Blueberry Fiber Muffins + Extreme Green Salad Dressing

By March 29, 2017

Did you have a great weekend? Ours was so jam-packed with activities that I feel like I’ve been away from the office in ages. Always a good thing :) Kevin and I attended an afternoon showing of Batman on Friday. We were a bit disappointed in the movie, a view we’re 100% alone on when we chatted with our friends about it later at their barbecue. We hung out with our neighbors around a fire, eating far too many marshmallows and joking around, singing, and the like until the wee hours of the morning. 6am Saturday came much sooner than I would have liked. The plan for the day was to organize the pantry and spice cabinet. The project took me over 4 hours, but there is order in my kitchen, and I love it! Saturday also marked a very special day for me… I sold my car with absolutely no plans to buy another one. This was a big decision, one I wrestled with for months. With me working from home now, it didn’t make sense for us both to have a car, but for some reason I felt like living without a car would somehow strip away my independence. In the end, I decided to sell it, get a bike with a basket and spend the extra cash on some nutrition courses in the Fall. Independence is not defined by what we have, but by our state of mind… just have to keep reminding myself of that! Sunday, we took Lexy and Pebbles to the dog park in hopes that they’d blow off some steam before my sister and her boyfriend came over for dinner later that day. Kevin swung by the Superstore liquor store in Airdrie in preparation for their visit, and came out of the store all bright eyed and bushy tailed, with a case of German beer in hand. The beer is made from water, hops, and barley and follows the Reinheitsgebot, sometimes called the “German Beer Purity Law” or the “Bavarian Purity Law” in English, was a regulation concerning the production of beer in Germany in the 1400’s. Since then, it is no longer a requirement in Germany, but some companies continue on the tradition. Just three ingredients in beer? I’m down! Well, I can’t drink it because it has gluten, but definitely love the idea of minimal ingredients in anything! Christina and Zach got to our house around 5:30pm. The baked potatoes were going to take awhile on the barbecue, so we settled down for a couple of rounds of Monopoly Deal. Seriously, this game is awesome. Zach was so happy when he won. We’d been gaining up on him all night, so I think is display of getting up and dancing a little was completely appropriate. Once the baked potatoes were about 20 minutes away from being ready, I threw the marinaded chicken on the grill, Christina started preparing the salad (there she goes, playing with her food again), and the men gathered up the plates and poured themselves another beer.

We’re all really big on creamy salad dressings, so I whipped up this one the morning beforehand. It’s SO good!

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Extreme Green Salad Dressing
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Total time: 
Serves: 8 servings
Bright green salad dressing that can be drizzled on just about everything.
  • ¼ cup egg-free canola mayonnaise
  • ¼ cup amande (almond yogurt)
  • ¼ cup fresh curly parsley
  • ¼ cup fresh dill
  • 2 tablespoon raw apple cider vinegar
  • 2 cloves fresh garlic
  • 2 tablespoon onion
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon fresh ground pepper
  1. Add ingredients in the bowl of your processor or blender and blend until smooth.
  2. Place dressing in an air tight container. Keeps in the fridge for 2 weeks.
  We all put the dressing on everything, our salads, baked potatoes, chicken, burgers, delicious! It was a feast! And, for dessert, we indulged in a couple of blueberry muffins.

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Blueberry Fiber Muffins

Allergen info: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free Yield: 12 medium muffins  Servings: 12 Light muffins under 100 calories and 5 grams of fat. Loaded with fiber, protein and juicy blueberries.



  1. Preheat oven to 400F and place muffin liners in 12 muffin cups. Set aside.
  2. Combine wet ingredients in a medium-sized bowl.
  3. Sift dry ingredients into a small bowl. Add to wet ingredients and stir to combine.
  4. Mix in blueberries.
  5. Divide mixture into the 12 muffin liners.
  6. Bake for 16-18 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool for 5 minutes in the pan before removing and placing on a cooling rack.
  • I’ve never had much success in making coconut flour based recipes, vegan/egg-free. They always turn out gooey and raw.
  • Feel free to use honey or raw agave instead of coconut nectar.
  • Any oil will do the trick – safflower, melted coconut, etc.
View nutrition info Let the batter sit for a couple of minutes to thicken up after you’ve mixed it. Coconut flour is so fibrous that it will slowly soak up the liquids so by the time you go to portion them out to the individual muffin cups, they’ll be the perfect consistency. Well worth turning on the oven on a hot summer’s day. Do you bake during the Summer, even when it’s hot out? Psst… head on over to my Facebook for a chance to win something awesome today!

This entry was tagged: blueberry, grain-free muffin, muffins, parsley, salad dressing, weekend

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