My Dairy-Free "Chocolate Shake"

This shake is so scrumptious! Hey, I lost over 75 lbs on my diet and kept it off for 4+ years and still have my rewards. Amazing! Every diet I ever did to lose weight was such a chore and some I lost on but gained it back. Then I do this diet not to lose weight but to help possibly slow down the progression of multiple sclerosis (which I have) and what happens? Well, I am now 5+ years relapse free!!!! And also... voila' the weight just started to fall off! It puts a whole new meaning to being able to have your cake and eat it too!
Here's my "Chocolate Shake"
Ingredients:
1- 13.5 oz. can of coconut milk
2 Tbs. Hershey’s pure unsweetened cocoa
1 Tbs. agave syrup
1 tsp. pure vanilla
1 banana
Instructions:
Fill an ice cube tray (14 cubes) with the coconut milk and freeze. Refrigerate what’s left in the can to use later.
When frozen place cubes in a blender with all the other ingredients. Use the leftover coconut milk and blend to desired consistency. If not enough coconut milk is left rice milk can be added or substituted.
I hope you enjoy this. This is just one of my recipes from my recipe book which can be found at  jansrecipebook.com    and again I leave you with these words "Happy cooking and happy eating!"...Jan

Gluten-Free, Dairy-Free, Soy-Free "Chicken Strips with Honey Mustard"

Had another great dinner this evening. Simple and delicious! (The combo I try to go for most of the time!)  Tastefully Gluten-Free,.....Jan

What's for dinner when you have mother hubbard's cupboard?

It's crazy but sometimes magic can happen! (actually its creativity awakening but I like to call it magic) I had a little of this and a little of that but I was missing a key ingredient to make anything dinner worthy and I didn't feel like driving to the market. Of course I'm pretty easy when left to figure out dinner for myself. I would've been okay with oatmeal or pancakes. Even toast with almond butter and fruit would've sufficed but not for my husband. What I did have was a small container of ground turkey and offered him a burger. (even though there was no bread) He said "just a patty? that's all?" I said "Don't worry honey I'll do something.". I had a huge (I mean huge!) zucchini from my sisters garden, a small amount of spinach, a container of my "Spaghetti Sauce"in the freezer (which is like a marinara) and not quite a cup of coconut milk in a container left over from making gingerbread waffles. I started cooking away....my husband wanted to see what I was doing and saw the zucchini and frowned. I told him to leave until I was done then he could make his comments. When all was done I had it beautifully displayed on the plate (next time I make it I'll be sure to photograph it, sorry this time I didn't) So here's what I did.....................I formed 2 patties with the ground turkey and pan grilled them with a light spray of extra virgin olive oil in the pan and seasoned them with salt, pepper, Mrs. Dash garlic herb seasoning, and dried minced garlic. When they were cooked I set them aside. I heated up the marinara, covered and left on low. I heated about 1 cup of extra virgin olive oil in a large skillet. I then cut the zucchini in 1/2 inch thick ring slices dredged them in white rice flour then dipped in the coconut milk and pressed again in the white rice flour laying them into the hot oil. I seasoned them with salt and pepper and when one side was brown I carefully turned them over until the other side was crispy golden brown. I then took a dinner plate and laid out about 5 fresh spinach leaves and placed the burger on them. Then lined about 4 of the fried zucchini slices in a row. I then poured the marinara across the zucchini and voila'! there you have it! My husband who thought this couldn't be dinner was actually amazed at how good and filling it was. It just goes to show that you can be creative and still be tastefully gluten-free! "Happy cooking and happy eating!".....Jan

My "Grandma's Mockery Chocolate Cake"

Really! Came home from work today and NEEDED chocolate! (I'm sure some of you can relate to that!) So I quickly mixed up the batter and popped it in the oven. (Oh...that sweet smell from the oven!!) I made the chocolate drizzle topping and now on it's completion and cooling a little it calls to me!! :) .....Gotta go!  ....Jan

My Gluten-Free "Sweet Yummy Nut Bars"

