Another Article on How to be Less stressed!

Image result for stress pictures

I know!  But, in this day and age, we need to take care of ourselves or the hospital will.  We don’t want that!  So, whatever technique you can do that will help.  Even if you only do, one of the tips, you are one step closer to enjoying life more!  Enjoy this article!!


Gluten free sugar cookies

This recipe is amazing!  Your guests won’t even know it is gluten free!!


Sugar Cookie recipe using Gluten Free Mama’s Cookie Mix

1 bag of her cookie mix

1/2 cup butter, room temperature

2-3 tablespoons of milk, or alternative

1 egg

  • Preheat oven to 350°.
  • Cream butter until soft. Add egg and mix well. Alternate
    adding mix and milk until well combined. Knead any
    remaining mix into the ball of dough.
  • Generously flour pastry mat or counter with gluten free
    flour. Roll lightly floured dough out between ¹/8 and
    ¼ inch thickness.
  • Cut out with your favorite cookie cutters. Top with
    sprinkles if desired or bake plain and frost after cooling
    with cream cheese frosting. Bake for 12–14 minutes or
    until edges just begin to brown.

Mama’s Snickerdoodles
• 1 bag of Mama’s Sugar Cookie Mix
• ¾ cup butter or dairy free margarine, room temp
• 2 eggs
• 3 Tbsp. sugar + 2 tsp. cinnamon
Preheat oven to 350°.
Cream butter until soft. Add eggs and mix well.
Add mix and mix on low speed until well combined.
Form 1 inch balls. Roll in cinnamon and sugar.
Bake 14–16 minutes.

Butternut Squash Quinoa Casserole

Vegetarian, Gluten free
∙ Serves 8
  • 1 Avocado
  • 1 15 oz can Black beans
  • 6 cups Butternut squash
  • 2 cups Corn
  • 1 Lime
  • 1 Tomato
  • 1 Salsa or hot sauce
Pasta & Grains
  • 1 cup Quinoa
Baking & Spices
  • 1 Salt and pepper
Oils & Vinegars
  • 2 tbsp Olive oil
Nuts & Seeds
  • 1 tbsp Cumin
  • 2 cups Cheddar cheese

Cashew Beef Thai Stir Fry

  1. Chop up all your veggies ahead of time to make life easier! We minced up the garlic and cut the ginger into matchsticks. We sliced the carrots and jalapeno while leaving the red onion and zucchini pretty chunky.
  2. Warm up a tablespoon of toasted sesame seed oil in a wok on medium heat and let your garlic, onion, ginger and carrots cook until fragrant. Keep an eye on the garlic- lower that heat if it starts browning too fast.
  3. Then add in your zucchini and jalapeno as well as your seasonings. Toss everything to combine and set aside in a plate.
  4. Slice your cut of beef pretty thin while you warm up another tablespoon of toasted sesame seed oil. Brown your beef slices on both sides. Work in 2 or 3 batches if you need to. Season both sides with salt, pepper, red pepper flakes and Chinese 5 spice.
  5. Add your veggies back in to your browned beef and toss. Pour in 1/4 cup of beef broth (or any broth you have, water works too!) as well as 1/4 cup of coconut milk. If you don’t have coconut milk, add 2 tablespoons of heavy cream or omit entirely.
  6. Add in your cashews (we used roasted cashews for the best pop of flavor) and let this cook uncovered for about 8 minutes.
  7. Lastly, add your fresh basil and stir to combine. Cook for another 5 minutes and serve.
  8. Garnish with green onion and enjoy!