A Well Balanced Blog
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I've been a Beautycounter consultant for almost 4 years now, and it's still the best unexpected business opportunity I've ever come across. I signed up on a whim, thinking it was just another affiliate program. Not only has the opportunity given me a financial freedom...
Easy Gluten Free Peach Cobbler
There's something about peach cobbler that reminds me of my childhood summers. This quick and easy recipe gives you a gluten free version that everyone will absolutely love! A scoop of vanilla ice cream on top never hurt, either.
Does anyone remember a restaurant called The Black Eyed Pea? I'm not sure if that was just a Texas thing or not, but I ate there a gazillion times growing up. Fresh yeast rolls on every table, and I always ordered the same thing -- chicken fried chicken with gravy, mashed potatoes, and squash casserole. (Holy calorie overload, Batman! Man, that 12-year-old metabolism was something I should have appreciated back in the day... because I sure as heck don't have it now.)
No matter how stuffed we were, my Mom and I would always ask the server what kind of cobbler they had that day. And if it was peach, then the answer was YES, WE WANT DESSERT. Their peach cobbler was to die for!
That dessert of my childhood has become the standard for my peach cobbler. Some versions have been too dry, some too bland, some too dough-ey, some too peach-ey. Every bite has to have some peach goodness and some crusty cobbler! But not too crusty. Just right.
In a nutshell, I want it to be "I'm totally stuffed but I'll make room for your peach cobbler" good. Let me know if I got it right.
Ingredients
- 4 cups of sliced peaches (fresh or frozen)
- 2T gluten free flour
- 1/4 cup organic sugar
- 1/2 tsp cinnamon
- Dash of vanilla
- 1/2 cup gluten free flour
- 1/2 tsp cinnamon
- 1/3 cup organic sugar
- 1/2 tsp baking powder
- 3T melted butter
- 1 egg
- 1/2 cup milk or dairy free alternative (I love full fat coconut milk!)
- 1T melted butter for pan
- Raw sugar and cinnamon on top (optional)
Instructions
- Place peaches in a bowl and add gluten free flour, sugar, cinnamon and vanilla. Toss to combine and set aside.
- Mix together ingredients for batter: 3T melted butter, gluten free flour, sugar, cinnamon, egg, and milk. Mix or stir until batter is smooth.
- Place remaining tablespoon of melted butter in 2 quart baking dish and spread to coat evenly.
- Pour batter into baking dish.
- Spread peach mixture evenly on top of batter.
- Sprinkle a bit of raw sugar and cinnamon on top to finish. (optional)
- Bake at 350 for about 50 minutes until batter is set, peaches are bubbling, and edges are brown.
- Let sit for about 10 minutes before serving. Vanilla ice cream is definitely recommended!
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Gluten Free Sugar Cookies
If you're looking for a super simple sugar cookie with amazing flavor, I've got you covered. Gluten-free, grain-free, and so tasty that no one will ever guess these aren't made with traditional ingredients.
Y'all, it's National Sugar Cookie Day! Who am I to neglect a national holiday of this magnitude?
I used to avoid making cookies because they just seem tedious, you know? That's why I was determined to come up with a simple cookie recipe that you could eat fresh out of the oven in 30-45 minutes, tops.
Did I mention they're gluten-free AND grain-free? I'll bet you a dollar that no one will ever be able to tell the difference. Because these sure as heck don't taste like your typical wheat free cookie. TBH, they kind of taste like a macaroon fresh out of the oven ... slightly crunchy on the outside, soft and chewy on the inside. ERMAHGAH, I want one now!
Ingredients
- 1/4 cup butter, room temp
- 1/2 cup organic sugar, depending on preference
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- Raw sugar for rolling
- Sprinkles (optional)
Instructions
- Combine butter and sugar together in a bowl. Use mixer to cream together. Add egg and vanilla extract and mix until smooth.
- Mix in almond flour, coconut flour, salt, and baking soda. Stir together until smooth batter forms.
- Separate batter into equal pieces and roll into balls (I usually get about 16 cookies). If dough seems too sticky, refrigerate for about 30 minutes.
- In a small bowl, place some organic or raw sugar. Roll each dough ball in sugar (and/or sprinkles!) and place on a cookie sheet lined with parchment paper.
