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Updated: Nov 10, 2020


Thumbprint Cookes

1 cup almond flour

1 cup rolled oats - ground

1 cup gluten-free or whole wheat pastry flour

1/4 teaspoon of cinnamon

pinch of salt

1/2 cup of maple syrup

1/2 butter or dairy free butter or coconut oil

raspberry jam (or other sour jam for filling)

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl. Whip oil and maple syrup together. Add wet ingredients to dry ingredients, mix well. Form walnut sized balls and place on parchment paper. Press Thumb gently in the center of the cookie creating a space for the filling. Fill each cookie with 1/2 tsp or less of jam. Bake for 12-14 minutes.

Updated: Feb 17

These are my top 5 items that I have in my cart.

1. Broth/Stock

2. Berries

3. Spinach

4. Salmon/White Fish

5. Mushrooms/Ginger/Turmeric - any of these items.

There are so many more items I buy at the store, but these are always in my cart!!

Updated: Feb 17

1 bunch of Swiss chard, rinsed thoroughly and chopped into small pieces

3 garlic gloves minced

1 large onion chopped

1 Tbls of olive oil

pinch of red pepper flakes

Salt to taste

Sauté onions for several minutes in olive oil, then add garlic and stir for 1 min. Add swiss chard and cook for several minutes until wilted. Add red pepper flakes and salt to taste.