Wednesday, July 31, 2013

Gluten-Free Vegan Chocolate Chip Cookie Recipe

Hi Everyone! I'm Shannon and I blog over at Killer Bunnies, Inc.
Yes, I plan on taking over the world... with bunnies. Until I have my trained bunny army I just bake, hike, do Russian style kettlebells and obsess about sugar.

I met Christi at a FoodBuzz conference and we decided we were both crazy enough to be fast friends. 
Okay, I might be way more than 50 percent of the weirdness in our relationship. It's all good. I bake almost exclusively vegan, which means no animal products including eggs and honey. While I'm only a vegetarian I really like the challenge of making a recipe work. Since you are hanging out on Mom, What's For Dinner I know that you totally get food restrictions and allergies. I tend to eat vegan (I can't digest meat enzymes well, and now dairy is off limits) yet I have a large group of friends who are gluten-free, both on an intolerant and a full on allergy level. When we get together everyone is mindful which is honestly an amazing experience. So when I bring something to a party not only does it have to be vegan, I consider gluten-free as well.

As you all know lots of gluten-free recipes rely on eggs to help bind them and keep them from being a crumbly mess. A lot of eggs. I came up with a brilliant soft chocolate chip cookie recipe I'd like to share. It's not crumbly, it doesn't have a weird aftertaste and it's also oat-free. One of my very allergic friends also can't have certified gluten-free oats so I have to be mindful of that as well. This recipe takes care of everyone. Just a note for international readers! Margarine in the US and Canada tend to have a different water content and it varies brand to brand. Some of it is more firm than the margarine you might get abroad, so be sure to really use your judgement when making these cookies and have them form a nice firm dough. They should be able to hold a ball form before baking.  

Gluten-Free Vegan Chocolate Chip Cookie Recipe 
by Shannon at Killer Bunnies, Inc

6 Tbsp margarine 
1/2 cup brown sugar (packed) 
1/4 cup granulated sugar 
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water) 
1 tsp vanilla extract 
1/2 tsp baking soda 
1 pinch kosher salt 
1 cup garbanzo bean flour (chick pea flour) 
1 cup almond flour 
1/4 cup of almond flour (reserved) 
1/4 tsp baking spice or cinnamon 
1/2 cup dark chocolate chips

Preheat oven to 350 and line a baking sheet with a silpat or parchment paper.
In a small bowl, mix together the flax egg and set aside.
Beat the margarine and sugars until creamy. Beat in the flax egg and vanilla extract.
Add the 1 cup of each flour (garbanzo bean and almond) as well as the baking spice, baking soda and salt. Check the texture, and see if it needs more flour. If it doesn't hold up to a ball form (it doesn't have to be stiff, just hold a bit of a form) then add more almond flour as needed. Mix in the chocolate chips.
Drop balls of dough on the baking sheet with a small cookie scoop or teaspoons. The dough will be very sticky but should release from the scoop easily. Flatten the balls down a bit but they should spread as they cool. Bake for about 10-11 minutes until slightly gold along edges.
Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Tuesday, July 30, 2013

Portobello Mushroom Pizzas

I have a lot of down time right now because I have been instructed to rest until my surgery date. In my downtime I have been doing a lot of recipe research. I found these lovely Portobello Mushroom Pizzas from Life as a Strawberry.
To get the recipe, simply click the link and show the author some love. 

Monday, July 29, 2013


Today I am proud to introduce to you a great new Food Blogger. Her name is Trina. 
As you read her recipe below, you will be shocked she is new. She has great cooking and baking skills as well as great pictures! One visit and I was hooked. 
Thank you Trina for guest posting for me during my treatment!
Now sit back and enjoy the PaleoNewbie Guest Post, by Trina.

You CAN have your cake and eat it too! 

I'm so excited to do this guest post for Christi! I've never done one before. I'm a true "newbie" on all fronts – Paleo and blogging. 

As a newbie, I've learned so much from Paleo and gluten-free food bloggers like Christi. When I first started living the Paleo lifestyle 7 months ago, I was thrilled to discover so many good Paleo bloggers with recipes online. 

In late April, I decided to get in on the blogging fun too and started my own website ( to help other Paleo neophytes. 
And now, here I am, with my first guest post! (Thanks Christi!)

As you probably know, the Paleo menu is pretty restrictive. My biggest challenge has been creating desserts that stick close to the Paleo rulebook, but still taste awesome! It's important to me to make sure anyone who tries a Paleo Newbie recipe won't be disappointed because it lacks flavor or texture. So I started thinking about a dessert recipe I could share with you that would be gluten-free and something extra special I hope you all will love.

