(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Friday, July 17, 2015

No Bake Almond-Peanut Butter Cookies

After making up a batch of delicious homemade almond milk, you're left with a big pile of almond pulp.  I don't have the heart to discard it, and so why not turn it into divine no-bake cookies?!  Almond pulp however is rather bland, and lacks the texture of almond flour, but combined with coconut oil, peanut butter and pure maple syrup it turns into a mouthful of heaven.

This naturally sweetened cookie, is actually something you can feel good about eating!


- 1 cup almond pulp (leftover from making homemade almond milk; and make sure it's completely dry before using)
- 1/4 cup extra virgin coconut oil, melted
- 1/4 cup Grade-B maple syrup
- 6 tablespoons peanut butter (or other nut butter) (I prefer using Arrowhead Mills peanut butter, read why here)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon unrefined sea salt
- 1/3 cup good quality chocolate chips (more or less) (I use Enjoy Life mini chocolate chips)


1. Line a cookie sheet or large plate with parchment paper and set aside.

2. Combine all ingredients except for the chocolate chips in a medium-sized bowl, and mix well.

3.  Gently stir in chocolate chips.

4.  Using a cookie scoop, scoop out dough, and place on prepared cookie sheet or plate, then place in freezer.  They should be ready to devour in 10 minutes!  (Once frozen, place them in a sealed container and store in freezer.  When ready to eat, let soften for a few minutes.)

5.  Enjoy!

(Adapted recipe from here)

Monday, July 13, 2015

Wholesome Cottage Pie

A Cottage Pie is what I consider comfort food.  It's just a simple mixture of ground beef and vegetables, topped with scrumptious potato slices, that is so satisfying.

It's a classic and comforting one-dish meal, that's so easy to make.  Plus, my kiddos gobble this one up every time!

And did you know that grass-fed beef is lower in calories, contains more healthy omega-3 fats, more vitamins A and E, higher levels of antioxidants, and up to seven times the beta-carotene than grain-fed beef?  

It's not only important what we eat.  It also matters what the foods that we eat, ate. ~ Kris Gunnars


- 2 tablespoons butter, divided (I use Kerrygold)
- 1 medium onion, finely chopped
- 2 large carrots, cut into small chunks
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 lb organic grass-fed ground beef
- 2 teaspoons thyme
- 1 cup beef or bone broth (organic and gluten-free, homemade is best)
- 1 tablespoon arrowroot starch
- 1/2 cup cold water
- 3/4 cup frozen peas
- 2 to 3 organic potatoes, thinly sliced (I use Yukon Gold or Red Potatoes)


1. Preheat oven to 400 degrees.

2.  Melt one tablespoon of butter in a large skillet over medium heat.  Add onions and carrots, and sautĂ©, stirring every so often, until onion is soft, about 5 to 6 minutes.

3.  Season with salt and pepper and stir in tomato paste.

4.  Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

5.  Add the thyme and beef stock and bring to boil.  Cook, stirring constantly, until it starts to reduce, about 3 minutes.

6.  In a small bowl, mix arrowroot powder with 1/2 cup of cold water.  Add to beef mixture and continue to cook until it thickens, about 2 minutes.

7.  Stir in peas, then transfer mixture to an 8x8 dish.  Top with potato slices, slightly overlapping each slice.

8.  Melt the remaining tablespoon of butter, and drizzle over the potatoes.

9.  Bake for 35-45 minutes, or until potatoes are browned around the edges.

10.  Let cool 10 minutes before servings, and enjoy!

Approximately 5-6 servings

(Adapted recipe from here)