Wednesday, November 25, 2015

Sunday, November 22, 2015

South America

We just came back from a trip to South America. We started in Argentine in Buenos Aires, Iguazu falls (on the border of Argentina and Brazil), El Calafate in Patagonia (the huge glacier photo). Torres del Paine in Patagonia on the Chile side (first, 5th and last photo), Santiago and Atacama Desert (2nd, 3rd and 5th photo). We had a great time submerging ourselves in nature. We had snow and sun, rain and wind, seeing unique animals including puma cubs in nature, eating the best food and getting to know very passionate people about nature. One of our most beautiful trips.

Saturday, November 14, 2015

Gluten Free Cookies

I just found out that I'm allergic to wheat (among other things), so I was looking for an alternative to sweetened my afternoons. I came upon this great recipe called Breakfast Cookies by Sally. I had to alter it a little to my taste.

Ingredients: 2 cups quick oats (I used GF rolled oats and run them in the food processor for a little bit) • 1 tsp ground cinnamon • 1/2 tsp salt • 1 cup peanut butter (I got roasted peanuts and run them in the food processor until they came together)  • 1/4 cup honey • 1/4 cup tahini (the recipe calls for apple butter) • 1 large banana, mushed • 1/2 cup dried cranberries • 1/2 cup shelled pumpkin seeds • 1/2 cup raisins • 1/4 cup sesame seeds (the recipe calls for flaxseeds).

Directions: Preheat the oven to 325ºF. Line a cookie sheet with parchment paper. • Combine all the ingredients in a mixer bowl, mix until all the ingredients are combined. • I used 1 1/3 oz. scooper to make my cookies. Flatten them a little, they won't spread in the oven. • Bake for 15 minutes until edges are golden brown. I made 15 medium size cookies • Enjoy.