G&D Free Spiced Pumpkin Cake with Chocolate Ganache

So this was one of those recipes that kept evolving and changing as I was in the middle of making it. It turned out REALLY good, yet another happy accident made by me :) I know you have probably come to realize my obsession lately with all things cinnamon and nutmeg.......sorry about it...sort of:-)

Spiced Pumpkin Cake

1 C. Tapioca flour
1 C. Brown rice flour
2/3 C. Coconut palm sugar
2 Eggs
1/3 C. Light olive oil
1 C. Pumpkin puree
1 1/3 C. Unsweetened apple sauce
2Tsp. Cinnamon
1/2 Tsp Salt
Freshly grated nutmeg to taste
1 Tsp. Baking soda
1 Tsp. Baking powder

Get your mixer out and mix your dry ingredients together, then put in your wet and mix again until well combine. Next evenly distribute your batter into 2 greased 10' round cake pans. Bake at 375 degrees for 10-12 minutes. Take out and allow to cool.


Chocolate Ganache


10 Ounces dark gluten free chocolate
1 C. Full fat coconut milk

Heat your milk in a pan over medium heat until it starts to boil, then remove from heat. Have your chocolate in a medium sized bowl, and pour the hot milk over the chocolate and allow to sit for a minute or 2. Next stir until it comes together into a smooth rich ganache.

Coconut Cream Frosting

3 Tablespoons coconut palm sugar
1/4 C. Solidified coconut oil
1/3 C. Full fat coconut milk

In a mixer combine the oil and sugar then mix until well combine. Add the milk and mix and mix again until smooth and creamy.

Now to assemble your cake! Remove your cooled cake from their pans. Take one layer of cake and set it upside down onto a plate. Pour half of the coconut frosting onto the upside down layer of cake, next pour a little ganache over the top of the frosting. Take the next layer of cake and set in on top right side up. Then pour more ganache over the top of that until it runs down the sides of the cake. Lastly pour a little more of that coconut frosting over the chocolate layer! Then Tah Dah! You have yourself a fantastic dessert!

G&D Free Corn Bread and Chili

I have never attempted to make corn bread from scratch worried that I would fail completely. After attempting if for the first time the other day.......I am wondering why I thought it was such a big deal! It turned out incredibly well, which makes me so excited because I make a corn bread stuffing for thanksgiving, and I was wondering If this year I could accomplish that G&D Free...Well now I know that I can, which is fantastic! Anyway the chili recipe I made was quick and easy and pretty good. I am talking like 15 or less easy. So try it out, there's nothing like a warm bowl of chili and cornbread on a chilly Fall night :-).

Corn Bread

1/2 C. Light olive oil (or coconut oil)
3 Tablespoons coconut palm sugar
2 Eggs
1/2 C. Coconut milk
1 C. Brown rice flour
2/3 C. Yellow cornmeal
2 Tsp. Baking powder
1/2 Tsp. Real Salt

Put all of your dry ingredients together in  a mixer, and mix until combine. Next put in your wet ingredients, and mix on low speed until it is well mixed. Pour into a greased  8x11" glass baking dish. @ 425 degrees for 10-12 minutes. 


Easy Chili

1 Lbs. Ground beef
2 Small onion chopped
2 Tablespoons olive oil
2 Cans black beans drained and rinsed
2 Cans diced tomatoes
2 Cans organic tomato sauce
1/3 C. Honey
1/4 C. Worcestershire sauce
1 1/2 Tsp. Real Salt
Garlic powder to taste
1 Tablespoon Smoked cayenne powder 
3 Tsp. Oregano
3 Tsp. Chili powder
3 Tsp. Cumin
3 Tablespoons yellow mustard (I know you think I'm crazy)

Chop your onions and put them into a pot with olive oil on medium heat for about 5 minutes. Next add your ground beef along with all the spices, stir and combine while it continues to cook. Next add all your other ingredients, and allow it to come together. Next eat it with a HUGE slice of corn bread....Oh baby!








 

G&D Free Spiced Butternut Squash Bars

OK seriously these are good! I mean wow...simply wow. I am actually eating one as we speak, and it is making me smile inside and out (if that is even possible?) Anyway these were a happy accident :) I wanted to make pumpkin pie, and I was out of pumpkin, however I did have organic butternut squash puree....I know weird. And I decided I didn't want to attempt making a pie crust, so I made more of a cake batter for the lower half of the bar...Happy accident I tell you.

