Honestly guys, this peach crisp is what brought my mind around to finally blogging again. Couldn't wait to share it with you. It's so great! I'm no stranger to apple crisp, but this is my first experience with it's summery sister edition, and I'm sold. My mother-in-law made this crisp the weekend we were packing up at camp and sent us home with a deep, heavy dish of it. We chilled it in the fridge and ate bits of it after every meal until it was gone. (which was a sad moment.) It was fantastic warm too, but I loved how jellied the peaches got, how intense the flavors became, and how refreshing it felt when we ate it cold. Yum. If you give it a go, you'll see what I mean. Just savor every sweet bite.

So I know that some of you guys already know and love Grandma Marian's famous apple crisp, and in that case, you'll be happy to know that this recipe is based on that piece of perfection. Big thanks to Mom Judy for creating the masterpiece and giving me the ok to share it here! You're wonderful, Judy!

Mom Judy's Peach Crisp
gluten and dairy free 

5 peaches, chopped 
1/4 cup coconut sugar or raw sugar
1 tsp. cinnamon
1 T. tapioca flour
2 T. melted coconut oil

1/2 cup rice flour or a gf flour blend
1/2 cup coconut sugar or raw sugar
1/2 cup gf rolled oats
1/4 tsp. sea salt
1/2 tsp. cinnamon
5 T. coconut oil (or palm shortening) 

Preheat oven to 350º. Arrange chopped peaches in an 8x8 or 9x9 dish and sprinkle with sugar, cinnamon, and tapioca flour. Drizzle coconut oil over this and mix it up a bit in the pan. Combine all topping ingredients in a small bowl, cutting in the coconut oil last. Scatter the topping evenly over the peaches. 

Bake for 50 minutes, or until golden and crunchy on top and peaches look bubbly-caramely. Serve warm with vanilla bean coconut milk ice cream. Or set it in the fridge until it gets good and cold - it's truly delicious when eaten cold. Leftovers are awesome and get better by the day. Double this to make a 9x13. 

Lunch time for our family means leftovers. We used to be sandwich addicts, but those days are long gone. Then, for a couple years I made big batches of things at the beginning of the week and portioned it out for us to eat until Friday. At the beginning of this school year (by the way, there are only 9 1/2 student days left!) we made another lunch switch. I started cooking a big enough meal at dinner time that we could stretch it into a lunch for all of us the next day. It has worked out so nice! Skillet meals are especially convenient for this system, but we still make our favorite roasted chicken dinners all the time, and soup works well, too. Another lunch improvement we made this year was getting this mini crock pot/warmer for Grant. No more cold food at his desk! It has been huge. After filling Grant's crock pot, I pack the rest away into these glass containers for Hadley and me. Glass storage makes me love leftovers twice as much. I should really look into a toaster oven because I've been warming our lunch leftovers in the oven all year long and don't even want to think about the electricity...

Anyway, here's one of our recent favorite dinner finds (it just got thrown together one night and we loved it) and it makes a really yummy lunch the next day. We happened to have ground turkey, asparagus, carrots, celery, and bell peppers on hand the night that it was created, but it would be great with any combo of ground meat and veggies. I used zucchini instead of asparagus when I made it yesterday. It doesn't look like anything special, but it's surprisingly packed with flavor! I think the key  is a little tiny bit of heat (red pepper flakes), something tangy (vinegar of course - you know me), and the extra big spoonful of coconut oil on the pasta (fat gives things flavor!).


Turkey & Veggie Pasta

3 T. olive or coconut oil
2 or 3 carrots, peeled and finely chopped
1 medium red or yellow onion, finely chopped
1/2 bunch of asparagus, chopped 
1 or 2 zucchini, chopped
1/2 red bell pepper, chopped
2 stalks of celery, finely chopped (optional)
1 T. minced garlic
sea salt to taste
1 pound ground turkey (or beef, chicken, or pork)
1/4 tsp. crushed red pepper (rough guess) 
1 lb. bag of brown rice pasta (we like Trader Joe's organic brown rice fusilli)
2 T. coconut oil 
splash of red wine or apple cider vinegar, to taste

In your largest skillet (I like to use my cast iron), heat oil over medium heat. Add veggies, sprinkle with salt, and sauté until tender. While the veggies are softening, cook your pasta according to package directions. Push the veggies over to one side of the pan and add in the ground turkey. As you brown and crumble the turkey, season with plenty of sea salt and give it a small shake of crushed red pepper. Once meat is cooked (no more pink), add in the hot pasta and a big spoonful of coconut oil. Give the pasta a few good splashes of red wine vinegar (I think it needs a little tang, but feel free skip this step if you are vinegar sensitive) then toss it all together and serve hot. 



