Grain Free Chewy Chocolate Chip Cookies

So tomorrow is my last injection at the hospital. The team at the outpatient infusion center has been taking amazing care of me for the past three years, so I wanted to make them a little treat – and indulge a little bit myself😉 I know some of them are gluten free, so I made these awesome cookies that my daughter has perfected (along with my usual recipe changes) and came up with these goodies! Those who know me, know that I love my treats. Processed carbs and sugar are hard for me to pass up!🍪 These cookies are an amazing grain-free version. I can eat almost anything, but these really are hard to tell apart from the wheat flour version. Aah- mazing! And they stay soft and chewy!🤗




Grain-Free Chewy Chocolate Chip Cookies

-1 cup fine almond flour
-1/4 cup coconut flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-6 tablespoons butter, room temperature
-3/4 cup light brown sugar
-1/3 cup creamy peanut butter
-1 1/2 teaspoons vanilla extract
-1 large egg, room temperature
-1 cup semi sweet chocolate chips (are use Enjoy Life – dairy and soy free)

Beat together butter and brown sugar at medium speed until well combined. Beat in the peanut butter and vanilla extract until well combined. Add the egg and beat on low until well combined and smooth. Add all the dry ingredients and make sure everything is well blended and evenly combined. Stir in the chocolate chips.

I used an ice cream scoop to make 8 to 10 balls of dough. Place on a large baking sheet as far apart as possible and bake at 350 for 11 to 14 minutes. They should be golden brown but still soft. Let cool completely on the baking sheet or carefully transfer to cool on a sheet of waxed paper.



Enjoy!! Be careful- even though they are big, it’s easy to eat two or three!🍪🤣



Happy Valentine’s Day…and an awesome new soup!

Happy Valentine’s Day! What? You totally spaced it? Well, you better get your butt out there and buy a little something for your sweetie! Yes, I often think it is just an overrated excuse of a holiday to spend a lot of money and line the pocketbooks of greeting card, jewelry, and chocolate companies, but it is a good opportunity to remind your loved one of how much you care and appreciate him/her (unless you are really good at doing that every single day anyway!)
Just remember, you don’t need to go crazy and spend a lot of money. I know I’m not the only one who truly appreciates the simplicity of just getting a card or handwritten love note. It is waaay better than totally forgetting or not even attempting some sort of “goodie” or effort. Ask my husband-I actually tend to get quite upset if he spends too much on me or buys expensive flowers that will just die in two days. But a card with his handwritten sentiment means the world!
If you are short of ideas, and don’t want to fight the crowds at a restaurant, just offer to make your sweetie dinner tonight. The perfect winter evening soup! Very colorful, healthy, and hearty! You might not even want to serve bread with it (save the processed carbs for some kind of yummy dessert!) I actually created this recipe myself the other night–I tend to look at a recipe for inspiration and then just start adding things of my own. This time it took on a life of its own and was a score! So I decided to type the recipe and share with you (and I took pictures like a real foodie!) Haha! If you don’t have the ingredients, or are already planning a Valentine’s dinner out this evening, save this recipe so you can try soon. I hope you enjoy it as much as we did!
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Buff Grandma’s Turkey sausage lentil soup

  • 1 pound turkey sausage
  •  2 large links chicken sausage, coarsely chopped – any flavor (I often buy these at the store when they’re on sale and keep on hand in the freezer to add to recipes to create a bit more flavor. They are good chopped up in an omelette as well!)
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  •  6 cups chicken broth
  • 2 cans (14.5 oz) diced tomatoes, undrained
  • 2 cups dry lentils
  • 1 tsp both salt and pepper, then season to taste
  • 1 Tbl oregano or basil
  • 1 large parsnip or 2 large carrots, peeled, then chopped  (I’m allergic to carrots, so I like to try other things to bring that texture. Now wondering if I’m allergic to parsnips as well🤔)
  • 1 medium sweet potato, peeled, then chopped into 1/4″ pieces
  • 1 cup fresh mushrooms, chopped
  • 2 cups kale, chopped

In a large pot, brown sausage on medium/high heat, crumbling as you cook. When sausage is almost done, add in the garlic and onion and allow to cook thoroughly. Add the rest of the ingredients, combine, and bring to boil. Reduce heat to simmer and cover. Simmer for about 1 hour or until lentils are tender.