The Cake Batter Crust


1/3 C. Tapioca flour
1/2 C. Brown rice flour
1/2 C. Organic cane sugar
1/4 Tsp. Salt
1/2 Tsp. Baking soda
1 Tsp. vanilla
1/4 C. Light olive oil
1/3 C. Coconut milk (not in a can)
2 Eggs

Mix all your dry ingredients together in a bowl, then add your wet and mix until combined. Pour into a greased 9x13" glass baking dish @ 350 degrees for about 10 minutes until just lightly browned. Allow to cool.

The Divine Filling

1/2 Can of butternut squash puree
1/2 Can full fat coconut milk
1/2 C. Organic cane sugar (that is what I had on hand, palm sugar would be good too)
2 Eggs
1 Tsp Vanilla
1 Tsp. Cinnamon
Pinch of salt
Freshly grated nutmeg to taste (I used about 1/4 of the nut)

Mix the ingredients above in a mixer with a whisk attachment on medium speed until well combined. Next pour onto your cooled cake batter, then bake @ 350 degrees for 10-15 minutes until it is set. Then snuggle up with a blanket, and just sit and enjoy it..

G&D Free Banana Bread with Cinnamon Caramel Sauce

I made this today for my 3 little girls...They truly LOVED it! I think you will too :)

Banana Bread
1 C. Brown rice flour
1C. Quino flour
1C. Coconut palm sugar
1 Tsp. Baking soda
1/2 Tsp. Real Salt
1 Tsp. Nutmeg
2 Tsp. Cinnamon
3/4 C. Unsweetened apple sauce
4 Eggs
4 Ripe bananas smashed
1/3 C. Light olive oil

Mix all our your dry ingredients in a mixer. Next add your wet ingredients, mix on low speed until  combined. Pour into a greased 9x13" glass baking dish. Bake for 20-25 Minutes @ 350 Degrees.

Cinnamon Caramel Sauce
1/2 C. Agave or honey
1/4 C. Coconut oil
1/2 Tsp. Cinnamon
1/4 C. Full fat caned coconut milk
1 Tsp. Vanilla

Heat the agave and oil in a heavy bottom pan on medium high heat, whisk to combine then let it come to a boil. Let it boil for 3-4 minutes with out stirring. Take off the heat and put in the coconut milk, vanilla and cinnamon :-)

G&D Free Warm Cinnamon, Nutmeg Granola With a hint of Maple

I'm telling you with this chilly weather approaching you will want of bowl of this...It is comforting, delicious, and incredibly satisfying.

Warm Cinnamon Granola

2 C. Gluten free Oats
1/2 C. Silvered almonds (toasted)
1/2 C. Sunflower seeds
1 C. Unsweetened raisins
1/3 Unsweetened shredded coconut
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Maple Flavoring
1 C. Unsweetened peanut butter
1/3 C. Agave or honey
1/2 C. Coconut oil
1 Tsp. Vanilla

Combine all of your dry ingredients into a big bowl. In a separate bowl combine all your wet  ingredients. Next pour the wet mixture into your dry and thoroughly combine. If it still seems dry add a little more agave and peanut butter.

Spread the mixture out onto a greased baking sheet and bake @ 325 Degrees for 18-20 minutes. Keep a close eye on it once it hits the 18 minute mark you want it to be golden brown, not a burned dark brown :). Once you take it out allow it to cool, and then store it in your fridge. Or if your me just scoop some up out of the pan into a bowl, pour a little coconut milk over the top and start enjoying it yum yum!

G&D Free Grilled Fish Tacos with Homemade Tarter Sauce

Crunchy, saucy and oh so good....

Fish Marinade

Cod fish fillet (that is what we had, Halibut would be yummy too)
1/2 C. Olive oil
1/4 C. Malt vinegar
1 1/2 Tablespoons yellow mustard
4 Tablespoons honey
Juice of half a lime
1 Tsp. Salt

Whisk all the above ingredients in a bowl until the mustard emulsifies. Pour over your fish and let it soak in the sauce for at least an hour. When you are ready to grill your fish pull it out of the fridge and allow it to come to room temp, then grill :) 

Homemade Tarter Sauce

3/4 C. Good mayonnaise
1 Whole pickle
1 Tablespoon Malt vinegar
3 Tsp. Spicy Mustard
Dash of fresh cracked pepper

Put all into a food processor or blender and mix until combined.

Assemble your fish tacos with....
Corn taco shells (I used hard shells)
Grilled Fish
Squeeze of fresh lime
Tarter sauce
Fresh Cilantro

Next you should EAT and enjoy!!

