wheat free

Oatmeal, Peanut Butter, Chocolate Chunk Cookies

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Oh guys.  Today has been quite the adventure.  Nothing like a two year old to keep things fresh and new.

First off, let me tell you that my intention of making these cookies this afternoon was to have them to take to the nurses when “go-time” finally arrives….which is looking like it could be any day now, by the way.  I mean, I had the BEST experience ever with the birth of my daughter with regard to the staff at the hospital…they were all just amazing and I love to be able to take treats to them just to let them know that they are appreciated.

Second, let me tell you that I may need you to remind me of how wonderful and easy and low-maitenance Georgia is.  I know Ive shared so many moments with you where I am just amazed at how this kid could be so simple to raise thus far..is there any way you could share those stories with me right this very minute?  I seem to have forgotten at the moment.

I put her down for her nap this afternoon and got started on these cookies.  She was playing in her bed for quite some time, reading books, which is normal for her before she falls asleep.  But each time I looked at the monitor I noticed she was standing on her bed, not sitting like she usually does.  Ah-ha!  Totally figured it out.  She pooped…I’d just go change her quick and shed be all set to get a nice snooze in..and I could get the cookies made, photos taken and then sit down to write.  I put my cookie madness aside and ran upstairs, grabbed a diaper and wipes and headed into her room.  And this is where the ease of this child tends to get a little blurry for me.  You guys.  I walked in to her standing there looking at me with those big eyes…and two HUGE, ENORMOUS, RIDICULOUSLY LARGE handfuls of poop.  She apparently dug in her diaper and thought it would be fun to not only get it all over her bedding but continue to look at books, play with her stuffed animals..the whole bit.  Her bed and everything in it was covered.  Ugh.  So I took her and just threw her in the shower, got her cleaned up the best I could and left her in the shower while I conquered her room.  God bless Clorox, Lysol and Oxyclean, people.

So after I got her room cleaned up, the first load of laundry in, and Georgia out of the shower and dressed I headed back down to finish these cookies.  Don’t worry, I washed my hands at least 457 times after I showered too 🙂

She is now sitting by me on the couch, with a warm cookie in her belly and a cup of milk and acting like nothing ever happened.  What a life.  And somehow, after writing this and venting to you..all I can think about is how much I love that little shit (no pun intended)

These cookies are perfect in every way…my personal favorite.  I adapted this recipe a bit from a monster cookie recipe a friend gave to my sister some years ago.  They are so chewy, so crunchy on the outside and soft on the inside, so sweet, so nutty and they have just that tiny hint of salt that takes them over the edge of delicious.  I’m pretty sure the hospital staff wont be disappointed.  And I must admit they were worth the minor roadblock we encountered this afternoon 🙂

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Oatmeal, Peanut Butter, Chocolate Chunk Cookies

Notes:  If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead.  I prefer the taste of coconut sugar along with the fact that it is a more nutritious option.  Also, if you’d like to make this recipe 100% gluten free just substitute gluten free oats.

Ingredients

1 Stick Unsalted Butter, softened

1 3/4 Cup Coconut Sugar

3 Eggs

1 1/2 Cup Creamy Peanut Butter (preferably no sugar added)

2 Teaspoons Pure Vanilla Extract

2 Teaspoons Baking Soda

3/4 Teaspoon Salt

4 1/2 Cups Quick Cook Oats

1 Cup Semi Sweet Chocolate Chunks

Directions

Preheat oven to 350.  In a large bowl or the bowl of a stand mixer beat butter and sugar until combined.  Add eggs and beat until smooth.  Add peanut butter, vanilla, baking soda and salt and beat until completely combined, scraping the sides of the bowl if needed.  Add oats and mix until just combined.  Stir in chocolate chunks.  Using an ice cream scoop (about 2 tablespoons full)  drop dough 2 inches apart on a parchment lined cookie sheet and flatted slightly with the palm of your hand.  Bake 10-12 minutes.  Makes 40 cookies.

