Gluten Free Tahini Chocolate Chip Cookies

The quest for great gluten free treats continues and these cookies are BY FAR the yummiest I've tried so far!  They are flourless and oh-so-tasty. :)

I didn't have coconut sugar and used regular sugar, which worked fine.  I also used more chocolate chips in place of 1/4 c cacao nibs.  The size of the chocolate chips and walnut pieces were a little large and presented some issue getting the cookies to stick together, so I might suggest making sure your walnuts and perhaps even your chocolate chips are extra chopped.

Tahini chocolate chip cookies

Ingredients

• 1 cup tahini (or almond butter)
• 1/2 teaspoon cinnamon
• 1/2 cup coconut sugar
• 2 tablespoon ground chia, mixed with 1/3 cup water
• 1 cup 100 percent, GLUTEN FREE rolled oats
• 1 cup coconut flakes, unsweetened
• 1/4 cup raisins
• 1/4 cup cacao nibs
• 1/4 cup chocolate chips
• 1/3 cup walnuts, chopped
• 1 pinch sea salt

Preparation

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix tahini, chia mixture, cinnamon, coconut sugar and pinch of sea salt until well combined, then mix remaining ingredients. You might want to get in there with your hands to ensure it’s well combined and dough-like consistency is formed. Roll into golf-size balls in your hands, then press flat on cookie sheet lined with parchment paper or greased with coconut oil. Smooth top and form into rounds. Bake until golden, about 20 minutes. Let cool completely before eating.

I also tried Peggy's recipe for Bean & Quinoa Burgers this week and definitely recommend them, as well!

Here's a link to all three of Peggy's recipes from the Today Show.

Homemade Bean & Quinoa Burgers

"Tastes like death," my Grampa used to say about cilantro.

I tried a new Bean & Quinoa Burger recipe that has a healthy dose of cilantro, but contrary to Grampa's opinion, they do not taste like death.  :)  Though I decreased the amount of cumin & cilantro the recipe calls for, I think they're great, and go well with any sort of bun or wrapped in a lettuce "bun".

Bean & Quinoa Burger

1c. cooked black beans
1c. cooked kidney beans (white or red)
1tbsp extra virgin olive oil
1tbsp ground chia seeds mixed with 3 tbsp water
1/2 c.red onion, diced
1/4 c. cilantro, stems removed and chopped
3 garlic cloves, minced
1c. quinoa flakes (can also use 100% pure rolled oats)
1c. cooked quinoa
1tbsp chili powder
1tsp ground cumin
1/2tsp sea salt
1/2 tsp fresh ground black pepper

In a small bowl, mix chia with water and let sit for a minute or two until a gel forms.  In a food processor, add beans and puree until smooth.  Then add chia mixture, cilantro, onion, oil, garlic, salt, chili powder, cumin, sea salt and pepper and pulse until combined.

Mix quinoa and quinoa flakes until the mixture is sticky and holds together.  Divide mixture into patties (I made 7 patties).  Grease a grill pan with coconut oil and cook on high for about 8 minutes each side.

Gluten-free, dairy-free and YUMMY!!  Garnish with avocado, mustard, lettuce, etc... as you would any other burger.  Enjoy!

Recipe by Peggy Kotsopoulos also adds a Creamy Chipotle Sauce and Cabbage Slaw.  As seen on the Today Show.

Day 120... Eating, Med School and a Household Notebook

 Kale Pesto with Chicken and Gluten Free Pasta

Eating...I had my 120 day visit last week with my doctor (Eastern Medicine, Homeopath, Chiropractor) and tested as clean as I ever have.

Dr. Jeff Robinson then tested to see which multivitamins my body "liked" the best.  I have had trouble with getting nauseous and throwing up with vitamins my whole life, but the herbs and supplements that I get from Dr. Jeff (from Thorne) have never given me a problem.  I can even take them on an empty stomach, which has always been unheard of for me.


Med School...I am also venturing into the territory of getting my last pre-reqs to apply to medical school.  My first two classes are summer term courses which means I'm in lecture and lab 4 days/week.

This leads to another level of doing life in a new way.  For the last four months I've been the lion's share of the cooking, as I've needed to try new recipes and modify them.  With me going back to school, my partner and I will need to share the cooking duties.

Hence, I started a Household Notebook (it's actually a 3-ring binder).

It has a section for weekly menus, shopping lists, freezer and pantry inventories, monthly chore list and seasonal project lists (e.g. trim/thin trees before monsoon season begins in mid-June).  I found printable calendars and such, here.

We're starting by planning dinners, and I've added a pocket folder to store recipes needed for the week.

Anyone else have resources for planning life and food?  Please post 'em or send me the link - I'm happy to link up.