With cold weather on its way......

It is a good idea to get your pantry stocked with magic pills to keep us healthy this coming fall/winter season! We really like Standard Process at our household. We have used it many times, and are always happy with the results. Your kids will love the chewable vitamins that are packed with immune boosting magical powers! The company uses only the best whole foods ingredients. Do a little research for yourself, you will be glad you did!  In the picture below in order we have....Immpulex, Congaplex, Calcium Lactate tablets, Catalyn chewable tablets &  Congaplex chewable tablets. Now go and Google away!

P.S. I order mine on amazon, better price.

Gluten & dairy-free Choclolate chunk expresso cookies

These cookies are good, so good that I decided it would not be right to keep it to myself, so your welcome :)

Chocolate Chunk Espresso cookies

1 C. Brown rice flour
1 1/2 C. Coconut palm sugar
2 Tablespoons ground coffee (I use Pero which does have gluten)
1/2 C. Cocoa powder
1/2 Tsp.  Real Salt
1 Tsp. Baking soda
1 Tsp Vanilla Extract
1/2 C. Coconut oil
2 Eggs
8 Ounces Dark chooclate
1 C. Slivered almonds ruffly chopped

Set your oven to 350

Mix your coconut oil with sugar in a mixing bowl. Add eggs one at a time with mixer on low speed. Next add vanilla, salt, coffee & baking soda. Lastly add your flour, chocolate & almonds. Line your baking sheet with parchment paper, and add 1 tablespoon cookie dough 3 inches apart, these cookies will flatten out! Bake for 8-10 minutes, let them set then........ EAT EAT EAT :)

Popcorn done right

I lost my camera over Labor Day weekend and have been a wee bit depressed about it, and their for have not been in the mood to blog :(. I guess I need to move on, because I'm sure my poor camera has at this point. Anyway this popcorn recipe is simply amazing and sure to lift any sour mood!!! Just looking at this picture is enough to make me smile....I told you it was amazing right?

I mean just look at it...:)

Salt and Pepper Popcorn

-Heavy bottom stainless steel pot
-Add 3-4 tablespoons good coconut oil (not the cheap stuff)
-Add one layer deep popcorn kernels to your pan
-Salt and pepper to taste, I add about 1/2 Tablespoon salt, and 1 1/2 Tsp pepper to mine

Turn your heat to high, put all the above Ingredients in the order listed, give it a good mix by picking up the pot and moving it around in a circular motion, put a lid on the pot and let it pop away!!!

Summer evening kind of meal

I know the summer is coming to a close, which I personally welcome (I do love Fall so very much) however our tomato plants are in full bloom! So our dinner tonight was simple. I cooked up some black bean burgers with BOLD chipotle taste, thank you Costco (they really are pretty amazing). Then I made some basil garlic mayonnaise to go on top. Then off to the side I cut up some garden Black Krim Heirloom tomatoes with nothing but a little salt....YUM!

 So really the only thing I made was basil mayo....but just because of it's simplicity do not underestimate it's yummyness ( I know so not a word)

Basil Mayo
- 1/4 Cup fresh basil chopped
- 1/3 C. Mayo (NOT I repeat NOT miracle whip)
- 3 Tablespoons light olive oil
- 1 Tsp. Garlic

Blend away in your blender, and enjoy!

Gluten & Dairy free decadent brownies....

Oh man these are GOOD! They are rich, salty & sweet with a hint of coffee flavor...yum. Just make them okay?

Best Brownie Recipe EVER !
1 C. Brown rice flour
2 C. Coconut palm sugar
3/4 C. Cocoa powder
1 Tsp. Salt
1 Tsp. Baking Soda
1 1/2 Tsp. Vanilla
3 Tbsp. Pero (a coffee substitute, which does have gluten)
1 C. Coconut oil
3 Eggs
1 C. Coconut milk

Mix all your dry ingredients together, then mix in the wet until smooth :) Poor into a greased 9x13 glass baking dish. Bake at 325 degrees for 20-30 minutes (depending on your oven) Make sure you don't over bake! And just FYI I love them even better the next day after they have set up in the fridge. I prefer my baked goods cold though..I know weird. 

Gluten & dairy free Pumpkin Pancakes

These babies are good! And good for you:) Make them! You will be glad you did!

