This morning I wanted something different, so I decided to make some gluten free blueberry muffins. These turned out moist and yummy. Even Fabgrandpa loved them.

Gluten Free Blueberry Muffin Recipe

1 3/4 cup Nuts.com Gluten Free All Purpose Baking Flour

2/3 cup sugar

1 tsp xanthan gum

1/4 tsp salt

1 tsp baking soda

1/3 cup canola oil

2 eggs, slighty beaten

1 (6oz) container greek yogurt, any flavor (I used pineapple for this recipe)

1/2 to 1 cup Nuts.com Dried Blueberries

Mix all dry ingredients together in a medium bowl. Add eggs, oil, and yogurt, and mix well.  Place batter, which will be very stiff, into muffin tins that have been sprayed with oil. Bake at 350º for 25-30 minutes, or until browned on top.

I decided that we should be eating, if not less, then at least, lighter. So, tonight I made these chef salad’s for us for dinner:

Fabgrandpa loved them! He said a couple of times we should do this more often. Here is my “recipe”

Chef’s Salad Recipe

1 head of romaine lettuce, torn and separated on two plates

3 boiled eggs

1 1/4 inch slice of ham from the deli

1 1/4 inch slice of turkey from the deli

12 cherry tomatoes

6 large spanish olives

6 pitted kalamata olives

6 cloves roasted garlic

8 small balls of fresh mozzarella cheese

optional: shredded cheese, dried basil, dried oregano

Arrange the torn romaine on two dinner plates. Cut the deli ham and turkey slices in half, then cut each half in strips and place on top of the lettuce. Cut the cherry tomatoes in half, and put half on each plate. Add 3 spanish olives, 3 kalamata olives and 3 cloves of roasted garlic on each place. Cut the mozzarella balls in half, and place half on each plate. Add cheese if desired, sprinkle with dried basil and oregano if desired, and serve with your favorite salad dressing.

(I cheated and bought the olives, roasted garlic, and fresh mozzarella balls at the olive bar in the grocery store. Makes for really easy preparation of this salad)

I spent the afternoon cracking pecans with my bullet nut cracker. I love that thing! Later, I decided to use some of the nuts to make Spiced Nuts. It’s really easy!

SpicedPecans

3 tablespoons butter

2 cups pecan halves or pieces

1/2 cup brown sugar

1-2 teaspoons cinnamon

Melt the butter in a skillet.

Add pecans, and saute for 2 minutes.

Add sugar and cinnamon, and toss well to cover all the nuts. Spread on a cookie sheet that has been covered with foil.

Bake for 20 minutes in a 400º oven. Let cool on pan, then store in an airtight container.

This is another family favorite. Before I started eating gluten free, we made this with a flour/butter/pecan topping. Now, I use mini marshmallows to top it and everyone can eat t.

I didn't get a chance to take a pic until after dinner!

Gluten Free Sweet Potato Casserole Recipe

6 cups mashed sweet potatos (bake your own and peel, or used canned yams)

1 cup sugar

1/2 cup brown sugar

1/2 cup melted butter

3 eggs

1 cup milk (whole, 2%, or evaporated)

juice from 2 tangerines

1 tsp vanilla

2 teaspoons cinnamon

1 bag miniature marshmallows

Preheat oven to 350°. If using fresh sweet potatoes, bake them until soft, let them cool, and peel Cut into chunks. Mash until smooth. Add sugars, beaten eggs, milk, juice, vanilla, and cinnamon. Beat with electric mixer until everything is mixed together well. Add melted butter and beat until it is blended in. Pour into a greased baking pan, and bake 35-40 minutes until a kinfe inserted in center comes out clean. Top with a single layer of marshmallows, and bake about 20 mintues or until marshmallows are browned.