Light and fresh summer taste...

Ingredients:
1 Cup Almond Flour
2 Cups Gluten Free Flour
(I use either King Arthur's measure for measure flour or bobs red mill 1 to 1)
1 Cup Butter (melted)
½ Cup Fresh Lemon Pulp
3 Tbsp Fresh Lemon Juice
1 ½ Cups Sweetener (Splenda, sugar etc.)
2 Tbsp Lemon Zest
1 Tsp Baking Soda
3 Eggs
⅛ Tsp Salt
1 ⅓ Cups Milk (dairy, almond, soy etc.)

Directions:

Preheat oven to 350 degrees F. mix ingredients in order (Do Not Over Mix). divide batter into 2 greased and paper lined loaf pan. and Bake for 55 Minutes. makes 2 loaves.

½ + ⅓ cup Milk (dairy, soy, almond etc.)
⅔ cup Coconut Oil
2 Eggs (or egg substitute equivalent)
2 tsp Vanila Extract
3 Bananas (mashed)
1 tsp Salt
1 ⅓ cup Sweetener (splenda, sugar, stevia equivalent)
2 ⅔ cup Gluten Free Flour (I use king arthurs measure for measure flour)
1 ¼ tsp Xanthan Gum (if using MFM flour already has it)
1 tsp Baking Powder
1 ½ tsp Baking Soda
Preheat oven to 350 degrees F. Add ingredients in order. Pour into greased (or use muffin cups) muffin pan. Bake for 20 - 30 minutes or until cake tester comes out clean. Makes 12 muffins
(***hubby again couldn't wait until after the picture for a muffin.. lol)

2 cups Gluten Free Flour ( I use King Arthur measure for measure)
1 tsp Xanthan Gum (skip this if you use King Arthur measure for measure flour because it already has it)
1 cup Cocoa 100% cacoa
1 cup Sweetener (I used Splenda)
1 cup Brown Sugar (or 1 Tbl molasses and 1 cup sugar which makes brown sugar if you don't have any)
½ tsp Salt
½ tsp Baking Soda
¾ cup Butter (melted)
4 Eggs
2 tsp Vanilla Extract
1 cup Chocolate Chips (Soy Free)

Preheat oven to 325 degrees F. mix ingredients in order. Pour batter into a greased 9x9 pan with parchment paper in the bottom of the pan. Bake for 45 min or until a toothpick comes out clean.

**Hubby couldn't wait to try the brownies until after I took a photo of them.. lol

preheat oven to 375 degrees F.

Mix ingredients in order

½ cup Oil
1 cup Zucchini
2 Eggs
½ cup Brown Sugar (or brown sugar substitute)
¼ cup Sugar (splenda or other sweetener)
2 cup Gluten Free Flour ( I use king arthur measure for measure flour)
1 tsp Ground Cinnamon
½ tsp Allspice
1 tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
½ cup Coaco 100% cacoa
½ cup Gluten free Soy free Chocolate Chips
Leaving the chocolate chips until last. Gently fold chocolate chips into batter before putting in a greased loaf pan.

Bake for 45 - 55 minutes.

(Forgot to take a picture.. it was an earlier this week Kitchen experiment that went really good... )

Here is a great recipe for natural inflammation relief for the joints, lungs, bowels etc. Been reading studies and reports about the Corona Virus (Covid-19) and anti-inflammatory OTC (over the counter) medicines, so wanted to provide something that could be a benefit-- again USING FOOD AS MEDICINE!

Makes 1 serving (about 12 ounces)

Ingredients

∎ 1⁄2 cup blackberries or black raspberries (or 1 tablespoon black raspberry nutritional powder)
∎ 1⁄2 cup citrus or tropical fruit (e.g., tangerine, orange, mandarin, papaya, mango, guava, apricot, nectarine, etc.)
∎ 1 large collard green leaf
∎ 1⁄2-inch knob ginger root, fresh
∎ 1 leaves kale, large
∎ 1⁄2 cup pomegranate seeds (or 2 ounces pomegranate juice)
∎ 1-inch knob turmeric root, fresh (or 1⁄2 teaspoon ground turmeric)
∎ Water, for taste and texture
Directions 1. Place all ingredients into a high-powered blender. Pulse blender a few times, then blend until desired consistency is reached

​Now a warning- seeds are not for those with Crohns disease or other similar GI ailments. Please be aware of what is being advised out there and ingest what is safe for you. There are a lot of "snake oil" salesmen out there right now-- research and be sure before you use anything out of the norm. ​