Recipe: Yummy Gluten-Free Brownies

I know chocolate is listed as a histamine no-no, but it has never bothered me in moderation.  This recipe is also not strictly paleo due to the rice flour but you could use coconut flour if that is a concern.  It is gluten-free and as a treat, which I must have occasionally for my mental health ;-), it fits the bill without having a bunch of junk in it like high fructose corn syrup, hydrogenated oils, dyes, preservatives, and so on.

I did not get a picture this time, but next time I bake them I'll try to remember to come back and add one.

Yummy Gluten-Free Brownies

Ingredients:

1 stick plus 2 TBSP butter, softened
1 c maple syrup
3/4 c unsweetened cocoa powder
1 c Enjoy Life brand chocolate chips
1/4 tsp salt
1 tsp vanilla extract
1/4 c rice flour
1/4 c tapioca starch
2 eggs, lightly whisked

Preheat the oven to 350 degrees F.

Grease an 8x8 inch pan.  Combine butter, maple syrup, cocoa, and beat with a hand mixer until smooth.  Add the eggs, salt, and vanilla and continue to mix.  Sift in the rest of the ingredients and mix until smooth.  Bake 25-30 minutes.  They are done when they pull away from the sides of the pan and a toothpick comes out clean when inserted in the middle.  Let cool completely before cutting into squares.

Recipe: Simple Rosemary Chicken

One of my favorite flavors with both chicken and pork is fresh rosemary. I'm lucky to live in a climate where Rosemary grows outside. This recipe is simple and flavorful!

Simple Rosemary Chicken

2 Boneless chicken breast

3 TBSP fresh rosemary, minced

2 TBSP ghee or other fat

Salt and pepper to taste

Preheat skillet to medium heat and melt the ghee. Generously rub the chicken breast with the minced rosemary, salt and pepper on both sides. Place the chicken breast in the pan, and reduce the heat slightly. Cover and cook on those sides until lightly browned.  Cooking time will vary depending on the thickness of the chicken breast. Be sure to let the chicken rest for a few minutes before serving.