Simple Grain Free Blueberry Muffins

Blueberries are summertime superstars in our home.  Snacking, baking and freezing fresh organic blueberries to use throughout the winter months.  Blueberries have a unique set of health benefits and are known for their phytonutrient content.  Blueberries are also a great source of Manganese, Vitamin K, Vitamin C, Fiber, and Copper.  The D-Man loves blueberry muffins slathered in pastured butter, and this recipe produces a dense muffin perfect for butter slathering.  These muffins also freeze well, so make a double batch and enjoy them at a later date.

Grain Free Blueberry Muffins

Grain Free Blueberry Muffins


2 Cups Blanched Almond Flour (plus 2 tablespoons for streusel topping)
1/2 Cup Coconut Flour
1/2 teaspoon Sea Salt
1 teaspoon Ground Organic Cinnamon
1 teaspoon Ground Organic Ginger
1/2 teaspoon Baking Powder
6 Pastured Eggs
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Cup of Fresh Organic Blueberries (rinsed and patted dry)

Streusel Topping (optional)

2 Tablespoons Pastured Butter (melted)
2 Tablespoons Blanched Almond Flour
3 Tablespoons Coconut or Palm Sugar


Preheat oven to 350 degrees F.

Grease a regular sized muffin tin with Butter or Coconut Oil

In a large bowl combine:  Almond Flour, Coconut Flour, Baking Powder, Sea Salt, Ginger and Cinnamon, set aside.

In a small bowl add eggs and beat with an electric hand mixer until frothy.

Add maple syrup, and vanilla extract to the eggs and continue beating until combined.

Pour the egg mixture into the dry ingredients and blend with the hand mixer till a thick batter is formed.

Fold in Blueberries and gently scoop the batter into the muffin cups.

In a small bowl mix the melted butter, coconut sugar and almond flour together for the streusel topping.

Place the streusel on each of the muffins patting down lightly.

Bake for 25 to 30 minutes.

Breads, Crackers and Muffins, Breakfast, Recipes

Lime Pudding

Lime Pudding

Lime Pudding


Warmer weather is coming, so I wanted to share this simple, healthy, and refreshing desert with you. No cooking is required for this tasty Lime Pudding which is free of grains, refined sugars and casein.  My Vegan friends can whip this up substituting the raw honey with coconut nectar or maple syrup.  Avocados take center stage in this recipe; a great source of alpha-linolenic acid (an omega-3 fatty acid), pantothenic acid, fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C, (and they are yummy).


3 medium sized Avocados
1/4 Cup Raw Honey (more if you have a sweet tooth)
3 Tablespoons of Organic Coconut Oil (in its solid state…not melted)
2 Tablespoons of Desiccated Unsweetened Coconut
Zest of 1 Lime
Juice from 3 Limes
1/2 teaspoon Ground Ginger.


Blend all ingredients in a food processor until well combined.

Chill in the refrigerator for at least one hour prior to serving.

Garnish as desired, and serve.

Healthy Snacks, Recipes, Sweets and Treats

Grain Free Kugel

Grain Free Kugel

Grain Free Kugel

My Mother-In-Law was coming to visit and I wanted to prepare a festive Hanukkah meal for her.  I decided that a slow cooked beef brisket, grain free kugel, and roasted root vegetables would be healthy and delicious.  For those who are not familiar, Kugel is a traditional baked pudding/casserole most commonly made from egg noodles or potato. Since we don’t eat grains I used Cappello’s Gluten and Grain Free Fettuccine, but you can use your favorite gluten free noodles.  There are many versions of this traditional dish (both sweet and savory), but most often it is a sweet complement to a savory meal.   I realized a bit late in the game that I did not have any organic raisins in my pantry, so instead of panicking I substituted thin slivers of almonds.  My Mother-In-Law really enjoyed this grain free version of a classic dish, I hope you will too. 



1 Package of Cappello’s Gluten Free Fettuccine or your favorite gluten free noodles
1/4 Cup of Pastured Butter, melted (Note, a little more butter will be needed for the pan)
1 Cup Organic Cottage Cheese
1 1/4 to 1 1/2 Cups Organic Sour Cream
1/4 to 1/2 Cup Coconut or Organic Sugar
4 Large Pastured Eggs
1 Tablespoon Orange Zest
2 1/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 cup raisins


Preheat oven to 375 degrees F.

Grease a glass baking dish with butter. (I used a 7×10 pyrex)

Boil the noodles in salted water per you package directions. 

When the noodles are cooked strain the noodles and allow to cool while you complete the next step.

In a large mixing bowl, beat the eggs with an electric hand mixer.

Add the cottage cheese, sour cream, melted butter, sugar, ginger, orange zest and cinnamon. Continue beating until all ingredients are well incorporated.  Don’t worry if there are a few lumps, it gives it character.

Add the noodles and raisins to the egg mixture and stir to coat the noodles (this is easier if you just use your hands)

Pour into the greased baking dish.

Sprinkle the top with a little extra cinnamon, sugar and a few almond slices

Bake until custard is set and top is golden brown, about 30 to 45 minutes.