No Bake Cookies! Perfect for the Busy Mommy.

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I love, love, love, LOVE no bake cookies of almost any kind!

When I’m in a rush, they are my go-to dessert.

The best part? You can make them entirely allergy free.

For your kitchen tools, all you will need is a sauce pot, a spoon for stirring, parchment paper, plastic wrap and a cookie sheet.


First, add 1 cup honey, 1/2 cup coconut oil and 8 Tb unsweetened cocoa to your sauce pot.


On the stove, turn the heat to medium high and bring the mixture to a boil while stirring constantly. Continue to stir as it simmers and thickens for about three minutes.


Next, remove the mixture from the heat and add 1 cup peanut or other nut butter, 1 tsp vanilla, 1 1/2 to 2 cups gluten free old fashioned oats (gf quick oats will work too) and 1 cup shredded unsweetened raw coconut. I ran out of coconut, so we’ll just have to make believe we have some here. Stir well until all ingredients are mixed thoroughly.


On a parchment lined cookie sheet, drop mixture by spoon fulls. Go ahead and make them whatever size you want. No bake versions break all the rules.


Cover with plastic wrap if you’re a complete, nerdy clean freak like me. If not, still cover the cookies. It’s gross if you don’t.

Place the entire sheet in the freezer for 15 minutes or the fridge for at least an hour.

The rest of the instructions are listed below.

Now, if you’ll excuse me, I have some no bake cookies and a cup of green tea calling my name!

No Bake Cookies. Free of most major allergens.

  • 1 cup honey
  • 1/2 cup coconut oil (or another unrefined oil, extra light is best)
  • 8 tablespoons cocoa powder
  • 1 cup peanut butter or other nut butter
  • 1 teaspoon vanilla
  • 1 cup shredded, unsweetened coconut (preferably raw)
  • 1 1/2 to 2 cups GF old fashioned oats (You’ll know you have too many oats if mixture becomes hard to stir. For this reason, add oats gradually to desired consistency.)

Bring honey, coconut oil, and cocoa to a boil. Turn down heat and simmer for three minutes or until thickened.

Remove from heat and stir in peanut butter, vanilla, coconut, and oatmeal. Drop by small to medium spoon fulls onto a parchment lined cookie sheet. Refrigerate until set. If you really want those cookies ‘NOW’, put them in the freezer for fifteen minutes. If you have any left (HIGHLY DOUBTFUL), Store in a ziploc bag or airtight container in the refrigerator or freezer.

Happy No Baking!!!!


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Contrary to how it may appear, I have not fallen off the face of the earth!

I did, however, take a much needed summer sabbatical. Of course, now that I’m working three days a week in addition to my full time homemaking job, this seemed like the logical time to pick up my blog again. A little backwards, but it’s just the way I roll.

My goal is to post at least once a week and give fresh ideas and hope to fellow food allergy sufferers!


Strawberry Milk – Healthy Style


I don’t know about you (well, I probably don’t even KNOW most of you!), but I am trying to avoid sugar at all costs.

I was entirely sweetener free for a year (including honey, agave, stevia, you name it) and it’s amazing what we DON’T need sugar for! For that year, everything was sweetened entirely with fruit, and I learned to like it. A lot!

Since that time, whenever I bake, the sugar is always reduced, and even then, some things are too sweet.

However, over the cold, bitter winter, I let myself slip and began consuming sugar again little by little.

And I don’t like how it makes me feel.

Neither does my family.

But that’s a little personal, so we’ll just keep moving on.

Getting used to ‘no sweeteners’ takes time; but with perseverance, it becomes the preferred way to go.

That being said, I love fruity smoothies, sweetened with only fruit. And I love strawberry milk, sweetened only with ripe, red strawberries!

This is how I do it:

In a blender, place 6 ripe strawberries, MOSTLY hulled (the leaves are actually good for you). Then take a picture.

In a blender, place 6 very ripe CHILLED strawberries, MOSTLY hulled (the leaves are actually good for you). Then take a picture. No, I’m just kidding. You don’t really have to take a picture.

Next, add your choice of milk. (I used Original Unsweetened Silk Almond.)

Next, add your choice of  COLD milk. (I used Original Unsweetened Silk Almond.)

2 Cups is just the right amount for one serving.

2 Cups is just the right amount for one serving.

At this point, if you like a little more sweet, add a Tablespoon of honey or agave. But not too much: you don’t want to mask the strawberries.

Blend well on medium high speed or a smoothie setting.

Blend well on medium high speed or on the ‘smoothie’ setting.

Pour into your glass and enjoy!

Pour into your glass and enjoy!

You really don’t need sugar, honey or agave to make things taste good! We Westerners were just raised to *think* that we do.

