Category Archives: Fast from the Freezer

Quick food from your freezer to your plate on those days you just don’t have enough time!

Flourless Almond Butter Cookies w/Chocolate Ganache and Toasted Coconut

Whether or not you celebrated Easter this past Sunday, I hope everyone enjoyed a wonderful weekend with friends and family!

This weekend was great! I spent a lot of quality time with my family, ate lots of good food (and way too many jelly beans!), colored Easter eggs, and made all sorts of delicious gluten free cookies!

My Easter Cookie Platter- IMMACULATE Chocolate Chunk, Almond Butter and White Chocolate Chip, & Almond Butter w/ Chocolate Ganache and Toasted Coconut Cookies... YUM! 🙂

I started off with gluten free chocolate chip cookies.  IMMACULATE BAKING CO. makes my absolute favorite gluten free cookie dough.  Their Jumbo Chocolate Chunk cookies are super easy and come ready-to-bake.  Just take them out of the fridge, break apart, and stick on a pan!  One package will make a dozen cookies in less than 20 minutes.  These cookies are incredibly soft and chewy, and they taste just like a chocolate chip cookie should!  They do not flatten out like cookies traditionally do after when in the oven, but form a round plump cookie instead. Personally I liked them like that, but if you prefer something thinner just flatten out the dough a little before baking.

Chocolate Chip w/ IMMACULATE BAKING CO. Gluten Free Chocolate Chunk Cookie Dough

IMMACULATE BAKING CO. Gluten Free Chocolate Chunk Cookie Dough can be found in the refrigerated section in most natural food markets.  I did not have any luck finding this product at my local Shaw’s, Hannaford, or Stop and Shop supermarkets, however, I have noticed it appearing on shelves at several Market Baskets in my area.

The second batch of cookies I made were sort of an experiment.  Using an old recipe given to me for flourless peanut butter cookies I decided to try to make my own flourless almond butter cookies with white chocolate chips (see recipe below- add 1 cup of white chocolate chips/ without chocolate ganache and coconut).  The first tray of cookies I made were not the best, but then I realized I forgot the baking powder… Oops!  The second tray came out pretty good, but I still wasn’t satisfied.  I knew I could do much better…

For the final batch of cookies I decided the white chocolate needed to go.  Instead I made an all almond butter cookie.  Then to add some PIZAZZ, I stirred up a chocolate ganache and toasted shredded coconut in my toaster oven.  When my almond butter cookies were baked and completely cooled I drizzled the chocolate ganache over half of each almond butter cookie and topped each one with the toasted coconut.  Finally a creation I could be proud of! 🙂   Check out my recipe (below) and let me know what you think!

Flourless Almond Butter Cookies w/Chocolate Ganache and Toasted Coconut

Gluten Free

Flourless Almond Butter Cookies w/Chocolate Ganache and Toasted Coconut



2 cups of creamy Almond Butter

2 cups light brown sugar packed

2 large eggs

2 teaspoons of baking soda

(Chocolate Ganache)

½ cup heavy cream

1 cup of chocolate chips

¾ cup shredded coconut, toasted



1) Preheat oven to 350°F

2) Mix together almond butter, light brown sugar, eggs and baking soda in a large bowl until smooth.

3) Drop oversized tablespoons onto an ungreased baking sheet for 10-13 minutes or until lightly browned (depending on how large you make them).

4) Place cookies on wire racks and allow to cool completely.

5) Meanwhile, toast coconut in warmed oven or toaster oven until browned.


1) In a medium sized glass bowl microwave cream on high for 1 minute.

2) Add chocolate chips and let sit for 2 minutes. Then stir chocolate until mixture is smooth.

3) When cookies have been cooled, spread half the melted chocolate over half of each cookie. Sprinkle with toasted coconut.

4) Let set at room temperature.

And just for fun I thought I would add some photos of us coloring our Easter eggs. 🙂  Jasper decided he was going to help too!

Our bright and colorful eggs (too bad we broke one)!

Trying to get creative with the pink!

Very interested in Luke's blue egg!

My handsome guy 🙂


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Filed under Delectably Sweet, Eat-Drink-Review, Fast from the Freezer, Jamie's Favorites

One frozen lunch thats not too bad…

Gluten Free, Nut Free

Typically I will take the time to make myself a healthy lunch to bring to work. But of course there are always those days that I am rushing out the door and just don’t have time to prepare something nutritious. Today was one of those busy mornings, and lucky for me I plan ahead and keep my freezer stocked with some gluten free frozen meals that I can take with I’m strapped for time. Today I tried Garden Lites Roasted Vegetable Souffle for the first time. I have to say I wasn’t disappointed.

Taste/ Texture/Appeal: Although I think I would have preferred to bake the souffle in the oven, I was at work and stuck with only a microwave so it was a little soggier than I had hoped. However, it looked really yummy (nice and brown on top!), and it tasted pretty good! The only thing I would change is the hint of sweetness from the sugar, which to me didn’t seem necessary. But I love the taste of veggies! So maybe that’s why!

Nutrition: I loved the fact that this product is all natural, containing only carrots, spinach, broccoli, egg whites, potato, zucchini, red peppers, corn starch, eggs, rice flour, and natural spices. One souffle only has 140 calories. its low fat, has 9 grams of protein, and is loaded with vitamin A. The only thing that would make this product healthier is if there was less sodium and a little less sugar.

What’s your typical “go to” meal when your in a hurry?

Gluten Free


Filed under Fast from the Freezer, Lazy Day Lunches, Mini Meals

White Bean & Veggie Pizza

Gluten Free, Vegetarian

It’s Wednesday! You’ve made it half way through the week, and like me you deserve some pizza! Instead of making a traditional pizza with sauce and cheese, I wanted to try something a little different, and much healthier!

Beans are packed with nutrients. They are high in fiber, loaded with protein, and are low in fat. In this recipe I skipped the sauce and used great northern white beans and onions to make a paste to cover the frozen gluten free crust. The pizza is topped with sautéed mushrooms, spinach and sundried tomatoes. It’s covered in a light layer of cheddar cheese and sprinkled with pumpkin seeds.

What a perfect end to a long day! 🙂


GF Pizza Crust (I used Udi’s Gluten Free Crust for this particular pizza)

Olive oil

1 lg. onion, sliced thin (divided)

2 tbs. water

1 can of white beans (I used Great Northern Beans), rinsed to reduce sodium

Salt (pinch)

1 tbsp. minced garlic

2 tsp. dried oregano

Ground pepper (as desired)

4-5 Sliced Mushrooms (as many as you like!)

3-4 oz. Spinach (size will reduce when cooked so I suggest a couple of handfuls)

¼ cup Sundried tomatoes

1 cup Cheddar cheese

2- 3 tbs. Hulled Pumpkin Seeds


1) Preheat oven to 450°F.

2) In a small saucepan heat olive oil, add onions and cook until they are translucent (3-4 min). Add beans and cook until they are soft enough to mash with a fork. Add water to stir bean and onion mixture into a paste.

3) Meanwhile, in a medium saucepan combine olive oil, salt and onions. Cook for 3-4 minutes or until onions are translucent. Stir in garlic, oregano, ground pepper, mushrooms, spinach, and sun dried tomatoes and sauté for 2 minutes.

4) Spoon the bean mixture (from step 2) onto the pizza crust and spread in a thin layer covering the entire crust. Top with the mushroom and spinach sauté.

5) Sprinkle cheese and pumpkin seeds over the top of the pizza.

6) Bake until brown and cheese has melted (about 12-14 minutes).

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Filed under Fast from the Freezer, Jamie's Favorites, Just Plain Good