Pam's Recipes

Peanut Butter Overnight Oats


1/2 Cup Oats

1/2 Cup Milk

2 Tablespoons Yogurt

2 Tablespoons Peanut Butter

1 Tablespoon Sweetener

1 Teaspoon Chia Seeds


Mix all of this together before bed and pop it in the fridge for the morning!


Chopped Salad


1 Small Head Green Cabbage

1 Small Head Red Cabbage (you can cheat and buy a bagged cabbage salad mix!)

1 Bag Baby Carrots

2 Red or Orange Peppers

1 Head Broccoli

2 Small Zucchini
Chop all finely. This will make a huge bowl of salad. You can also add finely chopped apple or any veggie of your choice. It lasts in the frig for two weeks at least...If not all consumed by then. Add any chopped meat, cheese, tofu, or a handful of nuts and some cheese for a great lunch or dinner. ( sometimes i even crave it for b'fast...What a fab way to start my day). Any dressing works!

When you get tired of it...Turn it into a stir fry. Heat up some sesame oil or evoo and gently saute and then....Add some tamari or soy and enjoy with rice...Or alone.

Gluten Free Peanut Butter Cookies (with FOUR ingredients!)


One dozen large or 24 small

1 3/4 cup Brown Sugar

2 Large Eggs at Room Temperature

1/2 Teaspoon Vanilla

1 3/4 cup Peanut Butter

Maldon Sea Salt for Garnish


Preheat oven to 350 f. Line a rimmed pan with parchment paper.

In a medium bowl whisk together brown sugar and eggs and vanilla. Add Peanut Butter and mix with a spatula until completely incorporated and until no ribbons of Peanut Butter are seen.

Using a scoop or spoon form the dough into balls and place them on the prepared sheet and sprinkle lightly with sea salt. For large cookies, bake 20-22 min and small 16-18. Let cool completely before serving.

You can bake these cookies as soon as the dough is prepared but they hold their shape better if you freeze them for 15 minutes before baking.