Pumpkin Pancakes

1 1/2 C. Brown rice flour
1/2 C. Coconut Palm Sugar
1 C. Pumpkin puree (not the pumpkin pie mix)
2 Tsp. Baking powder
1 Tsp. Salt
1 1/2 Tsp. Vanilla
1 Tsp. Cinnamon
1 1/4 C. Coconut milk
2 Eggs

Mix all the dry ingredients together first, then mix in your wet, and combine until smooth! I set my griddle at about 300 degrees. Hope you enjoy, because we sure did!

Peanut butter chocalaty goodness

These are so simple to make, it is dangerous! Dangerous I tell you! If you are in the mood for salty and sweet this is sure to do the trick!

Chocolate peanut butter fudge

1 C. 70% Dark Chocolate
3/4 C. Chunky peanut butter (no sugar added kind)
1-2 Tablespoons Agave
1/4. Tsp. Real Salt
Coconut toil (to grease your pan)

Melt chocolate in microwave safe dish for 1 minute at 70
% power. If not melted by then continue for 20 sec at a time at 70% power until it is melted. Get a medium size mixing bowl pour in chocolate, peanut butter, salt and agave. Mix well, then pour into a greased 8x8 glass dish. Put your sinful little treat into the fridge and allow to set up, then EAT! I recommend this with a little Perrier sparkling water over ice, a movie and popcorn :).

Quinoa Salad

This salad is simple, and sure to satisfy..

- 1 Soft boiled egg (I boiled mine for 4 minutes for a soft center)
- Lettuce of your choice
- Cooked quinoa (I seasoned mine with salt & pepper)
- I then drizzled with a little olive oil and balsamic vinegar.

Get Your Granola On

HOMEMADE GRANOLA WITH A HINT OF CHOCOLATY GOODNESS

2 cups gluten-free oats
1/4 cup pumpkin seeds
1/4 cup shredded coconut
1/2 cup raisins
1/2 cup mini chocolate chips
1/2 cup sliced almonds
1/2 cup natural crunchy peanut butter
1/4 cup agave
1/2 teaspoon vanilla
5 tablespoons coconut oil


Combine all the dry ingredients into a large bowl. In a smaller bowl combine the peanut butter, agave, coconut oil, and vanilla. Thoroughly combined all of the above. Press the granola in a shallow pan lined with parchment paper. Bake for 20 minutes at 320 degrees. When the granola cools it will be crunchy....Perfect for a nice bowl of cereal on a hot summers night....:)
Cool for at about 30 minutes and store container.

Easiest Chocolate Pudding EVER!

3 Ingredients, 3! That is is all that this velvety, smooth, delicious pudding takes. I am willing to wager you can make it in under 3 minutes.....

1 Can whole fat coconut milk
2 Tablespoons unsweetened cocoa powder
Agave to taste

Stir in a bowl with a wire whisk until fully mixed and allow to chill for at least 4 hours. You will be well rewarded for your waiting:)

P.S. This can be turned into Ice cream. Follow all steps above then pour into an ice cream machine. It is also very tasty with a little almond extract.

Iced Fake-uccino

Nathan makes this delicious drink, and he does a mighty fine job if you ask me:). We are not coffee drinkers, but we sure do love the flavor!. The last few times he made it friendly to my diet (so thoughtful). This drink is so incredibly yummy, refreshing, and smooth!

2 Cups Coconut milk (unsweetened)
4 Cubes of ice
1 Tsp Vanilla
2 Tsp Pero
Sweeten to taste with agave, we use 1 Tablespoon.

Blend in a blender. Poor over ice:)

Warm Vanilla, Cinnamon Plums

Tonight I grilled these plums, and they were really really good!

Grilled Plums
Heat grill to medium high heat. Place firm but rip plums on grill, and heat each side for 4 minutes. Next open a can of coconut milk (not light) and mix it to taste with vanilla, cinnamon and agave. Place the grilled plums into the creamy, vanilla, cinnamon goodness and enjoy!

Fresh Mango Coconut Bars

So last night I was cutting up fresh mangoes to store them in the freezer for shakes (went to Costco to get them, and I had too many...need I explain more)? Then Nathan started talking about a creamy custard dessert and it hit me! Why go put these delectable fresh mangoes in the freezer when I could experiment with them! So I did just that! It's kinda like a lemon bar, accept I also add in fresh chunks of mango on top of the mango custard.. You'll see...and like I said my picture taking skills are just not that great, but I promise it's yummier than it look, as you can see by the big chunks missing from it, that I may have eaten for breakfast...

P.S. On Wednesday I am going to be in Park City all day testing out different granola bars, and coming up with new ideas for them. I'm pretty much really excited about it!

