I am DYING with laughter   . I love my office manager @jacihock so much. She wanted to make the lavash recipe from The Metabolism Plan Cookbook for vegans  and vegetarians and she didn’t have a rolling pin so she used her 1 year  old daughter’s plastic rolling pin   Think you’re reactive to wheat? Maybe not...It  may be use of the herbicide Roundup which contains the toxic ingredient glyphosate. It is sprayed on wheat several days before harvest to increase the yield of the crops. You can buy 00 flour in Italian specialty stores and online. This recipe is amazing for making grilled pizzas, wraps or burritos. 2½ cups all-purpose flour, spelt or 00 flour 00 flour 1 tsp sugar 1 tsp sea salt ⅔ cup water 1 egg white 2 tbsp avocado oil 2 tsp coarsely ground black pepper Preheat the oven to 400 °F. Stir the flour, sugar, and salt in a large bowl. Add the water, egg white, and avocado oil; mix well. Knead until the dough is smooth (approx. 5 minutes). You can also

Vanilla Cinnamon Snickerdoodles These gluten free lightly sweetened cookies are rich in protein and great for the whole family as a post workout snack or a treat. Cardamom is one of my favorite spices and also a reputed aphrodisiac ☺️. 2 cups almond flour 1/8th teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 tsp cardamom 1/3 cup agave or honey 4 tablespoons unsalted butter or avocado oil for vegan Preheat oven to 350°F. Lightly butter  or oil a cookie sheet. Add all ingredients to a food processor and blend well. Remove to a small bowl, cover and refrigerate dough for 30 minutes. Once chilled, form dough into 20 small balls and then flatten balls into disks. Arrange disks on cookie sheet and bake for 20 minutes until lightly browned. Let cool and serve immediately. Store leftovers in an airtight container for up to 4 days.

Deliciously warming #vegan stew for these chilly days * ¼ cup olive oil, plus more for serving * 4 garlic cloves, chopped * 1 yellow onion, chopped * 1 (2-inch) piece ginger, finely chopped * sea salt and black pepper * 1 ½ teaspoons ground turmeric, plus more for serving * 1 teaspoon red-pepper flakes, plus more for serving * 2 (15-ounce) cans chickpeas, drained and rinsed * 2 (15-ounce) cans full-fat coconut milk * 2 cups homemade vegetable * 1 bunch kale torn into bite-size pieces * 1 cup mint leaves, for serving