Rich and decadent without the dose of guilt, these Gluten Free Chocolate Carmel Cookies are the perfect cookie for any occasion, including a holiday cookie swap! Less than thirty minutes from start to mouthwatering deliciousness make them an even-sweeter holiday favorite!
Gluten Free Chocolate Caramel Cookies
Yields 12 cookies
3 oz dark chocolate caramel bar, broken or chopped (our favorite are these)
2 1/2 tablespoons butter (include 1/2 teaspoon kosher salt if butter is unsalted)
3/4 cups all purpose gluten-free flour
1/2 cup old-fashioned oats
1/2 cup monk fruit extract, date sugar or other sugar substitute
1/4 cup light brown sugar
3 tablespoons cacao powder
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons lukewarm water
2 teaspoons cacao nibs or semi-sweet chocolate chips
Preheat the oven to 325°F.
Grease a cookie sheet or line with parchment paper.
Soften the butter by heating on the stove at low temp or in the microwave at 60% for 15-second intervals until soft.
Blend the oats, butter, sugars, cacao, baking soda, egg and vanilla extract.
Add the gluten-free flour and chocolate pieces until combined into the dough mixture.
Add the water gradually until the dough is chunky, but not crumbly.
Drop two teaspoons of dough for each cookie, placing 1 1/2 inches apart on the cookie sheet.
Bake for 10 minutes or until cookies are set in the center.
Remove from the oven and place on a cooling rack for 10 minutes.
Serve, indulge and enjoy!
What are your favorite cookies for the Holidays? Do you make any substitutions to skip the guilt? Share them with us below!
Believe me when I say, you can eat healthy, gluten free desserts without any added sugar and still enjoy a dish of decadence! Say sayonara to feeling deprived when you’re watching your weight or cleaning up your diet!
The rich flavor of the cacao mixed with the hint of coffee is a mouth-watering combo, and provides an antioxidant, free-radical fighting along with the … eggplant! Stay with us; it’s delicious, and you don’t even taste it. It even impressed the very picky meat-and-potatoes-minded dinner guests!
The sweetness of the pitted dates (aka no sugar!) and the maca come together, and you’ve got yourself quite a sweet treat to boost your mood and your body.
PS. These also freeze beautifully, and can be used for on-the-go breakfasts & snacks!
Too Good to Be True Cake
1 small to medium eggplant, or 1/2 cup steamed eggplant, once squeezed
1 bar of dark chocolate – 70% or higher is best; we used 88%
2 tbsp ghee, olive oil, coconut oil or a blend of all three
3 tbsp cacao powder
1 1/2 tsp fresh ground coffee
8-10 medjool dates, pitted
1 cup gluten free flour
2 tsp baking powder
1/2 tsp baking soda
¼ tsp sea salt
Note: you can make this recipe vegan by omitting eggs and relying on oil instead of butter or ghee. For Paleo, sub your gluten-free flour with almond flour. If steering clear of nightshades, omit the eggplant, keep the eggs, and you’ve still got yourself a rich antioxidant infused dessert!
Chop eggplant into large chunks and steam.
Pre-heat oven 400F.
Once eggplant is mushy, peel off the skin, if desired, and squeeze as much of the liquid out as you can.
It will be a mess! If you have kids, now’s the time to get their help because it’s a lot of fun, and also kind of gross. 🙂
Place lump of eggplant in food processor with dates, eggs, cacao, ground coffee, baking soda, baking powder, and salt.
Break up the bar of dark chocolate into chunks (lessens melting time) and on medium-low heat, melt along with the oil or butter until liquid, stirring constantly to prevent burning or sticking.
Pour into food processor.
Add gluten free flour to processor, and blend until well combined, scraping down the sides when needed.
Pour mixture into pre-greased baking tin.
Bake for 10-12 minutes, or until an inserted fork comes out almost clean.
(Sometimes, with gluten free baking, the goods will get dry if baked fully, like traditional baked goods. Either way, if the texture is not perfectly to your liking, slice some fruit on it, drizzle tahini or frost with an icing of your choice, and neither you, nor your guests, will be able to tell! 🙂
Remove from oven, leave to cool for a few minutes, then flip onto a wire cooling rack until ready to serve.
