Every night after dinner, I get a familiar craving. The urge to munch on chocolate or a few scoops of ice cream never fails to hit. Eating to heal my body does not always make these late night cravings for sugar easy to deal with which is where these chocolate chip cookies come in!
While they are gluten free, dairy free, and include gut-healing collagen, these should still be eaten in moderation as the sugar content is still high enough to spike blood sugar and interrupt gut healing.
1/3 cup coconut sugar
1 cup gluten free flour
1/2 tsp baking soda
1/2 tsp pink salt
1/3 cup organic brown sugar
1/2 tsp vanilla extract
8 tbsp coconut oil (unmelted)
1 cup Enjoy Life dairy free chocolate chips
1/2 cup chopped pecans
- Preheat oven to 375 degrees.
- Mix oil, egg, and vanilla in one bowl.
- In another bowl, mix the rest of the dry ingredients (besides the chips and nuts)
- The mixture will be dry – add in water until a dough like consistency forms
- Mix in the chocolate chips and nuts
- Bake for 10-12 minutes.
My mom’s side of the family is Greek which lucky for me means I’ve eaten a lot of Greek food in my lifetime. The smell of spanakopita (spinach pie) means its Christmas, biting into a gyro means I’m at my Greek church’s summer festival, and heating up Fasoulatha (bean soup) usually means its chilly outside.
I can’t take credit for this recipe. It has been passed down by the women in my family. I hope you enjoy it as much as we have 🙂
1 bag Great Northern beans
3 quarts water
1 1/2 onion, chopped
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, chopped
3-4 tbsp olive oil
8 oz can tomato sauce
1-2 bay leaves
1/2 bunch fresh parsley, chopped
1 tsp oregano
salt & pepper to taste
- Soak beans in water overnight, then discard the water.
- Saute onions, celery, carrots, and garlic in olive oil for 5 minutes.
- Add water, tomato sauce, beans, bay leaf, salt + pepper.
- Simmer 1 1/2 – 2 hours until beans are tender.
- Add parsley and oregano.
- Simmer 15 minutes.
During my time on the Autoimmune Protocol, this chicken became a staple for weekly dinners. Pair it with sweet potato and a vegetable and you have yourself a delicious, HEALING, easy dinner.
4 chicken thighs with skin
4 chicken drumsticks with skin
2 tsp garlic poweder
2 tsp onion powder
1 tsp oregano
1 tsp pink salt
1 tsp black pepper (exclude if on AIP)
Preheat oven to 425 degrees F.
In a large bowl, toss chicken parts with olive oil and spices. Place on tin foil covered baking sheet skin side up. Bake for 35 minutes.
Plate up with your favorite vegetables 🙂
Looking for a cozy, warm egg breakfast packed with veggies? Girl, I got you!!
Shakshuka is a traditional Israeli dish, poached eggs are nestled in a bubbly skillet of stewed tomatoes and among other yummy vegetables. If you are looking for a healthy, spice filled, bubbly egg breakfast, get to cooking up some shakshuka!
2 cups sliced mushrooms
1/3 yellow onion
2 cloves minced garlic
1 can diced tomatoes
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
green of choice: spinach, arugula, parsley
- Saute onion, garlic, mushroom in olive oil.
- Add in spices and heat until fragrant.
- Add tomatoes and simmer for 10 minutes.
- Tranfer tomato mixture into over safe dish if skillet is not oven safe.
- Crack eggs on top and place under broiler for 2-4 minutes.
- Garnish with greens of choice.