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No Sugar-Added Oatmeal Cookies

 

Alright friends, these cookies are freaking delish!! You would never guess that there is no sugar in them. 

MIND BLOWN! 

If you have kiddos with a bit of a sweet tooth, or a sweet tooth yourself, these are the way to go!

 

No Sugar-Added Oatmeal Cookies

Ingredients:

  • 1 ½ cups quick-cooking oats (see Tip)
  • 1 cup oat flour (see Tip)
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 medium ripe bananas, mashed
  • 2 large eggs
  • ¼ cup melted coconut oil or unsalted butter
  • ¾ cup chopped dates, preferably Medjool, or raisins
  • ½ cup shredded unsweetened coconut
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Combine oats, oat flour, cinnamon, baking soda, and salt in a large bowl. Mash bananas in a medium bowl until creamy.
  3. Add eggs, coconut oil (or butter), and vanilla; whisk until well combined.
  4. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined.
  5. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
  6. Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes.
  7. Transfer to a wire rack to cool completely.
  8. Repeat with the remaining batter.

 

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Sheet Pan Lemon Garlic Chicken

 

Sheet pan dinners are where it’s at people!!!

This is another one of my favorite recipes.  It’s easy to make, quick to clean up, and a family favorite with the grown-ups and the kids!

Sheet Pan Lemon Garlic Chicken

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 pound baby red potatoes, halved
  • 1 medium lemon, sliced
  • 2 tablespoons minced fresh parsley

Directions

  1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended.
  2. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade.
  3. Drain the chicken, discarding any remaining marinade in the bowl.
  4. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices.
  5. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes.
  6. Sprinkle with parsley before serving.
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Brussels Sprouts Salad

 

This salad is BOMB and full of so much flavor!!

You’ve gotta give this a try! 

Brussels Sprouts Salad

Ingredients:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1.50 teaspoon kosher salt, divided
  • .50 cups olive oil
  • 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
  • 2 cups thinly sliced radicchio (from 1 head)
  • 1 cup chopped toasted pecans
  • .50 cups roughly chopped sweetened dried cranberries
  • .50 teaspoons freshly ground black pepper
  • 1-ounce aged provolone or Parmesan cheese, shaved (about ½ cup)

 

Directions:

  1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
  2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
  3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.

 

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Creamy Chicken And Rice Soup

 

If you’re looking for a delicious hearty soup, you have to give this a try!

 

Creamy Chicken & Rice Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup uncooked long-grain rice
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cans of chicken broth
  • 3 tablespoons all-purpose flour
  • 1 can (5 ounces) of evaporated milk
  • 2 cups cubed cooked chicken

 

DIRECTIONS:

  1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir for 1 minute.
  2. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
  3. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes.
  4. Stir in chicken; heat through.
  5. Enjoy!