Peanut Butter Energy Bites

I was looking for something to satisfy my sweet tooth but also had some healthy bits with it? Too good to be true ?!

Say hello to gluten free Peanut Butter Energy Balls! Easy to whip together! Plus your kids will enjoy!

Ingredients

1 cup peanut butter (we like Kraft)

1 cup semi sweet chocolate chips

1/4 cup maple syrup

2 cups gluten free oats (we like Bob’s Red Mill)

Mix ingredients together. Then refrigerate for 30 minutes.

The mixture will now easily form into little balls – bite size of your choice!

These are so great for snacks and when on the go!

You can also add shredded coconut and other things as you wish!

Enjoy!

Chicken Salad

Spring must be in the air. I’m over most meals and starting to think of summer and warmer weather.

I made Plain chicken wings last night and have a ton left over so decided for lunch to make a Chicken Salad Sandwich.

Enjoy this flavourful creamy dressing over chopped apples, diced onions and chicken.

I love the LooneySpoons recipes by Janet and Greta Podleski and this is where I learned how to make a delicious dressing for chicken salads.

Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tbsp Dijon Mustard

1 tbsp white vinegar

1 tbsp orange juice

1/4 tsp salt

Fresh ground pepper to liking

Whisk all ingredient together and set aside.

Next Steps

Dice half an Apple.

Dice up chicken (enough for a sandwich or two!). Add to bowl.

Dice up 1/8 cup of onion. Add to bowl.

Mix in the amount of dressing you prefer for your chicken salad.

If you like it more on the dry side, add a few spoonfuls; more moist add a few more spoonfuls. Toss together well.

I served on a sour dough bread, with Swiss cheese. I can also happily just eat this mix right out of the bowl! It would also be lovely, on a bed of fresh greens. Cranberries or raisins could be a lovely addition too!

Enjoy!

Gluten Free Apple Pumpkin Soup

It’s winter and it’s cold. I’m feeling discouraged from canned, store bought soup. Yes, they are convenient but where is the flavour?

I’m craving a hearty and tasty, and also soothing soup. Pumpkin comes to my mind.

Ingredients

1 can Pure Pumpkin

3 tablespoons unsalted butter

1 small cooking onion, chopped finely

4 small apples (I had Royal Gala on hand)

1/2 teaspoon Epicure Caesar dressing mix

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (you can add more if you want spicer)

Freshly Ground pepper (to taste)

1 tablespoon packed brown sugar

4 1/2 tablespoons Epicure Vegetable Broth mix plus 3 cups water

1 cup Apple Cider

3 tablespoons Epicure Coconut Curry Seasoning Mix

1/2 cup whipping cream

Directions

In a large pot, melt butter and sauté onions over medium heat.

Add the diced Apple, spices, brown sugar, salt and pepper. Cook for 5 minutes.

Add in the pumpkin, vegetable broth and apple cider. Mix well. Bring to a boil then let cook for 20minutes on lower heat. Stir regularity.

Then add whipping cream. Stir well. Keep on low heat for another 10 minutes then serve!

Enjoy!

* if you want a more smooth soup you can always use a blender after it is all cooked. It’s not overly chunky if you choose not to blender the soup and I like the chunks of apple and onion throughout *

Ice Cream Cake ~ Gluten Free

We miss Dairy Queen Ice Cream Cakes. So for my husband’s birthday I attempted to make the best copy cat cake.

I started out by reviewing many recipes online. Then meshed then all together.

You will need:

Chocolate ice cream – one large package

Vanilla ice cream – one large package

Epicure Chocolate fudge mix

Kinnikinnick chocolate sandwich creme cookies (crumbled)

Icing For decorating

I used a 9 inch cake pan and lined it with cellophane (to make removal of slices easier later).

I then packed the carton of chocolate ice cream to the bottom of the pan.

Spreading the fudge

I whipped up the Epicure Chocolate Fudge and let it cool before I spread it over the chocolate ice cream. I then let the cake set another 30 minutes before putting the cookie crumble layer on.

Setting the cookie crumble

I couldn’t find gluten free cookie crumble, so I bought a package of Kinnikinnick chocolate creme filled cookies. I then crushed them to make the crumble.

Then put the cake back in freezer for 30 minutes to set.

Add the vanilla layer of ice cream next.

Put back in freezer to set while making icing.

Decorated

Enjoy!

We really liked it! Hope you do too!