Tuesdays seem to need a little pick me up, so I made an old favorite especially as we say goodbye to Erin today. Nothing better than taking a little homemade snack on the plane ride home. I have been making these cookies for the past few years and Ken thinks they are better than glutenous chocolate chip cookies I made pre-Crohn’s. After trying Enjoy Life brand chocolate chips some time ago we never buy any other brand- they are so good! I used the mega chunks in this batch, but sometimes I will use the mini semisweet morsels, or a combination of both.
After an indulgent weekend, and really two months, I need a diet reset. I am going to do my best to cut sugar and follow my food sensitives chart, which largely follows a paleo diet. However, since Erin is here I decided to make this mocktail for her last day to have by the pool, even though I won’t be having any. I was watching Bobby Flay over the weekend and he made this Brazilian Limeade but I wanted to make it paleo-friendly so I researched how to make a coconut condensed milk instead of using the typical store bought cow’s milk variety.
We had a really fun weekend with Erin!
Friday we went to a Mother Bunch brewery, where I couldn’t resist trying a few beers myself! I don’t normally drink beer anymore but every once in a while I can’t help myself. We also tried a ridiculously good bacon popcorn appetizer (again I don’t normally eat corn, but sometimes I deviate).
Saturday we had brunch out and then went to a movie to escape the heat. Ken and I enjoyed a brunch cocktail – I had a basil lemon drop and Ken had the house mimosa. Later on we had Uncle Rick and Aunt Mary over for dinner and pool time. Erin and I made some ravioli stuffed with goat cheese and roasted red peppers, inspired from a bruschetta we tried at lunch the day before. Uncle Rick made some of the best grilled shrimp I’ve ever tried, and Aunt Mary made a delicious salad. It was a perfect summer time meal.
Our fun didn’t stop there. Sunday morning Ken, Erin, Aunt Mary and I went to a “grill your veggies” cooking class. We made beet risotto, cauliflower steaks, grilled zucchini salad, and grilled apricot salad with goat cheese. Later in the day we got mani/pedis and went wedding dress shopping with Amy and finished our day with sushi.
I was up early today to walk Gibbs before the heat really sets in, even though it was above 90° when we left the house a little before 6:30. You can see how even a brief 40 min walk leaves him tuckered out. He likes to lay on the tile to try to cool off. Ken and I used to jump in the pool to cool down after a morning walk/jog, but now our pool temperature is that of bathwater so it’s not very refreshing.
Tomorrow Erin comes for a visit! We are so excited to have her for a long weekend and have many fun activities planned. Tomorrow night we will go to an art and wine event with silent auction, and later in the weekend we are attending a cooking class, wedding dress shopping with Amy and Sushi Sunday!
In honor of Erin’s visit I decided to make one of her childhood favorites, Snickerdoodles (grain free of course)!
Occasionally I purchase lamb bones from US Wellness Meats and turn them into an extra special treat for Gibbs and a bone broth for myself. To keep it dog-friendly I wait until the bones have finished simmering then I add my seasonings before I drink the broth. Gibbs goes crazy for the cooked carrots and the marrow from the bones. You could give your dog the whole bone and they would be busy for hours but we try not to give Gibbs bones to preserve his teeth, so I just scoop out the marrow and put it in a kong toy or just on his food.
To make this, I first roast the bones for 30 minutes at 400° and coat the bottom of the pan in olive oil so they don’t burn. Then I transfer the bones to a pot, add carrots and a splash of ACV (it helps leach minerals from bones into broth) and cover with water. This simmers for four hours. When the broth has come to room temperature there will be a layer of fat on the top which I skim off. I then keep the bones and carrots in the fridge for Gibbs and the broth in a separate container for me.
It’s not just Taco Tuesday but we officially closed on our house today! Yahoo, we are no longer homeowners in Sammamish.
We are headed over to Uncle Rick and Aunt Mary’s for TT (or taco Tuesday). Our contributions are taco meat, Mexican/Spanish cauliflower rice and some avocado cilantro sauce/dip. I buy most of my meat and poultry from US Wellness Meats https://grasslandbeef.com/
The avo cilantro sauce/dip is from http://hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/ but I sub in plain goat yogurt for the sour cream.
I like to say Gibbs is a sympathy dog since his diet is as restrictive as mine, if not more so. He is on a grain free vegan kibble, so I like to give him “treats” when he can tolerate them. Mainly his treats are in the form of frozen blueberries or these homemade ones I baked up today.
- 2 c garbanzo bean flour (add more as needed), plus additional for dusting
- 1/2 c unsweetened organic applesauce, can also use one whole banana
- 2 tbsp all natural, unsalted peanut butter
- 1 egg
Mix all ingredients in a food processor until ball forms. Warning: dough is extremely tacky! Add more flour as necessary so you can handle it.
Use wax paper to roll dough out until 1/4″ thick. This will be an upper body workout. Sometimes I just roll the dough into balls when I don’t have the energy to roll it out, and flatten them with spoon once on baking sheet.
Cut into shapes. I have a special fire hydrant cookie cutter just for these treats. I dip my cookie cutter into water before I cut each treat because the dough will stick to everything! Place cutout treats onto baking sheet lined with parchment paper. I use a metal spatula dipped in water each time I try to remove from counter top and place on baking sheet.
Bake at 300° for 30-45 minutes or until treats are hardened and starting to brown.