Gluten-Free Blueberry Cornbread

This is a simple, but oh-so-delicious update to my gluten-free cornbread recipe. The blueberries add a little extra nutrition and wonderful taste. Add a little honey and it's almost like eating dessert! 

Gluten-Free Blueberry Cornbread
1/4 cup butter, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1/2 cup white rice flour
1/4 cup corn flour1/4 cup potato flour
3 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt
2/3 cup cornmeal

2/3 cup fresh blueberries

Heat your oven to 425 degrees. Grease an 8 inch pan and line with parchment paper (click here for the how-to for lining a round pan).

Cream butter and sugar together in a large bowl using an electric mixer. Add the eggs and mix. Stir in the milk and sour cream. Add the dry ingredients and blueberries and mix until just blended.

Pour batter into prepared pan and bake 18-22 minutes. Serve warm with butter and honey. Enjoy!!

Strawberry Arugula Salad

I just had to share this easy salad that my friend, Rachel, shared with me recently. I instantly fell in love with it, and I think you will too. It's so simple, yet absolutely delicious. If you are looking for a 4th of July side dish or just a healthy, fresh, light lunch or dinner during the heat of the summer... this is for you. Try it soon - before strawberry season is over!

     

Strawberry Arugula Salad
3 cups arugula
1 cup cooked quinoa
1 cup fresh strawberries, hulled and halved
1/4 cup slivered almonds
1/4 cup Sesame Ginger salad dressing*

Toss all ingredients in a large bowl. Add dressing and toss to coat. Enjoy!!

* I used Annie's Organic Sesame Ginger, but you could use your favorite Asian-style dressing. Many brands carry similar flavors.