Recipe Review: Breakfast Cookies

I came across this recipe for Breakfast Cookies from one of my favorite blogs, Against All Grain and I simply had to try them NOW!  (Forget waiting for breakfast...)

I just got them out of the oven and the whole family is snarfing them down.  The only substitutions I made are using blanched almond flour in place of the coconut flour and using mostly peanut butter with a little almond butter instead of full-on almond butter.

The result?  Delicious.  In fact, I think I'll have another...

Bolognese Sauce

I'm so sorry that I haven't posted for some time.  I forgot how much time a little one (now 11 weeks old) takes up! (But I wouldn't have it any other way.)

Dealing with food allergies and dietary restrictions can seem overwhelming at times, especially when you consider how much time can be spent in the kitchen preparing food. One purpose for this blog has been to provide meal ideas that are easy for weeknights and even provide leftovers that freeze well.  This recipe wins on both counts. 

If you're concerned about fat, you can substitute ground chicken for the ground chuck and use chicken sausage in place of the pork variety.  It still has great flavor, though I prefer the meaty flavor and texture that beef and pork give.

I hope you enjoy!

Bolognese Sauce (dairy free, gluten free)

Ingredients:

3 tablespoons extra virgin olive oil

1 onion, diced

2 large carrots, diced

2 stalks celery, diced

1 pound ground chuck

1 pound mild Italian sausage, casing removed

2 cloves garlic, minced

1 can San Marzano brand pureed tomatoes (the pureed have no seeds)

1/2 can water (recipe will explain)

1/2 cup Chardonnay

1/2 cup cashew milk

salt and pepper to taste

Pecorino Romano, grated (optional)

Instructions:

Heat large saute pan with sides to medium.  Add olive oil, onion, carrots and celery.  Saute until soft.  

Add ground chuck and sausage and stir, breaking up with wooden spoon.  Stir until meat is cooked through.

Remove pan from heat and stir in garlic for about 30 seconds.  Return to heat.  

Add pureed tomatoes.  Fill tomato can about half way with water, sloshing it around so it gets all of the tomato that's clinging to the can.  Add water to pan along with Chardonnay.

Stir well.  Tilt cover on top of pan to allow some steam to escape.  Turn heat to low (allowing it to simmer) and cook for about an hour.

Next, add cashew milk, salt and pepper to taste.  Stir and continue to cook without covering until it's to the desired consistency.  (I pretty much serve immediately.)

Serve over zoodles (zucchini noodles).

Sauteed Baby Bok Choy

Baby Bok Choy is my new broccoli.  I don't know about you, but broccoli was my every week veggie of choice.  Sorry, broccoli, you've been replaced...

This bok choy is so very tender and simple to make.  In fact, I hate to even make this an official "recipe", but here goes -

Ingredients:
4 heads of baby bok choy
1-2 cloves garlic, sliced, minced or pressed 
extra virgin olive oil
salt and pepper to taste

Instructions:

To prepare bok choy:  Cut off end.  Pull leaves off and wash well.  Layer leaves on top of one another and then roll stack lengthwise.  Slice into ribbons. Set aside in colander.  

Meanwhile, heat saute pan to medium.  When hot, add olive oil.  

Throw in bok choy and stir.  (There should be water clinging to the leaves in order to create steam.  If not, add a little water to pan.)  Cover and allow to steam for a few minutes.  It doesn't take long.

Next, remove pan from heat, throw in garlic and stir.  Salt and pepper to taste.  Return to heat and cook, stirring until bok choy is tender, but not overdone.  (i.e. lost it's color and turned grayish green) 

NOTE:  I make one head of baby bok choy per person.  Enjoy!