Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Soft Almond Flour Peanut Butter Apple Cookies

What a crazy busy month it’s been. The first week of June was super busy with me releasing a bunch of new features for Velvet Aroma along with doing last minute stuff to be prepared for speaking at BlogHer Food. After I came back, I had friends visiting me from Australia for a week. These friends are extra special to my husband and myself. So we decided to dig deep into our energy reserves to show them around Tahoe and San Francisco. I think I haven’t done as much in such a short period of time since my early 20s. Which I’m not even close to any more. Then this week has been extra busy with work.

It took me all of this week to get to a point where I wasn’t waking up feeling groggy. If this is what getting “older” (note: not old) means, I’m pretty sure I’m going to be needing to go to bed at 8:30pm soon enough. I’m still a bit overwhelmed and am constantly feeling like I forgot something. And most of the time I have actually forgotten something. Like one day I drove all the way to the office to realize that I had left Read More


Flourless Peanut Butter and Jelly Cookies

When I first went on my sugar free diet about a year and a half ago, I used to bake a lot. I’d at least have muffins or banana cake if not something a little more complicated in the home. But as time has passed, the sugar / bread cravings don’t come as often so I haven’t baked in quite some time.

Last week, I had to travel and decided these cookies would be perfect for the trip for all the following reasons:

  • Because they are flourless, they are super dense. This makes them incredibly filling.
  • Peanut butter is a great source of energy. Nuts in general are.
  • Besides the peanut butter, these cookies also have a nice little treat of fruit sugars and honey – giving me just the pep I need when my meals get out-of-wack. Which tends to happen all the time when I travel.
  • They really are easy to fit in a small container – each layer of cookie separated by wax paper. This obviously is a great thing because it leave extra room for that extra pair of shoes. 😉
  • Read More


Radioactive Smoothie

Are you ready to create your very own radioactive smoothie? It’s one of my simplest recipes. Perfect for a morning breakfast drink on the go or even as a light lunch replacement. I actually had it for lunch today! Yes – I did indeed drink some radioactive material for lunch today.

In case you’re wondering if I’ve lost all my marbles, let me quickly explain what I’m talking about. Bananas are radioactive. And if you’re a scientifically oriented person – I know you’re thinking – “Yeah Raj – so is just about everything else on this planet”. But bananas in particular are quite special in terms or radioactivity. Bananas, as you know, contain a high level of potassium including a small amount of unstable isotope potassium-40 (also known as K-40). Put simply, radioactive decay is the process by which unstable elements (specifically atoms) lose energy and eventually “stabilizes” into a stable substance. Naturally occurring unstable K-40 decays to stable Ar-40 or to stable Ca-40. Thus making bananas radioactive and slightly unstable. (Which might explain the expression – “going bananas”)

In fact – because bananas are radioactive they are even used to describe other radioactive material. There is a term known as Banana Equivalent Read More


Greens Swimming in Peanut Sauce

The other day I looked into my fridge and was completely stumped at what to make. I was exhausted from working all day and really just needed a break. Unfortunately I was hungry and I happen to be one of those people that gets really cranky if they get too hungry. Knowing this about myself, I knew I didn’t have time to fret about what to make. It had to be quick and easy. I needed something flavorful and unusual.. but nothing that was even remotely difficult.

You’ll enjoy this dish if you like peanuts or peanut butter. The peanut sauce give this dish a distinctive asian flavor without all the effort that normally goes into making an asian curry. It’s straight forward and a perfect way to get some tasty nutritious greens into your dinner.


Greens Swimming in Peanut Sauce

Makes: 4-6 servings
Ready in: 30 minutes


  • 1 bunch of collard greens (about 1 – 2 pounds of any greens would work really)
  • 2 tablespoons peanut butter (chunky or creamy — I used creamy here)
  • 3 medium carrots
  • 1 medium onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • about 1/2 cup water
  • 1 tablespoon olive oil


1. Wash the collard greens. Chop the entire leaf in bite sized pieces. I like to separate the stem from the leaf only portions so that I can cook the thicker parts longer.

2. Chop the carrots into circular pieces.

3. Chop the onions.

4. On medium-high heat, heat the olive oil in a pan. Once the oil is warmed up (a little runny and thin) add the onions. Cook till they are translucent; about 3 – 5 minutes.

5. Add the ground cumin and coriander. Saute for another minute.

6. Add the carrots and the thick portions of the collard greens. Allow them to cook for about 2 – 3 minutes.

7. Add the peanut butter and water. Mix till the peanut butter is well blended in the water. Bring the water to a boil on high heat then reduce to medium-low. Cover and cook till the carrots are just tender; about 3 – 5 minutes.

8. Add the remaining leafy portion of the greens. Stir till the leaves wilt. Add salt to taste – remember your peanut butter might be salted already. Serve hot!

This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays