GF Chocolate Peanut Butter Bars :)

Ok, so the experimenting was a great success!!  Even better than the original, IMO.  So this is what went down, so you can see what I did differently from the blondies:

One 15.5 ounce can garbanzo beans (chickpeas) drained and rinsed
2 large eggs (I use egg substitute)
3/4 cup sugar (great place to substitute agave syrup!)
1/2 cup peanut butter
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
handful crushed peanuts
Pre heat oven to 350
Grease 9 by 9 pan.
Place garbanzo beans in food processor blend till smooth and creamy
Add eggs, sugar, peanut butter, vanilla, baking powder, and salt. Process till smooth. 
Pour into pan and bake for 35-40 min
On stovetop, melt the chocolate.  Pour over baked peanut butter bars.  Add as much crushed peanuts on top.  Let harden.
Store left overs in fridge.

White Bean "Blondies"

A friend gave me this recipe and I tried them out the other day and they were wonderful!  I substituted for the egg and used agave syrup for the sugar.  They were super easy.  I wouldn't really call them blondies.  Maybe like a cookie bar.  They are so delicious!  Enjoy.

White Bean Blondies

One 15.5 ounce can garbanzo beans (chickpeas) drained and rinsed
2 large eggs
3/4 cup sugar
2 Tbsp. Canola oil
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup gluten free old fashion oats
3/4 cup mini semi-sweet chocolate chips.

Pre heat oven to 350
Grease 9 by 9 pan.
Place garbanzo beans in food processor blend till smooth and creamy
Add eggs, sugar, oil, vanilla, baking powder, salt and cinnamon. Process till smooth. Add chips and oats and pulse till blended
Pour into pan and bake for 35-40 min
Let stand 20 min
Store left overs in fridge.

Allergen-free Porkchops (except nuts)

I have been playing around with recipes.  Got some pork chops the other day that were on manager's special at Kroger and was trying to decide how to do them up.  They turned out absolutely delicious, so I thought I would share what I did.

I put some almond flour on a plate, sprinkled some Tony Chachere's and parsley flakes on it and stirred it around.  I pressed the meat in to the mixture and pan fried it, then stuck it in the oven to complete cooking. So simple and SO good!

Hope someone can enjoy this!

Last few days

Thought I would share my favorite site for thyroid help.  It's Mary Shomon's http://thyroid-info.com/.  So full of information and you can subscribe to a newsletter too.  I have found it extremely helpful.

Audrey woke up before 7 these last 2 days.  Today she was quite the crank and I didn't get much done.  Oh well, I am hoping she will finally get straightened out.

It all started when we went to a party Saturday night, but I mainly hung out with Audrey and our friend's 4 1/2 year old daughter.  I think they had a pretty good time.  I made this award-winning recipe of bread pudding with whiskey sauce.  It turned out so good.  Let me know if you want me to post it.  Love the fact that our pastor of young adults took 2 large helpings.  He said he was taking one to his wife.  I will have to ask her if she got hers :)  I think I'll be making that for my brother Reed's birthday.  I think he would really like it.

Crab Stacks

I'm making crab stacks for dinner.  It's an easy, no-cook dinner recipe that my mom put together after having something very similar at some fancy restaurant.  Brent always wants something else to go with it, but I like it by itself.

For 2:
Get a couple of cups
Put about 1/4 crab at the bottom of each cup (I use imitation.  It's already cooked, so I just chop it up and put it right in.)
Cube about 1/2 a small or 1/4 large mango for each cup and that's the next layer.
Cube 1/2 an avocado for each cup and pack that in.
Top each cup with 1/2 diced small tomato.
Cover and chill.
Meanwhile in small bowl, add the juice of a lemon or a lime with a couple of tablespoons of mayo and stir it up.
Grab cups from fridge, take a knife along the edge and turn out on to plate.  Spoon sauce over crab stack.

Let me know if you try this out.  I was a little skeptical at first, but I really like it.  Plus, it has been just too dadgum hot here to cook!