Tuesday, November 27, 2018

Flourless Chocolate Chip Cookies

The holidays are the toughest time to avoid sugar!  Luckily, a ton of my family members are pretty health-concious and try to come up with healthy alternatives for sweets.  I've made these chocolate chip cookies several times and they never fail to please!  Only 5g of sugar per large cookie so nothing to feel guilty about! 


  • 1 cup creamy almond butter
  • 2/3 cup coconut sugar 
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. In a large bowl, add the almond butter, coconut sugar, egg, vanilla extract, and baking soda and mix together until smooth. Add in the chocolate chips and continue mixing until fully stirred.
  3. Measure out two tablespoon sized balls of cookie dough onto the prepared baking sheets. Bake in two separate batches at 350°F for 8-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
Ever After,

Monday, November 26, 2018

Crock Pot Asian Spinach Noodle Soup

One of the perks of maternity leave is having so much time to cook. I truly enjoy making soups, especially in the crockpot since its easy and makes the house smell amazing!  I wanted to try some new recipes while I was home and I'll try to share my "winning" recipes that are easy and tasty.  Enjoy!
  • 1 6 oz package sliced mushrooms of choice
  • 1 bag of fresh spinach
  • 5 cloves garlic minced
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 Jalepeno peppers, chopped
  • 2 tablespoons grated fresh ginger or use 1 tablespoon ground ginger
  • 6 cups chicken stock or broth (vegetable broth for vegetatian)
  • 2 cups water
  • 5-6 oz dried rice noodles found in the aisan section
  • Top with cilantro, scallions
  1. Place spinach, mushrooms, garlic, soy sauce, vinegar, ginger, jalapenos, stock and water into a 6 quart crockpot. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  2. Add the dried noodles and cook on high for 10 minutes or until noodles are tender.  Garnish with cilantro and scallions.

Ever After,