Tag Archives: Food

Blackened Fish Tacos with Hot Honey Mayo and Mango Chutney – Gluten Free

December 30, 2025
Sandra Shields, Healthy Food and Wellness Blogger, Health Coach, Balanced Living, Clean Beauty Consultant
6 comments
Balanced Eating, Dairy Free, Dinner, Easy Dinner Recipe, Feel Good Food, Fish Tacos, Food, Gluten Free, Healthy Meals, Nutrient Dense Meals, Protein Rich Meals, Recipe, Recipes, Seafood Recipe, Sweet and Spicy

As I was gazing out the window sipping a cup of hot tea and watching the snow falling in quite a big snowstorm Monday, (also watching the birds at the feeder eating black sunflower seeds), I started thinking about what to do with the Cod I had in my freezer.

I have been bored with Cod, but in a fish taco, that could be exciting for the taste buds, especially if it had spices with some heat and was paired with a tangy hot honey sauce and mango chutney on top all wrapped in a warm corn tortilla with some red shredded cabbage for some crunch.

Cod is very finicky, you have to cook it to 145 degrees to be food safe, but just a smidge more, I mean 155 degrees, and it is like rubber. This Blackened Fish Taco hit all the spots, it was tender and flaky with spicy, savory and sweet. The family said this is definitely “blog worthy”. That is a phrase we use when I am testing recipes to share here. I hope you enjoy it as much as we do. In my opinion, it is definitely a reason to have cod in your freezer.

Blackened Fish Tacos with Hot Honey Mayo and Mango Chutney – Gluten Free

2 Pounds of Cod (approximately 7 pieces)

3 Tablespoons of Avocado Oil, for frying

Corn Tortillas

2 Limes

Shredded Purple Cabbage

Mango Chutney

Hot Honey

Mayonnaise

Blackened Seasoning, recipe follows

Salt

Let’s make the blackened seasoning ( you can also purchase it already made for you) Here is my homemade recipe that makes just enough for the fish:

Blackened Seasoning

1 Tablespoon of Paprika

1 Teaspoon of Salt

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder

1 Teaspoon of Oregano

1/4 to 1/2 Teaspoon of Cayenne Pepper depending on how much heat you like

Mix the spices together in a small bowl, and it’s ready to use.

Hot Honey Mayonnaise

1/2 Cup of Mayo (I use Primal Kitchen)

1/4 Cup of Hot Honey (I got mine in the deli section of our grocery store)

1 Tablespoon of Freshly Squeezed Lime Juice

1/2 Teaspoon of Salt

Whisk it all together, and put it into the refrigerator until it’s time to serve.

Directions for the Fish Tacos:

You will need a large frying pan for the fish, and a smaller one to warm the corn tortillas.

Place two tablespoons of avocado oil in the large pan and one tablespoon in the smaller pan.

Sprinkle your Cod with all of the blackened seasoning on both sides evenly, and place it in the pan. Put your pan on a hot burner on high, and cook the fish for three minutes on one side, and then flip it over for another three to four minutes. Use a thermometer to gage the heat until the fish reaches an internal temperature of 145 degrees, being careful not to go over, so your fish is as tender as possible. This depends on the thickness of your fish. When the fish is done, squeeze the juice of one lime all over the cooked fish.

**Save this recipe for later 📌**
Blackened Fish Tacos with Hot Honey Mayo & Mango Chutney

Meanwhile heat your corn tortillas in the smaller pan in avocado oil one at a time, flipping them with tongs to warm both sides.

To serve, place a blackened piece of cod on a warm corn tortilla, top with hot honey mayo, a dollop of mango chutney, and some shredded purple cabbage. Enjoy! This recipe came together quick and easy, and I can’t wait to make it again. It is gluten free and dairy free, and a healthy dinner entree. Serve it with veggie sides or a nice leafy green salad.

