Peanut butter and basil, you ask?! WEIRD! No not really. It’s not weird if you are a fan of Thai food. Thai food uses a lot of basil – in everything! Also, think about the peanut sauce that you put on your pad thai, dip the chicken satay in, or drench your spring rolls in. When you see it that way, a peanut butter and basil sandwich is not such a weird idea after all!
WHAT YOU NEED:
2 slices of bread – I use GF or sprouted bread
2 tablespoons of peanut butter – I like chunky
1 handful of basil – more or less, depending on your basil-preference
2 teaspoons of honey – to drizzle
Optional: salt and pepper
WHAT TO DO:
Toast bread if you want.
It’s time to start assembling the sandwich, so here goes! Put the bread on a flat surface.
I was introduced to Italian meatball cookies a few years ago. They are these melt-in-your-mouth mounds of joy– not too sweet but just sweet enough. These lovely cookies are a derivation from the traditional Italian meatball cookie.
WHAT YOU NEED
1 sheet pie crust (enough to make a 9 inch pie – it will say so on the box) – thawed
15 chocolate kisses (or whatever tiny chocolate candy you like – ROLOs or mini peanut butter cups)
3/4 C confectioner’s sugar
WHAT TO DO
Preheat oven to 350F. Line a baking sheet and spray with cooking spray; set aside.
Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares.
Place one chocolate kiss in the center of each section.
Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
Bake for about 13 to 17 minutes, or until crust is just set and done.
Allow puffs to cool on baking tray for about 15 minutes.
Vegan AND gluten-free shortbread? Are you kidding me?
NOPE! Who doesn’t love short bread. Buttery, melt-in-your-mouth pieces of deliciousness. They remind me of Christmas for some reason. Maybe it’s those tin cans of short bread cookies that stock up at Costco during the winter season. Oh Costco.
Makes: 30 cookies
WHAT YOU NEED
1 cup coconut oil (or butter)
1 mashed ripe banana
3/4 cup sugar of your choice
2 1/2 cups gluten free flour
1 tsp pure vanilla extract
1/4 tsp sea salt
1/4 cup pecans, finely chopped
WHT TO DO
Preheat oven to 350 degrees.
Mush up oil, sugar and banana.
Add vanilla, sea salt and keep mixing.
Add flour and continue mixing.
Add pecans and mix once more.
Move to a large piece of parchment paper and roll into a tight log (use the parchment paper to roll it up so it is like a big wrapper for a tootsie roll, ~ 2 inches wide.
Freeze for 15 minutes.
Unroll paper and slice cookies into slightly less than 1/2 inch discs with a sharp knife.
If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
Bake for 18-22 minutes at 350 degrees, or until light golden brown.
I love noodles. In fact, I love noodles so much that I will pick an Italian Restaurant over a Steakhouse for my birthday celebration. The truth of the matter is, I rarely ever eat noodles– except for my birthday or new years. On an average day, I will eat noodle substitutes instead– kelp noodles, shirataki noodles, zucchini noodles, etc. It’s much healthier– with fiber, antioxidants, and vitamins– and doesn’t taste THAT different. In fact, for my birthday I received a vegetable-noodle maker! So exciting. But like I said, on special occasions, I like the consistency and taste of handmade noodles!
I also love Thai food. It incorporates so many flavors into one dish, and is usually complex to the tastebuds. Here’s an easy, healthy Pad Thai recipe!
WHAT YOU NEED
For the Dressing
1 Tbsp tamarind sauce
1 Tbsp soy sauce
Juice of 1 lime
1 tsp Asian chili garlic sauce
1/2 tsp fresh grated ginger or 1/4 tsp ginger powder
1 Tbsp agave, maple syrup or honey
For Pad Thai
5 carrots, washed and ribboned with vegetable peeler
1 zucchini, washed and ribboned with vegetable peeler