Still the easiest, best grain-free chocolate chip cookie recipe in the game. Now vegan, too!

Cookies for dinner, anyone?

I made them just moments before we went to our friends Noah and Marissa’s place for dinner Friday night, and everyone loved them. I bet his 8-month-old daughter Eden would have loved ’em too, should she have tried. Maybe in a few years.

All you need is about 15 minutes, some strawberries, dark chocolate and butter. If you wanna be wild (like me), sprinkle some jimmies on top, too… cause the only thing better than dark chocolate-covered strawberries are dark chocolate-covered strawberries with jimmies on top.

You’d be sold, of course, because you’re human. You have feelings. You have needs. And you have feelings about needing chocolate chip cookie dough. I get it.

So head to Taylor Made It Paleo for the ingredients and recipe, and get to rolling these bites up. (It takes minutes, literally.)

Just make sure you have plenty of room in the freezer, cause you’ll want to make lots more. Trust me. See the look on my husband’s face? He’s as happy as a clam. Should we tell him they’re Paleo?

Nah.

But something strange has happened since I gave up grains and sugar 8 weeks ago; I’ve been craving baked goods, for the first time maybe ever. Is it because I haven’t had any bread in two months and I need something that has a dough-like consistency? Maybe. Are some of the new herbs, supplements and probiotics I’m taking messing with the chemistry of my body? Perhaps. Is it the challenge of showing myself (and others) that a grain-free existence can still be an enjoyable one? That sounds more likely. Whatever the case may be, I’ve got my mixing bowls and muffin tins out and I’m ready to start baking.

I went into it as I do most things, overly confident and optimistic. Like when I started seeing Dr. Lipman about my ankle pain… I was all, I’m gonna eat everything he tells me, take every herb he suggests, stop every exercise he thinks is bad — and poof — my pain will go away and I’ll be off my arthritis medications in no time.

Not so fast there, grasshopper.

This, like baking, will take time, care, and patience. You can’t just mix the wet and dry ingredients together haphazardly. As my intern Jessica taught me, you have to slowly add one to the other, letting them blend together to eventually become one batter. And you can’t just add more honey or egg because you think it will taste better or be better. Oh no you cannot, because then it won’t cook properly. You have to follow the instructions, give it the proper TLC, and then put your masterpiece in the oven and allow it to rise to perfection.

It doesn’t happen fast. Nothing happens fast.

It only seems that way once it’s done and you’re looking back from the other side, golden moist grain-free muffin in hand.

These popsicles are crazy easy to make with stuff you most likely already have in your fridge — yogurt, honey, fresh fruit — and they’re perfect for everyone at the party. All you’ll need is a 10-count popsicle mold and you’re set! Serve ’em anytime this weekend and you’re guaranteed to be the hit of the party, especially with any little ones. Kids will love these! (The fact that they’re actually good for you can be our little secret.)

If you have leftover strawberries and blueberries throw them on top of the vanilla chia pudding I told you about yesterday, another easy Independence Day snack. And if you want another way to show your patriotic pride, follow my intern Jessica’s lead (the cutie pictured below) and give yourself a red, white and blue manicure.

Lunch and dinner have been the easiest meals because I’ve always eaten salads, fish and vegetables, so I just cut the rice or quinoa from the dish / not a major sacrifice. Breakfast during the week has even been a walk in the park because I have the same protein/probiotic shake every morning. The biggest hurdle has been breakfast on the weekends when I used to always eat yogurt and granola. (Or avocado toast, but we know how that goes now.) Sure there are eggs, and I love me an omelette, but I needed another option, something just as easy that you can grab and go, like yogurt and granola. (Read: no stove, oven or prep time.)

That’s when I turned to my friend Jackie, my one woman health warrior who lives in LA. She’s luckily eons ahead of me in this grain-free world so she has plenty of knowledge to impart. (She’s also the reason I have a Vitamix, my most favorite machine ever, which I’ve used every single day for two years.) She’s passed along recipes too, including one of my now favorites for egg salad, which I plan to share here soon. (Thank goodness for email and texting so we can constantly be in touch about these sorts of Very Important Matters.) Anyway the last time she was visiting New York she sat on my couch and waxed poetic about the joys of chia pudding, how she eats it every morning for breakfast and that she’s full from it for hours… in a good, satisfying way. Sounds pretty good so far, right? But wait, there’s more: toppings! Who’s not a sucker for toppings? She puts hemp and sprouted sunflower seeds on her, along with fresh berries, goji berries, or any mixture thereof…

…and just like the Vitamix, Jackie is so on point with the chia pudding. I’ve come to love it because a) it takes seconds to make, b) you can make a huge batch of it to last all week, and c) the different iterations are endless — not just in terms of toppings, but what you put in the pudding itself, too. Jackie says she sometimes puts raw cacao powder in it to make a chocolate version, something I plan to try soon. (I’m also gonna try the white chia seeds she suggested, because the black ones can get stuck in your teeth.)

In the meantime I made a July 4th version with fresh strawberries and blueberries because, #USA. Let everyone else worry about what to throw on the grill this weekend; you show up to the party with this killer breakfast in hand. (You can thank Jackie later.)

Anyway I didn’t know that this was my Bubby’s recipe — that’s my late grandmother, my mom’s mom — until she told me, though I shouldn’t be surprised. Almost all of my memories of her — except for her gorgeous jewelry and knit sweaters I inherited — are surrounded by food. There was her herring at the break fast for Yom Kippur, her roast beef simmering in a pool of gravy and roasted potatoes at every other holiday, and her endless twist-top containers of raisins and goldfish we would dig into as we played Rummy or Kings Corners with her and my Zayda. And now, her hamantaschen.

Read the story of Purim and these delicious triangular cookies — then bake your own using the recipe below.