Tag Archives: nuts

Almond cookies

Heart-sharped almond cookies

Heart-sharped almond cookies

Thank you, thank you, thank you, Kristen for sharing this fantastic cookie recipe with me!

Friday night, after yoga class, there were a few of us hanging out sipping tea and chatting.  Given that we had just finished a pretty intense 60 minute class AND it was 7 PM, our bellies were rumbling a bit and food became the main topic of our conversation.

We talked about different ways to make good foods better, a few of our favorite recipes, and THESE cookies.  Kristen raved that her kids love them and that was ok with her, because they are actually pretty healthful, for a cookie!

The ease in preparation, the fact that they are gluten-free, and mostly because she made them sound absolutely delicious, are ultimately what convinced me to try them this weekend.

She was not exaggerating!  They are exactly as she described!

The dough itself is so good, I had a hard time not gobbling it all up!  Once I tried them fresh out of the oven though, I was really happy I didn’t eat ALL of the dough.  They came out of the oven a little crispy and just sweet enough.  Perfect with a cup of tea or big glass of cold almond milk.

Give these cookies a try and savor each and every naturally sweet bite!  You may want to make a double batch, just in case, like me, you get a little crazy eating the dough!

Almond Cookies

Fresh from the oven.  Can you see the love?

Fresh from the oven. Can you see the love?

  • 2 c almond meal
  • 1/4 t kosher salt
  • 1/4 t baking soda
  •  1/4 c maple syrup
  • 2 T coconut oil, softened
  • 1 T butter, softened–if you don’t want to use butter than add an extra T coconut oil
  • 1 t vanilla
  • 1 t almond extract–if you don’t have this, just do 2 t vanilla
  • about 1 t almond milk (or a little more, to get the right texture for your cookies)

Preheat oven to 325 degrees F.  

Mix together the dry ingredients.  In a separate bowl, mix together all of the wet ingredients, except the milk. 

Add the dry to the wet and mix until well incorporated.  Add the milk if you need it to get the right consistency to the dough.

Use two large zip lock bags to roll out the dough.  Cut into shapes, as desired.  Place on a greased cookie sheet and place in freezer for 20 minutes before cooking.  Bake for 10-13 minutes, depending upon the thickness and size of the cookies.  

These are great warm, so get a big glass of almond milk and ENJOY one fresh out of the oven!

 

 

 

Green thai noodle salad

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I can’t believe it has taken me this long to post this recipe.  I LOVE this Thai vegan pasta salad so much that one can usually find a batch made up in my fridge!  It has a lot of green in it to make it super nutrient dense, bright and flavorful!  The nuts and seeds give it a bit of a crunch, some good fiber, and the protein necessary to build long, lean, and beautiful muscles.

This salad is soooo simple to make and will stay ‘fresh’ in the fridge for up to a week–but trust me, it will never last that long!  It is really two different recipes, but we almost always top a big scoop of the pasta with the Broccoli Slaw.  Serve this dish at room temperature to maximize the flavors.  I know you are going to love it, so give it a try today!

Bon Appetit!

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Edamame Broccoli Slaw

Servings:  5-6

  • 1 bag broccoli slaw (you can also make your own–it is just the stem from a head of broccoli, along with some carrots.  grated in the food processor)
  • 1/4 c white miso paste ( I usually go a little heavier on the miso=addl 1 T)
  • 1 1/2 T honey
  • 1/4 c brown rice vinegar (you can use white rice vinegar if you can’t find the brown.  The brown is sourced at your local asian market and makes the dish taste a little better)
  • 1 T (or more) grated ginger
  • 1 1/2 T sesame oil
  • 1 T low sodium soy sauce
  • 1 bag shelled organic edamame
  • 3/4 c toasted almond, chopped, sliced or slivered

Combine miso, honey, vinegar, ginger and whisk.  Add oil and soy sauce and whisk.  Toss with all other ingredients.

Thai Pasta

Servings:  5-6

  • 3 T toasted sesame seeds
  • 12 oz soba noodles (cooked al dente) or your favorite gluten free noodle
  • 1 t chipotle pepper flakes
  • 1/2 c sesame oil
  • splash of grapeseed or veg oil (1-2 t)
  • 6 T honey
  • 5 T low sodium soy sauce
  • 1 bunch chopped cilantro
  • 3/4 c finely chopped dry roasted peanuts
  • 1 large bunch of green onions, chopped (use both the green and white parts)

Combine red pepper, grapeseed oil, sesame oil, honey and soy sauce.  Heat in microwave for 2 minutes.  Toss with cool and rinsed pasta.    Add cilantro, peanuts, onions and toasted sesame seeds.

Serve pasta with a healthy scoop of the slaw on top and try to leave yourself leftovers for tomorrow!  🙂  YUM!