**Blackened Fish Taco with Hot Honey and Mango Chutney**

As the near year is just a few days away, I wanted to also share my thoughts on going into 2026. Lets make 2026 unbelievably good for us. Let our mindsets be intentional this year. Not resolutions, but small choices and resets each week. Tips: Put some post it’s on your mirror, set a reminder on your phone, set aside daily space for yourself even if it’s 10 minutes that is different than before, start a journal that is vision centered kind of like a vision board.

“The greatest danger for most of us is not that our aim is too high…” – Michelangelo

I always love to hear from you!

Blessings,

Sam

Sandra Shields, Health Coach

Vanilla Cranberry Protein Energy Balls

I love creating nourishing snacks that are both delicious and supportive of your health. These Vanilla Cranberry Energy Balls are the perfect no-bake treat—packed with wholesome ingredients, protein, and optional nutrient-rich boosters. They’re naturally gluten-free, portable, and a wonderful pick-me-up during the day.

Why You’ll Love These Energy Balls

Naturally sweetened with Medjool dates—no refined sugar needed.
Protein-powered with a boost of vanilla protein powder.
Nutrient-dense when you add flax, chia, or hemp seeds.
Kid-approved thanks to the mini chocolate chips and chewy cranberries.
Quick & Easy—no baking required and ready in under 15 minutes.

Ingredients

1 cup pitted Medjool dates (about 10–12, soaked in warm water if dry)
2 tablespoons ghee, room temperature
½ cup vanilla protein powder (Use a clean brand like Shaklee’s Vanilla Life Shake Protein Powder or Paleo Valley Vanilla Bone Broth Protein Powder)
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons fruit juice–sweetened dried cranberries, chopped
2 tablespoons mini chocolate chips (dairy-free if needed)
½ teaspoon cinnamon

Optional Boosters:

1 tablespoon ground flaxseed
1 tablespoon chia seeds or hemp seeds

Instructions

In a food processor, pulse the dates until they form a sticky paste.
Add ghee, protein powder, sea salt, vanilla extract, and cinnamon. Process until well combined.
Transfer the mixture to a bowl and stir in chopped cranberries and mini chocolate chips. Add any optional boosters at this stage.
Roll into 12–14 balls (about 1 tablespoon each).
Place in the refrigerator for at least 20 minutes to firm up.

Storage

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

These energy balls are a fun way to satisfy your sweet tooth while giving your body nutrients it needs to thrive. They’re perfect for an afternoon snack, a pre-workout bite, or even dessert. I’ve been keeping a batch in my fridge lately, and they never last long!

Have you made your own energy balls before? What flavor combinations are your favorite?

Bold, Gut-Friendly Flavor: Dairy-Free, Gluten-Free Tandoori Chicken

If you’re craving something warm, spicy, and satisfying—but need to keep it both gluten-free and dairy-free—this Tandoori Chicken is exactly what your meal rotation needs.

Made with a creamy unsweetened coconut yogurt marinade, warming anti-inflammatory spices like turmeric and ginger, and juicy bone-in chicken thighs, this dish is packed with bold flavor and nourishing ingredients. Perfect for summer grilling or year-round roasting, this version skips the dairy without compromising on richness and depth.

✨ Why I Love This Recipe

As someone who’s committed to clean, nutrient-dense meals that work with my gut—not against it—this Tandoori Chicken checks all the boxes:

Naturally gluten-free & dairy-free
Rich in anti-inflammatory spices
Gut-friendly and hormone-supportive
Easy to meal prep or double for a crowd
Versatile: bake, grill, or air fry

🛒 Ingredients

2 lbs bone-in chicken thighs (skin on or off, your choice)
1¼ cups unsweetened coconut yogurt
¼ cup fresh lemon juice
3 tbsp extra virgin olive oil
6 garlic cloves, minced
1 tbsp ground ginger
2 tsp ground cumin
1 tbsp ground fennel
2 tsp smoked paprika
1 tbsp ground turmeric
½ tsp cayenne pepper (adjust to heat preference)
2 tsp sea salt
¼ tsp white pepper

🍋 How to Make It

1. Make the Marinade
In a large bowl, combine the coconut yogurt, lemon juice, olive oil, garlic, and all of the spices. Whisk well until smooth.

