Gluten-Free SunButter Protein Cookies

Who doesn’t love cookies? I definitely love my fair share of cookies, but I don’t love my fair share of sugar. I heard of this 3-ingredient peanut butter cookies and figured I’d give them a try, but I needed to make my own modifications to healthify. (Can we just pretend “healthify” is a word?) I looked at my available ingredients and considered the strict elimination diet I’m currently following. Here is what I ended up making… and they are pretty delicious if I don’t say so myself! I hope you also like them.

gluten-free sunbutter and protein cookies (Espinosa Kitchen)

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare flax-egg if using.
  3. Grease baking sheets with coconut oil.
  4. Mix ingredients together.
  5. Spoon onto cookie sheet.
  6. Bake 10 minutes.

Optional: add Enjoy Life chocolate pieces if desired.

Strawberries and Coconut Cream

After working with a dietitian, I am starting to see the benefit of the bed-time snack. As Dietitian Cassie points out, eating a bedtime snack can balance your blood sugar levels while you sleep, helping you sleep better as well as supporting your metabolism. She advocates for only eating a fat with a carbohydrate and staying away from protein before bed.

Being on this elimination diet has me pretty particular about what I can eat, but I am thrilled to say that this is so delicious! When I discovered coconut cream, I swear the clouds parted and the sun shined through.

Strawberries and Coconut Cream (Espinosa Kitchen)

Strawberries and Coconut Cream

Ingredients:

  • 1/4 – 1/2 cup Coconut Cream
  • 1 teaspoon vanilla extract (try other extracts too, such as lemon!)
  • Handful of fresh strawberries, sliced (or other berries)

Directions:

  1. Mix coconut cream with vanilla extract.
  2. Top with strawberries.

NOTE: Coconut cream and coconut milk are not the same thing. I like Trader Joe’s for the minimal cost of about $1.50/$1.70 or so a can. If you don’t have a Trader Joe’s near you, you can buy Native Forest brand on Amazon; however, the cans are smaller. If neither of these are a good fit for you, you can make your own using coconut milk; this again will be less than what you get at Trader Joe’s.

Once you start eating coconut cream, you’ll begin to wonder how you lived without it!

Gluten-Free Baked Kale Chips

I have been wanting to try making kale chips for a while. When my supervisor at WSU had some extra kale, I jumped at the opportunity to make them this weekend. It also comes at a great time, since they are gluten-free. I’m finding all kinds of treats I can have!

Gluten Free Kale Chips (Espinosa Kitchen)

Baked Kale Chips

Ingredients:

  • 1 bunch Kale
  • 1 tablespoon EVOO
  • Salt and Pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Remove kale from stems and wash.
  3. Dry kale or let air dry.
  4. Break (rip) leaves into bite-sized pieces.
  5. Mix kale pieces with EVOO, salt and pepper (to taste) in a large mixing bowl.
  6. Evenly lay out kale pieces on a baking sheet.
  7. Bake for 10-15 minutes, moving the chips around 1/2 way.

Gluten-Free Chex Snack Mix

This was the post I was going to write when I started on my previous gluten-free tangent. Carlos is looking at my cooking with envy as he knows he can have some of my snack mix, but not a lot, since the purpose is so I have something to snack on that’s gluten-free. I forgot to mention that although individuals on a gluten-free diet can’t drink most beers, they can still have Angry Orchard Hard Cider. Oh, happy day!

The original recipe may have been gluten-free, but it was no where near healthy! Here is my revised version.

Gluten-Free Chex Snack Mix (Espinosa Kitchen)

Gluten-Free Chex Snack Mix

Ingredients:

  • 8 cups corn chex cereal
  • 2 cups gluten-free pretzels
  • 1/2 cup pecan pieces
  • 1 cup whole raw almonds
  • 1 stick (1/2 cup) butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cayenne pepper
  • cooking spray (be sure this is gluten-free without any added wheat flour)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix chex, pretzels and nuts in a large bowl.
  3. Heat butter, brown sugar and cayenne pepper in a small saucepan. Bring to a boil and cook 1 minute.
  4. Pour butter mixture over dry cereal, pretzels and nuts. Mix.
  5. Coat 2 cookie sheets with cooking spray or use the butter wrapper.
  6. Spread mix on greased cookie sheets.
  7. Bake 8 minutes. Remove and stir. Bake for another 8 minutes.
  8. Cool and store in air-tight container. We used an old ice cream bucket.

July 4th Fruit and Cheese Kabobs

Better late than never. I have never been a super color-coordinated-special-occasion-party-planning-guru, but these were fun to make… and they look pretty cool.

July 4th Fruit and Cheese Kabobs

July 4th Fruit and Cheese Kabobs

Ingredients:

  • 1 package strawberries, cored and halved
  • 1 pint blueberries
  • 4 oz. Monterrey Jack cheese, cubed
  • 16-20 Wooden skwers

Directions:

  1. Wash all fruit, cut, and skewer.

Super Easy Sunday Salsa

This recipe is great for a last minute dish to pass. It’s all vegetables, so it’s a great healthy choice. It can be used as a salsa, as a topping on a sandwich, as a topping to salad, or eat it on it’s own. Within a few minutes of bringing it to a friends house, I was asked for the recipe. Here it is! Enjoy.

Super Easy Sunday Salsa

Super Easy Sunday Salsa

Ingredients:

  • 1 can diced tomatoes (with jalapenos or chilies)
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn (thawed)
  • 1/4 – 1/2 cup red onion, chopped (or 2 shallots)
  • 1 teaspoon lime juice
  • 2 Tablespoons fresh cilantro, chopped

Directions:

  1. Place all ingredients in a large bowl.
  2. Mix and serve with chips, on a sandwich, on a salad, or on it’s own.

 

Pan-Fried Tofu

Tofu is my new favorite addition to cold lunch salads. Luckily, I have an amazing husband who usually cooks it for me. If you don’t have that luxury, you can do it yourself!

Pan-Fried Tofu (Espinosa Kitchen)

Pan-Fried Tofu

Ingredients:

  • 1 package extra-firm tofu
  • 2 Tablespoons cornstarch
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 Tablespoon Tamari (real Soy Sauce)
  • 1 teaspoon chili garlic paste or Sriracha

Cooking Tofu:

  1. Place tofu between paper towels and under a large book to release excess moisture.
  2. Dice into small squares and toss in cornstarch.
  3. Heat EVOO in large sauce pan.
  4. Sauté tofu with tamari and chili garlic or Sriracha for about 5 minutes, tossing half way through.