The holiday weekend is coming up and it's one of those holidays I like to stay off the road like Memorial Day and the 4th of July. (Avoiding crowds and craziness!) That means I'll be cooking up something I'm sure. I cook from my recipe book all the time but don't always blog about it so here's a little from last weekend. My "Sweet Yummy Nut Bars" are simply the best snack and treat!!! I will elaborate on them just a little for a helpful tip when making them. When all the ingredients are being molded into a big ball and very firmly squeezed together its important you don't rush this step. Once a firm ball or 2 balls are made you then press them firmly on foil lined cookie sheet (like your weight with you palm) making a rectangle. (about 1/2 the size of the cookie sheet) Then place the pan in the freezer for about 10 minutes so you can cut them into bars (about 14) which I then wrap individually with plastic wrap or small snack bags. I then return them to the refrigerator for the grabbing. Trust me, there is the grabbing! Everyone loves these. I only use Bob's Red Mill certified gluten-free rolled oats. That's the only brand I know that is certified gluten-free. Oats are inherently gluten-free but are frequently contaminated by wheat in their growing and processing. Red Mill goes to great lengths to provide them gluten-free. I leave you now with my usual adieu..."Happy cooking and happy eating!"......Jan

Always Gluten-Free, Dairy-Free, Soy-Free and More-Free!

I spent the weekend cooking as I often do but have been busy with other things in life so I haven't had time to post in awhile! (so sorry!) This last weekend I thawed and roasted a turkey. Good ole turkey with gravy served with a baked sweet potato. I then boiled the bones for a couple hours and removed the bones leaving the most tasty broth for turkey noodle soup. Then for a dessert or a breakfast treat I made my "Cranberry Walnut Cake" I am so very happy because turkey is my most favorite meat! That was my weekend! So again I leave you with these words "Happy cooking and happy eating!"....Jan

Finally! My "Chocolate Chip Cookies"

Well, these cookies I know have been a long time coming. Cooking without refined sugar and gluten free flour as well as no dairy such as butter isn't as easy as it seems. I worked on this cookie's consistency for a long time because that is important to me as well as fabulous taste. I tried various gluten free flour mixtures and it was either too dry or the batter would be too runny so I would adjust by adding another egg for moisture or less oil to thicken not to mention how long to bake and what type of pan etc.....whatever, it was a long journey and finally as simple as it sounds I have my final recipe. I've included both recipes here. My "Chocolate Chips" which need to be prepared in advance and then my "Chocolate Chip Cookies". I hope you all enjoy them as much as I do. This cookie is just another reminder to me that being gluten, soy, dairy, etc. free can taste oh-so-good!! Here's to happy cooking and happy eating!.......Jan

Chocolate Chips
Ingredients:
4 unsweetened baking chocolate squares = 4 oz.
1 Tbsp.  extra virgin olive oil
4 Tbsp. agave syrup
Instructions:
In a small sauce pan heat chocolate and extra virgin olive oil until chocolate is fully melted stirring frequently. Do not boil. Once chocolate is melted set sauce pan off the burner to cool a little roughly 5 minutes. Then stir in the agave syrup until fully incorporated. Take a lipped cookie sheet (9x12) and lay a sheet of wax paper on it. Take the chocolate and with a large spatula spread over the wax paper fully over the pan.  Place the pan into the freezer for up to an hour. Remove the chocolate from the paper and flash blend to pieces and pour into a Ziploc bag and place back into freezer until needed.  Makes roughly 1 ½ cups of morsels.

Chocolate Chip Cookies
Ingredients:
2 ½ cups white rice flour
1 tsp. baking soda
1 tsp. salt
2/3 cup extra virgin olive oil
1 cup agave syrup
1 tsp. molasses
1 tsp. vanilla
2 eggs
1 cup (my recipe) chocolate chips
Instructions:
Preheat oven to 375*F.  In a small bowl sift together flour, soda and salt and set aside. Stir the molasses and vanilla into the agave syrup. In a large bowl beat the extra virgin olive oil and agave mixture until well blended. Add the eggs one at a time until blended. Gradually beat in the flour mixture. Stir in the chocolate chips. Spoon onto ungreased cookie sheets. 10 minutes= soft center, 12 minutes a little crispier edge,  15 minutes when using insulated cookie sheets. Makes 4 dozen cookies