2. Marinate the Chicken
Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, but ideally overnight to let the flavors soak in.

3. Cook Your Way

Oven method (my go-to): Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Arrange the marinated chicken in a single layer and bake for 35–40 minutes, or until the skin is crisp and the meat is cooked through.
Grill: Preheat to medium-high and grill for 6–8 minutes per side. The photo shows my bone in chicken thighs cooked on our Blackstone grill.
Air fryer: Cook at 375°F for 20–22 minutes, flipping halfway.

4. Finish and Serve
Sprinkle with chopped fresh cilantro if desired and serve with lime wedges. Pairs beautifully with cauliflower rice, white or brown rice, grilled veggies, or a crisp cucumber salad.

🧠 Nutrition Note

This recipe is packed with powerful spices that support digestion, reduce inflammation, and help regulate blood sugar. Turmeric and ginger in particular are two of my favorite go-to’s for overall wellness and hormone balance.

Don’t forget to tag me on Instagram if you make this—I love seeing how you recreate Sam Eats Her Nutrients recipes in your own kitchen! 📸 Let’s Connect!

I share a mix of healthy recipes, clean beauty tips, and handmade projects from my studio.
Follow me @SewGlowEatWell for a peek into what I’m cooking, crafting, and creating.

📌 Save It for Later:

“Bold & Gut-Friendly: Gluten-Free, Dairy-Free Tandoori Chicken”
A perfect meal prep star or crowd-pleaser—pin it, share it, make it again and again.

Delicious Green Energy Bites Recipe

I’m so glad you’re here! As many of you know, I’m a Certified Health Coach, and I’m passionate about creating recipes that help people feel their best. Recently, I’ve been incorporating Shaklee’s skincare and supplements into my daily routine after thoroughly researching the cleanest and safest brands on the market. After using their products for several months, I decided to become a Shaklee Wellness Advocate. My goal is to support you in feeling your best at any age with clean, science-backed nutrition and skincare. 💚

This February, I’m dreaming of spring! But let’s be honest: winter can leave us feeling a little sluggish, especially towards the end. That’s why I’m excited to share a new recipe to keep your energy up and help you sneak more greens into your day—all while treating your taste buds!

These Green Energy Bites are a simple, delicious way to boost your energy while sneaking in a serving of greens. They’re perfect for picky eaters because you can’t even taste the greens! For a kid-friendly version, I recommend using peanut butter and honey. My kids say they taste like no-bake cookies, which is a win in my book.

One of the key ingredients in this recipe is Shaklee’s Organic Greens Booster. I’ve been using greens powder for over a decade, and finding an organic option is so important because greens are highly concentrated and you don’t want anything but greens in there. Shaklee tests their products for heavy metals and other contaminants and has the highest of safety standards. Just one scoop of this booster equals a full cup of raw, organic vegetables—a mix of kale, spinach, and broccoli sprouts. It contains no artificial flavors, sweeteners, or colors, and it’s gluten-free, non-GMO, vegan, and kosher.

Green Energy Bites

1 scoop Shaklee Organic Greens Booster

1 Cup Rolled Oats

1/2 Cup Nut Butter (Peanut, Almond, or Cashew)

1/4 Cup of Honey or Maple Syrup

1/2 Cup of Very Finely Chopped Nuts (pecans, walnuts, peanuts) (I’ve been using this mini express chopper for years and LOVE it)

1/4 Cup of Mini Dark Chocolate Chips (I use Enjoy Life brand)

1/2 tsp. Vanilla

1 pinch of salt

1 to 2 tablespoons of water if needed for consistency. Only if it’s not coming together.

Instructions:

Preheat your oven to 325 degrees F. Grind your nuts in a mini food processor or chop them very finely. Stir together the oats and finely chopped nuts on a rimmed baking sheet, and toast in the oven for 7 minutes.

