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Gluten Free Rhubarb Muffins



It's that time of year again. Rhubarb is in season. This reminds me of being home on the farm in North Dakota. My Mom would whip up some rhubarb muffins, crisps, crumbles, bars and pie. I'm going to get right to it and share the goodness with you, and I've made it gluten free with a dairy free option!


Gluten Free Rhubarb Muffins

  • 1/2 cup Greek yogurt (or coconut milk yogurt to make this dairy free)
  • 1/2 cup all natural applesauce
  • 4 tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups gluten-free flour blend (I used Bob's Mill 1:1 baking mix)
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 2 cups fresh rhubarb, diced into small pieces

Topping: 2 Tablespoons coconut sugar mixed with 1/2 teaspoon cinnamon


  1. Preheat oven to 400 degrees F. Whisk together yogurt, applesauce, coconut oil, vanilla and eggs.
  2. Add in all dry ingredients (flour, sugar, baking powder, soda, cinnamon and salt).
  3. Gently stir in rhubarb.
  4. Scoop the batter in to 18 parchment-lined muffins cups.
  5. Mix topping together in a small dish and sprinkle the top of each muffin with the mixture.
  6. Bake for approximately 20 minutes. Muffins will be done when a toothpick inserted comes out clean.
  7. Store in an airtight container or freeze for later.

I hope you enjoy these as much as I do. They are not too sweet!!






My Favorite Go-To Menu for a Successful Dinner Party

I haven't blogged for a long time, and this one is going to be brief but DELISH!!  I've been entertaining a lot lately, and this Dinner Party Menu is always a big hit, so I wanted to share it with you. 



 APPETIZERS: make it simple

  • manchego cheese (or your favorite)
  • gluten free crackers (I love Mary's Gone Crackers or Milton's)
  • olives
  • marcona almonds 

SALADOrange, Avocado, Spinach Salad with Citrus Vinaigrette (serves 4)


  • 3 tablespoons apple cider vinegar
  • 1 tsp orange zest
  • 2 tablespoons orange juice
  • 2 1/2 tsp Dijon mustard
  • 1 tablespoon honey
  • 1 tsp fresh thyme, finely chopped
  • 1/4 cup extra-virgin olive oil
  • salt & pepper to taste

*Whisk all ingredients together or blend together in a blender.


  • 10 oz baby spinach leaves or spinach/Spring mix combo
  • 2 navel oranges, peeled and segmented
  • 1 large avocado, sliced
  • 1/2 cup pecans, toasted
  • sprinkle of thinly sliced red onion, optional

*Toss the greens together with the dressing and other salad ingredients.


MAIN:Brazilian Seafood Stew  The original recipe came from Epicurious but I have tweaked it a bit.Serves 6-8


  • 2 T coconut oil or olive oil
  • 2 T fresh lime juice
  • 1 1/2 pounds white fish fillets (I use wild cod, but snapper, halibut or orange roughy would work as well), cut into 1-inch pieces
  • 1 1/4 pounds uncooked medium-large wild shrimp, peeled, deveined
  • 2 T coconut or olive oil
  • 1 1/2 cups chopped onion
  • 1-2 diced jalapeno
  • 2 cups chopped peppers (green, red, yellow, orange), whatever your preference
  • 2 garlic cloves
  • 3/4 teaspoon crushed red pepper (I use more because I like it hot & spicy!)
  • 2 cups chopped tomatoes or canned diced tomatoes (I usually use the canned as it added more liquid)
  • 3/4 cup canned unsweetened coconut milk (full-fat)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped scallions


  1. Whisk 2 tablespoons oil and lime juice in a large bowl. Add fish and sprinkle with salt and pepper; stir to coat. Let stand 15 minutes.
  2. Heat remaining 2 tablespoons oil in a large pot over medium heat. add onion, bell peppers, garlic, jalapeño and crushed red pepper. Sauté 5 minutes or until soft.
  3. Mix in tomatoes, coconut milk, half of cilantro and half of scallions.
  4. Add shrimp and fish with marinade. Simmer until opaque, about 5 minutes. If you need to make it more "brothy" just add more coconut milk and/or canned diced tomatoes. 
  5. Add salt and pepper to taste.
  6. Transfer to individual bowls and garnish with remaining cilantro and scallions. 
  7. *Offer a few hot sauces so your guests can spice it up as they desire!


You can serve this alone to make it "low-carb" or add rice and beans to it as well. My hubbs likes a side of "Pamela's" brand gluten free corn bread too!

DESSERT: No time to make anything? Grab an assortment of dark chocolate and call it done and YUM!







Grateful for these delicious pumpkin mini-desserts!

Are you looking for an allergy-friendly healthy Thanksgiving dessert? Look no further. These are not only delicious, but they are super cute to boot! I love being able to sample a few different desserts around the holidays, so making little mini's are the perfect way to give you variety without over indulging in the sweet stuff.  ENJOY!!! 






Halloween Fun and a Couple Great Recipes


I thought I'd share a fun sweet treat as well as my favorite hearty and healthy soups for this upcoming Halloween weekend. I'm not always into dressing in costume, however I love getting creative in the kitchen. These Spider Cookies are a big hit with both kids and adults, and they are much healthier than all the store-bought sugar-laden candy loaded with artificial coloring and preservatives. They are easy, fun and oh-so delicious!


GOOGLY EYES are popping up everywhere!!  Happy Halloween!!



Pumpkin & Red Lentil Curry 
Serves 6 (1 1/3 cups each)

  • 1T EVOO
  • 1 large onion
  • 2 (15oz) cans pure pumpkin puree
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • 4 garlic cloves
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 cups organic vegetable broth
  • 1(14.5 oz) can diced tomatoes, do not drain
  • 1 c dried small red lentils
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 cup regular coconut milk


  1. Heat oil in large saucepan over medium heat.  Add onion; sauté 5 minutes, stirring occasionally.
  2. Stir in pumpkin and next 7 ingredients (through jalapeno); cook for 30 seconds, stirring constantly.
  3. Add broth and tomatoes; bring to a boil.  Stir in lentils; reduce heat to medium-low and simmer 15 minutes or until lentils are tender (should not have hard center).
  4. Stir in salt and pepper.  Add extra cayenne for more kick.
  5. Ladle stew into individual bowls; drizzle with about 3 T coconut milk each.


Can't resist the sugar this time of year?? Curb those cravings by remembering to include protein and healthy fat with your meals such as avocado, nuts & seeds, olives and olive oil, coconut oil, full-fat plain Greek yogurt, organic eggs, meat, fish & poultry to name a few. Get your body moving nada make sure to get plenty of Zzzz's. 


Happy Halloween! Stay safe and keep it healthy,

 ~ Shari