Shortbread Cookies

Shortbread Cookies

(lovely holiday treat, gluten free, egg free)

 

2 ½ C. Almond or Coconut Flour

¼ tsp. Sea Salt

¼ tsp. Baking Soda

1 ½ C. Walnuts/Almonds, Raw/Chopped/toasted

¼ C. Raw Honey

½ C. Ghee ( if no lactose or casein sensitivity, you can use unsalted butter)

1 T. Vanilla Extract

 

Preheat oven to 350 degrees.

Combine flour, salt, soda and toasted nuts.  In a small bowl, mix honey, butter and vanilla.  Mix all ingredients together.  Place dough in the center of parchment paper and form into a log that measures about a foot long.  Freeze log for an hour or overnight.  Then, slice the log into about 22-24 cookies. Place on parchment paper and baking sheet. Bake for 8-10 minutes until lightly golden.  Let cool for an hour so they firm up.  Enjoy with a lovely cup of tea or coffee.

Baked Veggies

Something healthy everyone will love!

Preheat oven to 425-450 degrees.  Cut and clean a mixture of all your favorite veggies

Example:  broccoli, cauliflower, brussel sprouts, onion, asparagus, turnips, sweet potato, white potato, mushrooms, carrots, cabbage, and whatever floats your boat, etc.  Optional: add some walnuts or almonds for added flavor and nutrition.

Toss veggies onto a baking sheet.  Drizzle a little Avocado or Olive oil over your veggies.  Sea Salt and Pepper.  Mix it all together with your hands so all is coated.

Bake for 10 minutes.  Stir.  Bake for another 10 minutes.  Done.

Serve with your favorite protein or eat all by itself.  These are delicious!

Sunday’s leftovers-Cabbage Tacos

What do we do with Sunday’s leftover meat? We don’t like to waste so we try to be creative with our leftovers. You just can’t go wrong with tacos!

2 C. left over shredded pork, beef or chicken (unseasoned)
3/4 C. Red Pepper (chopped)
1/4 C. Onion (chopped)
2 TBPS. Vegetable Broth (I had reserved in the refrigerator from boiling vegetables)
(Heat together for about 10 minutes on stove)

Toppings:
2-3 C. shredded cabbage
2 TBSP Mixture of: white wine vinegar or any favorite balsamic vinegar of choice, 2 tsp of olive oil, salt and pepper
(Mix)

Fresh salsa from your produce department (no canned)
Cheddar Cheese only if you can tolerate dairy (no pre-shredded—this stuff has preservatives)

Heat Gluten-Free Corn Tortillas in a pan on your stove top or oven.

Assemble all together and enjoy!