Okay, my gluten free friends, it’s your lucky day! These peanut butter chocolate chip blondies are delicious AND gluten free! The secret is that they omit flour altogether…so you get an incredibly rich little bite that everyone will love without gluten.

Now if you’re not living gluten free and you’re wondering what all the fuss is about, here’s the scoop. Gluten is a substance found in cereal grains (especially wheat) that gives baked goods their elasticity. It’s what gives French bread that amazing texture we love. There’s nothing inherently bad or dangerous about gluten, unless you’re someone who has an immune-mediated wheat allergy or celiac disease  – in which case the consumption of gluten can trigger harmful reactions. For the rest of us, it’s take it or leave it when it comes to gluten. But for the people with these conditions (diagnoses of which are on the rise), it’s a substance to be avoided. Gluten free goods are popping up everywhere you look, but many of them are poor substitutes for their gluten-containing cousins.

Not these.

If you’re hosting a gluten free guest and don’t know what to serve for dessert or a little treat, these will do the trick. I also think they’d make a great playdate treat as long as you’re not also hosting a child with nut allergies. Peanut Butter, Honey and Chocolate – I mean how can you go wrong?

My only caveat is that these little babies are super-rich so I like to cut them into bite sized pieces to encourage a bit of discretion when it comes to portion size.

Gluten Free Peanut Butter Dark Chocolate Blondies

makes 9-12 blondies

Ingredients:

1 cup natural creamy peanut butter

1/3 cup honey

1 egg

1/4 teaspoon salt (if using unsalted peanut butter)

1/2 teaspoon baking soda

1/2 cup dark chocolate chips

Directions:

1. Preheat oven to 350 degrees. Spray an 8-inch square pan with cooking spray.

2. In a medium bowl, mix peanut butter, honey, egg, salt and baking soda until well combined. Fold in chocolate chips.

3. Pour the batter into your pan and spread out evenly. Smooth the top with a spatula.

4. Bake for 20-25 minutes, or until the top is light golden brown.

5. Allow to cool and cut into squares.

Something tells me that some of you just may be looking for fish recipes right about now…so here’s one that’s a little off the beaten path. Super clean, super easy, super healthy. The homemade vinaigrette makes this dish, so take the time to prepare it – trust me when I tell you it’s worth the time!

Kale Salad with White Beans and Tuna

adapted from Bon Appetit

serves 1

Ingredients:

4 cups kale, stemmed and rib removed, thinly sliced (can also substitute spinach)

3 oz. can water packed albacore tuna

3/4 cup white beans (such as cannellini), rinsed and drained

1 1/2 tablespoons Sherry Vinaigrette (see below)

grated Parmesan cheese (optional)

Directions:

1. In a large bowl combine kale and sherry vinaigrette. Massage dressing into kale for up to 5 minutes to help break down the fibers and reduce its bitterness. Add tuna and beans and toss to combine. Sprinkle lightly with grated Parmesan cheese if desired.

Sherry Vinaigrette

makes 3/4 cup

Ingredients:

1 medium shallot, minced

2 tablespoons Sherry vinegar (or preferred vinegar – just not straight sherry!)

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

9 tablespoons extra-virgin olive oil

fine sea salt and freshly ground black pepper

Directions:

1. Combine shallot, vinegar, lemon juice, and mustard in a small bowl. Let sit for 15 minutes to allow flavors to blend. Very slowly whisk in oil until emulsified. Season to taste with salt and pepper. Will keep covered in the refrigerator for up to one week. If desired, add a splash of lemon juice to freshen it up after a few days.

Sometimes the foods kids decide to like astonish me…so remember that when I tell you that my kids ADORE smoked salmon. Truth be told, it’s not my favorite, but my husband and munchkins love it, so this soup is a big hit! This hits that perfect “not too thick and not too thin” consistency I like in a chowder, and the salmon imparts a rich smoky flavor to the pot. If you’re not a fan of smoked salmon, you could even use a few slices of crumbled cooked bacon instead to mimic the effect.

This soup cooks start to finish in 30 minutes and uses ingredients you probably always keep on hand – so there’s nothing standing between you and a delicious dinner (except maybe a quick trip to pick up some salmon!)

Smoked Salmon Corn Chowder

serves 4-6

Ingredients:

1 celery stalk, sliced in half and then thinly sliced

1 medium onion, diced

2 tablespoons olive oil

3/4 teaspoon dried thyme

2 tablespoons all-purpose flour

3 cups 1% or 2% milk

2 cups chicken stock

1 large Idaho potato, peeled and cut into small bite-sized cubes

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 – 16 oz. bag frozen sweet corn

4 oz. smoked salmon, skin removed and broken apart into small pieces

Directions:

1. Heat the olive oil in a heavy stock pot over medium heat. Add the celery, onions, and thyme. Saute until the vegetables are soft, about 5-8 minutes.

2. Sprinkle flour over the vegetables and stir for a couple of minutes. Slowly pour in the milk and stock, stirring constantly. Add the potatoes, salt and pepper, and bring to a boil, stirring often. Continuing to stir often, reduce heat and cook at a low boil for about 10 minutes or until potatoes are soft, but not mushy.

3. Stir in the frozen corn and smoked salmon. Raise heat slightly and cook for another 5 minutes, or until corn is heated through.