Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Sunday, 30 October 2011

Peanut Butter Cookies Variation 2 -- Still gluten free, grain free, and good for you

My obsession with peanut butter continues. I found a source for smooth organic peanut butter that is very reasonably priced. The peanuts are roasted to perfection, and they add a pinch of sea salt to the concoction. The result is heavenly. My brain thinks it's candy, and I'll confess to eating it by the spoonful whenever I need a little snack. Sort of embarrassing, but oh well. For this recipe I used crunchy peanut butter this time. Maybe next time I'll try the smooth ....

These cookies are grain free, gluten free, and pretty good for you. They do contain agave, for those of you who are sensitive to it, but the effects are offset by the judicious addition of ground chia. Super yum.


1 cup peanut butter (organic, crunchy)
1/2 cup clear agave
2 eggs

1 tsp ground vanilla
1/2 - 3/4 tsp sea salt

1/4 cup ground chia
3 cups almond flour
1/4 tsp baking soda

1. combine the peanut butter and agave
2. mix in the eggs
3. add the vanilla and sea salt
4. mix in the chia
5. add the baking soda and almond flour, and mix well
6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork
7. bake at 345 for 16-18 minutes
8. store in an airtight container when fully cool

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