Pomegranate Chicken Chopped Salad

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Let me begin by telling you that I have a problem.  I’m fine to admit it because I know you wont judge me.  Right?  Good, I love how open minded you are.  Pomegranate seeds.  They have begun to take over my life.  So much that I had to text my mom the other day a photo of the bowl of them I was eating and say “if anyone is looking for me I was forced to check myself into a pomegranate seed addiction program”.  My largest concern?  That the baby inside of my big ol belly may be overdosing on the stuff…or that he actually may turn into a pomegranate seed himself.  I wonder if he is kicking and punching and sticking his cute butt into my ribs so frequently because he’s trying to tell me to stop the madness…that he’s in pom seed overload.  And just so you know, there are no pomegranate seed support groups out there…I’ve already looked.

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So, as you might guess, this salad is serious bliss to me.  You know me and chopped salads.  Remember this?  And this?  I love the concept of lots of different tastes and textures in one bite and this salad fits right into that category.  Actually…it may be my favorite thus far.  The simple honey mustard vinaigrette teams up just perfectly with the roasted chicken and all of the chopped goodness in this dish…and it really is so healthful.  Full of antioxidants, healthy fats, greens and protein and literally as delicious as they come…I think you’re going to really enjoy this goodie.

Pomegranate Chicken Chopped Salad

Ingredients

For the Vinaigrette:

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonaise

1 Tablespoon Honey

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/4 Cup Olive Oil

For the Salad:

2 Boneless Skinless Chicken Breasts + 2 Tablespoons Olive Oil + Salt and Pepper

4 Ounces Mixed Greens, very roughly chopped

1 Avocado, diced

1/3 Cup Crumbled Bleu Cheese

2 Hard Boiled Eggs, diced

1/3 Cup Pomegranate Seeds

Directions

For the Vinaigrette:

Whisk all ingredients together well until completely incorporated.  Set aside.  Will keep in the fridge for at least 1 week.

For the Salad:

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest for about ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop the chicken in to bite sized pieces and place in a large bowl.  Add the greens, avocado, bleu cheese, eggs and pomegranate seeds.  Drizzle the vinaigrette on top of the salad and toss gently.  Serve immediately.  Serves 2-3.

Beef and Butternut Squash Stew

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This has been a favorite recipe of mine for truly as long as I remember living on my own.  I would even make it for just myself in my single days and eat it for lunches and dinners for the entire week.  It’s so rich and wholesome and pairs just beautifully with a cold day and a hungry tummy.  An awesome way to switch up your typical beef stew…and I have a feeling once you try this one you may retire that old recipe, anyway.  Ideal for entertaining, too, because the longer it sits the more the flavors develop, so make it ahead of time and serve it to your company with a nice green salad and crusty bread….but only if you feel like being praised beyond belief 🙂

Beef and Butternut Squash Stew

barely adapted from this recipe

Ingredients

2 Tablespoons Olive Oil

1 Large Onion, chopped

4 Garlic Cloves, chopped

1 Large Carrot, Sliced

1 Tablespoon Fresh Chopped Rosemary

1 Teaspoon Dried Thyme

1 3/4-2 Pounds Stew Beef

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Tablespoons Arrowroot Powder or Cornstarch + 2 Tablespoons Cold Water

1 Cup Red Wine

1 Pound Butternut Squash, cut into 1 inch cubes

1/4 Cup Chopped Sun Dried Tomatoes

3-4 Cups Beef Broth

Directions

Heat olive oil in a soup pot or dutch oven over medium high heat.  Add onion, rosemary and thyme and sauté until beginning to soften, about 2 minutes.  Toss the beef with salt and pepper and add to the pan along with the garlic.  Cook, stirring occasionally, until beef is browned on all sides, about 5 minutes.  Add wine and scrape the bottom of the pot well, releasing any of the browned bits from the pot.  Add tomatoes, carrots and enough broth to cover the beef and bring the pot to a boil.  Lower heat to a simmer, cover the pot and cook for 30 minutes.  Mix together the arrowroot or cornstarch and water in a separate bowl and stir that into the stew along with the butternut squash.  Return to a simmer, cover and cook an additional 30 minutes.  Season with salt and pepper and serve.  Serves 4.

Cinnamon Spice Oatmeal

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My daughter goes absolutely nutso for this stuff.  It is so incredibly delicious, quick and simple to make and is a million times more inexpensive and healthful than those preservative-filled, sugar-loaded flavored packs available at the grocery store.  A perfect cozy breakfast for this getting-too-cool-for-my-liking time of year.

