Gluten Free Vegan Orange Chocolate Chip Cookies

SERVES: 24-28 cookies
  • 2 cups, plus 2 tablespoons Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup cane sugar
  • 1/2 cup brown sugar
  • 1/3 cup coconut oil, softened*
  • 3 teaspoons orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup dairy free chocolate chips
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, cream together sugar, brown sugar, coconut oil and orange zest, 1-2 minutes.
  4. Add orange juice, maple syrup, and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined.
  5. Scoop heaping tablespoons of cookie dough and roll into balls. Place onto prepared baking sheet. Slightly flatten with fingers.
  6. Bake cookies for 8-9 minutes. Cookies with be golden brown on edges and soft to the touch.
  7. Place on cooling rack to cool completely. Store in air-tight container.
*Using refined coconut oil gives less of a coconut flavor in the cookies.

Health Chat now on Blog Talk Radio

Living Well Dallas is proud to announce

Jenny Bair’s new Blog Talk Radio



Ms. Bair, MHE will be interviewing the leading experts on topics relating to Food, Life and Love. Get your burning questions answered and get tips to LiveFULLY and Be Free!  Check out Jenny’s Health Chats at!



Jenny Bair speaking at Gluten Intolerance Group this weekend

Jenny Bair, MHE, will be the featured speaker at the Dallas Gluten Intolerance Group this weekend.  Join her as she shares “What the FODMAP?!”

No, it’s not something the young kids are saying; it’s a diet that many try when they have gone Gluten Free but still are not feeling stellar.

If you live with typical IBS symptoms, want to eat low in sugar (fructose), eat low/lactose free, lower in yeast, then this diet may be for you!

Betty Murray of Living Well has shared the science behind the diet but Jenny Bair, MHE, of Living Well Dallas is going to help you logistically get your head around it and spell out the how-to’s for the everyday living.

She’ll share her top ten list of products that she uses as go-to’s, she’ll give you a summer meal and some snack recipes to take home with you, and just give you hope for feeling better and better each day.

Jenny is an expert in how to make lasting changes in your life and she loves navigating that unseen space in between your ears to figure out how to “Work with yourself and not against yourself.”

So, get yourself and your friends to this class. You’ll leave with a refreshed sense of enthusiasm of why you make all of the efforts to live the way you do with wonderful pay-off’s.

You’ll also get to  taste test sample some of the snackie type recipes in her new “What the FODMAP?” cookbook and she will keep you entertained as she is known for her honesty, interaction and  “life stand- up comedy” rolled into her speaking and teaching.

Jenny will speak  Saturday, May 16th from 10-11am.

Meeting Location Directions


Our meeting location does not yet have a physical address. Please use the following directions to find us: At the intersection of 7100 Greenville and Phoenix, turn toward the hospital, at the tee and stop sign, turn left at Fogelson Lane & follow circle to the  two story building on your right. Look for GIG signs. Free parking.

Come get your zest, spark, passion and be reminded that “Life really can be a bowl of cherries!”

     Gluten Intolerance Group<br /><br />
of Greater Dallas

About Us
The Gluten Intolerance Group of Greater Dallas is a nonprofit organization in Dallas, Texas devoted to the dissemination and sharing of information to assist those who have celiac disease or gluten intolerance. To learn more, visit us on the web at more information about celiac disease, gluten free living or our group, please contact Rose Mary Simmons, or 214-632-1878.

Be Free! Spirited Living


52 WEEKS. 365 DAYS

Get the support you need in your life at your fingertips on your time frame!

 -Receive a weekly life concept to focus on with action oriented steps that you can take

 -Private Facebook Group for Food & Life Recipes (GF), Videos on weekly topic

 -Monthly coaching call with other Be Free!-er’s

 -Quarterly Mixer Events at Living Well

by calling 972-930-0260 or via email at

See if the BeFree! Ignite Your Life program is right for you
$399 for One Full Year or $149 for 3 months

