GLUTEN/DAIRY FREE Blueberry Muffins

• 1 C almond Flour
• 1/4 C coconut Flour
• 3/4 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1 mashed banana (mash until it's liquid
• 1/4 C coconut oil, melted
• 1/4 cup honey
• 2 tsp vanilla extract
• 1 C blueberries

1. Preheat oven to 350°F. 
2. Grease a regular size muffin tin Line a 12-count standard muffin tin with paper liners, or grease cups.
3. Whisk together almond flour, coconut flour, salt and baking soda,
4. In a separate bowl whisk the eggs and whisk in the banana, honey, vanilla and coconut oil. 
5. Add the Almond flour mixture. 
6. Gently stir in the blueberries.
7. Divide the batter equally among the muffin tins.
8. Bake 20 to 25 minutes until golden brown and a toothpick inserted in center of a muffin comes out clean (clean of batter, not blueberry juice). Cool in tin for 10 minutes then remove muffins to a wire rack to cool completely.

Chicken Cordon Bleu Casserole

4 chicken breasts, cut into small cubes
1/2 lb. black forest ham, cut into small pieces
8 slices Swiss cheese
3 1/4 C milk
4 tbsp flour
1/4 tsp worcestershire
2 tbsp lemon juice
1 tbsp honey mustard
1/4 tbsp pepper
1 C seasoned bread crumbs
10 tbsp unsalted butter, cubed

Preheat oven to 350. Cover the bottom of a 9x9 pan with chicken.then the ham, then cheese. To make the sauce, Melt 4 tbsp butter in a sauce pan, add 4 tbsp flour when butter melts and make a rue. Add milk and bring to a low boil and remove from heat. Add worcestershire, lemon juice, mustard, pepper and pour on top of cheese. Mix together 1 C and 4 tbsp melted butter and over the top of the casserole.

Bake for 45 minutes. Let stand 10 minutes before serving.

To freeze: Follow above instructions and do not bake. cover and freeze. Before baking, fully defrost and cook at 350 for 45 minutes. Let stand 10 minutes before serving.

Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
1 onion, diced
3 tbsp coconut oil
1/8 tsp sea salt
1/4 tsp pepper
1/2 tsp  nutmeg
2 C water
1/4 tsp cinnamon
1/8 tsp allspice
1/4 tsp poultry seasoning
1 C whipping cream


1. Preheat oven to 400
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet
3. Bake for 60 minutes
4. Put roasted squash and onions in a blender or food processor
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,
6. Add whipping cream and continue to blend
7. Add additional water to desired consistency
8. Serve hot

Thank you Kelsie Wens for the inspiration on this!

Black Bean Brownies

15oz can black beans, rinsed
1/2 C quick oats
2 tbsp cocoa powder
1/2 C hazelnuts or almonds
1/4 tsp salt
2 tbsp vanilla
1/2 tsp baking powder
4 tbsp ground flax seed
11.5oz dark chocolate chips
1/4 C Coconut oil
1/3 C honey

1. Preheat oven to 350
2. Melt coconut oil in a liquid measuring cup and pour into food processor
3. Add honey to liquid measuring cup and pour into food processor
4. Place all other ingredients in the food processor and blend until smooth
5. Pour into a greased 8x8 baking sheet
6. Bake for 16-18 minutes
7. Let cool completely before cutting and serving

Recipe from Lindsay Ludwig

Oatmeal Chocolate Chip Lactation Cookies

1 C butter
1 C brown sugar
1 C sugar
1 1/2 tsp vanilla
1 egg
3 tbsp water
5 tbsp ground flaxseed
3 tbsp ground brewers yeast
3C rolled oats
2 C flour
10 oz dark chocolate chips






1. Cream butter and sugars together
2. Place oats, flour and brewers yeast in the food processor and process until fine ground
3. Add eggs, flaxseed and water to butter and sugar mixture
4. Slowly add dry ingredients
5. Fold in chocolate chips
6. Place spoonfuls (I use a mini cupcake scoop) of dough on cookie sheet covered in parchment or silpat
7. Bake at 375 for 10 min
8. Remove from cookie sheet immediately and place on cooling rack

***Makes about 55 cookies!!!

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving