Chocolate Chip Cookies

   Chocolate chip cookies are easy to make and traditional. When asked, most people would say chocolate chip cookies are their favorite cookie which makes them pretty much a crowd pleaser. At my houses we make them all the time – my boys love them! I was inspired by a recipe from http://www.elanaspantry.com/. Whenever I make these, I usually double up the batch stick them in the freezer and take them out whenever I need them. This recipe calls for butter… I love butter… I can give up gluten but I will never give up dairy. To me it’s like living without a toe, “you always think about it and wish it was there. Of course, I wish I could raise a cow off of nothing but grass and milk the cow myself and turn my own butter, but that’s not the case just quite yet! Until then I will buy organic. But, if you’re unable to use dairy, coconut oil is a great substitution. I hope you enjoy this recipe!

Ingredients:

2 ½ cups almond meal (almond flour works too)

½ teaspoon of sea salt

½ teaspoon of baking soda

½ cup of butter

¼ cup of agave nectar

¼ cup of apple sauce

1 teaspoon vanilla extract

½ cup of chocolate chips

In a large bowl, combine the almond meal/flour, sea salt, and baking soda.

Turn a burner on low heat. Place the butter in a medium sized sauce pan on the lit burner. Once the butter is melted take off the burner and add agave nectar, apple sauce and vanilla.

Mix the wet ingredients in to the dry.

Add half the chocolate chips (1/4 cup) to the dough and stir.

Cover and place in the freezer for 1 hour.

Remove from the freezer and preheat the oven to 350 degrees.

Line a baking sheet or a pizza brick with parchment paper (I like to use a pizza brick).

Take a generous tablespoon size scoop the dough and roll it into a ball with the palm of your hands, then place it on baking sheet or pizza brick and press it down with your fingers or palm (important to press down or it will look like a cookie scone: ). 

Now add the rest of the chocolate chips on top. 

Place in the preheated oven and bake for 18-20 minutes, until the top of the cookies is a light golden brown.

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Easy BLT Wraps

   I love bacon as I’m sure most of the world does. This is a great recipe to make when it’s hot and you just want to sit outside and eat. Lately in the kitchen, I've been trying to make more "Dude Food" meals to make my husband excited when he sees what I made for dinner. And he did as soon as he saw the bacon and roasted potatoes. :)  Now, if I didn't make a starch with these wraps my husband and kids would keep asking for more food after dinner – not to say that these wraps aren't good by themselves.  As we sat down for dinner this evening, this meal sure kept us all quite for a good half an hour – with no after dinner munchies!

Ingredients:

1 pound of bacon cooked

Sliced provolone cheese

2 large tomatoes

2 avocadoes

Butter head lettuce or green leaf lettuce leaves

Tooth picks

• Slice up the tomatoes and avocadoes
• Make a little station to make assembly easier
• Lay a piece of lettuce then cheese, bacon, tomato and avocado
• Roll up and place a tooth pick in to keep in place and slice the lettuce rap in half or thirds
• Plate and serve with mustard dip and pickles

Mustard Dip

Ingredients:

½ cup of Greek yogurt (full fat works best or cheese yogurt)

1 tbsp of yellow mustard

1 tsp of Dijon mustard

1 tsp of agave nectar

A pinch of dried dill

Salt and pepper to taste

• Place the Greek yogurt in a measuring cup
• Add the yellow mustard, Dijon mustard, agave nectar and dill in the cup and mix
• Add salt and pepper to taste

Simple Roasted Potatoes

• Preheat the oven to 425 degrees
• Cut up 8 red potatoes into 1 inch cube
• Drizzle with olive oil and ½ tsp of sea salt
• Place on a pizza brick and bake for 45 minutes or until golden brown

   

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