Gluten Free Peanut Butter Chocolate Chip Cookies

Sarah and I have people in our lives who are gluten free and have made these delicious cookies to share with them.  But, we don't just make them for those that are gluten free because they are so delicious!  Anyone who likes peanut butter and chocolate will love them!  -Kristin 

1 cup peanut butter

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips 

• Beat the peanut butter and sugar together.
• Add the egg, baking soda and salt.
• Stir in the chocolate chips.
• Bake on ungreased cookie sheet at 350 for 11-14 minutes.

Red Roasted Carrots

I found this simple recipe from this blog, Rachel Schultz.  If you do not have sesame oil, just use a some more olive oil in its place.  This is a great recipe for roasted carrots! -Kristin

8 carrots, peeled and sliced diagonally in about 1/2 inch pieces

1 Tablespoon olive oil

1 teaspoon sesame oil

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

• Mix all the ingredients together and place on a baking sheet in a single layer.  
• Roast in a 400 degree oven for 20-30 minutes. 

Quinoa with Corn

I adapted this from a recipe I found off of Pinterst and it is really good.  I served it with our Lebanese Chicken that is on our blog.  I loved the lemon butter sauce on the quinoa.  That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin

4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn

1 Tablespoon grated fresh lemon zest

2 Tablespoons fresh lemon juice

1/4 cup butter, melted

1 Tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups uncooked quinoa

4 cups water

1 teaspoon salt

4 green onions, chopped

• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.  Set aside.
• Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
• Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
• Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.