I decided it was time to revisit the AIP chocolate chip cookie recipe I posted a couple years ago. For those who don’t eat eggs, nuts, grains, and refined sugars, I think this new version makes a nice little cookie! I use meyer lemon zest and blueberries but feel free to sub in chocolate chips, carob chips, or whatever you please.
For those who like to use low carb granulated sweeteners, I will be honest this recipe seems to work best with a liquid sweetener like maple syrup, as it helps to soften the gelatin in the cookie. But I still enjoy this cookie when baked with a granulated low carb sweetener too! Just know that if you use a granulated sweetener it will be a much more crisp cookie, and more crumbly too, and while my picky palate found the gelatin granules slightly detectable, I still enjoyed the crisper cookie version when made with a granulated sweetener.
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I love how flavorful and refreshing these Rainbow Veggie Salad Rolls are. They make the perfect lunch at home, at work, or on vacation. They were even a staple for me when I was staying in a motel for a couple weeks. I simply made a huge batch of the dressing ahead of time and loaded up the rolls with simple sliced veggies I purchased at the store, as long as you have at least avocado, lettuce, and cucumber, you are good to go. And feel free to add your favorite protein like shrimp or lemongrass chicken to the rolls to help round out the meal. If you are going to take them to work, I recommend prepping all of the veggies and storing them in a 
