These soft and chewy flour-less peanut butter cookies satisfied my craving this morning. All I could think about was peanut butter when I woke up, so I decided to whip up a batch. This basic recipe that has been around since before my time is naturally gluten-free!

Being sensitive to the effects that white sugar has on my blood sugar levels I decided to replace it with my unrefined sugar that is full of naturally occurring minerals. It added a wonderfully rich and satisfying flavour to the cookies. Coupled with the fact that I used organic, natural peanut butter with no added ingredients these cookies aren’t all that unhealthy anymore!

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This recipe is easy to prepare for nights when you don’t feel like cooking and it yields delicious results. It can also be budget friendly if you buy a whole chicken and cut it into quarters yourself or buy legs with the thigh attached. Feel free to try this recipe with your favourite fruit preserves, apricot is another one of our favourites.

Look for a brand that makes fruit preserves or jams without added sugar (or the addition of artificial sweeteners.) St.Dalfour’s and Crofter’s Organic both make fruit spreads that are sweetened with fruit juice.

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Quinoa (pronounced keen-wa) is hailed as a super grain. It was called “the mother grain” by the Incas, who cultivated it for hundreds of years, high in the Andes, solely for their own use. Today, quinoa is widely available. The tiny, bead-shaped grains have a mild, delicate, slightly nutty flavour. It is cooked in the same way as rice, but the grains quadruple in size, becoming translucent with an unusual white outer ring.

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Ingredients:

4 skinless, boneless, free-range chicken breasts
½ cup chopped spinach
2 tbsp chopped fresh basil or 1 tbsp dried basil
1 large organic lemon
2 tbsp unrefined coconut oil
unrefined sea salt to taste
lemon pepper to taste
1/2 cup white wine
1/2 cup chicken broth

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Kale is a leafy green vegetable that belongs to the brassica family, a group of vegetables including broccoli, cabbage, collards and brussels sprouts. Kale is an exceptional source of chlorophyll, dietary fiber, calcium, iron and vitamin A.

The bioavailability of iron in kale and other brassica family vegetables is improved by consuming vitamin C with them. A dash of freshly squeezed lemon juice over lightly steamed kale is an easy way to ensure maximum absorption.
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