Gluten/Egg Free Chocolate Chip Cookies

Posted by Maryn Coughran


1 1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp salt
4 T brown sugar (don’t sub!)
3 T plus 1 tsp white sugar (If you have no sweet tooth you can omit)
4 T chocolate chips
2 T oil or pre-melted margarine (I use olive oil)
4 T *milk (But if you are doubling this recipe, use 6 or 7 T)

Blend first 5 ingredients together. (I use a my regular old blender.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

Makes 12-16 cookies (depending on how big you like them!)

*to make this dairy free, just use and non-dairy milk.

I know these are gluten free, egg free and potentially dairy free and might sound a little scary but trust me, they are AMAZING! We have made them about a dozen times in the last two months we like them so much. If you want them to taste even more fluffy, add 1/4 tsp of baking soda. 

Cilantro-Lime Rice

Contributed by Jenn Iverson
From Martha Stewart's Everyday Food

Ingredients

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

This recipe is great how it is.  Sometimes I get lazy and just put the rice and salt in the pot, add lime juice, oil, 1 frozen Trader Joe's garlic cube, and 3 frozen Trader Joe's cilantro cubes.  Then I just cook the rice like normal and then mix it all together when it's done.  It turns out great and is super easy!

Chicken Fajita Tostadas

Contributed by Jenn Iverson
From Martha Stewart's Everyday Food 

Ingredients

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar
• Cilantro-Lime Rice, for serving (optional)

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Sweet Potato Chili

Contributed by Maryn Coughran

found on Chocolate Covered Katie

Ingredients 

• 2 cups sliced onion (1 large)
• 20 oz peeled and cubed sweet potato
• 2/3 cup diced zucchini
• 1-2 cans black beans (or another bean)
• 28-oz can diced tomatoes
• 1 1/2 T chili powder
• 1 tsp cumin
• 1 tsp salt
• 2 tsp orange zest
• 1 cup water (or broth)

Directions

Combine all ingredients in a big pot, and bring to a boil. Then lower and cook until the sweet potatoes are soft. The chili tastes even better the next day, after the flavors have had a chance to combine.

Winter Fruit Salad with Lemon Poppyseed Dressing

Contributed by Jenna Mullen

Taken from www.allrecipes.com

  Ingredients

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced

Directions

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.