My favourite gluten-free + dairy-free 5 ingredient cookies!

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Hey Valentines! I am currently sweating my sunscreen off in Vietnam in a coastal city called Da Nang…but I hear the snow storm is a real pain in the ass in Canada. Here’s a cookie recipe to keep you occupied while indoors. It’s also a tasty treat to help you cultivate self-love OR something to share with your lover. I love how simple this recipe is and I’ve been making it for years, ever since I first started cutting out gluten and dairy.

Now, just because it’s free of gluten and dairy doesn’t mean they are “healthy” or “nutrient-dense”. So don’t eat 20 of these and blame me if you don’t feel so good after. It does contain some sugar, but at least it’s coconut sugar. On the spectrum of nutrient density, it’s not the best but it’s by far not the worst. Plus, I think it is VITAL to enjoy treats that don’t bug your stomach or give you hives occasionally. Any sustainable, healthy lifestyle needs to have room for foods that aren’t the most nutritious, but I do think you should avoid foods that you are intolerant/allergic to as much as you can. These cookies are the perfect balance of fun and whole foods for me.

I’ve been through that yo-yo dieting bullshit where I swear off cookies for the rest of my life only to gorge on shitty oreos when they were presented to me. I have learned that adding in healthy treats frequently eliminates the idea of good vs bad food and in turn I don’t care for processed junk foods. I’ll take a couple bites and feel like I’m over it because it’s not off limits in my mind and therefore not that special. Can you relate to this? I feel like a lot of people have this mindset but don’t talk about it enough. Comment below if you have a similar experience.

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Keren’s 5 Ingredient PB Cookies

Ingredients:

1 cup all natural peanut butter (you can sub for any smooth nut butter e.g. almond, cashew, etc - just no crunchy bits)

1 cup coconut sugar (you can use white sugar, cane sugar, brown sugar or anything granulated - no liquids like agave, honey, syrups, etc)

1 tsp baking soda

1 tsp real vanilla

1 whole egg

Optional: I love sprinkling some sea salt in to break up the sweetness and of course a handful of chocolate chips. You can also add 1/3 cup of nuts, oats, bacon bits, or whatever crunchiness you want!

Instructions:

Preheat oven to 350F.

Mix your ingredients in a big bowl evenly. I know you’re supposed to mix the wet and then add the dry ingredients, but honestly it’s a fucking free for all in my kitchen. It really doesn’t matter as long as it’s evenly mixed. Use a spoon or an electronic mixer if you’re fancy.

Form little 1.5-2.5 inch balls and then flatten them into a cookie shape.

Bake on parchment lined tray with a good amount of space between the cookies (they spread quite a bit).

Bake it for 10mins in the oven or until they look golden and have expanded. Then you cut the heat and leave them in the oven with doors closed for another 2-5mins. This gives them a crunchier texture, I’m all about crunch.

Take em out and let them cool/set before devouring them!

Let me know if you give these a go! Stay warm and safe out there!

Rockin' Ranch Guacamole (Dairy-free, Gluten-free, Bullshit-free)

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BBQ Season is officially HERE! Thank gosh, I was kind of getting over stews and chillis and soups...it's time for patio, friends, and sunshine. 

This recipe for guacamole is my go-to because it is pretty allergen-free so it pleases everyone at the party! You can use it as a dip with chips, veggies, endives leaves or spread it on toast for an Insta-worthy #avotoast or top your burger with it or really eat it with your hands, who am I to judge? 

For the cheesy, ranch flavour, I just sprinkled on some Rawcology Superfood Coconut Chips Toppers. These handy little flavour boosters are just small pieces of coconut chips that are dehydrated with wholesome ingredients, like activated sunflower seeds, nutritional yeast, himalayan sea salt to name a few. It is free of all the crappy additives, such as GMOs, gluten, dairy, processed oils, sugar, preservatives. Plus, it's made by the sweetest Torontonian named Tara. As a fellow female entrepreneur, I am so inspired by her work ethic and bubbly personality. So when she asked me to be a Rawkstar Ambassador, it was a NO-BRAINER for me. I already purchased the products regularly and featured them in my workshop swag bags, so I was actually just flattered to be associated with the Rawcology brand. Okay I'll stop gushing. You can read my Ambassador profile/interview here and learn more about me!

 

You can also use these toppers on salads, oatmeals, sandwiches, soups...

You can also use these toppers on salads, oatmeals, sandwiches, soups...

