Two bite Chocolate chip cookies, vegan and gluten free

Preheat oven to 315°

In a mixing bowl add:

1/2 Cup plus 2 Tablespoon shortening, I used Nutiva coconut oil shortening

1/2 Cup Agave Nectar

2 tsp vanilla

Cream these ingredients together till well combined on high for about three minutes.


3 tsp baking soda

2 tsp salt

Put mixer on low and slowly add:

4 1/2 Cups fine ground almond flour

Mix until all ingredients are well combined, take out mixer paddle and blend in by hand:

1 Cup mini chocolate chips

Portion out into 1 oz balls, approximately a level tablespoon onto a baking sheet.

Round out the dough balls and slightly press down, they should be 1/2 inch thick. As seen in the picture:

Bake in the oven on middle rack for 10 to 12 minutes. Take out and let them cool on the baking pan.

This batch made about 45 cookies, these aren’t super sweet cookies, but are soft and easy to make.

The main ingredients:

Lamb meatballs and leek cream sauce

Serves six:

Mix together till well combined for meat balls:

2 pounds of ground lamb

2 large eggs

1 Tablespoon dried spearmint

1 Tablespoon dried oregano

1 Tablespoon fresh lemon zest

2 tsp salt

2 tsp ground pepper

1/2 Cup of bread crumbs (I used gluten free bread crumbs, they work just as well)

Preheat oven to 400°, portion out lamb into 2 tablespoon measure and roll into meatballs. Place on to a sheet pan that is sprayed lightly with oil with space in between each meatball. Put into preheated oven on middle rack for 15 to 20 minutes. Check for doneness with a probe thermometer till they reach 155°. Or cut one in half and make sure it is cooked through and no pink remains.

While the meatballs are in the oven start the leek cream sauce:

3 Leeks

2 Tablespoon olive oil

2 Tablespoon stoneground Dijon mustard

1/4 Cup white wine

1/2 Cup vegetable broth

1 tsp salt

1 tsp pepper

1 Tablespoon fresh lemon zest

1 Cup heavy whipping cream

Wash well and cut the leeks in half lengthwise and then cut in thin slices up the stalk starting from the root ends using as much of the white part as you can, stop slicing when to the light green, some light green is ok, but the remainder is tough, discard the remaining darker green leek leaves.

In a pan, heat oil over medium high heat, saute the leeks for 3 to 5 minutes till fragrant and becoming translucent and browning, add salt, pepper and wine to deglaze the pan. Stir in the mustard, lemon zest and broth. Let cook till it reduces in half about 5 more minutes. and lower heat to medium. Slowly add the cream, stir constantly while adding and bring the cream to a low simmer. Let it simmer for about two minutes while stirring, remove from heat.

Serve the meatballs with the cream sauce over them on top a nice bed of rice, cous cous, or orzo. I like to squeeze some fresh lemon juice over the top before eating.


Roasted Golden Beets and Carrots


3 golden beets with greens

1 pound of whole carrots.

1/2 Cup olive oil

4 garlic cloves minced

1/2 Tbs thyme

1 Tsp salt

1 Tsp pepper

1/4 Cup balsamic vinegar

Preheat oven to 400°

Cut greens from beets and reserve them (good for sauteed beet greens) wash carrots and beets well from any dirt.

Peel the carrots and beets.

Cut carrots in two inch bias chunks and cut beets into quarters and then slice in 1/2 inch chunks.

Mix the carrots and beets with the oil, vinegar, salt, pepper, garlic and thyme till well coated.

Place in an even layer on a sheet pan or cookie sheet. Place in the oven on middle rack. Roast for 25 minutes, add 1/4 Cup of water to the pan to help release the carmelized vegetables off the pan. Roast for additional 5 to 10 minutes till water is evaporated.

Plate and enjoy.