Well I knew this weekend morning was the perfect time to give it a go because I woke up to thunderstorms. Here in Arizona, summer showers give you the perfect excuse to stay in and fantasize that fall is coming sooner than it really is. In the intense heat of July and August, that's about all we really think about here. In fact, I start burning fall candles as soon as Bath & Body Works gets their shipment in. Fall is always a long wait, but at least my house smells good.

So today I decided to make a gluten-free Apple Spice Bundt Cake – my favorite flavors and aromas of fall. I added some Medjool dates and a simple maple glaze and decided it was worthy of Christi's fans to post here. Speaking of fall, this would make a great dessert for Thanksgiving! We really loved this one – it's one of my best dessert recipes so far! 
You might want to whip up a little extra glaze. By the time I stopped licking my fingers, half of it was gone. And everyone will want an extra dollop next to their slice of cake. Trust me on this one – it's that good!

Thanks in advance for taking the time to stop by We'd be honored to have you visit us anytime for awesome gluten-free and Paleo recipes. 

Thanks Christi and everyone! 


CAKE INGREDIENTS (see separate glaze ingredients and instructions below)

1/2 cup coconut flour
1/2 cup almond flour
1 tsp. baking soda
Pinch of salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg 
1 tsp. vanilla 
4 eggs
1/2 cup maple syrup 
1/3 cup melted coconut oil
1/4 cup coconut milk – full fat
2 Granny Smith apples – peeled, cored and chopped
3/4 cup pitted and chopped Medjool dates, or raisins
2 tbsp. of organic butter, or substitute coconut oil if you prefer dairy free
1 tbsp. honey

Preheat oven to 375-degrees F and grease a bundt pan


Chop apples and dates into about 1" chunks

In a sauté pan, add butter (or oil) and brown the apples on medium high heat. They will soften and the liquid will be absorbed. Takes about 7-10 minutes 

Once browned, add 1 tablespoon of honey to glaze the apples 

Remove apples from heat and let cool to room temperature

Next take a teaspoon or two of coconut flour and dust the dates so they won't stick together in the batter. Skip this step if you're using raisins 

In a medium bowl, mix together all the dry ingredients 

In another bowl, mix together all the wet ingredients and vanilla

Now add the wet mixture to the dry ingredients

Next fold in the apples and dates to the cake batter

Pour batter into a greased bundt pan and smooth the top 

Bake in oven at 375-degrees F for 20-25 minutes (Oven cooking times vary, so test with a toothpick to make sure it comes out clean)
Let the cake cool before removing from pan and adding the glaze 

2 tbsp. maple syrup
4 tbsp. coconut butter
4 tbsp. coconut milk
2 tsp. palm shortening
2 tsp. honey
1/2 tsp. allspice 

In a food processor or magic bullet, mix together all the above ingredients

Blend until combined. If you would like your glaze a little thicker, add another teaspoon of shortening 

(Note: If you put this mixture in the refrigerator, it will thicken. If you will be serving guests, you can make the cake and glaze ahead of time, but do not glaze the cake until right before serving. You can keep the glaze in the fridge until your guests arrive, then take it out and let it warm to room temperature before serving.) 


Friday, July 26, 2013

Gluten-Free Sweet Cornbread

I was having a great pain free day, so I decided to make my man and hearty southwest black bean and corn soup with some fresh corn bread. I made it the way cornbread should be made. With only corn. I do not know how or why people started putting wheat flour in their cornbread. It is not necessary. Using corn flour not only makes it naturally gluten-free, but it also makes it extra sweet. 

If you are concerned about GMO corn products, you can use Bob's red mill certified organic corn grits and certified organic corn flour. 

I like to serve mine with honey butter. It is easy to make. Just one stick of butter mixed with 1/4 cup raw honey. Makes the perfect butter for this bread. Enjoy!

Gluten-Free Sweet Cornbread
adapted from Creations By Kara

3/4 cup sugar
1/2 cup oil
2 eggs
1 cup milk
1 1/2 cups corn flour
1 1/2 cups corn grits
1 Tbsp. baking powder
1/4 tsp salt

Blend sugar and oil, beat in eggs and milk. Combine dry ingredients and add. Mix well. Pour into a well greased 9×13" pan. If a glass pan,bake at 350° for 20 - 25 minutes. If using a metal or ceramic dish bake at 375° for about 20-25 minutes or until a toothpick comes out clean.
Best if served warm, with honey butter.

