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Blueberry Flaxseed MuffinTop Cookies

5/31/2015

2 Comments

 
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3/4 cup plain Greek Yogurt
1 egg
1/2 tsp. vanilla
1 cup any kind of Gluten Free Flour (I used 1/2 cup almond flour and 1/2 all-purpose Betty Crocker)
3 tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 cup sugar (any kind!)
1 cup fresh blueberries

Preheat oven to 375 and line a baking sheet with parchment paper.

In a large mixing bowl, combine the yogurt, egg, and vanilla, and mix until a smooth consistency. Add the flour, flaxseed, baking soda, and sugar and mix until a thick paste like consistency forms.

Fold in the blueberries, careful to not break too many of them.

Spoon about 1 1/2 to 2 tbsp. of the batter out for each cookie. Should make about 12.

Bake for 15-18 minutes and enjoy!!
2 Comments

Nectarine Salsa

5/31/2015

1 Comment

 
1 nectarine, finely diced
1 medium beefsteak tomato, diced
1/4 sweet onion, finely diced
1 tbsp. fresh cilantro, chopped finely
juice from 1/2 lime
1/4 tsp. salt
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Combine all ingredients in a small bowl and let sit for 1-2 hours to allow salt to release some of the juices and let everything marinate together.

My favorite way to enjoy this salsa is with seafood! Blackened salmon salad, grilled shrimp, or rockfish tacos are three of my go-tos!
1 Comment

    About Me

    23
    Gluten Free for 6+ years
    Seattle. WA
    BS in Nutrition/Dietetics but working in insurance

    Recently diagnosed with SIBO and for the months of October and November 2014 I will be chronicling my way through the low FODMAP, SIBO Diet.  


    "The food you eat can either be the most powerful form of medicine or the slowest form of poison." - Ann Wigmore

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