On to the recipe!

Ingredients:

2 ripe avocados

1/2 red bell pepper

1/2 tomato 

1/2 stem of green onion aka scallion aka spring onion

2 limes

2 tbsp nutritional yeast

1 tbsp garlic powder 

1/2 tbsp cumin

1/2 tbsp onion powder

1/2 tbsp chipotle powder

A pinch of cayenne

Rawcology Rockin' Ranch Superfood Topper!

Salt and Pepper to taste

optional: 1 tbsp fresh cilantro

 

To-do:

Finely dice the red bell pepper, tomato, and cilantro. 

Juice your limes, remove any seeds. 

Cut your avocados lengthwise, remove the pit, and scoop out that tasty flesh. 

Mash your avocado in a bowl with a form, then add in your spices, nutritional yeast, salt and pepper. Mix it with a fork or throw it in the food processor for a smoother texture.

Then, add in your tomato and bell peppers.

Sprinkle on some of that Rockin' Ranch Superfood Topper and green onion before serving and watch it disappear! ;) 

 

 

Bison Taco Salad

It’s #TacoThursday (not actually a thing) because who doesn't want an extra day to celebrate tacos? I made this taco salad a while back with Trulocal's pasture-raised bison and Rawcology’s smoky cheez coconut chips. It is as simple as it gets and packs lots of heat to warm your face up on a windy spring day. 

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Meat: finely dice and sauté 1/4 red onion, 4 fresh garlic cloves, 1/2 fresh jalapeño (seeds removed) in 1 tbsp of ghee over medium heat, once you smell the onions, add in 1lb ground bison. Add in 2tsp each of garlic powder,  chipotle, smoked paprika, cumin, sea salt, and black pepper. Mix well, remove from heat when meat is cooked through. You can easily sub this out for any ground meat or sausage or tempeh or sprouted legumes of your choice. 

Salad: grab a big handful of shredded romaine lettuce, throw in some cherry tomato halves, bell pepper slices, diced avocado, red onion (I pickled mine in some apple cider vinegar, EVOO, and a drizzle of raw honey). Last but not least, I topped mine with some Rawcology smoky cheez coconut chips for that cheddar flavaaa and crunch. Top with the bison, and some cholula and cilantro if you have some! 

20minute Kale Chips

If I was a superhero, my tragic flaw would definitely be salty, crunchy snack foods, amongst other things like videos of adorable baby animals, videos of adorable old people being badass, videos of soldiers coming home from war....

ANYWAYS, this post is about salty crunchy foods! Kale chips are a great alternative to potato chips, fries, pretzels, croutons because:

  • it's full of fibre to fill you up and satiate you rather than make you crave more
  • it's full of vitamin K - important player in blood clotting/healing and transporting calcium around your body
  • it's full of antioxidants and cartoenoids that protect your cells against aging and oxidation
  • it's full of minerals which are pretty much great for your skeletal, respiratory, circulatory (allllll of the) systems in your meatsuit  

This recipe takes 20minutes and tastes so addictive. A must-try! 

Ingredients:

  • A bunch of kale
  • 1tbsp ghee or coconut oil 
  • Spices of your choice! 
  • Sea salt & black pepper

Preheat oven to 300F.

1. Wash 1 bunch of kale and THOROUGHLY dry leaves. *This is the most important step to achieving maximum crunch. Use a salad spinner or tea towel to get rid of ALL moisture. 

2. Then, use kitchen shears to cut the leaves off stems and into small bite sized pieces. 

3. Toss the kale with 1tbsp coconut oil or ghee. Massage the shit out of it so it’s all evenly coated. 

4. Add in whatever seasonings you want. I did 1tbsp each of fennel seeds, granulated garlic, cumin, crushed red pepper, and sundries tomatoes for some Italian inspired flavours. Then grind sea salt all over and tossed to distribute. 

5. Bake it on a foiled or parchment lined sheet pan at 300F for 10mins. At the 10min mark, I rotated the sheet pans in the oven and then baked it for another 5mins or until golden crispaaay. *Keep a close eye on it after you rotate because depending on the hotness of your oven, the chips will burn in the blink of an eye if you're not paying attention!

6. Once it's done, remove from heat and let cool! *This is the most difficult part of this whole thing. WAIT for it to cool completely to reach optimal texture.

 

Let me know if you try this and tag me in your instas @kombucha.mami! Share your spicey flavour creations in the comments below. ;) 

 

Happy crunching!

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