Soft Baked Chocolate Chip Almond Breakfast Cookies

Absolutely delish!

Soft Baked Chocolate Chip Almond Cookies

½ cup gluten-free old fashioned oats

1 cup almond meal (Trader Joes or any health food store….. Or make your own in under 10 seconds)

½ cup ground flaxseed meal (any major grocery store chain)

¼ cup mini semisweet or dark chocolate chip (non dairy choc. Chips optional)

½ tsp baking soda

½ tsp baking powder, double acting

1/8 tsp fine sea salt

½ cup raw unsalted almond butter

¼ cup unsweetened almond milk or milk of choice

2 tablespoons raw organic agave nectar, honey or sweetener of choice

1 tsp almond extract (vanilla works)


Preheat oven to 350 degrees and line two large baking sheets with parchment paper.

In a mini food processor, grind the oats into fine flour.

In a medium-size bowl, combine the dry ingredients (oats through salt)

Add the remaining wet ingredients and stir until well incorporated.  The dough should be sticky.

Using a tablespoon scoop one heaping tablespoon of batter at a time onto a baking sheet, leaving 2 inches or more of space between cookies. Using your fingers, shape into round flat saucers.

Bake for 7 minutes.

Allow to cool for 5 mins on baking sheets, then transfer with spatula to a wire cooling rack and cool for an additional 5 minutes.

Makes approx. 23 cookies.

Soft Baked Chocolate Chip Almond CookiesSONY DSC

DIY Almond Meal/Flour

Almond Milk

Fast.  Simple.  Saves money? I’m in.  By using your blender to create homemade milks, flour, meal or nut butters you can dramatically reduce your weekly food bill.  Buying almonds in bulk will even further your savings. (Homemade Almond Milk recipe can be found here.)

In a few simple steps you can grind your own almond flour with a regular high-powered blender (I use my Vitamix) No grain attachment necessary.

For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars.  It is a perfect grain-free, Paleo friendly option for anyone with food sensitives to wheat or grain.  Use it in waffles, pancakes, muffins and cookies! Speaking of cookies, you may want to try these Soft Baked Chocolate Chip Almond Treats!

1) Measure 1 cup of raw or blanched (skin removed) almonds

(Raw almonds will create more of a almond meal while blanched [skin removed] almonds will create more of a finer store bought almond flour.)

2) Place almonds into your blender.  One cup just covers the blades of my Vitamix

3) Secure the blender lid and place the tamper inside the blender.  Turn blender on high for 5- 7 seconds, using tamper if needed (For Vitamix process on High, Speed 10)

Pour fresh ground Almond Flour into a container with a tight sealing lid and store in your refrigerator for up to 6 months.



Meatless Monday: Stir-Fried Tofu and Bok Choy


Protein equals meat correct? Not necessarily.  That is the misconception.  After completing an elimination diet to uncover food sensitivities, I recently added soy back into my diet.  So far so damn good!

With 10 grams of protein per half-cup serving, low in calories and zero saturated fat, tofu is a perfect candidate for meatless meals that won’t leave you hungry again in an hour.  Tofu is also a great source of calcium and iron, which is extremely important for women.  It helps reduce hot flashes and preventing the high bone-loss risk related to menopause.  Tofu is high in plant-based soy isoflavones, which have shown anti-cancer benefits. The Shanghai Breast Cancer Survival study, published in JAMA December 2009, links soy foods to lower risk of breasts cancer.  More information can be found here.  Isoflavones also can directly scavenge free radicals, thereby preventing premature aging.

Bok Choy, or Chinese cabbage, is a cruciferous veggie that is extremely low in calories and packed with vitamins A and C.  It is a very good source of beta carotene, which has been well-studied as a dietary antioxidant.    


  • If you’re not a fan of “mushy” textures, stick with “firm” or “extra-firm” tofu
  • Tofu takes on the flavor of anything you season it with as long as it is drained before cooking
  • To drain it before cooking, set the tofu in a bowl between paper towels. Press it gently to squeeze out the excess water, or place a lightweight plate on top, allowing it to sit for 15 minutes.
  • As noted on, soy is best eaten in moderation and as a whole food—such as tofu or tempeh—since concentrated soy supplements contain higher levels of phytoestrogens (estrogen-like chemicals that occur naturally in plants), which may actually increase some women’s risk of breast cancer. One daily four-ounce serving is an excellent addition to a healthy diet.”

Stir-Fried Tofu and Bok Choy

  • 1 tsp. cornstarch
  • 2 Tbs. low-sodium soy sauce or tamari for gluten free
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chile sauce, such as sriracha
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. sesame oil
  • 3 Tbs. coconut oil, divided (canola will work)
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes (preferably organic)
  • 1 lb. bok choy, cut into 1 ½-inch pieces
  • 2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. coconut oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot



Recipe credit here