- Use the bottom of a glass (or a flat surface) to slightly flatten cookies.
- Bake at 350 degrees for 14-16 minutes. Remove from oven and let cool on cooling rack. Do not over bake as cookies will harden slightly while cooling.
- Cookies will have a slightly crunchy outside and soft center. Once placed in an airtight container, the cookies will be predominantly soft and chewy.
Notes
*Quick note: Make sure your butter is just slightly soft. If it's super melty, the cookie will spread a lot while baking. Which isn't a bad thing, it just makes the cookie kinda flat. Totally personal preference.
Gluten Free Chocolate Chip Skillet Cookie
Brighten up your Fourth of July celebrations with this patriotic gluten free skillet cookie! Pass out the spoons and dig in while you watch the fireworks.
Ingredients
- 1 stick butter, melted (or 1/2 cup of melted coconut oil)
- 3/4 cup brown sugar
- 1/4 cup organic cane sugar
- 1 egg
- 1 dash of vanilla
- 1 1/4 cup gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 to 1 cup chocolate chips (or M&Ms!)
Instructions
- Combine melted butter, brown sugar, and cane sugar. Combine well with mixer.
- Add egg and vanilla, mix well.
- Add in gluten free flour, baking soda, and salt. Once again mix until batter is smooth.
- Fold in chocolate chips or M&Ms, reserving a few to put on top after baking.
- Pour batter into greased skillet (I just take a bit of softened butter and spread it with a paper towel). Top with reserved chocolate chips or M&Ms.
- Bake at 350 for 20-25 minutes. (If you like your cookie a bit soft, opt for the lower baking time!) If using a skillet, cookie will bake a bit more as it’s cooling.
- Let cool COMPLETELY before slicing and serving. This is the hardest part!Or if you just can't wait, pass out the spoons and dig in. Who needs fancy slices anyway???
Notes
A couple of things:
*My skillet is about 10 inches in diameter.
*You can make this in a regular baking pan, probably a 9x9 inch would work well.
*Regular old white flour would work, too!
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Gluten Free Chicken Nacho Casserole
A quick and easy Tex-Mex casserole guaranteed to join your weekly rotation! Mix it up with ground beef or a black bean veggie medley to satisfy all your people.
Man oh man, this is Tex-Mex comfort food at its easiest and finest. It's also known as the Lazy Person's Enchiladas -- because it's just so simple to make but full of tortilla cheesey goodness!
My mom has always made a Mexican casserole that is a huge hit with anyone and everyone. But it's got those canned cream soups ... you know the ones. I don't love the ingredients ... and they look kinda yucky, too. So this is my cleaner and gluten-free version! I hope you love it as much as my family does.
Any enchilada sauce will do (you can even make your own!), but Siete makes a red one that is my favorite. Feel free to use grain-free chips or tortillas in place of the corn tortilla chips if needed. And like I indicated in the recipe below, you can sub ground beef or steak for the meat ... or go full vegetarian and just use beans and veggies. Or heck, make it half and half! That's a great way to make everyone happy.
Pro tip: Keep these easy ingredients on hand at all times for those nights when you have to make dinner but YOU CAN'T EVEN. Trust me on this.
Ingredients
- 2 15 oz jars/cans of enchilada sauce (I use Siete Red Enchilada Sauce!)
- 1 4.5 oz can of green chilies
- Organic tortilla chips
- 4 cups shredded chicken (can use ground beef, taco meat, steak, etc.)
- Organic shredded cheese (at least one bag, but maybe two)
- Optional: Pinto beans, black beans, refried beans, sauteed veggies
Instructions
- Pour 1/3-1/2 of one jar of enchilada sauce on bottom of 9 x 13 casserole dish.
- Top with a layer of tortilla chips, gently press down to flatten.
- Spread 2 cups of shredded chicken on top.
- Spoon out 1/2 can of green chilies on top.
- Add any of the optional items (beans, veggies, etc.)
- Pour rest of jar of enchilada sauce on top.
- Spread a layer of shredded cheese on top.
- Repeat steps 1-7 for a second layer.
- Bake at 350 degrees for about 25-30 minutes, cheese will be bubbly!
- Let sit for a bit and then slice up to serve.
- Add personal toppings: avocado, cilantro, sour cream, guacamole, hot sauce, you name it!
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