. Skin Soother – Bee pollen is often used in topical products that aim to treat inflammatory conditions and common skin irritations like psoriasis or eczema. The amino acids and vitamins protect the skin and aid the regeneration of cells. 


3. Respiratory System – Bee pollen contains a high quantity of antioxidants that may have an anti-inflammatory effect on the tissues of the lungs, preventing the onset of asthma.

4. Treating Allergies – Pollen reduces the presence of histamine, ameliorating many allergies. Dr. Leo Conway, M.D of Denver Colorado, reported that 94 percent of his patients were completely free from allergy symptoms once treated with oral feeding of pollen. Everything from asthma to allergies to sinus problems were cleared, confirming that bee pollen is wonderfully effective against a wide range of respiratory diseases.

5. Digestive System – In addition to healthful vitamins, minerals and protein, bee pollen contains enzymes that can aid in digestion. Enzymes assist your body in getting all the nutrients you need from the food that you eat.

6. Immune System Booster – Pollen is good for the intestinal flora and thereby supports the immune system. According to holistic health expert Dr. Joseph Mercola, bee pollen has antibiotic-type properties that can help protect the body from contracting viruses. It’s also rich in antioxidants that protect the cells from the damaging oxidation of free radicals.


7. Treats Addictions – Used holistically for healing addictions and inhibiting cravings by suppressing impulses. Because bee pollen crashes cravings, it is a very useful research is needed into this benefit, particularly when it comes to weight management.



8. Supports the Cardiovascular System – Bee Pollen contains large amounts of Rutin; an antioxidant bioflavonoid that helps strengthen capillaries, blood vessels, assists with circulatory problems and corrects cholesterol levels. Its potent anti-clotting powers could help prevent heart attack and stroke.

9. Prostate Aid – Men who suffer from benign prostate hyperplasia can find relief by using bee pollen. Bee pollen can help reduce inflammation to stop frequent urges to urinate.



10. Infertility Problems – Bee pollen stimulates and restores ovarian function, therefore may be used to assist in accelerating pregnancy. As well as being a hormonal booster it is also a great aphrodisiac!

How Should Bee Pollen Be Consumed?

Bee pollen is a food and acts faster and more effectively when taken at mealtime and especially with fruit, which lets it gently, perform a little cleansing of the intestinal flora.

800-Bee-Pollen-75g-Jar-1
A spoonful at breakfast, preferably taken with a piece of fruit: the fruit fibers (raw hemicellulose) reinforce the activity of the fresh pollen.You’ll be pleased to know that bee keepers are able to remove pollen from hives without harming the bees or disturbing their routine.

For even more information check out  Bee Pollen Buzz

Summer Pupsicles

Our dogs love popsicles and ice cream!!

I found some great Pupsicle recipes at Modern Dog

DIYEat-PlatedPopsicle

BASIC RECIPE

1 ripe banana 4 cups orange juice 1/2 cup plain yogurt

Puree all ingredients in a blender—or simply mash the banana by hand and combine with the juice and yogourt—then pour into a popsicle mold, freeze, and serve to your favourite hot dogs.

VARIATIONS

Switch up your fruit. Try subbing in: Blueberries Strawberries Peach Watermelon Or mix in some peanut butter.

You can also vary the juice you use. Try pineapple juice or apple juice; just check to be sure the juice you use is all-natural and has no added sugar.

* watermelon, strawberry, pineapple juice, and yogurt

* peanut butter, banana, apple juice, and yogurt

Homemade (no salt) chicken-broth pops

DIYEat-StockPopsicle

Had barbequed chicken for dinner? Don’t chuck the carcass! Throw it in a large pot, cover with water, and let it simmer for an hour and a half. Cool, then pick the meat off, discarding the bone but keeping the cartilage, meat, and broth. Left over cooked carrots and/or peas? Mash them up and mix them in! Pour the chicken broth into your popsicle mold (save whatever’s leftover as a tasty addition to your dog’s next few meals) and freeze. Best served outside. –

Feeling lazy?

Simply cube some Watermelon, chuck it in a Ziplock baggie, and toss it in to the freezer for a natural, on-the-go “freezie” you and your dog can share. –

DIYEat-WatermelonCubes

Our dogs love most fruits and veggies especially watermelon, Sims loves cantaloupe and peas!

There is a story making the rounds that ice can cause bloat in dogs. While extreme cold, such as drinking a bucket of ice water, might cause the stomach to spasm, it’s unlikely to cause either bloat (the stomach fills up with gas) or torsion (the stomach flips over and twists the entrance and exit-a life threatening problem). At any rate, we suggest that people only give their dogs one pupsicle at a time; they’re intended to be a treat, not eaten 12 in a go anyways. 🙂

I found these great recipes at the Modern Dog website.