Serve & enjoy!
As always, we love hearing how you take these recipes and further customize and create ones that are yours! Share your creations with us on social media or leave us a comment below!
You may be familiar with a Tortilla Espanola, or Spanish Omelette, a delicious dish from Spain consisting of eggs, potatoes and onions and perhaps a few spices, like chives. Having studied Spanish cuisine and culture for years, I was immediately inspired to create a unique recipe for a similar dish with an Italian flair when things went a little awry while preparing Italian “Fried” Cauliflower. As with many creations throughout history, some of our best ideas come about when amidst a total mess 🙂
Instead of thinly sliced, layered potatoes, the S&R Roman Omelette includes slices of cauliflower, mixed with sliced onion and covered by an egg solution, chockfull of the herbs and spices to give it that Italian flavor we know and love.
Get a load of this! Not only is it rich with Vitamin C (move over, oranges!), a slew of B Vitamins (including Folate, important for women!), and Vitamin K (good for strong bones and preventing heart disease), but Cauliflower is also a powerhouse of phytochemicals and antioxidants. In fact, the National Foundation for Cancer Research considers it a cancer-curbing cruciferous veggie! Sounds like eating a delicious dish full of this superfood is una buona idea to me, Paisan!
1/2one yellow onion, thinly sliced
1dozencage free eggs, or 2 cups egg whites
Italian herbs and spices to taste; we used:
1/2 tspcourse black pepper
1/2 tspsea salt
Preheat the oven to 350F degrees.
Spray or grease a large pie pan or casserole dish.
Slice the head of cauliflower parallel to the base into half-inch steaks. If florets or pieces fall off, you can include them, too!
Layer the cauliflower steaks and the onions in your pie pan or casserole dish.
In a large bowl, beat the eggs with the herbs.
Once fully beaten, pour over the vegetables in the pie pan or casserole dish.
Bake for ~45 minutes or until the eggs have finished cooking and the top is slightly golden.
Another delight about Italian living is the slow pace of mealtime and the enjoyment of the people with whom you share it, so share this dish (or recipe) with your loved ones, and enjoy each moment as you savor each bite!
Named accordingly, this healthy-carb’d, protein-packed, deliciously fast dish is the perfect breakfast for those mornings when you want to eat well, yet you have NO TIME to make anything that would resemble a breakfast of champions, if you eat breakfast at all! The struggle is real, right?
Well, first things first, put down that Pop Tart and Double Soy Unicorn Latte (not a good breakfast, girls!), then check this out.
"The Struggle is Real" Rice Pudding
1.5cupscooked rice (brown or black is the best!)
1/4cupmilk (almond, soy, organic cow, etc.)
1/4cupegg whites or one egg
1/8tspghee, coconut oil or grass-fed butter
1/4tspcinnamon, ginger, cardamom
1Tblraisins or Goji berries
Drizzle of honey, date syrup or brown sugar; go easy if your milk is sweetened
Combine all of the ingredients in a microwave-safe non-plastic bowl (plastic leeches chemicals into the food when cooking).
Microwave on HIGH for 3 minutes. If you prefer the stove, bring the ingredients to a boil, then simmer for 5-10 minutes, stirring occasionally to avoid sticking.
If still runny, add another minute. Continue doing so until the eggs are cooked.
As you see, there are yummy & healthy options available to you in a pinch (particularly if you’ve been using your healthy shopping lists). All you need is a few minutes, and you’re good to go with a breakfast that will keep your brain sharp, your belly full and you at your peak. Now, THAT is a Breakfast of Champions!
As always, we love to hear your thoughts, your breakfast best practices, your tips, tricks and techniques – and so does our community! So please share them below, and if someone in your tribe, network, company needs a little morning overhaul, please feel free to share this post!
Spruce up your salad this summer with an unexpected twist and a deliciously fresh vinaigrette!
Pamplemousse Greens is one of my favorite summer salads! It’s simple, yet refreshing and impresses every time. It makes a beautiful side salad for a poolside BBQ or as a stunning main dish with salmon. Although your friends may love it for it’s tang, sweetness and crunch, you’ll love it for its heavy-hitting nutrients like vitamin C, lycopene and a slew of other antioxidants and minerals that revive the skin, detox the bod and hydrate, too. It’s so good, you may not even want to share!