We like this best with noodles, but if you don't have any on hand, I've also made it with rice! Here I used brown rice, asparagus, red pepper, onions, and carrots.

Hey guys. Blogging one-handed today, while holding a sleeping baby and sitting on a big exercise ball. So I'm going to keep this short. But sweet! My mother-in-law is brilliant at making treats. On May Day, she brought us a bouquet of her honey popcorn, which is one of my all-time favorites! You guys have to try this. It's the ultimate dessert popcorn. And be careful, it is extremely addictive. 

Honey Popcorn

1. Make one batch of popcorn using 1/2 c. of kernels and 3 tablespoons of coconut oil. Sprinkle with sea salt. 
2. Put this batch on a cookie sheet and drizzle with 1/2 c. of coconut oil and 1/2 c. of honey, melted together. Bake at 300º for 18 minutes, stirring halfway through. 
3. Then make one more batch of well-salted popcorn. When the oven batch has cooled, mix the two batches together. It keeps really well in an air-tight container.

It seems as if I'm in an easy-chicken-and-rice-dinner rut lately. But I'm in no hurry to get out of it. Throw a sauce together, pour it over some chicken, boil some rice, roast some veggies... this is my groove. And I'm loving it. Here's another yummy one that we've been liking lately. It's got a pinch of heat from red pepper flakes, tang from soy sauce and red wine vinegar, and just the right sweetness from a spoonful of real strawberry jam.

Strawberry Soy Chicken

6 chicken thighs
sea salt and pepper to taste
1/4 cup olive or avocado oil
1 heaping tablespoon minced garlic
1/2 large onion, chopped
2 tablespoons soy sauce
2 tablespoons strawberry jam
1 tablespoon honey
1 tablespoon red wine vinegar or rice vinegar
1/4 teaspoon crushed red pepper flakes
optional: 1/2 red bell pepper, chopped

Heat oven to 425º. Place chicken thighs in a single layer in a baking dish and season with salt and pepper. In a small bowl or jar, whisk together remaining ingredients. Pour the strawberry soy sauce over the chicken and bake for 35 to 40 minutes. Slice the chicken and plate it, spooning over any extra sauce left in the pan. Serve over rice and, if you want, alongside some yummy garlicky roasted broccoli.

For garlicky roasted broccoli: Chop one head of broccoli into florets, drizzle with olive oil and sprinkle with plenty of sea salt and minced garlic. Toss well and place in a single layer on a baking pan -- we find we get the best roasty results using our cast iron pan. Roast in a 425º oven for 25 to 30 minutes, or until they are starting to get dark, crispy spots.


Sometimes I do this meal in the crock-pot, too. Super handy, but I think you do miss out on a little bit of the delicious caramelization that happens in a 425º oven. But if convenience is priority, then take this easy route. Just place the chicken (and chopped broccoli, if using) in first, then pour the sauce over everything and cook on low for 4-5 hours. At dinner time, all you have to do is make a pot of rice and everything's ready to go. Super nice.

Unloading a bit from my camera roll. Not as much blogging going on this past month, because my normal day is super full of the basics: making food for my family, washing clothes, teaching manners and just about everything else, and wiping little bottoms. But each week I find a pocket of time that wasn't there before to take a shower, read a bit, write a bit, bake, or something else that recharges me. And good news! Very, very soon the shop will be full of 50 Promises again!! Here's what we've been up to...