Cinnamon Spice Oatmeal

*notes: be sure to use gluten free oats if you would like to make this dish truly gluten free.  also, as you can see below, the recipe calls for 1.5-2 tablespoons of honey-this is depending on how sweet you prefer your oatmeal.  1.5 is sweet enough for us.  and one last thing; if you are sold on those “instant packets” of oatmeal at the store because of ease it is simple to do with this recipe:  just place all of the dry ingredients in a sealed plastic bag or air tight container and store it in your pantry for up to 6 months.  you can easily portion a lot of these out ahead of time so all you have to do is add water and milk 🙂

Ingredients

1 Cup Old Fashioned Oats

1 Cup Milk

1 Cup Water

1.5-2 Tablespoons Honey

1 Teaspoon Cinnamon

1/2 Teaspoon Ground Allspice

Pinch of Salt

Directions

Place all ingredients in a small saucepan and bring to a boil over medium high heat.  Once boiling, stir well and turn the heat down to a simmer.  Cook, stirring often, for five minutes or until liquid is absorbed and oats are soft.  Serves 2.

Simple Roasted Spaghetti Squash

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Spaghetti squash, to me, is one of the coolest veggies there is.  It is so incredibly versatile and and it literally allows us to use it as a substitute for real pasta in so many different variations.  I, personally, prefer it in all of it’s glory…roasted with a hint of butter and garlic.  It gains a slightly sweet, caramelized flavor and is an awesome, filling, healthful side dish to just about any protein.  And can I mention its full of antioxidants, vitamins and fiber?  Lucky for us, tis the season for this amazing variety of winter squash.  Yes, I said it.  Winter.  It’s getting close.  I know, I’m deathly afraid, too, folks, but when produce like this is abundant and available I feel like I can conquer anything.  Even shoveling.  And ridiculously freezing blowing winds.  And scraping windshields.  And taking extra time to bundle up babies and toddlers for just a simple trip to the market.  Can somebody please remind me again why we don’t flee this place in the winter?  Oh yeah, because of the seasonal squash 😉

I hope you enjoy this simple, effortless, delicious recipe as much as we do.  What is your favorite way to prepare this veggie?

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ImageSimple Roasted Spaghetti Squash

Notes:  the seeds from this squash are AWESOME roasted.  just rinse and clean them well and pat them dry.  Lay on a parchment lined baking sheet, drizzle with olive oil, salt and pepper and bake at 275 for 15 minutes.  Num.

Ingredients

1 (3-4 Pound) Spaghetti Squash

1 1/2 Tablespoons Olive Oil

1 Large Clove Garlic, peeled and smashed

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

2 Tablespoons Butter, at room temperature.

Directions

Preheat oven to 425 and line a baking sheet with foil.  With a sharp knife, slice the stem off the squash and cut it in half lengthwise.  Scrape out the seeds with a spoon and discard (or save for roasting separately-see note above).  Drizzle the olive oil over the cut sides of the squash and rub it in with your hands to cover the flesh.  Rub garlic clove all over the cut sides, discard the clove and sprinkle with salt and pepper.  Place on prepared baking sheet, cut sides down, and roast for 30-40 minutes or until very tender.  Remove from oven and scrape out the flesh with a fork.  Place squash in a bowl and stir in butter until it melts through the hot squash strands.  Serve immediately.  Serves 4+.

One Pot Italian Pasta

~ nourishedpeach ~ 1 Comment

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So have you heard about this craze thats all over the internet?  The “Italian Wonderpot” some like to call it.  I have been hearing about this ridiculous sounding recipe from my mom for at least a month.  “Honey, you have to try it”.  “Make it for Nick, he will love it”.  Her and my dad both totally enjoyed it and she clearly wanted to share the wealth with me.  But I struggled with the whole idea.  How in the world could something like this taste good and keep a good texture?  And there is no way this will cook and be flavorful in such a short amount of time.  Wasn’t buying it, folks.  Not one bit.

