5 Ingredient, Plant Based Peanut Butter Cookies

Remember those delicious peanut butter cookies from your childhood? 

Here they are, in a simple plant based form. In this case, this means animal/dairy/egg/flour & gluten/oil/processed sugar free cookies. I know...it doesn't seem possible. 

Adding to the wonder - these babies are incredibly quick to make - dare I claim that they can be made and in the oven within 5 minutes? 

Simply add the ingredients to the food processor, push the button, shape into balls, lightly flatten and bake. Viola! 

If that wasn't enough incentive, you might just have all of the ingredients in your pantry already...so really, there's no excuse to not try these out! What are you waiting for? 

Go forth and bake!

1 can chickpeas - also known as garbanzo beans (drained)

1/3-1/2 cup 100% maple syrup

1 1/2 cups natural peanut butter (the kind without added oils or sugars)

1 tsp. vanilla

1/2 tsp. salt (optional)

Place all ingredients into a food processor and mix until smooth. 

Roll into balls and place on silpat or parchment paper lined baking sheet. 

Use the tines of a fork to add the classic criss cross pattern and slightly flatten cookies (there's no leavening, so they won't rise - don't depress too much). 

Bake in preheated oven at 350* for 12-15 minutes, or until slightly browned on edges. 

Remove to a cooking rack. 

Super Simple Chicken

Last night, grilled chicken was on the menu, but when I stepped outside to grill, I found that my grill was out of order.
I was in a hurry, and so I threw this recipe together - just winging it with ingredients I had on hand.

I was surprised when my oldest daughter, followed by my second exclaimed how good this was! They both immediately asked me to post it here for posterity's sake (theirs). My husband got home a little later and he too really loved it. He and one of my kids took leftovers of this meal for their lunches today.

My jaw is still on the ground because it was so simple. I served it with roasted potatoes, and chimichurri sauce. 
Here's the recipe - for posterity's sake.

6-8 skinless, frozen chicken breasts
1 c. water
1/2 yellow onion - sliced
4 mushrooms, sliced
1/2 c. chopped red bell pepper
3 garlic cloves, chopped

Place chicken in cast iron pan over medium high heat.
Spread onions, mushrooms, peppers, and garlic over the top of the chicken.  Add 1/2-1 c. water, and cover with a lid (I use my pizza stone as a lid).
Cook for approximately 20 minutes, until chicken is no longer pink in the middle.
Check halfway through to make sure water hasn't boiled away. If it has, add more water.

Serve with roasted potatoes and chimichurri sauce - serve everything with chimichurri sauce :)