In a mixing bowl, stir together the peanut butter and runny warm honey (I used honey and warmed it in the microwave a few seconds until warm and runny) or maple syrup. Combine all the rest of the ingredients except mini chocolate chips. Stir until well mixed.

Using a tablespoon cookie scoop, form the balls into round balls, then drop them in the mini chocolate chips and coat them lightly. Place on a tray and refrigerate for 30 minutes to firm up.
Store in an airtight container in the fridge for up to a week.

These bites are perfect for an on-the-go snack, pre-workout fuel, or a healthy sweet treat!

Makes 14

Here’s a wellness tip and a little treat just for you: Did you know that adding collagen to your morning routine can support healthy skin, hair, and joints? It’s one of my favorite easy upgrades! This month, Shaklee is offering 15% off when you invest in your health and purchase three select nutrition products of your choice using the code HEALTHY15. This includes the Organic Greens Booster featured in today’s recipe and the Collagen 9.

Why I Love This Recipe:

Quick and easy to make
Packed with clean, plant-based nutrition
Kid-approved

What’s Your Wellness Goal?
I’d love to hear from you—what’s your top wellness goal right now? Reply and let me know! 💬

Thank you for letting me share this journey with you. I hope you love these Green Energy Bites as much as my family does. Here’s to feeling our best, no matter the season! 🌿

Easy Compounded Fresh Basil Garlic Butter

Basil is an amazing herb. It is like sunshine in a plant, the flavor of it is beautiful and mild enough to eat the leaves tossed in a salad. It is my favorite fresh herb. I have a very large plant that keeps giving and giving, and it is more difficult to find after summer in large bunches. You can’t do a whole lot with a little plastic container that you find at the grocery store. I start craving fresh basil mid-winter after the crunchy autumn maple and oak leaves are covered by white snow, and my fresh basil has long been killed by frost. Up here in Northern Michigan that is about January.

I like to go to my local food coop to find large bunches when it’s too cold to grow it outdoors myself so I can make and freeze pesto. I also have grown it indoors in the wintertime with an Aerogarden Hydroponic System that is tabletop sized. This year, I have been making a compound butter with my fresh basil and freezing it into tablespoon sized cubes to keep the fresh basil flavors going in my kitchen long after Summer is gone.

Here is my easy and incredibly delicious recipe to add pops of flavor to vegetables, proteins like steak, eggs, and meatballs, pasta, and breads. I like to use this butter 50/50 with a drizzle of olive oil and a pat of this compounded butter over steamed vegetables. Try it with steamed Brussels sprouts! It’s delicious. For even more salty savory flavor, grate some fresh Parmesan over them too. Top a steak cooked on a Blackstone grill with this butter for a restaurant quality T-Bone or New York Strip. A cast iron pan stove top to oven works well also. I also like to use it for spiralized zoodles, and add it to halved baked squash fresh from the oven with a drizzle of honey. It’s excellent on beets, broccoli, carrots and potatoes. Here is my recipe:

Easy Compounded Fresh Basil Garlic Butter

2 Cups of Fresh Basil Leaves

1 Pound of high fat butter like Plugra or Kerrygold (cubed) You can use salted or unsalted.

2 Tablespoons of Garlic Infused Olive Oil

1 Teaspoon of Salt

In a food processor, add the fresh basil leaves and pulse until they are finely chopped. When the basil has been finely chopped, add in the remaining ingredients, and pulse in your food processor until it is blended and incorporated. You will have to stop the processor and scrape down the sides a couple of times. Lay out a parchment lined baking sheet and scrape your compounded basil garlic butter onto the sheet. Using an offset spatula, form the butter into a square block, and place it in the freezer overnight. The next day lay the frozen butter onto a cutting board and cut into 32 squares. Place your butter pats into a zipped freezer bag or sealed container, and keep them in the freezer. Use as needed!

**Basil Garlic Compounded Butter on Gluten Free Bread Ready to Broil**

Let me know how you like to use this butter. I’d also love to hear what your favorite fresh herb is and how you use it.