Yesterday came and after a week long plan for “pasta Sunday” I had no real plan at all.  And with EXTREMELY lazy bones, I thought it might be a good day for this so called Wonderpot.  As I headed into the kitchen at 5 o’clock Nick came in.  “What do you need me to do?”.  And then it occurred to me.  Nick is always wanting to help out in the kitchen on pasta Sundays but most of the time my controlling self prefers to do it alone so I tell him I don’t need any help.  But today.  OOOOhhhhhh today was different.  I was not one bit excited about this dish and was pretty darn tired to top it all off.  “Actually, this would be a perfect meal for you to make.  Its super easy and takes no time at all” I told him.  He was signed up before I even finished my sentence; washing his hands and getting the cutting board out-bless his heart.  So we decided this was going to turn into Nicks deal..photos and all.  I bellied up to his workspace and watched (of course I did give a few suggestions..but ONLY when I was asked, I swear!!).

The bottom line is that we were shocked with the results.  Totally, utterly shocked at how something so ridiculously simple could result in such deliciousness.  Nickyboy was proud, to say the least.  And he should have been…he made some really great changes to the recipe that guided us and it turned out just perfect.  The chicken stock adds just the right flavor, the spices are spot on and the parmesan and tiny bit of cream cut the acid of the tomatoes beautifully.  You will love this, I swear.  And now, I present to you….One Pot Italian Pasta…recipe and photos courtesy of some random cute guy that was in my kitchen 😉

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One Pot Italian Pasta

Adapted from this recipe

Ingredients

4 Cups Chicken Stock

2 Tablespoons Olive Oil

14 Ounces Brown Rice or Quinoa Fettuccine

1 (28 ounce) Can Petite Diced Tomatoes

1 Medium Onion, finely chopped

7 Cloves Garlic, finely chopped

1 Tablespoon Dried Italian Seasoning

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Pound Cooked Ground Italian Sausage

4 Cups Packed Fresh Spinach

1 Cup Freshly Shredded Parmesan

1/4 Cup Heavy Cream

Crushed Red Pepper Flakes

Directions

Break pasta in half and add it to a large pot along with chicken stock, olive oil, tomatoes, onion, garlic, italian seasoning, salt and pepper.  Give the ingredients a stir, place over high heat and cover.  Bring the pot to a full boil, remove the lid and turn the heat down to medium.  Boil over medium heat for 7 minutes,  gently stirring occasionally to ensure the noodles are not sticking to the bottom of the pot.  Stir in spinach, sausage, parmesan and cream and bring back to a simmer.  Remove from heat and serve topped with red pepper flakes and additional parmesan, if desired.  Serves 4+

Mahi Mahi with Goat Cheese and Tomatoes

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Although I have chosen to use Mahi Mahi for this post, I have also used this method with both tilapia and halibut with great results.  The combination of creamy, tart goat cheese is wonderful with the sweet juicy tomatoes.  Super fast..super delicious..super healthy.

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Mahi Mahi with Goat Cheese and Tomatoes

Adapted Gourmet June 2009

Ingredients

4 (6 Ounce) Mahi Mahi Fillets

2 Cups Cherry Tomatoes, halved

2 1/2 Tablespoons Olive Oil

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Salt

1/4 Cup Greek Yogurt

1/4 Cup Mayonnaise

3 Ounces Goat Cheese, crumbled

3 Tablespoons Chopped Fresh Mint

1 Teaspoon Dried Dill

1 Tablespoon Fresh Lemon Juice

Salt

Black Pepper

Directions

Preheat broiler, line a baking sheet with foil and brush 1/2 tablespoon of olive oil over the foil.  In a small bowl mix together tomatoes, 1 tablespoon olive oil, vinegar and 1/2 teaspoon salt.  Set aside.

In a medium bowl whisk together yogurt, mayonnaise, goat cheese, mint, dill and lemon juice.  Lay fish skin side down on the prepared baking sheet.  Season the top with salt and pepper and spread the yogurt/goat cheese mixture evenly among the top of fillets.  Drizzle the remaining 1 tablespoon olive oil over the top of the fish.  Broil the fish about 8 inches below heat until fish is cooked through, about 15 minutes.  Serve with tomatoes.  Serves 4.

Autumn Salad

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This is just simply a wonderful salad.  It’s easy to prepare, packed with nutrition and the taste is outstanding.  My perfect salad contains sweet, savory, salty and many textures, to boot, and this one has it all.  The savory chicken, the sweet squash, pears and vinaigrette, the salty bacon, the creamy goat cheese and the crunch of the walnuts will leave your tastebuds (and dining buddies) very VERY happy.  A perfect way to  celebrate Autumn.  