1 | Watching March cycle through. Melt, more snow... melt, more snow. We've been enjoying some blue skies, cold sun, and cookies & cream fields.
2 | Watching Casper grow! He weighed 13 pounds at 2 months, which is quite a bit bigger than his sister was. He's eleven weeks old now and wearing 6 month clothes.. speaking of which, H&M just delivered a bunch of goods to our house for a certain little boy!
3 | Sunday dinner at Grandma and Grandpa's house at Camp Shetek.
4 | Enjoying daffodils and the bouncer lately. Both Grant and my mother-in-law brought me a bouquet of daffodils in the same week! It was crazy exciting.
5 | Long winters call for casseroles. I've been loving this one at least once a week. And sometimes I throw in carrots, mushrooms, or asparagus.
6 | Casper lights up when we smile at him and he's proficient in baby-speak now. He loves to talk and squeal back and forth with me. It's so fun and once we get started, I don't get anything else done for awhile!
7 | More daffodils :) And do you see that water color that says for baby Casper? I remember the morning Hadley painted that and I wrote "For Baby ___" because we had no idea who was inside me! Crazy.
8 | Hadley plays so great by herself these days. She loves to pretend cook- you will often find her making soup, pancakes, cutting apples, or carrying around a honey pot. She is also into her tiny farm animals, Minnie Mouse & Daisy, Easter eggs, and doing puzzles.
9 | Eating our breakfast at the toy box while baby brother naps. We are so thankful for farm eggs! And Hadley has discovered that she loves hot oatmeal for breakfast, too.
10 | Grant is deep into his schooling for acquiring his principal's license and now has also started his year-long internship. So, he's squeezing in a lot of extra hours of paper-writing and school business. Thank you for working so hard, Grant! The time he gets to spend just hanging out at home with us is so precious.
11 | A snow dump last Thursday, when our backyard looked like a real-life snow globe. Happily, we had rented Frozen the night before and were perfectly content to be inside and sing/dance along. Hadley is obsessed with a couple of the songs- and she's pretty sure she's singing all the words, too :)
12 | A few weeks ago Hadley and I started a new routine of cleaning up right after lunch and bringing a stack of books to the couch. We read together until her nap time and we both love it. I'm so excited that she's getting old enough to appreciate stories and waiting to turn pages!



And lastly, I leave you with such an easy lunch idea. The name is way fancier than it deserves. But, why not make it sound as wonderful as it tastes? :) I didn't use arborio rice, but I guess technically, "risotto" just means rice cooked in broth to a creamy consistency, so I was pretty excited when I realized, wait, what I just made, that's risotto?! Yummy!

Sausage & Kale Risotto
(more of an idea, than a recipe with actual measuring, you guys don't mind do you?)

1/2 an onion, chopped
several stems of kale, cut away from the ribs and chiffonade 
1 cup chopped grass-fed beef sausage or pastured pork sausage (I used grass-fed beef hotdogs)
1 cup uncooked jasmine or basmati rice
3 cups (roughly) of chicken broth
sea salt to taste
optional: 1 tablespoon yellow mustard
coconut oil or ghee, to taste

To a soup pot add the chopped onion and sausage, kale, and rice. Pour in broth until everything is just covered by liquid, stir, and salt it well. Add mustard, if using. (I love the combo of mustard with the beef sausage.) Bring to a boil, then cover and turn down to low. Let simmer until kale is soft, broth is absorbed, and rice is starting to get a bit creamy, about 17-20 minutes. Feel free to simmer longer, the more the flavors mingle the yummier it gets. If there's too much liquid, take the lid off and turn the heat up a bit and cook for a couple minutes more. Also, this dish just gets better as leftovers. Serve warm, with a big dab of coconut oil (or grass-fed butter, if you do dairy) on top.

Fajitas tonight!!! I love fajitas because they are easy and a little exciting. We don't have a Chipotle within 100 miles of us, so we have to try and keep our spirits up without it most of the time. We do our best. This meal isn't Chipotle, but the chicken sort of reminds us of the amazing stuff we usually put in our burritos there, and it has become one of Grant's favorites. Just rustle up some marinated chicken, cook it in a hot skillet with sliced onion and peppers, and throw everything in a corn tortilla with rice and beans. This is the marinade I've been using lately to make chicken for fajitas. It's crazy yummy, not to mention pretty.

Chicken Fajitas + Marinade

3 or 4 boneless, skinless chicken breasts (they don't need to be thawed)
1 large onion, sliced
1 large green pepper, sliced
optional: sliced chili peppers, such as anaheim, poblano, or jalapeño

1/3 cup olive oil
3 cloves garlic, minced
juice of 1/2 a lime
2 teaspoons apple cider or red wine vinegar
1 teaspoon sea salt (heaping)
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon oregano

Place chicken in a shallow glass dish. Add all marinade ingredients to a small jar, shake, and pour over chicken. Let marinate in the fridge overnight, or however much time you have before dinner (a few hours is fine). When you're ready to start cooking, pound chicken breasts very thin with a meat tenderizer. Cook in a hot cast iron skillet with plenty of sliced onion and peppers. Allow the chicken to get nicely browned before flipping and feel free to drizzle in the leftover marinade while cooking. Once the chicken is done and veggies are soft, transfer everything to a cutting board and slice. Or, simply grill the chicken, basting with the extra marinade as you go.

