ELEGANTLY ELLE

Over the weekend I whipped up these absolutely amazing gluten free and dairy peanut butter cookies. They were VERY easy to make and have been the best gluten free and dairy free cookies I have made yet! So, here is the recipe, which adapted from  this website . Ingredients 1 cup firmly packed brown sugar 1/2 dairy free butter 1/2 cup creamy peanut butter 1 large egg 1 tsp. vanilla 1 1/2 cups gluten free flour - I always use  this Pillsbury flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt sugar - to roll dough in Directions 1 - Preheat oven to 350 degrees 2 -  Combine brown sugar, butter and peanut butter in mixing  bowl . Beat until well mixed. Add flour, baking powder, baking  soda , and salt. Beat until well mixed. 3 - Roll  dough into 1 1/2-inch balls; roll in sugar. Place 2 inches apart onto baking sheets lined with parchment paper; flatten balls in crisscross pattern with a fork. Bake 7-9 minutes or until e...

A couple of weeks ago I had blood work done to test for a gluten allergy, as I had been having some stomach issues...I then got the wonderful results last week that I do indeed have a gluten allergy. So, I have been making new meals that are all gluten free and I am obsessed with this gluten free turkey chili. I also froze 2 containers of this chili to have later because I knew I couldn't eat it all within four days. Ingredients: 2 cans of chili beans 1 packed of gluten free chili seasoning 1 can tomato sauce some ground turkey (I usually do 2 cups or more) I start with browned ground turkey then I use a medium stock pan and mix all of the ingredients together and let them cook on low until beans are done.

Good evening. Today I am sharing my new favorite breakfast, they're great for busy mornings! They are super easy to help you meal prep for the week and are extremely simple to actually make. Once you make them you can store them in your refrigerator and then warm them up in your microwave for 30 seconds and enjoy a super fast, but healthy breakfast! 4 eggs 1/4 cup mozzarella cheese 1/2 cup spinach (I only used 1/2 of the spinach pictured above) 1 Tbsp salsa 1/3 cup coconut water (to make eggs more fluffy) Mix all ingredients together (I cut up my spinach just to make things easier!). Greece muffin tins WELL. Cook for about 20ish minutes, I just kind of kept an eye on them. This recipe makes 6 muffins, I had 6 and one got eaten before I took the photo (real life!).

Happy Monday! Today I am sharing my take on trail mix. The trail mixes that you can buy premade a the store a really not my thing, I just don't like eating them. So I found this amazing recipe for this incredible treat! So this is super easy to make you take 3 parts almonds to 3 parts mixed dried berries to barely 1 part dark chocolate chips! I make this container of the snack and then pour it into a little travel container throughout the week so that it is easy to take with me on the go!

Today I am sharing one of my favorite breakfast treats! I adapted this recipe which you can find here to make these delicious gluten-free muffins. Ingredients: 3 very ripe bananas 1 egg 1/4 cup plain greek yogurt or sour cream 1/4 cup vegetable oil 3 Tbsp. milk 1 Tbsp. vanilla 1 1/2 cups gluten-free flour (I use  this kind ) 3/4 cup sugar 1 1/2 tsp. baking soda 1/4 tsp. salt Directions: Heat oven to 375 and grease muffins tins WELL, it makes about 12 muffins. Mash bananas, I ended up using a hand mixer to mash them. Whisk mashed bananas, egg, yogurt/sour cream, oil, milk, and vanilla. Pour the flour and sugar on top of the mixture then add soda and salt on top so they do not touch liquid. Whisk all together until smooth. I added a little sugar to the top of them. Bake for 20 minutes, until golden brown, and cool on rack.

Happy Valentine's Day tomorrow! Today I am sharing some yummy recipes that are super easy to make for a fun Valentine's Day treat! First I made these red velvet cupcakes from a box mix they are delicious and super easy! I made an easy homemade cream cheese frosting to top them with. You can find the cupcake mix here . Cream Cheese Frosting Recipe Ingredients - 8 oz cream cheese, room temp 8 Tbsp. butter 1 cup confectioners' sugar 1 tsp. vanilla extract Directions -  Put cream cheese in mixing bowl on low for about 30 seconds to soften. Gradually add in butter. Add in confectioners' sugar. Add vanilla. Let mix until very smooth.   The other treat I made were these great sugar cookies! My mom gave me this recipe and it is seriously the best they are perfectly fluffy and delicious. Sugar Cookies Ingredients -  1/3 cup salted butter 1/3 cup butter flavored crisco 2 cups flour 1 egg 3/4 cup sugar 1 Tbsp. milk ...