Fresh Mango Bars

for the crust
2 C. Organic brown rice flour
1/2. Palm sugar
1/2 Tsp. Salt
1/2 C. Coconut oil
1 Egg
1 Tsp. Vanilla

Mix all the ingredients above put into a greased 9x13'' glass baking dish. Bake for 15-20 minutes untill golden browned and puffy:) @ 350 degress. After it is done pull it out and let it cool.

for the filling
4 Ripe mango, peeled and cut. Divided
4 Eggs
1 Tsp. Vanilla
Agave nectar to taste
1/3 C. Coconut milk

Place all in a blender accept leave half of the mango slices, and set aside. Blend until creamy and smooth. Poor onto the cooled crust, then arrange mango slices on top of the custard.  I then drizzled a tiny bit more agave on the very top so that it would brown up better. Bake @ 350 degrees for 25- 30 minutes. Pull it out when the custard is set. 

Blueberry tart crumble

I was looking in my Bon Appetit magazine today and came across a blueberry pie crisp, that I wanted try to out. I ended up mixing 3 different recipes (as I most always do).  Recipe as follows...

Berry tart crumble

1 1/2 C. brown rice flour (that's what I had, almond flour would be good too)
1/2 C. Palm sugar
1 C. Organic brown sugar plus 3 Tablespoons
Juice of 1 orange
1 Tsp. Salt divided
1 Tsp Cinnamon
2 Pints blueberries (I used frozen)
1/2 C. gluten-free oatmeal
1 Tsp. vanilla
1/4 C. Coconut milk
2 Eggs
4 Tablespoons coconut oil

In a sauce pan place the blueberries, orange juice,  and 1/2 C. palm sugar and bring mix to a boil on medium high heat. Let it continue to boil until the mixture thickens, about 10 minutes.

In a bowl mix together the  rice flour, 3 tablespoons brown sugar, 1/2 Tsp. salt. vanilla, coconut milk and eggs. Then press the mixture into a greased tart pan. Put in the oven to bake 15 minutes at 350 degrees, then pull out and let cool.

Next add the remaining ingredients for the crumble topping in a bowl, and mix with hands.

Place the cooled blueberry mix onto the cooled tart crust. Then evenly distribute the crumble on top of the blueberry mixture, lightly pressing it. Put it in the oven at 350 degrees, and bake for 20 minutes.

Peachy, Raspberry Crisp!

I made this over the 4th of July weekend, and it was a big hit! Their are certain fruits that they say you should buy organic. Peaches are defiantly one of them, along with most berries. They seem to have a much higher count of pesticides otherwise. Just a little word of advice:). On to the recipe!

Yummy Peachy Crisp

6 Ripe but firm peaches
1/2 Pint Raspberries 
2 C. Palm sugar (divided)
1 C. Brown rice flour
1/2 Tsp Salt
1 1/2 C. Gluten free oatmeal
1/2 C. Coconut oil

Remove the skins off the peaches and slice. Put peaches in a bowl, add 1/2 C. Palm sugar, then mix with your hands. Next take all other ingredients accept your raspberries and combined with hands in a separate bowl. Mix until it comes together. Place your peaches, into a 9x13 greased baking dish (I used coconut oil). Next take the raspberries and spread then out evenly on-top of the peaches. Takes your crumble and even spread out over the top of your fruit. Then put it in the oven! Half way through the baking process I took mine out and drizzled some olive oil to make the topping extra crispy. I then paired my crisp with some vanilla coconut milk ice cream, it was really really really good!

Bake for 1 hour (or until brown and bubbling)
350 degrees.

Blender banana pancakes

These pancakes are kid approved and yummy! I kind of made the recipe up this morning, and I am thrilled with the results! They are dairy and gluten free. My kids ate them up, even Rachel our picky eater:). Also just a little tip....I double the batch when I make pancakes, so that we have them all week long. I cook up all the batter, then I just toast them in the toaster the next morning.

Blender Banana Pancakes

1 C. Coconut milk
1 1/2 C. Organic brown rice flour
2 frozen ripe bananas (or you could use 1/2 C. Palm Sugar)
1 Tsp. Baking powder
1 Tsp. Salt
1 1/2 Tsp. Cinnamon
 3 Eggs

Blend in blender and enjoy! They cook up fast. I had my griddle at 300 Degrees, and let them cook 1 minute per side. Like I said you could do a lot with these, you could add frozen blackberries, or blueberries, with lemon zest. You could also add in 1/2 C. coconut milk yogurt.
YUUUUUUMMMMMM. I think I will try that one out next week! By the way the brown rice flour has an excellent texture. when it's uncooked it tastes very grainy, however when cooked it transforms into wonderful light fluffy pancakes!