How many veggies? – Meatless Monday Part II

I saw this on Pinterest and thought it was very creative and creepy at the same time …….

I think it’s been around awhile but this is the first time I’ve seen it

veggie face

I  see 15 different veggies….

not sure what makes up the eyes so maybe 16 for black olives

I find the first five days after the weekend the hardest!

Copy Cat Day!! – Lemon Honey Tea Mix

Just before Christmas I found a recipe for a Lemon Honey Tea Mix.

This is the best cold and flu drink I think I’ve ever had, I was looking for tea recipes and came across this one from the Lightly Crunchy blog site.

In a previous post my sister had made a similar tea .

 whole lemon and ginger tea with honey

I made up quite a few jars of this for Christmas gifts, my whole family loves it, and we’ve refilled our jar many times over the last couple of weeks.

lightlycrunchy.wordpress.com

The following is what I found on Lightly Crunchy:

You can find a similar product to the pre-mix that I made in Asian or Korean markets, called Yuja Cha. It’s like a citrus marmelade, but is used for hot teas or mixed with cold water for a summer drink. You can easily make some up yourself and because honey never goes bad, is antibacterial and a natural preservative, this will keep for months in the fridge. The components will break down over time and become more marmelade-like. I’ve read that some Korean households keep topping up the honey and lemon and keep the jar going continuously.

Honey Ginger Lemon Tea Mix

  • 1/4 to 1/2 of an organic lemon
  • fresh ginger
  • honey (raw)

Thinly slice the lemon and peel and thinly slice or mince the ginger (I used between 1-2 tsp of minced ginger, you can use your judgement about how much you’d like). I cut the slices into quarters to help them break down faster in the honey. Arrange the lemons (take out the seeds first) and ginger in layers in a clean, sterile jar and cover with honey. Refrigerate until needed. Use a large tbsp of the mixture in a mug of hot water to make tea.

Or if you just want to make yourself a quick mug of tea, you can use these measurements:

Honey Lemon Ginger Tea (1 mug)

  • 1 tbsp freshly grated ginger
  • 1 tbsp lemon juice
  • 1 tbsp honey

Put ginger in a small bowl and pour 1 cup boiling water over it. Allow it to steep for 5 minutes. Strain into a mug and add in lemon juice and honey. Add more honey, to taste, if needed.

To further kick it up a notch, add a shot of whisky and a pinch of cayenne. If it doesn’t cure what ails you, it might at least help you go to sleep.

Meatless Monday – Bulgur Meatballs with Winter Vegetables

urbansimplicity.com

Bulgur Meatballs with Winter Vegetables

Whole grain bulgur adds both texture and taste to the meatballs in this soupy stew that’s rich with vegetables. For a vegetarian version, substitute precooked ground soy mixture for the beef.

Ingredients

  • 1 cup  (250 mL)  fine bulgur
  • 1 onion grated
  • 2/3 cups  (150 mL)  low-sodium tomato or vegetable juice
  • 2 eggs
  • 1 tsp  (5 mL)  paprika
  • 3/4 tsp  (4 mL)  ground allspice
  • 1/4 tsp  (1 mL)  black pepper
  • 1 tsp  (5 mL)  salt
  • 1/2 cup  (125 mL)  minced parsley
  • 8 oz  (250 g)  extra-lean ground beef
  • 1 bay leaf
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces celery
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces carrot
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces parsnip
  • 2 cups  (500 mL)  wedges white turnip
  • 3 potatoes quartered

Preparation

In large bowl, combine bulgur, onion and tomato juice; let stand for 15 minutes. Stir in eggs, paprika, allspice, pepper and 1/4 tsp/1 mL of the salt until thoroughly mixed; stir in parsley and beef. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate up to 8 hours.)

Meanwhile, in stockpot or Dutch oven, bring 6 cups/1.5 L water, bay leaf and remaining salt to boil; add celery, carrots, parsnips, turnips and potatoes. Return to boil; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

Roll bulgur mixture into walnut-size meatballs.

With slotted spoon, transfer vegetables from broth to casserole dish; keep warm. Return broth to boil; add meatballs, cover and simmer for 15 minutes. Remove bay leaf. Spoon meatballs and broth over vegetables.

Makes 4 to 6 servings.

www.FreshJuice.ca

Wicked Wednesday Wecipe – Quite possibly, Traceys’ Peanut Butter Cup Bars

I went to a  jewelry party last week and our gracious host “Tracey” served the Best Peanut buttery cup bars I have ever had!!!  Along with other yummy goodies red wine, tea, coffee 🙂

I wasn’t able to get her recipe but this one seems pretty close to what we all devoured!

 

Peanut Butter Cup Bars

Yield: 16 bars

Ingredients:

½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)

Directions:

1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.