Is there any wonder this salad is one of the S&R summer staples!?
Pamplemousse Greens Salad + Vinaigrette Fraiche
6 cups baby kale, spinach or both
1.5 large grapefruit, peeled
1/2 grapefruit peeled
1/4 c. chopped yellow or white onion
1/4 c. EVOO
2 Tbl. red wine vinegar
1 Tbl. water
1/2 tsp sea salt
1/4 tsp sesame seeds
1/4 tsp parsley
1/4 tsp black pepper
If greens are not yet washed, rinse, then dry using a salad spinner or a dish towel.
Divide the grapefruit into sections, then tear or slice into bite-sized pieces; you’ll use 1 1/2 of the grapefruit for the salad. The other half you’ll use in the dressing.
Slice the avocado into moderately thin slices.
Slice the cucumber thinly.
Create a bed of the clean greens, then place the remaining ingredients on top.
Tear the remaining grapefruit into bite-sized pieces, if you have not already, and squeeze all the juice into the a sealable jar or plastic container (Gladware, Tupperware, etc.). Leave the fruit sections intact and include them in the jar, if desired.
Add all of the remaining ingredients.
Tightly close the container to ensure no spillage
Once all the ingredients are fully combined, the Vinaigrette Fraiche dressing is done!
Plate your salad and lightly pour the dressing over it, and enjoy!
Cioppino (pronounced “chee-oh-PEE-noh”) is an Italian-American dish, likened to the various regional fish soups and stews of the Old Country; however, it’s not actually an off-the-boat traditional Italian. Cioppino itself hails from… San Francisco!
Often served at Christmas time, cioppino is an easy-to-make dish and even easier to customize for various food allergies, as you’ll see. We had a shrimp allergy in our midst, so that ingredient was cooked separately with many of the same flavors as the stew to conceal the fact that it had been cooked in a separate pan away from the smorgasbord of seasonings. If you have gluten free and non-gluten free friends and family, cooking the pasta separately is a cinch and will not compromise the delicious flavors for any of your guests.
Here’s another little secret. Cioppino calls for mussels, clams, and in some recipes, calamari, none of which I know how to cook, nor were they easy to find in the hubbub of preparation, so these items were conveniently left out of our dish:) I’ve included these succulent seafoods in the recipe for those of you who are epicurean masters.
As you can tell from my tale of preparing this one for my family, and as with all the dishes you’ll find on the website, the trick is to use the recipe as a guidepost and tailor to your own tastes. Have fun and make the dish your own!
Cioppino Serves 6-8
Ingredients 1/2 cup butter 1 medium onion, diced 2 medium cloves garlic, minced 1 bunch fresh parsley leaves, minced
1 bay leaf 2 tablespoons fresh basil leaves (2 1/2 tablespoons if dried) 1/4 teaspoon thyme leaves (1/2 teaspoon if dried) 1/4 teaspoon oregano leaves(1/2 teaspoon if dried) 1 teaspoon sea salt
1 teaspoon black pepper 2 (14.5-ounce) cans diced tomatoes (juice and all) 1 1/2 cups dry white wine
1 1/2 cups chicken or vegetable broth
2 cups gluten free pasta (spaghetti noodles are my favorite) 1 1/2 pounds raw extra-large shrimp, peeled and deveined 1 1/2 pounds fish fillets (halibut, cod, tilapia or salmon; if tilapia, note: it cooks quickly and falls apart more easily, so add it later in the process)
1 1/2 pounds bay scallops
12 small hard-shell clams in shell 12 mussels in shell Salt and freshly ground pepper to taste
For the Broth:
In a pan on medium-low heat, melt the butter.
Turn the heat up to medium, then add the onions, garlic and parsley. Stir occasionally to keep them from burning.
Let the onions and garlic start to brown.
Add the chicken or vegetable broth, tomatoes, wine, bay leaf, basil, thyme, oregano, salt and pepper.
Bring the dish to a boil, then reduce to a simmer for about 45 minutes, stirring occasionally.
If you’re doing the full-boat seafood version:
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels.
Discard any open clams or mussels.
Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
For the pasta:
Begin to cook your pasta by bringing 3 cups of water to a boil and adding the pasta noodles.
Cook pasta until al dente. (You can tell it’s al dente, but taking a noodle, biting/cutting in half and seeing a wee little white dot in the middle, which is the uncooked part. You want to prevent the pasta from overcooking. It will cook a little more when you add it to the broth, so undercooking is favorable at this stage.)
Back to the Broth:
Gently stir in the clams, mussels, shrimp, scallops, and fish fillets into the prepared stock.
(If you have any food allergies, like we did, cook that seafood separately using butter, garlic and parsley.)
Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut.
Add the pasta into the stock, turn it off, and you’re done!
Check out this new smoothie for a fresh nutritional powerhouse with anti-inflammatory ingredients, internal cleansing agents and yummy flavor. You’ll love this new take on an old fave. As with any recipe, explore and experiment! Make it your own and just have fun with it!
So Fresh & So Clean, Clean In your blender, combine:
– 1 cup berries (fresh or frozen)
– Juice of 1/2 of a lemon
– 2 knobs of ginger (1-2 inches, depending on your preference)
– 5 mint leaves
– A few sprigs of parsley
– 1/2 tsp turmeric
– 1/2 tsp maca powder (can be found here)
– 1 cup spinach
– Handful of wheatgrass (watch out with this one; too much, and the texture goes awry!)
– 2 inches of peeled aloe leaf
– Your protein powder (my fave is this one)
– 1/4 avocado
– 1/2 cucumber
– Approx 1/2 cup of ice
– Approx 1 cup of water
Want to know a little secret? Sometimes, I get a little bored with water. Blasphemous, I know. But, c’est la vie. It’s true.
You can imagine my delight when my mom, “Gla,” discovered a refreshing take on H2O. Calorie free, flavorful and good for your skin, your digestion and your overall well-being, Gla’s Spa Water is a must-have year-round. Although the below recipe calls for a large pitcher, reduce the ingredients by half and make it in your liter-sized Nalgene or other BPA-free water bottle.
Gla’s Spa Water In a large pitcher, combine the following:
– 1 sliced cucumber
– 1-2 sliced lemons
– 1-2 sliced limes
– 1 sliced orange
– A couple of sprigs of mint leaves
– A grated knob of ginger (1-2 inches, peeled)
Chill for 4-6 hours or even overnight for the most robust flavor and nutrient-dense experience. Without discarding the ingredients, you can continue to refill the pitcher with water for a few days, at which point, you’ll want to replace the fruit, veggies and herbs with fresh.
For you rosebuds who like your essential oils: Using top-notch EO’s, combine the above flavors for your a fruit-free version.
This week’s superfood post is brought to you by Turmeric, a powerful little spice!
With its origins in South & Southeast Asia, Turmeric is ubiquitous in Indian cuisine and revered for its extensive healing properties, particularly in Integrative Medicine and Ayurvedic Medicine. You could say that Turmeric is a Four Star General in the fight for good health.
Among its many medicinal properties, this little wonder has been proven to:
– Detoxify the liver – Balance cholesterol levels – Fight allergies – Stimulate digestion – Boost immunity – Enhance the complexion – Fight inflammation – Regulate and purify the male & female reproductive systems – Reduce fevers, diarrhea, urinary disorders, insanity, poisoning, cough, and lactation problems
And PS., if you haven’t heard, research has shown that the common origin of age-related diseases, such as Chronic Heart disease, Cardiovascular disease, Alzheimer’s disease and even Cancer is… Chronic low-level systemic inflammation. (In other words, your body gets out of whack due to dietary, lifestyle or environmental factors, prompting an all-out inflammatory response instead of just in a localized spot, like if you had a cut or a sprained ankle.) Turmeric, among other foods, helps reduce the systemic inflammation and promote healing and overall balance in the body! A spice may help prevent cancer? Yup.
It’s no wonder this spice is considered a magical superfood with its many health-promoting properties! And, if you can believe it, it’s easy to find in your local grocery store and can be easily incorporated into many family-favorite meals, like chili, chicken soup, pasta salad, rice dishes and more. Stay tuned for more superfoods and easy recipes to incorporate this powerhouse!