Living Life Balanced Blog

Chewy Chocolate Chip Cookies

11/8/2019

We had a bunch of leftover Halloween candy and I was craving chocolate chip cookies so I decided to make them by chopping up the chocolate we didn't want. These turned out amazing! They are nice and chewy - similar to a sugar cookie but with added chocolate...yum! See the adaptations below for a whole-grain gluten-free version and another puffier version!

Chewy Chocolate Chip Cookies: gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 20 minutes
Serves: 40

Ingredients

1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
3/4 cup extra light refined olive oil
1 tsp baking soda
1/8 tsp salt
2 1/2 cups gluten-free flour (I used King Arthur Flour for Flour)
1 cup chocolate chips (dairy-free or leftover Halloween chocolate)

Directions

Pre-heat oven to 375 F.
Line 2-3 baking sheets with parchment paper.
In a bowl combine sugar, eggs and vanilla extract. Beat with a mixer for 2 minutes on medium speed.
Turn mixer on low and add olive oil. Beat until evenly combined.
With mixer on low add in baking soda, salt and flour. Mix until evenly combined.
Fold in chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets 2 inches apart.
Bake for 13-15 minutes or until edges are golden.
Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.

*If you want to make these cookies even healthier without a store bought gluten-free mix - follow the recipe below!

*Changes*:
•1 1/2 cups Sugar > 1 1/2 cups Golden Coconut Sugar
•2 1/2 cup GF Flour > 1 cup oat flour + 1 cup buckwheat flour + 1/2 cup almond flour + 1 1/3 Tbsp Not Xanthan/Not Guar

Follow the recipe as is but add the egg last (enjoy the batter before that)! Bake for about 13 minutes. Enjoy!!!

If you want the original recipe to be even puffier, use 3/4 cup sugar, 3/4 cup brown sugar and then add the egg in last. Yum!

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Thanksgiving Dinner Menu: Desserts - Pecan Pie Bars

11/8/2019

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Thanksgiving Dinner Pecan Pie Bars with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 45 minutes
Serves: 8

Ingredients

2 ¼ cups pecan flour (blend pecans to make a fine meal)
Dash of salt
¼ tsp baking soda
3 Tbsp canola oil
3 Tbsp maple syrup
2 Tbsp unsweetened vanilla Ripple Pea Milk
1 tsp vanilla extract
½ cup chopped dates
½ cup maple syrup
3 Tbsp canola oil
2 Tbsp unsweetened vanilla Ripple Pea milk
Dash of salt
2 cups chopped pecans

Directions

Preheat the oven to 350F and lightly grease a 9x9” square pan and line with parchment paper.
In a large bowl, mix together the pecan flour, salt and baking soda. Add in the oil, maple syrup, milk and vanilla extract and mix well.
Place the dough in the baking pan and using your hands, press the dough evenly over the bottom of the pan.
Bake for about 15 minutes or when it starts to turn golden brown around the edges. Allow to cool for 15 minutes before topping with the filling.
Submerge the dates in 1 cup of hot water for 10 minutes.
In a small bowl combine the maple syrup, oil, milk and salt.
Drain and discard the dates and blend with the maple syrup, oil and milk mixture in a blender until smooth. Mix in the chopped pecans.
Spoon the filling onto the prepared base and spread evenly.
Bake for 15 minutes or until the filling feels like it has set. Cool completely before serving.

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Thanksgiving Dinner Menu: Desserts - Pumpkin Pie

11/8/2019

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Thanksgiving Dinner Pumpkin Pie with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 75 minutes
Serves: 8

Ingredients

1 ½ cups oat flour
2 tsp honey
¼ c canola oil
4-5 Tbsp cold water, as needed
Dash of salt
15 oz can of unsweetened pumpkin puree.
½ cup unsweetened vanilla Ripple Pea Milk
½ cup real maple syrup
2 eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
Dash of salt

Directions

Preheat the oven to 400F.
Make the crust by mixing together the flour, honey and salt in a large bowl.
Stir in the oil until the batter is crumbly. Add the cold water as needed until the dough is moistened.
Press the dough into a greased pie plate, pressing it up the sides.
For the pie, whisk the pumpkin puree, milk, maple syrup, eggs, cinnamon, nutmeg, cloves and salt until well blended.
Pour filling into the prepared pie pan and bake for 15 minutes. Reduce the temperature to 350F and bake for an additional 40-50 minutes.
Check for doneness by sticking a toothpick in the center, it should come out clean.
Allow to cool completely before serving.

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Thanksgiving Dinner Menu: Cranberry Sauce

11/8/2019

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Thanksgiving Dinner Cranberry Sauce with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 30 minutes
Serves: 8

Ingredients

1 12 oz bag of cranberries
½ cup unsweetened applesauce
1 cup orange juice
1/3 cup honey
1 tsp ground cinnamon
½ tsp allspice
¼ tsp nutmeg

Directions

Add cranberries, applesauce, orange juice and honey to a pot over medium heat.
Bring to a boil and then reduce to a simmer and add cinnamon, allspice and nutmeg.
Simmer for 10-12 minutes or until the cranberries have burst. Remove from heat and cool in the fridge.

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Thanksgiving Dinner Menu: Green Beans

11/8/2019

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Thanksgiving Dinner Green Beans with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 45 minutes
Serves: 8

Ingredients

2 lbs green beans, trimmed
1 medium sweet onion, sliced into thin rings
8 oz baby bella mushrooms, sliced
4 Tbsp olive oil
Dash of salt and pepper
1 tsp oregano
Juice and zest of 1 lemon
Gluten-free crispy onion strings

Directions

Preheat oven to 375F.
On two rimmed baking sheets, arrange green beans, onions and mushrooms. Toss each sheet with 2 Tbsp olive oil and season with salt, pepper and oregano.
Cook for about 30 minutes or until tender and lightly browned.
Squeeze lemon juice over roasted veggies and top with the crispy onion strings.

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