Serve in warm corn tortillas with some cilantro lime rice, guacamole, and black beans.

A few weeks ago I decided I'd give oatmeal for breakfast a real chance. I've always liked the idea of it and every once in a great while I'd have a bowl, but the habit never stuck. And now? I cannot get enough. I've been having oatmeal every morning for a whole month and I find myself wanting it for a late night snack, too! It's really helping me stay full all morning, even while nursing Casper. What made me start loving hot oatmeal was changing the texture. I discovered a new method and I don't know if I'll ever go back.


I grew up thinking Cream of Wheat was something really special. I didn't know it was only a quick and cheap hot cereal, I only knew that we didn't have it everyday, and I loved the creamy texture. Plus, it looked like the "mush" I saw in my favorite book: Goodnight Moon. I thought if I could make oats a little more like that, I'd be hooked. So, I started grinding my rolled oats in the food processor a bit before cooking them, and the result is a delightfully thick and creamy oat porridge, not as fine as cream of wheat and not at all soupy or thin, but just right. And I just realized I sound like Goldilocks. So, these are essentially steel cut oats, but I'm starting with rolled oats instead of oat groats, and they only take a few minutes to cook! Now I have a quick and easy hot cereal that is nutrient dense and super satisfying.

With this new breakfast routine, we are blowing through a bag of oats pretty quickly. And finding gluten-free oats for a good price is hard! When I have the money saved up, I like to buy these gluten-free sprouted rolled oats from To Your Health Sprouted Flour Co in bulk, because sprouted = more nutrients available to your body. But, I also just stocked up on some plain (still gluten-free) rolled oats on Vitacost. They have some on sale for 49% off right now! Hurry over if you need some. And here's my latest favorite way to cook and dress them up:


This makes enough to share :) Oooh, you guys have to try stirring a drop or two of almond extract into your oatmeal. It adds a bit of richness and depth to the flavor. So yummy. I like to prepare a whole bunch of these cut oats at one time and keep them in a jar so they're ready to go every morning.

Pictured alongside this pot of oatmeal is my favorite hot beverage lately: a Dandy Blend latte. Dandy Blend + hot coconut milk and water + raw honey, maple syrup, or coconut sugar. mmm. Anyway, if you're an oatmeal-eater, I'd love to hear your best methods! I'm taking all recommendations and super excited to branch out with my new oatmeal love.

When I moved to Minnesota, I learned there was such a thing as Tater Tot Hot Dish. Maybe you guys have heard of it. (And if you're from around here, you're definitely familiar with it, and you're probably wondering how I grew up without it.) It's kind of like a shepherd's pie, but the beef and veggie mixture is topped with tater tots instead of mashed potatoes. Well, Grant loves tater tot hot dish, so I wanted to find a way to make a similar meal, but leave out the processed stuff that usually goes in and make it gluten and dairy free. I figured crisp roasted sweet potatoes would make a yummy substitute for the tater tots. That's how this meal started, and I'm super excited with how it turned out! Hearty, flavorful, simple comfort food.

The sweet potatoes are oven roasted (we like ours extra roasty) and the beef mixture is cooked on the stove top, and then you simply layer them together in a serving dish instead of baking everything again like you would a typical casserole. Easy! P.S. The smoked paprika is a crucial ingredient here. It gives this dish a really awesome, almost barbecue kind of flavor. Yum.



Sweet Potato Shepherd's Pie

2 large sweet potatoes, peeled and chopped
4 tablespoons coconut oil (divided)
1 lb. grass-fed ground beef
1/2 a large onion, chopped
2 carrots, peeled and finely chopped
2 celery stalks, chopped
2 teaspoons minced garlic
3 T. organic ketchup
1 T. red wine vinegar
1/2 tsp. smoked paprika
sea salt and pepper to taste
2 T. brown rice flour
2 cups chicken broth

Heat oven to 450º. Toss chopped sweet potatoes with a few tablespoons of coconut or olive oil and 2 two teaspoons of minced garlic (optional), spread in a single layer onto a baking sheet, and sprinkle with sea salt. Roast for 35 to 40 minutes, or until edges look browned and crisp.