Delicious Gluten Free Cherry Cheesecake Recipe with Lactose Free Cream Cheese

**Delicious Gluten Free Cherry Cheesecake with Lactose Free Cream Cheese**

Cheesecake. It is a much loved dessert here in America. There are so many variations of cheesecake and toppings. My sister had a gorgeous display of cheesecakes at her wedding when she was married. Of all the kinds of cheesecakes, I think cherry is still the most classic! So, having said that, I have an absolutely delicious gluten free cheesecake recipe for you today using lactose free cream cheese and Greek yogurt with those sensitive to dairy in mind. I made this cheesecake for a Summer picnic recently, and it was a big hit. My mother used to make the most delicious cherry cheesecake when I was a child, and although this is a different recipe, it is light and creamy like the ones I remembered eating as a young girl. One of the reasons I like this recipe so much is it is light and not overly rich. It is super creamy with just the right amount of graham cracker crust. I used frozen sweet cherries to make the topping, and the consistency to spoon on top of the cheesecake was just right. I find that using frozen cherries versus canned gives a much better flavor and texture. I also like that the bake time is quick with very little chance of the top cracking.

In this recipe, I used an 8 inch springform pan, and it serves 8 to 10 people. Let’s make a cheesecake!

Gluten Free Cherry Cheesecake

For the Crust:

1 1/2 Cups of Gluten Free Graham Cracker Crumbs (I used Pamela’s Graham Crackers and made crumbs in my food processor. You could also use a zipper bag and a rolling pin to crush them.) Pre-made Gluten Free Graham Cracker Crumbs works as well.

1/4 Cup of Sugar

6 Tablespoons of Melted Butter

Filling:

2 – 8 ounce tubs of lactose free cream cheese (I used Green Valley from my local grocery store)

2 Large Eggs at room temperature

1/2 Cup of Sugar

1 Teaspoon of Pure Vanilla Extract

Greek Yogurt Topping:

1 Cup of Plain Greek Yogurt

1/4 Cup of Sugar

1 Teaspoon of Pure Vanilla Extract

Sweet Cherry Topping:

14 Ounces of Frozen Sweet Cherries

1/2 Cup of Sugar

2 Tablespoons of Cornstarch dissolved in 2 Tablespoons of Water

1 Tablespoon of Lemon Juice

Directions:

Preheat your oven to 375 degrees F.

Mix your graham cracker crumb ingredients, and press it in the bottom and up the sides of the pan firmly. Set aside.

Now you’ll make the filling. Beat your cream cheese together with the sugar, eggs and vanilla in a medium bowl with electric beaters. Pour the filling into your graham cracker crust. Wrap the bottom of your springform pan with foil, and put it on a rimmed cookie sheet in case of any butter leakage. Bake for 20 minutes.

Remove the cheesecake from the oven, and let it rest for 15 minutes. Meanwhile, turn your oven up to 450 degrees F.

Now we will make the Greek yogurt topping while the cheesecake is cooling, this is the final baking step! While your cheesecake is cooling for 15 minutes, beat together the Greek yogurt topping ingredients, and spread it evenly over the top of the cheesecake. Bake at 450 degrees F. for just 10 minutes. Remove it from the oven, and cool at room temperature. Then, cover and chill in your refrigerator overnight or for 12 hours.

After it has chilled, you are ready for the last step, the cherry topping!

In a medium saucepan, cook the frozen cherries and sugar together until the sugar melts and the cherries thaw and start releasing their juices, stirring slowly and constantly over medium heat. Whisk the cornstarch and water together in a small bowl. Bring the cherry and sugar mixture to a boil and slowly whisk in the cornstarch. Cook until nicely thickened. Last of all, stir in the lemon juice and cook another 30 seconds or until it’s a nice, loose, jammy consistency. Remove from the heat, and cool for ten minutes, stirring occasionally. Spread the cherry topping evenly over the cheesecake with the back of a spoon, and chill for several hours until ready to serve. Remove the ring from the springform pan before serving and place it on a serving tray. This is really pretty on a fancy pedestal serving tray for company! I like to cut the cheesecake with a sharp knife run under hot water for clean slices, wiping the knife in between pieces. It’s so good! Also, if you like blueberries, frozen blueberries would work equally well in this recipe, so feel free to substitute. You could also use regular cream cheese if you are not sensitive to dairy.

