Chocolate Chip Cookie Cake

2 c. gluten-free flour (King Arthur Measure for Measure)
1 tsp. baking soda
1/2 tsp. salt
3/4 c. light brown sugar
6 T. white sugar
9 T. coconut oil
2 eggs
1 T. pure vanilla extract
1 c. chocolate chips

1/3 c. water (or as needed to thin it down just soft enough to roll)

(sprinkles, opt.)

(frosting, opt.)

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined pizza pan (pizza stone works great).  Cover with a second piece of parchment, then roll until 1/2"-1/4" thick (not all the way to the sides because dough will spread a bit).  Bake at 325 degrees for 25 mins, until lightly golden all over.

Comes out perfect!

Adapted from: http://glutenfreeonashoestring.com/gluten-free-chocolate-chip-cookie-cake/

Lentil Sausage Soup

2 c. dry lentils, rinsed
1 lb. sausage link, sliced*
3-5 carrots, chopped
2-3 celery stalks, chopped (opt.)
1/2-1 onion, chopped
1/8 tsp. garlic powder
1/2 tsp. Italian seasoning
1 can diced tomatoes
salt and pepper, to taste

Combine all in a large pot and cover with water to 1" above ingredients. Bring to a boil, cover and simmer on low 30-45 mins. until lentils are tender.

*Also delicious with peppered ham.

Cookie Balls (no bake)

1 c. oatmeal
1/2 c. chocolate chips/dried cranberries/nuts/seeds
1/2 c. peanut butter
1/2 c. ground flax seed or chia seeds
1/3 c. honey
1 tsp. vanilla, opt.

Combine all ingredients and mix thoroughly. Refrigerate dough 20-30 mins., then use your hand to roll into small balls. Store in an air-tight container in the fridge.

Addictively good.

Ham and Pea Pasta

2 tablespoons butter or olive oil
2 cups onion, diced
2 cups low-sodium chicken broth
1 cup half and half or whipping cream

8 oz. gluten free brown rice noodles*

1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender.

If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!

*You can also cook the noodles separately and combine with the sauce at the end.

This is so yummy and so easy!

Adapted from: http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html

Carrot and Cilantro Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor.

From: http://allrecipes.co.uk/recipe/113/carrot-and-fresh-coriander-soup.aspx

Avocado Hummus

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 Tbsp olive oil, plus more for serving if desired
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 
  

• Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

From: http://www.cookingclassy.com/2014/05/avocado-hummus/