While potatoes are roasting, make the beef and veggie mixture. Brown beef in a skillet over med-high heat and transfer to a bowl. Leave any fat in the skillet, lower the heat a bit, and add in 2 tablespoons of coconut oil, chopped onion, carrots, celery, and garlic. Sauté until veggies are softened and fragrant. Add in ketchup, red wine vinegar, smoked paprika, salt, pepper, and the cooked beef. Sprinkle the rice flour over the mixture and stir it around until flour is browned a bit and there's no longer a flour-y smell, about 2 minutes. Pour in the broth slowly, while stirring and scraping any brown bits from the bottom of the pan. Let this simmer until thickened, about 3 to 5 minutes. Spoon beef mixture into a deep serving dish and top with roasted sweet potatoes.

*Note: when preparing the carrots and celery, be sure to chop them very thin; thin enough for them to get soft during the sautéing. Also, feel free to toss in other chopped veggies... mushrooms, asparagus, peppers, zucchini, etc.

Lately I've been enjoying life as a mom of 2. Wow, it feels good. I have kids. What a gift! And I'm learning how to multi-task again. (Aka shoveling a bowl of oatmeal in my mouth while nursing.) Babies help you do that.

Lately we've been sleeping downstairs in our guest room. We moved down there after Casper was born so that I wouldn't have to be going up the stairs, and we've just stayed there ever since. It's been so fun! And by fun I mean convenient and easy to clean (our clothes are all upstairs!), except for making the bed. Making a corner bed is one of my pet peeves. Anyway, Grant says it sort of feels like we're on vacation. He's right! It totally changes the tone of home life and it's helping me love this funny stage where we don't have an alarm clock, except for our new baby.

Lately I have claimed a corner of the couch as my nursing spot. It's there that I drink my water, do my bible reading, scroll through Instagram, read your emails, etc. Oh, and stare, stare, stare at my adorable son. :)

Lately, I cleaned out my email inbox. I feel free as a bird!

Lately, I love my husband. These first weeks with our new baby have brought us even closer together. At the end of the day I don't even want to go to bed because I just want more time to hang out with him.

Lately, I'm folding lots of tiny blue boy clothes and loosening up about keeping everything clean. Tidy up is my goal. And it's good. And somehow there is a moment (or two!) in each day when all of the dishes and toys are put away. I think this is the Lord's special gift to me and my order-loving mind.

Lately, the Lord is serving me up so many little nuggets of wisdom. Every day. From all sorts of places. I love it. I feel like there's hardly time to dwell on them long enough, let alone write them out. I'm a terrible journal-keeper, but I do keep this blog. I'd love to store them here under my lessons to myself  label... hopefully some day. I appreciate so much these seasons of life where it's so obvious that the Lord is teaching me. Today. He is teaching me. Motherhood is without a doubt, the greatest way He works on my heart.

Lately we have been watching the Sochi Olympics and remembering how fun it is to watch figure skating. It makes me reminisce about the days when I'd watch it with my sisters and we'd dance around the living room trying to mimic the skaters. Also, we watched this 30 for 30 on Netflix about Tonya Harding and Nancy Kerrigan. Super interesting. I feel like this was kind of an epic moment in my childhood. I was only 6 years old, but I remember it so well!

Lately the kitchen is my creative place. While I sit and nurse Casper, I dream up the next meal that I want to make, and by the time dinner rolls around I am so ready to get in there and create. Grant watches our little babies while I put my hands to work making something yummy. It's such a refreshing time for me in our daily routine.

At our house, the flavors of the week are cilantro and green onion. I discovered they were both in our fridge, and am now I'm trying to squeeze them into every meal somehow. Speaking of meals, we've been trying some new dinner recipes around here, and these two are keepers for sure. We've already had the cilantro lime rice a few times this week. Now that I'm back to being a nursing mom, I'm starving, and that rice is just hitting the spot- hot or cold. (Only phone pics for this food post, because getting out my fancy camera felt like too much work.)