Strawberry Milk

  • 6 very ripe, chilled strawberries – mostly hulled
  • 2 cups your choice milk
  • If desired, 1 Tb honey or agave

Place all ingredients into the blender. Blend well on medium high or on the blender’s ‘smoothie’ setting until combined.

Serve chilled.

Happy Being Sugar Free!


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That, my friends, is the sound of a woman with three teenage drivers plus another who will be going to Driver’s Ed in a month. And they’re all working. And the baby twelve year old is mowing lawns. And I am feeling slightly nutty right now.

I promise I am not neglecting you.

I promise that I have not fallen off the face of the earth.

I promise I will post recipes again.

I sound like a candidate for the President of the United States.

But, unlike most of them, I will keep my promises.

See you soon!


Happy Holding Onto the Dashboard for Dear Life While the Blonde is Learning to Drive Days!!!!




Have a Blog, Never Post. Fail.

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My apologies. I have been on a hiatus not of my own choosing.

Life just gets busy that way, doesn’t it?

Well, I will be returning shortly with all kinds of yummy recipes, such as Cheesy Chicken and Ham Rolls made with Daiya and an amazing Peanut Butter Chocolate Chip Cookie recipe.

But for now, I’ll just leave you with a shout out for Glutenfreeda Foods Instant Oatmeal!



These tasty, filling oatmeal packets only contain about five ingredients.

So unlike most pre-packaged oatmeal, not only is Glutenfreea gluten and dairy free, it is healthy!

And they taste delicious!


Happy Quick and Yummy Breakfasts!


Good Bacteria in a Cup

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Forgive me, my two faithful readers, for my long absence.

I’ve been busy with strep throat, basketball games for the kiddos (four thousand and fifty four games, I’m sure of it), and a fun weekend away helping at our church’s College and Career camp.

Suffice it to say, I’ve been a leeeetle busy.

But not so busy that I didn’t discover a new yummy almond milk yogurt (hence the gross title to this post):

almond dream


I have tried other brands of almond milk yogurt, but so far, this one is my favorite.

Made by Almond Dream, it hosts a variety of good bacteria and also leaves out some ingredients that never agree with me, such as chicory root.

For breakfast, I love to combine the yogurt in a bowl with this:

Lifestyle Granola


Lifestyle Granolas are the perfect compliment to yogurt. While not all of the varieties are gluten free, several of them are. And they are sweetened with only honey (with the exception of some of the added ingredients, such as cranberries, which are sweetened with sugar), making it just right.

This yogurt/granola combination has become my new favorite breakfast.

Along with bacon and coffee, of course.

Fine. My second favorite breakfast.

But yogurt and granola are easier to prepare. And healthier.


Happy Getting Friendly Bacteria!

Allergy Free Peach Crisp? Bring It On.

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Can’t have oats? No problem.

Can’t have flour? Again… no problem.

Can’t have almonds? Uhhhh….this could be a problem. But you could just switch out one ingredient. Problem solved.

Peaches which are crisped.

Peaches which are crisped.

Peach Crisp: No Gluten, Oats, Dairy, Eggs, Soy, Etcetera

  • 8 cups fresh peaches, sliced (I strongly recommend fresh, home frozen or home canned peaches.)
  • 1 Tb cornstarch or other thickener, such as tapioca starch
  • 2 Tb agave /or/ 3 Tb your choice of granulated sugar
  • 1 cup almond flour/meal
  • 1/2 tsp vanilla 
  • 2 Tablespoons brown sugar or 1 Tb. raw agave
  • 1/2 tsp sea salt
  • 1/2 (scant) tsp cinnamon
  • 4 Tablespoons Earth Balance

In a large bowl combine the peaches, cornstarch and 2 Tb agave.

Grease a 9×13 glass casserole dish.

Transfer peach mixture to dish.

Rinse out the bowl and once it is dried, combine the almond meal, vanilla, brown sugar, salt, cinnamon and Earth Balance. Mix well with a mixer to combine. Don’t be afraid to plunge your hands into the mixture to get it thoroughly blended if the mixer doesn’t do the trick. 

Spread topping evenly over peach mixture.

Bake at 350 degrees for 30 minutes or until topping is golden and the peach mixture is bubbling.

Cool for at least 15 minutes on a wire rack before serving.

And don't forget the Rich Whip! Or you could use chilled canned coconut milk.

And don’t forget the Rich Whip! Or you could use chilled canned coconut milk. Just refrigerate the can, drain off the liquid and whip the solid milk.


See? Rich Whip is just like the real deal! Healthy? No! Delicious? YES!

See? Rich Whip is just like the real deal! Healthy? No! Delicious? YES!

Serve your peach crisp warm with a dollop of your favorite whipped cream replacer. Or just eat it all by itself. It's that good!

Serve your peach crisp warm with a dollop of your favorite whipped cream replacer. Or just eat the crisp all by itself. It’s that good!

Happy Warm and Yummy Deliciousness!

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