Chewy Oatmeal Cookies

Kyle and I have been on this kick for the past few months of eating no grains and no sugar. Some days are better than others but I can say that we are trying our best and by best I mean sometimes we like to eat pizza and ice cream. 

So we've decided for ourselves to limit our consumption of these "foods".  It truly is amazing to see though how our bodies react to certain foods, especially sweets.  So when I'm cranky and depressed I just want a delicious SUGAR cookie AND instead of giving in, I've decided to try making more "healthy" versions of sweets, since let's face it...we all need a cookie every now and then. 

Here is my most recent recipe I tried and it was a huge success!

Give it a try and tell me what you think!

Chewy Oatmeal Cookies

Ingredients:

First mix together the Gluten Free Flour Mix:

1 cup sorghum flour (aka jowar flour) or millet flour

1 cup potato starch (not potato flour) or other starch blend (I did half Tapioca Starch and Corn Starch)

1/3 to 1/2 cup almond meal, or buckwheat flour

1 teaspoon xanthan gum

Read more: http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html#ixzz2QpK4RsOi

Then Add in:

4 cups of oats
1 tsp of cinnamon
1 large ripe smashed banana
1 C. Pure Maple Syrup (the real stuff)
1/2 C. Coconut Oil
1 tbsp vanilla

Mix well. Add Choc chips or Raisins if desired.  Scoop large spoonfuls onto cookie sheet and bake at 375  for 10 min. Enjoy~ These are cookies you wont feel bad eating 3 or 4 of them right out of the oven! Delish!
 

Veggie Chow Mein

Here's a quick update on what Kyle and I have been up to this year 2013 so far:

• Kyle loves to ride his bike to work! Sometimes he complains that he doesn't have a car to drive and then he remembers how cool he looks when he rides his bike and that we only live less than 1 mile away.

• Kyle is busy busy busy acting as Elder Quorum's President and he is great great great at it!

• I am in the process of finishing up my Interior Design internship at Ethan Allen! Crossing my fingers that they have a job opportunity for me when I graduate as their Merchandise Interior Designer!

• I went to Dallas and spent the day with my ID class and we toured the World Trade Center and the Design Center. Very cool!

•  I just got called to be the Beehive Adviser and it has been super fun and a great learning experience for me!

• Kyle and I are trying to run more to get ready for the 4th of July Fun Run in Utah!! Can't wait!

Ok so now to the fun stuff!

Kyle's really been cracking down on our budget and challenging me to create bi-weekly meal plans which I might add is quite a challenge since there is STILL only TWO of us to feed, but Kyle loves leftovers so I guess I shouldn't complain about it.  Here are a few of the recipes that have been "winners" to our tastebuds.

VEGGIE CHOW MEIN 

• 6-8 ounces cooked chow mein noodles (Annie Chuys is best. I used her Buckwheat Soba Noodles)
• 1/2 cup sliced snow peas
• 1/2 cup diced carrots
• 1 cup shredded napa cabbage (or other Chinese cabbage)
• 1/4 cup thinly sliced red pepper
• 1/2 cup diced green onion
• 3/4 cup sliced mushrooms (shittake or any variety will work. I used Baby Bellas)
• 1 clove garlic, minced
• 1 tsp minced ginger
• 1/4 cup Nama Shoyu, soy sauce or tamari (gluten free variety if needed)
• 3 tbsp brown rice vinegar (I had regular rice vinegar so I used that)
• 2 tbsp toasted sesame oil, divided
• 1 tbsp coconut nectar (I used 1 TBSP of Stevia powder)

Preparation:

1. In a small bowl mix together the garlic, ginger, Nama Shoyu, vinegar, 1 tbsp oil and coconut nectar.  Stir well and set the sauce aside.
2. Heat 1 tbsp oil in a large sauté pan on high heat and add the chow mein noodles.  Pan fry the noodles until one side starts to get crispy.
3. Push the noodles to the side of the pan and add the vegetables.  Stir fry the vegetables for about 2-3 minutes.  Add the sauce, stir well and continue to cook for 1-2 more minutes.
4. Serve immediately and enjoy!