Happy Valentine’s Day…and an awesome soup night to you!
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Coconut Milk Curry Chicken

In light of my recent food allergy tests, I am somewhat frustrated, but also inspired to share some recipes that don’t contain the “top” food allergens. Luckily for me, I am only mildly allergic to one top allergen, corn. And how I love my “healthy” tortilla chips and Naked popcorn! Ugh! Oh well, food goes on…

This is a tasty twist to normal curry chicken. It has good protein, fiber, and good fat. I use a mix of chicken breasts and thighs, just to add some more flavor (breasts are lean, but can be dry and lack that good fatty flavor!)


Coconut Milk Curry Chicken

Prep time: 15 minutes/Cook time: 35-40 minutes

  • 2 boneless chicken breasts & 2 boneless chicken thighs
  • 1 cup sliced onions
  • 1 medium sweet potato
  • 5 cloves of garlic
  • 1 can coconut milk (13.5 oz)
  • 2 T. curry powder
  • 2 T. butter
  • salt and pepper, as desired

Wash and cut sweet potato into small cubes. Cut chicken into 1/2″ cubes/strips. Dice onion. Mince garlic (I use a garlic press). Melt butter in a large skillet. Add onions and garlic and sauté to soften. Add can of coconut milk and curry powder blend thoroughly. This is when I add salt and pepper and taste! Add chicken and potatoes to skillet and mix well. Heat to a boil, then turn down heat, cover and simmer until chicken is fully cooked, about 30 minutes. In the meantime I steam broccoli to serve with the Curry Chicken. Yum! Enjoy!

Leftover Turkey Enchiladas Supreme


  • 2-3 cups chopped turkey meat (I like lots of protein in mine!)
  • 1 4-ounce can mild green chilies
  • 1 7-ounce can green chili salsa
  • 1/2 teaspoon salt
  • 2 cups Greek yogurt, plain
  • milk for thinning
  • 12 corn tortillas
  • 1 1/2 cups grated Monterey Jack cheese

Combine turkey, green chilies, and green chili salsa in bowl and mix well. Mix salt and Greek yogurt and a medium-size bowl. Thin out with milk to the consistency of heavy cream. Heat about half an inch oil and small skillet. Dip each tortilla into hot oil for about five seconds, just to soften. Drain on paper towels. Dip each fried tortilla into bowl containing yogurt mixture, coating each side. Fill each tortilla with turkey mixture. Roll and place in ungreased baking dish. Pour remaining yogurt mixture over enchiladas and sprinkle with cheese. Bake uncovered at 3:50° for 20 to 25 minutes.

Grain-free banana (chocolate chip) muffins

Grain-free banana (chocolate chip) muffins

As soon as we think of going on a “diet”, many of us jump to “but what about my goodies?” Yes, even us trainers like our treats! And muffins can serve as a quick breakfast, snack, or even dessert. I could actually eat sweets for every meal- throw in a bit of protein and I’d be good! HA! I picked this recipe as the first one to share because it is the product of many trials and errors when I first tried going grain-free. I’m not strict Paleo or Gluten Free anymore, but these muffins are ones that can be enjoyed by anyone! Many of my clients asked for this recipe and now routinely share with their families.

3/4 cup almond flour
1/3 cup coconut flour
2 Tbl. arrowroot starch
3/4 tsp. baking soda
1 tsp. cinnamon
pinch of salt
4 eggs- room temp
2 tsp. vanilla
1/4 cup pure maple syrup- room temp if stored in frig
3 large ripe bananas
3/4 cup almond butter
1/4 melted coconut oil
1/2 cup applesauce
optional- 1cup dark chocolate chips (I use Enjoy Life)
Preheat oven to 400 degrees. Line a muffin pan with liners (may make a few more than a dozen though).Mash bananas thoroughly in large mixing bowl or in KitchenAid. Add all other wet ingredients and combine for one minute. Mix all dry ingredients in a separate bowl to combine and then slowly add to wet ingredients. Mix until thoroughly combined then let sit for 5 minutes to thicken. Add chocolate chips now if desired and gently stir. Fill each muffin cup about 3/4 full. Bake approximately 15 or until they spring back when touched. Let cool on wire rack. These freeze well so you can take one out at a time to warm and enjoy!