No oven required

For Peanut Butter, Chocolate, Oatmeal No Bake Cookies! Not the same ol' fatty, refined-sugar no bakes. I love these and have rewritten the recipe with health in mind. These are dairy free, gluten free, and glycemic friendly no bakes! Keep away if you have nut allergies! Everyone else, take a good look at these -

Don't they look yummy?!!! Is your mouth watering yet? Don't you wish you could reach into this post and grab one to eat right now???
The procedure is the same but the ingredients have been cleaned up. Here we go:
Cleaned Up No Bake Cookies
                             -by Pamelyn Baim
In a saucepan, mix and bring to a boil for 1 -2 minutes. Then remove from heat.
2/3 c agave nectar
1/4 c almond milk
1/2 c coconut oil
1/4 c cocoa powder
Add and quickly stir in:
1/2 c peanut butter
3 c quick cooking oats
1/2 c flaked coconut
1 tsp vanilla or almond extract
Drop by spoonful onto cookie sheet lined with waxed paper. It may seem like they won't stick together but they will when they cool down. Best when cooled and stored in the fridge. Makes about 24 small or 15 large cookies.
The agave nectar is easy on your glycemic index. It's less likely to spike your blood sugar levels.
Almond milk is plain delicious and a no-brainer for using instead of dairy milk.
Coconut oil is being discovered as an amazing, healthful substitute for butter or crisco. 
Rolled oats is embraced by some gluten free eaters and avoided by others. 
Vanilla can have gluten in it. 
Always check ALL your ingredient labels! :) 
These smell great. They taste great. They are a wonderful dessert to make, especially if you don't want to stoke up the oven in the heat of summer. Give them a try and tell me what you think.


Glorious beans

When you decide to go GF, or more restrictive such as vegetarian or vegan, it doesn't take long before you start to embrace things like beans. I'm not talking canned baked beans, as much as I love them, they are full of sodium and additives that aren't good for you. I'm talking about red beans, butter beans, black beans, pinto beans, kidney beans, chickpeas.... real beans!

Beans are a wonderful ingredient to add to your meals for a firm texture and tons of nutrition. Ever had three bean salad? Or southern red beans and rice? How about hummus? They are all bean based dishes. You can make a meal out of them without much effort. Here's one we enjoy.

Black bean and veggies on rice

-Cook up a batch of brown rice: 2 cups water or broth to 1 cup rice. I like using a rice cooker for this job.
-In pan, cook 4 oz chopped mushrooms until sweat forms. Add 1/2 cup chunky tomato sauce (I like Muir Glenn) or chopped fresh tomato and some water to fill 1 cup. Sprinkle with chili powder. Add 1 can of drained and rinsed black beans or 16 oz of dried black beans that have been rehydrated. Heat through to a simmer then turn off heat. Set aside.

-Chop one small onion, one bell pepper (any color), one stalk of celery, cherry tomatos, and some fresh (or dried) parsley. The amounts of these ingredients is up to your liking. Place in bowl with 1/2 cup of sweet corn. Grind black pepper on top. Drizzle with a small amount of olive oil, no more than a couple of tablespoons. Mix together and set aside.

Layer ingredients on plate: rice, tomato mixture, veggie mixture. Top with finely shredded parmesan cheese or finely chopped walnuts. Serve with corn tortilla chips or GF bread that has been toasted and spread with garlic butter.

This sounds good to me. I think I'll be having some beans tonight!

Crock Pot Chicken

The crock pot is a must-have kitchen appliance. The meat that comes out of it is terrific and there's nothing like walking in the door to the smells of dinner cooking! Chicken comes out great in it and here's the way I make it.

Crock Pot Chicken

-Take one whole chicken that will fit in your crock pot, rinse, pat dry, and put it in a shaking bag. Remember shake and bake bags? I use a clean plastic grocery bag.
-Place some potatos and carrots into crock pot.
-In a small bowl, combine 2 tsp garlic powder, 1 tsp black pepper, 1/2 tsp kosher salt, 1/4 tsp cayenne pepper powder (optional), 1 TBSP parsley. Pour spices over chicken and shake around until coated.
-Place on top of veggies in crock pot.
-Pour 2 cups of water or broth in crock. Set on high for 4-5 hours or low for 7-8 hours. (I prefer low)

That's it! When it's done, the meat will fall off the bone and the veggies will be mash tender. Save the broth and use it for other dishes or freeze in ice cube trays for quick access of 1/4 cup of broth per cube.