Newly Discovered Gluten Free Goodies

I am in love with these Wow cookies they are so delicious. The soft and gooey texture is to die for and as a bonus the flavours are light and super buttery. I wish the spices would be a bit stronger. But what the heck they are like gooey butter shortbread and I love 'em! I got them at Fred Meyers in the Organics aisle for $2.49 each.

Next up, a tin of Jennies coconut macaroons. Gluten & Dairy free which suits my lifestyle, as readers may not know I have Celiac Disease. So I cannot consume wheat, barley or rye products. Also I am allergic to dairy, which is a complete bummer because I really love cheese.

Ok back on topic about these macaroons, they are nothing fancy, they are just golden pyramids of chewy, coconutty (lol) sweetness. They are delicious and I find them to be very filling. They are not like the French style macaron in their beautiful colours, flavours and cream fillings. These are the plain OL' but yummy home style coconut macaroons.

I hope you enjoyed my two yummy finds. Until next time, eat yummies and be jolly :) 😘

What's for Dinner: Gluten Free Lamb Stew with Mustard Greens

I added quarter red radishes in my version.

Ingredients: 

• 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup all potato starch
• 2 tbsp. vegetable oil
• 1 lg. (1 cup) onion, sliced thin
• 2 cups water
• 1 cup frozen peas, thawed

• 4 cups mustard greens
• 3 tbsp. Tamari sauce
• 2 tsp. sugar
• 1/4 cup water

Lamb Preparation:

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with potato starch. Heat oil in an oven safe pot over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to slow cooker. Reduce heat to medium. Add onion and cook 3 to 4 minutes, until lightly golden. Stir in the water, scraping up the caramelized bits on bottom of pot. Transfer onion mixture to the slow cooker. Cover and cook on med/high for 4 to 5 hours, adding peas during the last 30 to 45 minutes.

Greens Preparation:

Using the same pot, pre-heat to medium/high heat, place freshly rinsed mustard greens and water into the pot. As the liquid steams the greens add tamari sauce and sugar. Stir to coat the greens with the liquid, reduce heat to medium/low. Place a lid over the pot and let stand for 3-5 minutes. Shut heat off and your greens are ready to serve as a side with the lamb.