Grateful...I am grateful to have taken the last four months to really figure this out, to feel EONS better and to launch into a new way of life. I think there are many people out there like me with sensitivities and many more with major food allergies. If that is you, then the points below are probably very similar and parallel to what you do each day to navigate your life. If you're curious, here are a few of the things my 'new' way of life involves:

1. Navigating life without caffeine.  I started drinking coffee as a teenager, and probably haven't know how much sleep I truly need my entire adult life. Turns out my body likes 8-9 hours of sleep per night, which has been tough to comply with so far.  
2. A lot of new recipes at home.  (See previous posts and the new Recipes page of this blog)
3. Struggling to order anything besides salad and meat at restaurants when out with friends or celebrating
4. Being very "planful" about taking snacks that I know I can eat everywhere to avoid blood-sugar crashes.(see the new Snacks page)

Big No-No's:

• Dairy
• Combination of dairy & wheat
• Caffeine
• Solanines (Solanaceae Family: potatoes, tomatoes, eggplant and all things called "pepper" - cayenne, chili, (Not black pepper), green pepper, hot pepper(sauce), paprika, pimiento, red pepper)
  

Major Caution:

• Wheat
• chocolate

To Avoid, if possible:

• Eggs
• Corn

Apple Oat Muffins (gluten free, dairy & egg free)

Apple Oat Muffins (gluten free, dairy & egg free)
Makes 12 muffins
adapted from Sun Maid Raisin Apple & Oat Muffins

3/4c. applesauce or use 1/2 applesauce, 1/2 mashed banana
1 medium apple, peeled & chopped (about 1 cup)
3/4c. almond milk
1/3c. granulated sugar
1/4c. vegetable oil
1c. oat flour (or flour of your choice)
1c. oats (I use Coach's Oats)
2tsp. baking powder
2tsp. cinnamon
1tsp. pumpkin pie spice (or 3/4tsp nutmeg + 1/4tsp. allspice)
1/2tsp. salt

Preheat oven to 400 degrees.  Grease 12 muffin cups or line with paper baking cups.

COMBINE applesauce/banana, chopped apple, almond milk, sugar and oil in medium mixing bowl. STIR together flour, oats, baking powder, cinnamon, pumpkin pie spice, salt in a small bowl. Stir into apple mixture just until combined. SPOON batter into prepared muffin cups.  BAKE 20 minutes or until golden brown and a toothpick inserted comes out clean.

What happens past day 30... AND Polenta, Mushrooms & Greens Recipe

Have you ever been so focused on a goal - achieving a certain weight, a yoga pose, an academic goal, saving for a trip...and then you made it? What happened after you made it? Anything?

I was so excited to make it to Day 30 with my clean eating. And then what happened? Nothing.

I got to add garlic back into my diet but was essentially told to "carry on" as I have been with my diet for the next 30 days.

Hmph... You mean I need to do this for 60 days?

The question I have for myself now is, "Is this the way I am now to live my life? Gluten free? Dairy free? Free of eggplant, tomato and pepper?"

I'm not going to lie. I've been gloriously ANTSY to GET ON WITH IT! But perhaps this IS it...

More to be revealed...

A Polenta recipe to tide you over

Polenta, Mushrooms & Greens










1 large onion
2 cloves garlic
2 c. baby bella mushrooms
Red pepper flakes, to taste
Salt & pepper, to taste
cumin, to taste

Chop and saute the above in the oil of your choice until onions are translucent (7-10 min).

Add lots of greens (spinach, mustard greens, collard greens, or kale) and saute until they are all wilted

Thinly slice 1 tube prepared polenta and lightly saute polenta around and in your greens/mushroom/onion mix - viola an easy lunch or dinner!

Day 30 - New, clean way of eating AND Chicken Wild Rice Broccoli Soup

Day 30 - I made it!

Out of habit I got up and started pre-thinking what to make for dinner. I have found it takes more "brain power" to think of what to eat/cook/prep when all my foods are whole and fresh (and pretty much every snack food is OFF the menu).

I will say that it has started to become just a way I do things, which is encouraging!

Out of habit I chopped and prepped a chicken wild rice soup this morning with a base of pureed broccoli, onion, carrot and mushroom (recipe is below).

My partner asked if I could add anything back in what would I add: coffee, cheese, wheat, wine?

I pretty much know coffee, at least the caffeinated kind is totally OUT for good and I have a sense that wheat and dairy will go the same way.

I go for my follow-up visit to the doc today, as well, and I'd really like to know if I get to add some things back in - specifically things like garlic, tomatoes and peppers.

Verdict is still clear skin, clear headed thinking, anxiety is gone, PMS symptoms completely reduced and I'm down 7-8lbs.

The way forward is not clear, but things are looking up and I am feeling good. Thank you god!

______________________________________


Chicken Wild Rice Broccoli Soup

2 c. raw wild rice
3 tbsp olive oil
1 large onion chopped
1/2 lb. fresh mushrooms, chopped
2 lbs. broccoli, chopped
3 carrots, finely chopped
4 c. chicken broth
2 c. cooked, diced chicken
salt and pepper to taste

Cook rice according to directions. In heavy pot, heat olive oil, add onion and mushrooms. Saute for 5 minutes or until vegetables are cooked. Add broccoli, carrots and chicken broth. Simmer until vegetables are tender. Use immersion blender or food processor and process vegetables until smooth. Add chicken and wild rice. Add salt and pepper to taste.

Gluten & Dairy Option: Add 2 tbsp of flour and 2 c. light cream before adding chicken and wild rice to thicken and cream the soup.


Recipe adapted from The Best of Wild Rice Recipes by Beatrice Ojakangas.