Be Free! Program Launch – MOVED to 3/17

Be Free! Ignite Your Life-style Program Debut Info Session

MOVED to March 17th, 6:30-8pm with Jenny Bair @ Living Well Health & Wellness

This program has been brewing to fruition since 2009 and is ready now to debut just for you! This program is designed for ladies who desire accountability with a coach and other “buddies” on the same journey but still want the flexibility to pave their own path on their wellness journey (emotional, relational, physical, organizational, sexual, mental, spiritual, creativity & fun, cooking, will all be areas of focus in this program). 
On the 24th, Jenny will cover what the program entails, how it works, what you receive and how to make it work for you. This session is FREE. If you attend,  and sign up for the program at the debut session you will receive an extra gift of wellness.  You don’t have to live in Dallas to participate; the majority of the program is communicated through email, social media and phone calls. Program starts March 1st, 2015.
Below is more about the Be Free! Ignite Your Life Program –
Stay motivated 365 Days with Life Coach, Jenny Bair, MHE. She has 20 years of expertise in leading people to their A-Ha moments and the lives they want to lead. There are 52 weeks of rich life content in the Be Free! program such as: Creative Cooking, New Food/Life Recipes, Spicing up Exercise, Friend Dates, Love-Dovey Dates, New Hobbies, Accepting your Glorious-ness, Reducing Stress, Embracing your Sensuality, Power Naps, Choice & Time Management, All things Organization, Parenting & Intimacy Topics- all of the juicy life adventure material.
You’ll receive in this program: a Set of 52 cards, Weekly Action Tip E-mails with Inner Work, Monthly Q & A Coaching Calls, Quarterly Food and Life Recipes, and Mixer Events. Your bonus: you’ll get coaching help individually and as a group and have the ability to connect with others in the program. This program will involve multi-media, social media, telephone and in-person events for those that are local. You can choose what works for you. Make your desires for your health and your life a reality this year with a little love and expert guided support. Call 972-930-0260 for more information or to register for the program. You can also email

Take action to make 2015 your year. The program introductory price is $149.00 for one season/quarter which starts in March. The entire year is $399.00, savings of $48.  Use the code”Be Free!” to get your discount.

Make My Plate – Try this New App Today!

Betty Murray of Living Well Dallas paired with Make My Plate to bring to life a user friendly, highly efficient and widely effective tool for those who live or are working to live the Paleo & Gluten Free lifestyle.  

Make My Plate provides visual meal plans and  guides you  through what and how much to eat wherever and whenever.  It’s easy, fun to use, and even includes on the run quick fixes, recipes, a shopping list generator, and suggested meals at restaurants!  Download it for free on your iPhone or Android device until New Years Day using these codes:  Gluten Free= MBP210  Paleo=MBP110 

Try before you buy…the app runs 9.99 a month but for Living Well Friends it will be 4.99.



Holiday Quinoa Stuffing


by Betty Murray


  • 2 Tablespoons minced onion
  • 2 Tablespoons butter
  • 1 ½ cups quinoa

About 4 cups veggie or chicken stock, warmed 


  • 2 cloves garlic
  • 1 large onion, medium dice
  • 2 carrots, medium dice
  • 2 celery stalks, medium dice
  • 2 cups smoked gluten-free sausage, cooked and crumbled
  • 1/3 cup olive oil
  • ¼ cup flax seed
  • 2 cups mushrooms, medium dice
  • 3 cups cooked quinoa (recipe follows)
  • 4 cups dried bread (I like Local Oven or Whole Foods croutons), large dice
  • ¼ cup fresh thyme, picked

For quinoa:
Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned stock and simmer until quinoa absorbs the liquid. Keep adding stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.

For stuffing:
Preheat oven to 375°F. Heat olive oil in large pot over medium heat. Sweat garlic, onions, carrots, celery and tofu until tender. Season with a pinch of salt. Add cooked quinoa, bread cubes, and thyme; toss to bind. Add stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.

Jenny Bair

FODMAP approved Creamy Potato Soup

“Not my Gramma’s; Creamy Potato Soup”