I’d love to hear from you in the comments. Also, if you make this recipe, please leave me a review. Thank you! Sam

BBQ Shredded Pork and Tater Tot Casserole

I have been obsessing a bit lately on how easy a tater tot casserole is to put together and the endless possibilities. It seems tater tots delight the young and old alike based on how my family’s eyes light up when I put this one on the table. A BBQ pork tater tot casserole is a delicious and comforting dish that combines the savory flavors of barbecue pork with the crispy texture of tater tots, all baked together in a casserole.

Who doesn’t like shredded barbecued pork? The BBQ sauce adds a sweet and tangy flavor that complements the savory pork. There is also a layer of creamy refried beans before the tater tots, and it’s all topped with good aged cheddar cheese and takes only 30 minutes to bake in the oven. The contrast between the crispy tater tots and the creamy cheese makes for a satisfying texture. Another bonus is this can be made ahead and also frozen in advance. If you are looking for time saving tips, I recommend making two and freezing one for a night when you don’t have time or are too tired to cook. I’m raising my hand here. 🙂

BBQ Shredded Pork and Tater Tot Casserole

Ingredients:

1 Cooked Pork Roast, Shredded

Favorite BBQ Sauce (I used my recipe here)

10 ounces of Refried Beans (I used Thrive’s Refried Pinto Beans)

1 Cup of Chopped Green Onion

Two Tablespoons of Capers

Two Large Jarred Roasted Red Peppers (I used Thrive Market Organic) Diced

1 Bag of Tater Tots

10 Ounces of Shredded Aged Cheddar

Directions:

Preheat your oven to 400 degrees F. Grease a 9 x 13 glass casserole dish. Toss together the shredded pork and barbecue sauce adding enough sauce to make a nice saucy, juicy mixture.

Stir the refried beans in a bowl with a fork to loosen them up. If they are not spreadable, warm them in the microwave for one minute. Then, spread a layer of refried beans evenly over the shredded pork. Sprinkle the tangy salty capers evenly over the beans and 3/4 cup of sliced scallions.

Now, dump the frozen tater tots on top of the beans, and spread them out evenly. Top with the diced roasted red peppers, then the shredded cheddar. Bake in your preheated oven for 30 minutes. Then, when the tater tots are golden brown and the casserole is bubbly, remove it from the oven and sprinkle it with the remaining sliced green onions.

Serve! You can provide additional toppings like hot sauces and ranch. Tip: Add jalapeños or use a spicy BBQ sauce for some heat. Serve with a fresh salad, coleslaw, or roasted vegetables.

This casserole is great for family dinners, potlucks, or casual gatherings. It’s easy to prepare in advance and can be a crowd-pleaser due to its hearty and flavorful nature.

A BBQ pork tater tot casserole is a versatile and enjoyable dish that brings together familiar flavors in a comforting and satisfying way.

Happy eating!

Sam

Grain Free Apple Tart

This is one of the desserts I am making for Thanksgiving this year. I love the warmth of the spices in apple desserts. It’s no surprise how popular apple pie scented candles are, and an apple tart baking in the oven makes the whole house smell amazing! I make a homemade non-toxic air freshener on my stove top with apples, oranges, cloves and a cinnamon stick. Here’s how if you want to do this……smells wonderful!

Apple Tart - Grain Free

I use coconut butter, maple sugar and cinnamon in the crust, which is similar to a sugar cookie crust. The apples are sweetened with maple sugar and apple butter. Because there is no top crust on this tart, I found tenting the pie while baking holds in the moisture and makes the apples retain their juiciness.

Apple Pie Tart Pin

Grain Free Apple Tart

Preheat your oven to 350° F and line an 8″ tart pan with parchment. I used a ceramic one, a pie pan will work as well. I have also made this recipe in a square metal baking pan.

Crust:

1/2 Cup of Coconut Flour

1/2 Cup of Coconut Butter

1 Egg

1/3 Cup of Maple Sugar

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

In a food processor, process the crust ingredients until it is crumbly and blended well. Pour the crumbly mixture into the prepared pan, and press firmly and evenly with your fingers to form the crust. Bake in your preheated oven for 15 minutes. Remove from the oven and set aside.

Apple Filling

I used Cortland apples in this recipe. You can use any tart apple or combination of apples that are good for pies including McIntosh or Granny Smith.

Ingredients:

6 Cups of Tart Apples, peeled, cored and sliced 1/2″

1/4 Cup of Apple Butter, I use this clean brand, just apples and juice

1/4 Cup of Maple Sugar plus 1 Tablespoon for the top

2 Tablespoons of Lemon Juice

2 Tablespoons of Olive Oil or Coconut Oil, melted

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Allspice

1/4 Teaspoon of Cardamom

1/4 Teaspoon of Ginger

1/8 Teaspoon of Nutmeg or Mace

1/8 Teaspoon of Sea Salt

Toss the apples with the lemon juice. Then, add in the maple sugar, spices and salt, and toss to coat evenly. Finally add the apple butter and olive oil or melted coconut oil and toss. Spread the apples evenly on top of the crust. Cover the pan with aluminum foil and seal the edges. Bake in your preheated oven for 60 minutes. Remove from the oven, and pierce an apple slice with a fork to make sure it is tender. Then, sprinkle the apples with the remaining one tablespoon of maple sugar, and bake uncovered an additional 10 minutes. Remove from the oven and cool.

This tart is great as is, but I do believe I will be adding my recipe for coconut whipped cream to embellish the top on turkey day! The recipe is here for that.

Coconut Milk Whipped Cream

Gluten Free Coconut Flour Blueberry Muffins

I am crazy about coconut flour baking! Coconut Flour is low carb, gluten free, contains protein, iron, fiber, and healthy fats, and scores low on the glycemic index. Of course all these attributes are fine, but who cares if the finished product isn’t very palatable. But coconut flour makes a fantastic muffin! Scroll down to see the photos of the one I have split open. I wish you could smell them, but you can see the texture! This particular recipe is bursting with blueberries! So, if you are a true blue classic blueberry muffin fan, this is for you!

Gluten Free Coconut Flour Blueberry Muffins

Are you a ship that is staying safe in your harbor? Branch out! Take a plunge and follow a dream. Try something new you have been dying to try but aren’t sure about. Step out of your comfort zone and blossom into the greatness you deserve and are capable of!

Coconut Flour Blueberry Muffins

Gluten Free Coconut Flour Blueberry Muffins

Preheat your oven to 350º degrees F. Line 12 muffin cups with non-stick muffin papers and set aside.

Ingredients:

6 Pastured Eggs

1/2 Cup of Coconut Flour (here)

2 Black Spotted Bananas

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 Teaspoon of Vanilla Extract

1 Tablespoon of fresh squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Pint of Fresh Blueberries or 1 1/2 Cups of Frozen

Directions: In a food processor with a blade attachment, blend the eggs and banana until the banana is smooth. Add in the rest of the ingredients except the blueberries, and blend for two minutes. Fold in the blueberries, reserving 1/4 cup for the tops if desired. Scoop the batter into the prepared muffin cups, and sprinkle with the reserved blueberries. Let sit for 5 minutes on the counter to allow the coconut flour to soak up the liquid in your batter. Then, bake for 25 to 30 minutes in your preheated oven, or until the tops spring back and they are cooked through. Remove from the oven, and cool for five minutes before removing from the pan and cooling on a wire rack. I give you permission to eat one hot! :-)))

Makes a dozen muffins

Blueberry Muffin.JPG