Chewy Chocolate Chip Cookies - GF, Dairy Free, Egg Free

Ingredients:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil
• 1/3 cup coconut milk (rice, or almond)
• 2 teaspoons vanilla
• 3/4 cup white rice flour
• 1/3 cup coconut flour
• 2 Tablespoons GF Starch
• 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I've seen is Simple Joy)

Directions:

1. Mix together the sugar and oil.
2. Add the milk and vanilla and mix until combined
3. Mix together the dry ingredients in a medium bowl.
4. Add dry ingredients to wet mixture. Just mixing until you don't see flour. (don't over mix).
5. Add the chocolate chips.

Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape.

~Recipe adapted from Yammies Guten Freedom

Peanut Butter Cookies (Flour-less)

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350°F.
2. Mix all ingredients in a bowl. 
3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
4. Cook for 9 minutes.
5. Press each cookie down with fork and bake 1 minute longer.
6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

German Pancake

Cook time 20 minutes
Prep time: 5 minutes

Ingredients:

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1/2 tsp salt
• 3 Tablespoons butter

Directions:

1. Preheat your oven 400 degree F.
2. In a large bowl mix the eggs, flour, milk and salt together. Make sure you mix ingredients well.
3. Melt the butter in the 9x13 baking dish in the oven. The pan needs to be at least 2 inches tall since the pancake is going to rise quite a bit. Pour the mixture into the pan slowly.
4. Bake for 20 minutes. Do not open oven, as it will cause the pancake to be flat. 

~Recipe from www.utahdealdiva.com

Quick Smoothies

Add the following to a blender and mix until blended!

• Orange Dream (serves 3) 
• 3 oranges
• a large handful of spinach
• Vanilla almond milk (or plain with a dash of vanilla extract)
• ice
• Banana Almond (serves 1)
• Banana
• handful of spinach
• spoonful of almond butter
• a couple splashes of non-dairy milk
• You can also add berries to taste

*You really CANNOT taste the spinach.

~Recipes from Stephanie M.

Bacon & Egg Frittata

Prep Time: 15 min
Total Time: 25 min
Makes: 6 servings

Ingredients:
8 eggs
1/4 tsp salt
1/8 tsp ground pepper
1/4 lb bacon chopped
1 Tbs chopped chives

Make:
1- Preheat oven to 350°F. Whisk eggs with salt and pepper; set aside.
2- Cook the bacon in a 10" nonstick, oven-safe skillet on Medium until crisp. Remove a quarter of the bacon to a paper-towel-lined plate. (If you have plastic on the handle of your skillet wrap foil around the handle to make it oven safe)
3- Pour eggs over remaining bacon in skillet, Sprinkle evenly with chives. Transfer skillet to oven and bake for 10 minutes. Sprinkle with reserved bacon. Bake for 2 to 3 minutes more or until set. Remove; let cool slightly. Cut into wedges to serve.

**Substitute bacon and chives with whatever you like. Our favorite is ham and broccoli!

~Recipe originally taken from Parent Magazine September 2013

Spaghetti Alla Carbonara

Prep. time: 10 min
Cook time: 15 min

Ingredients:
1/4 cup olive oil
1 Tbs unsalted butter
1 yellow onion, chopped
4 oz pancetta, prosciutto or bacon, diced
1 lb linguine or spaghetti
3 eggs yolks, room temp
1/2 Cup heavy cream or half & half
3/4 Cup finely grated Parmigiano-Regiano
Black pepper

Directions:

1. Heat oil & butter in a large saute pan over medium heat. Add onion and pancetta & cook until onion translucent and pancetta is beginning to crisp. Remove from heat set aside.
2. Bring a large pot of salted water to boil and cook the linguine to al dente. Drain pasta and return pasta to pot. Heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
3. In a bowl, whisk together the egg yolks & heavy cream and add the pasta, along with Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

**I like to add peas to the pancetta and onion mixture.

~Recipe via Rachael Ray at foodnetwork.com

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