Happy Tuesday! I'm back from a great long weekend and have some super fun blog posts coming up this week. So, today I am sharing a great recipe for this delicious monkey bread. I love making this for a treat on a Sunday morning. ingredients: 2 cups brown sugar 1 cup butter 2 tsps. cinnamon 2 packages of biscuits Directions: 1. Put 1 cup brown sugar, 1 cup butter, 1 tsp cinnamon in saucepan and melt 2. Cut up one container of biscuits, cut each biscuit into eighths 3. Place1 cup of brown sugar and 1 tsp. cinnamon in ziploc bag 4. Put cut up biscuits in bag and shake then place in greased bundt pan 5. Now pour half of melted mixture over top 6. Repeat steps 2 and 4 7. Now pour the rest of the melted mixture over the top 8. bake at 350 degrees for 45 minutes or until biscuits are bouncy to touch

I have been LOVING the cold buster, or the medicine ball tea at Starbucks so far this winter. This tea is SO good. So, I decided I wanted to see if I could make it at home, instead of spending $4 on it at Starbucks. It is one peach tea bag, with a peppermint tea bag, and then I steep the tea with half water and half lemonade...it's so delicious, even if you are not usually a tea drinker, it's great!  

Pie Filing Ingredients: 1 1/2 cups sugar 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 4 large eggs 1 can (29 oz) 100% pure pumpkin 2 cans (12 fl. oz each) Evaporated Milk Directions: 1 - Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. 2 - Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. 3 - Gradually stir in evaporated milk. 4 - Pour into pie shell. 5 - Bake in preheated 425-degree oven for 15 minutes. Reduce Temperature to 350-degrees, bake for 40-50 minutes, or until knife inserted near center comes out clean. 6 - Cool on wire rack for 2 hours. Pie Crust Ingredients: 2 cups flour 1 cup butter flavored Crisco 1/2 cup cold water Directions: 1 - cut Crisco into flour 2 - mix in water 3 - roll out

Snyder's Gluten-Free Pretzel Sticks Apples with peanut butter Almond Sea Salt Crackers Luna protein bars

These chocolate chip cookies are delicious and gluten free! Ingredients: 3/4 cup Crisco 3/4 cup firmly packed brown sugar 1/2 cup sugar 1/4 cup butter, softened 2 teaspoons vanilla extract 2 eggs 2 1/4 cups Pillsbury multi-purpose gluten free flour blend 1 tsp baking soda 3/4 teaspoon salt 2 cups semi-sweet chocolate chips Directions: 1. Heat oven to 335 F. Beat shortening, brown sugar, sugar, butter and vanilla in large bowl with mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. 2. Stir flour, baking soda and salt in medium bowl. Beat into shortening mixture just until blended. Stir in chocolate chips. 3. Drop rounded tablespoonfuls 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheets 3 minutes (DO NOT SKIP, I ruined an entire tray!). Remove to parchment paper to cool completely. Recipe originally from here .

I recently have been trying to go gluten free because of some health reasons and have been struggling to find things to eat. Tonight for dinner I tried out gluten free ziti noodles which weren't bad at all, they just fell apart really easily. I used the exact same mac and cheese recipe as I would use with regular noodles so you could make it that way also! To make this all you will need: gluten free ziti pasta, Colby jack cheese, white extra sharp cheddar cheese, 1 egg, ½ cup 2% milk, sea salt and pepper I start by cooking the 1 ½ cups of ziti pasta to where it’s kind of chewy, around 5 minutes before you would usually strain. While the pasta is cooking I cut 2/3 inch slices of both cheeses and cube them and set them aside. Next put one egg in a square pyrex dish, or whatever you plan to cook your mac and cheese in, I find that the typical square pyrex dish works pretty well, then whip up the egg thoroughly. When the pasta is ready add it to the dish then mix in the chee...