written by Jenny Bair, MHE (author of “What the FODMAP?”) 
You will first, oven roast Russian Fingerling potatoes on 325 degrees for 35 minutes with olive oil, sea salt and peppers. (You can use Yukon Gold or Red potatoes are just fine.)
Ingredients and Directions: Put all into your favorite medium size stock pot
10 Russian Fingerling or Yukon or Red potatoes – sliced in thin slices straight into 4 1/2 cups of Imagine Organic Chicken Cooking Stock Low Sodium (I can only find at Whole Foods – it has NO onion or garlic)
2 T. butter or ghee
1-2 T. of good olive oil
1/3 of red bell pepper sliced finely
2 small handfuls of shredded carrots then chopped finely
Spices: use Gluten Free & try the lower amount and add more if you want a more “herby” taste (add 1/4 t. at time to get the right taste for you)
-1/2- 3/4 t. rosemary
-1/2 – 3/4 t. basil
-1/2 – 3/4 t. caraway seeds
-1/4 – 1/2 t. oregano
-1/4 – 1/2 t.parsley
-1/4 – 1/2 t. cumin
-1/4 – 1/2 t. dill
Heat over medium stir and don’t let burn or boil to soften the pepper and carrots.
Then after it thoroughly cooked then let cool to put in a blender or you can use an immersion blender. Serve in bowls or mugs hot as is or with a pinch of rosemary and dill or pinch of parmesan cheese.
-a couple splashes of Lactose Free, Organic Half and Half (also found at Whole Foods and Sprouts)
If you are having challenges or are stuck in your current eating/exercising plan than please don’t hesitate to get a nutritionist or a coach to help you get unstuck and move forward with better health in all realms.  To contact Jenny for coaching or speaking, you can call the office at 972-930-0260.
Jenny Bair

FODMAP Sweet Potato-Raisin-Chunky Chip Sugar Cookies

Sweet Potato-Raisin-Chunky Chip Sugar Cookies

Weekly Recipe created by Jenny Bair, author of “What the FODMAP?”

Semi-homemade from this mix:

Visit here for The Mix –

The Mix plus these ingredients from box: change as listed below
Use a stick plus a 1 T. of your butter
2 T. of water instead of one
1.5 t. of Gluten Free vanilla and 1.5 t. of Gluten Free orange extract or all 3 vanilla
1/2 banana instead of egg if you choice
Then add these spices to the blend:
1/2-3/4 t. Gluten Free cinnamon
1/2-3/4 t. Gluten Free baking or apple pie spice
1/2-3/4 t. Gluten Free pumpkin pie spice
I used tiny muffin pan to make tiny cookies. If you’re on a low sugar diet limit yourself to 3 small cookies. You can also use a small scoop to make small cookies.

If you are having challenges or are stuck in your current eating/exercising plan, please don’t hesitate to get a nutritionist or a coach to help you get unstuck and move forward with better health in all realms.  To contact Jenny for coaching or speaking, you can call the office at 972-930-0260.

Jenny Bair

Weekly Recipe by Jenny Bair, author of “What the FODMAP?”

Strawberry-Blueberry Chocolate Popcorn-Rice Cake Treats

by Jenny Bair, MHE, The Passioneer of Purpose
author of “What the FODMAP?” Cookbook
Get your ingredients prepped before you start: it happens fast!!!

1st set of ingredients:

Melt in a saucepan 4 T. butter, ghee or FODMAP butter type spread
1 pouch of Gerber Granduates Grabbers (Flavor Banana Blueberry from Target)
1t. of gf cinnamon
3/4-1t. of Pentzeys Baking Spice or McCormick Apple Pie Spice
couple small shakes of cayenne
1 cup of Glycol marshmallows (if FODMAP – get at Whole Foods or Sprouts)


Stir on low to medium heat; you don’t want to burn so better to be lower heat.
Then, when that mixture is melted. Break 4-4 1/2 of gf brown rice cakes into small pieces into the pot and 1 cup of (Popcorn Indiana Movie Theater Popcorn) or do 6 rice cakes if you can’t have corn
Then, stir all this together above.

2nd ingredient list:

Now, stir in 4 cut fresh strawberries, 
1 Bakers unsweetened baking chocolate square roughly chopped into fine pieces or chunks
1 cup fresh blueberries

Optional Ingredient: for the 1st ingredient list:

You can add 1 tablespoon of macademia or brazil nut butter 
Stir second batch of ingredients together and put into an 8 x 8 pan.
Let chill in fridge for about 30-45 minutes then bring out and cut into squares.
Since, there is real fruit. It is best to keep refrigerated or in your cooled lunchbox.
Enjoy! They don’t last long around my house and the office.

If you are having challenges or are stuck in your current eating/exercising plan than please don’t hesitate to get a nutritionist or a coach to help you get unstuck and move forward with better health in all realms.  To contact Jenny for coaching or speaking, you can call the office at 972-930-0260.