Stove top popcorn made simple

I make popcorn...a lot lets just say. It's is such a delightful food, yes I used the word delightful to describe popcorn!

Stove top popcorn

- 3-4  tablespoons coconut oil (Nathan tells me I use more...How am I to know since I don't really measure?
- What ever size pan you use fill it with kernels one layer deep
- 1/2 Tablespoon salt  (use sea salt, or Real Salt)

So here is the trick. Turn heat on high, put the coconut oil in the pan until melted then add your kernels and salt, mix it around in the pan.  Next put the lid on and let it pop away. That is all.

In the end you will have a buttery yummy popcorn that doesn't actually have butter on it, but you'd never know honestly. Enjoy!

Roasted beets, fresh salad and fllavor packed quinoa!

I love beets. Nathan not so much. I would like to say that these delectable roasted beets changed his mind...but no, I'm sad to say they did not. If you are a beet fan, you are going to LOVE these! As far as salads go I like to keep them simple. We grow an arugula, red leaf salad mix in our garden that I really love.  I like to chop up cucumbers, and radishes on top of mine. Sometimes I like to chop up strawberries on it, just depends on the day. Anyway onto the recipes!

P.S. I don't take fabulous pictures so please don't judge me:).

Roasted beets

- 8 Beets, remove the skins, and chop the beets.
- 2 Tablespoons olive oil
- 2 tsp. Fresh thyme chopped
- 1 1/2 tsp. Salt
- 1/2 tsp. pepper
- 2 tablespoons balsamic vinegar

Preheat oven 400 degrees.
mix all the above and roast for 40- 45 min.


Flavorful Quinoa

I really love this food, it is so good and simple to make.

- 1 C. Rinsed quinoa
- 2 C. Chicken stock
- 2 tsp. Fresh thyme chopped
- 1/2 Yellow onion chopped
- Fresh garlic chopped about 2 large cloves
- 1/2 tsp. Salt

Bring chicken stock, rinsed quinoa, and all ingredients above to a boil. Put a lid on and turn heat down to a simmer for ruffly 15 minutes, until light and fluffy.

Simple salad dressing

- 1/3 C. Olive OIl
- 1/3 C. Balsamic vinegar
- 3 tablespoons water
- 1/4 tsp salt & pepper
- 2 tsp. brown spicy mustard

Put all ingredients into a salad dressing bottle shake really well until emulsified.

Coconut banana milk shake

When you have over ripe bananas on your shelf instead of baking them, put them in a bag and freeze them. I really really like coconut products. We love coconut oil, milk, and coconut ice cream! For the last few months I have been drinking THIS. It is unsweetened and really yummy in my humble opinion.

1 1/2 C. Coconut milk (unsweetend)
1 1/2 ripe frozen bananas.

Blend and drink. Vanilla added to this mix is also really really good.

TTFN

Peanut Butter flourless cookies

Yum yum get some! Ok that was lame I'm sorry I really should be in bed right now. These cookies are VERY VERY good! Really! So I have 2 versions to this cookie one sweetened with banana, the other sweetened with rapadura.

Preheat oven 350
8-10 minutes

1 C. Peanut butter (the no sugar added kind)
2 Ripe bananas smashed
1/2 C. Chopped salted peanuts
1/2 C. Dark chocolate chips
1 tsp. Baking soda
2 eggs

If you want sugar added, do all the above ingredients above accept ditch the banana and add 1 C. sugar, and add 1 egg only.

Mix all the above. If making the banana way mix the eggs and peanut butter first thing then add everything else (helps with texture for some reason). Then scoop a tablespoon amount of dough onto parchment paper 2 inches apart. Bake and enjoy!

Well.......

Blogger finally decided to work, so I am now officially out of excuses as to why I can't start my blog. So here I am, at 10 o'clock Sunday night....

What I hope to achieve with this blog is...
1- Really tasty healthy food recipes, that are not complex.
2- Recipes that are kid friendly and not expensive.
3- Provide useful tips and info, about "healthy food".

There may have been more points but I am tired and for a moment completely forgot why I was on the computer in the first place. So anyway.... Oh Yes!! I hope to provide motivation for those of you who might read this boring blog. Motivation to eat well!