Thursday, July 25, 2013

Mango Glazed Salmon

Check out this amazing healthy dish I found today from Chow Divine! Gluten-Free Mango glazed Salmon. Yum! For the recipe, simply click the link below.

Wednesday, July 24, 2013

Protein Pancake

Today I am sharing a recipe that is for healthy eating. If you want a fluffy buttermilk pancake that is sweet, this is not for you. With my cancer, I have been trying to find healthy ways to get protein in my body. This pancake is the perfect start to any day. You can top it wiht your favorite fruit, or eat it plain. I like to put cashew butter on mine. 

Gluten-Free Protein Pancake

3 egg whites
1 scoop of Perfect Fit Protein
1/2 banana [mashed]
1 tsp. cinnamon
1/2 Tbs. Almond Milk

Completely mash banana with almond milk,
then stir/whisk in the remaining ingredients.
Spray your skillet with cooking spray, turn on medium-low heat, and pour batter into the skillet.
Cook for a couple of minutes until you see bubbles rising.
Carefully flip your pancake and cook it all the way through.
Optional ways to serve; with sliced fruit, powdered stevia, and a drizzle of agave or pure maple syrup, cashew butter.

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Tuesday, July 23, 2013

Gluten-Free Strawberry Hand Pies

Greetings to all my beautiful readers! 
Today brings me another day closer to my surgery and road to recovery. I thought I would share with you a Mother Daughter story. Since my daughter was the drive behind this blog to begin with. I thought you would enjoy to hear yet another story about our interactions. 
My daughter loves tattoos. I am not a tattoo person. I am not against them. I am just not into them. I think past generations have been so against them, and the younger generations are all about them. I am caught in the middle. 

So my daughter has been after me and after me to get a matching tattoo with her. She has heard "NO!" from me so many times. With every idea she would bring me, I would shoot her down. She begged and begged and begged. It began to be the topic of almost every conversation. I realized that it was so important to her. So I finally caved. Only because the one we picked has a lot of meaning. 

So here we are. Matching Ovarian/Cervical Cancer Ribbon tattoo's with butterfly wings. 

So now she won't bug me anymore and we have shared moment and tattoo that will last a lifetime. 

Today I wanted to share with you these great seasonal treats brought to you by All Day I Dream About FoodSimply click the link for the recipe and show the author some love! 

Monday, July 22, 2013

green beans with basil vinaigrette

Hi everyone! 
I just wanted to check in real quick with you all and let you know I am doing ok! With every day closer to my surgery date, I do face new challenges and pain, but I am so blessed with all the love and support from my friends and family. 

I will be having some of my dear friends guest blog for me, starting next week. I hope you can all show them some love on their blogs. These are all very talented Women that have taken their time and effort to write up gluten-free posts for you all. I hope you enjoy these ladies as much as I do. In the meantime, I will find you some recipes from around the globe to share with you. 

First up, this beautiful summer dish. Green Beans with Basil Vinaigrette posted by Healthy Seasonal Recipes. Click the link below for the recipe!

green beans with basil vinaigrette

Thursday, July 18, 2013

Chicken Marsala

Hello all of you beautiful souls! Oh how I have missed you! Thank you so much for all of the get well wishes, prayers, thoughtful emails and love you have sent my way. It has been so touching to me and my Family. I love you all and you give me the support I need to beat this cancer.  I was so hesitant to let you all know what was going on with my health, but it was the best thing I could have done. 

So let me update you all. After my film was reviewed by two cancer specialists, I finally got the final diagnosis and treatment plan. I have 2 tumors on my left ovary, and one inside my left ovary. The one inside is the one causing all of the pain. I also have a small tumor in my uterus on the left side near the ovary. Then I also have cervical cancer. 

I have surgeries done August 5th to remove all of the tumors and start chemo. So I am not sure how often I will be posting on here. It will all be dependent on how I feel. I am so bored and miss cooking. So you won't be waiting too long. The minute I can, I will be on here!

The other day I had a great pain tolerance day. So I made my husband this special dish. I love getting imported Prosciutto from little Italy as a special treat for him. This is one of his favorite dishes because it is full of mushrooms and the delicate prosciutto he loves.

Gluten-Free Chicken Marsala
adapted from Tyler Florence

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
Gluten-Free All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces sliced mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. 
Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. 
Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. 
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. 
Add the chicken stock and simmer for a minute to reduce the sauce slightly. 
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and serve.
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