Gluten Free Brownies!!!

These brownies are flourless!  I was shocked at how amazing these turned out.  Adapted from Elana's Pantry!!

easy gluten free brownie recipe
Easy Gluten Free Brownies made with heart healthy almond butter; packed with wholesome and nutritious ingredients.


  • 1 (16 ounce) jar creamy roasted almond butter
  • 2 eggs
  • 1 honey
  • 1 tablespoon vanilla extract
  • ½ cup coco powder
  • ½ teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  1. In a large bowl, blend almond butter until smooth with a hand blender or kitchenaid
  2. Blend in eggs, then blend in honey and vanilla
  3. Blend in coco, salt and baking soda, then fold in chocolate chips
  4. Grease a 9 x 13 inch baking dish
  5. Pour batter into dish
  6. Bake at 325° for 25-40 minutes
Makes about 24 brownies

Ranch Flavored Dip | Gluten Free NO MSG

  • 2 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon garlic pepper
  • Sour cream, for serving
  1. Mix together the first six ingredients down to the pepper. Store in an airtight container.
  2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh sliced veggies or whole-wheat pretzels.
  3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.

Gluten Free Birthday Cupcakes and Frosting

Cupcake Ingredients (makes 8 cupcakes):
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of butter
1/2 cup of honey
1 tablespoon of vanilla extract

Preheat your oven to 350°F
For the cupcakes, combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour).
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.

Quick Vanilla Buttercream Frosting

11/2 cups confectioners' sugar
1 stick butter at room temperature
1/2 teaspoon vanilla extract
1 to tablespoon milk

(You can also do this by hand) In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Gluten Free Spicy Asia Lettuce Wraps

This is adapted from a couple of different recipes from Our Best Bites

Asian Lettuce Wraps
Recipe adapted by Our Best Bites
1 lb ground chicken*
1/2 C thinly sliced green onions

4 cloves garlic, minced
1 tablespoon minced fresh ginger

1 medium red bell pepper, seeded and chopped
1/2 jalapeno, seeded and diced 
1/3 C roughly chopped cilantro

1 lemon juiced (about 3-4 Tbs juice)

1 Tbs coconut aminos
4 Tbs honey

1/2 tsp kosher salt
1/2 tsp pepper

1-2 heads romaine lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

In a medium bowl, combine the ground chicken, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.
When ready to cook, heat about 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken mixture until it’s browning and crumbly.
While the chicken is cooking, combine the lemon, coconut aminos, honey, salt and pepper. Set aside.
Place the remaining ingredients in a large bowl. When the chicken is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Super quick salsa


Quick and Easy Blender Salsa

Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.
This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.
In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.
It’s the perfect apres nosh after a long day of skiing or snowboarding and the perfect beverage to wash this down is an icy cold beer. Absolute heaven if you ask me.
With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.
Quick and Easy Blender Salsa
Prep Time: 15 minutes
Total Time: 15 minutes
This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa
  • 1- 14 oz can diced tomatoes
  • 1- 10 oz can orginal Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • small to medium size handful of cilantro, washed
  • juice of 1 lime
  1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.