Southwest Chicken Salad
adapted from primally inspired

3 cups cooked and shredded chicken (about 3 breasts)
1/2 of a lime, juiced
2 green onions, sliced, both green and white parts
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. sea salt, or more to taste
2-4 T. mayonnaise
1/3 cup fresh cilantro, chopped

Mix all ingredients together in a medium bowl, preferably while chicken is still warm. (Warm chicken soaks up the flavors better than cold chicken.) Serve over lettuce, in a tortilla, with chips, or in a rice bowl (with cilantro lime rice! see recipe below). Serve room temp or chilled. Store in fridge. Perfect for a ready-to-go lunch or easy dinner.


Cilantro Lime Rice

2 cups rice, cooked (1 cup uncooked)
2 T. coconut oil
1 lime, juiced
1/2 lemon, juiced
1/2 tsp. sea salt
1/4 cup fresh cilantro, chopped

Add the cooked rice to a bowl and mix in the oil until rice is well coated. Stir in the remaining ingredients. Taste and add more salt, lime, or cilantro as needed. Serve with tacos, burritos, or southwest chicken salad.

When we first tried this rice, I made some easy fajita chicken to go with it. Here's how:
Marinate a couple chicken breasts or thighs in Heidi's Chipotle Chicken Marinade overnight. When ready to cook the chicken, pound it very thin with a meat tenderizer and cook it in a hot cast iron skillet with plenty of sliced onion, peppers, and any of the leftover marinade. Serve with cilantro lime rice and corn tortillas.

Every time I make these cookies, Grant and I are more convinced that they are, really, the best thing to ever come out of my kitchen. Let's just say: If gluten-free baking were no object, I would still pick to bake these above all my other chocolate chip recipes. Whoa. I said it. So I'm re-posting the recipe. It's time to put it out there again.

This recipe yields a cookie with classic chocolate chip flavors, and a few subtle twists to make them even more lovable. (Not to mention allergy-friendly! There's no gluten, dairy, or refined sugar here.) Ground almonds make up the bulk of the dry ingredients, brown sugar is swapped out for coconut sugar, and my favorite: there's a dash of cocoa in the dough. The nuts and coconut sugar give them a very faint toasty toffee flavor. Yum! As for texture, these cookies are not at all cakey. They're thin, chewy, salty, and spread like crazy when baked. I originally called them King-Size Cookies, simply because they were bigger than my hand when they came out of the oven.

Tender-chewy at 9 minutes baking time, and perfectly crisp-chewy at 11 minutes.. you decide how you like them. I'd try both. I'll have time to play with the baking time, because I'm holding onto this recipe forever.

I was really craving blueberry muffins a few weeks ago, but didn't have the right recipe. All of my other gluten free muffin recipes call for coconut flour, which I love, but was in the mood for a more traditional muffin texture. This recipe fit the bill exactly: gluten and dairy free, you only need one bowl and a few minutes to mix, and the only flour it calls for is rice flour. Also, most importantly, the muffins themselves did not disappoint. We loved them! They're mildly sweet, slightly dense, and a really nice size. Best when eaten warm, sliced down the middle, and slathered with coconut oil or butter. I liked them so much, I made another batch the night before Casper was born and stashed some in the freezer for later. This is definitely my go-to muffin recipe from now on.



Gluten Free Blueberry Muffins

2 large eggs
1 cup rice, coconut, or almond milk
1/4 cup raw sugar
1/4 cup melted coconut oil or palm shortening
2 cups brown rice flour (I use this sprouted kind)
1 tsp. guar gum*
1 T. + 1 tsp. baking powder
1/2 tsp. sea salt
1 cup fresh or frozen blueberries (I used frozen berries and tossed them in a bit of flour to keep them from sinking to the bottom of the muffins)

Topping:
1 tablespoon raw sugar
1/4 tsp. cinnamon

*I happened to have a small stash of guar gum on hand, but I think the muffins would still turn out great without it.

Preheat oven to 425º. Line a muffin pan with 12 paper liners. In a large bowl, combine eggs, milk of your choice, sugar, oil, and blend until smooth. Add the rice flour, guar gum (if using), baking powder, and salt. Mix until just combined. Fold in the blueberries. Divide the batter among the prepared muffin cups and sprinkle with cinnamon-sugar topping (if using). Bake for 13-16 minutes or until centers are set and tops are golden. Makes a dozen hearty-sized muffins.

Hey guys, this soup is a favorite of ours from a couple years ago. I think I posted about it awhile back but wanted to post it again, just in case you missed it. It's too good to miss.