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Autumn Salad

Ingredients

For the Vinaigrette:

5 Tablespoons Olive Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Pure Maple Syrup 

1 Tablespoon Dijon Mustard

1/2 Teaspoon Salt

1/8 Teaspoon Black Pepper

For the Salad:

2 Tablespoons Olive Oil

3 Cups Cubed Butternut squash (1/2 inch-1 inch cubes)

1 Teaspoon Salt

1/4 Teaspoon Black Pepper

6-8 Ounces Mixed Greens

4 Skinless Boneless Split Chicken Breasts, grilled or roasted

4 Slices Nitrate and Nitrite Free Bacon, cooked and chopped  *optional

1 Pear, diced

4 Ounces Goat Cheese, crumbled

1/2 Cup Chopped Walnuts

Directions

For the Vinaigrette:  Whisk all ingredients in a small bowl until well combined.  Set aside.

For the Salad:  Preheat oven to 425 and line a baking sheet with non stick foil.  Place squash on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss well to ensure all the squash is coated.  Spread out evenly in one layer and roast in the oven for 20 minutes or until squash is tender and just beginning to get a crust on it, stirring 1 time in the middle of cooking. Remove from oven and set aside to cool for 5-10 minutes.  

Begin to build your salads.  Drizzle all but 3 tablespoons of the vinaigrette on top of the greens and toss well to coat.  Divide the greens among four plates, top with squash, chicken, bacon, pear, goat cheese and walnuts.  Drizzle the remaining vinaigrette on top of the salads.  Serves 4.  

Slow Cooker Pork Tenderloin Carnitas

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I’m as big of a fan of the slow cooker as the next gal but I just haven’t had too many impressive experiences with it.  The dishes always come out okay..but thats just about it, just okay.  Yesterday I was crunched for time and we had pork tenderloin in the fridge with minimal other ingredients so I thought I’d try to throw something together in the morning that could slow cook all day.  Darn good thing I did because it completely wowed me and we all enjoyed it so much.  These carnitas make the perfect taco but I have plans to use the leftovers for quesadillas and grilled sandwiches as well.  The pork comes out so incredibly juicy and tender..it literally fell apart when I tried to take it out of the cooker with tongs.  And putting it under the broiler after shredding it gives random pieces that nice crust that I love so much.  Keeping this recipe in my back pocket for sure..so simple and full of flavor.

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Slow Cooker Pork Tenderloin Carnitas

Ingredients

2 Pork Tenderloins

1 Tablespoon Olive Oil

1 Teaspoon Salt

2 Tablespoons + 1 Teaspoon Taco Seasoning (here is my recipe)

2 Tablespoons Tomato Paste

1 4-Ounce Can Fire Roasted Diced Green Chillies

1/2 Cup Chicken Stock

Directions

Place pork in the slow cooker, drizzle with olive oil, sprinkle with salt and taco seasoning and rub the oil and seasonings into all sides of the pork well.  In a separate bowl whisk together tomato paste, chillies and chicken stock and pour over the pork.  Cover and cook for 8 hours on low or until pork is fall-apart tender.  Remove pork, place in an oven safe dish and shred it.  Spoon desired amount of the juices over the pork and place under the broiler until pork is just starting to crisp up.  Serve on tortillas with favorite toppings.  Serves 8-10.

Parmesan Mashed Cauliflower

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If you are a mashed potato fan this recipe will be right up your alley.  I learned of this method from Rachel Ray about 10 years ago and I continue to make it over and over.  It’s so simple and easy to switch up and you’re guaranteed an awesome, healthful, extremely quick side dish that your entire family will devour.

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Parmesan Mashed Cauliflower

Ingredients

1 Large Head Cauliflower, broken into florets

3/4  Cup Chicken Stock

1/4-1/2 Cup Milk, preferably whole

1 Cup Freshly Shredded Parmesan

Salt and Pepper To Taste

Chives or Green Onion, optional

Directions

In a large pot bring cauliflower and chicken stock to a boil.  Cover, reduce heat and simmer for 12-14 minutes or until cauliflower is very tender.  Remove the lid, add milk (starting with 1/4 cup) and cheese and mash with a potato masher.  If you would like a thinner consistency add more milk, season with salt and pepper and top with chives or green onion.  Serves 4.