My Sweet Marie

Archive for April 2014

Happy Easter! I hope the Eater bunny stopped by and left you and the kiddies some treats! For some reason he skipped our house this year…boo! Today we are gathering with Denis’ family and I thought I’d bake up some gluten-free peanut butter cookies to share. this family has absolutely no allergies in their family, except for me and troop of gluten-intolerants! So they often forget to have a gluten-free dessert for us ‘weirdos’…ugh! Not today, there will be cookies for us to nibble on! Here’s the recipe that I snagged off the internet, all credit goes to https://www.facebook.com/LivingHappyAndHealthy?ref=stream !

Ingredients:
– 1/2 cup organic chunky peanut butter
– 1/2 cup brown sugar
– 1 egg
– 1 1/4 cups gluten-free rolled oats
– 1/2 teaspoon baking soda

Directions:
– Preheat oven to 350°F.
– In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
– Add rolled oats and baking soda to creamed mixture, and mix well.
– Line two baking sheets with a Silpat mat or parchment paper.
– Roll dough into two-inch balls, and press to flatten on the cookie sheet.
– I added a bit of dark chocolate to the top of each cookie for added taste!
– Bake for eight minutes or until the cookies turn slightly brown.
– Cool cookies on a rack, and store leftovers in an airtight container.

Only 87 calories per cookie.

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Feeling like a Greek salad today? here’s a quick and easy recipe for you!

For the salad you’ll need;

  • lettuce of choice, I like baby greens
  • tomatoes chopped
  • cucumber sliced
  • red onion sliced thin
  • feta cheese, I use goat’s feta for dairy-free
  • red or green pepper sliced
  • black olives sliced if you like them!

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 2/3 cup red wine vinegar
  • 1/2 lemon juiced
  • 1 tsp oregano, basil, garlic powder, onion powder
  • salt and pepper

 

Directions:

  1. Layer your salad ingredients for a lovely presentation.
  2. shake the dressing ingredients in a cruet or a jar.
  3. Serve the salad already dressed or on the side, either will be great!
  4. Enjoy!