We had such a fun weekend celebrating Easter with both sides of our families. It is such a special time remembering the ultimate sacrifice of our Savior and the gift of our salvation. I made these delicious scones over the weekend and I thought I would share with you all. It’s hard to find a recipe that is gluten free and that doesn’t taste like cardboard! Nothing beats fresh blackberries, raspberries and blueberries in the Spring and Summer! These scones are so flakey and buttery and perfect for a Saturday morning treat!


Triple berry scones with lemon glaze

4 cups gluten free flour mix (I use Domato brand mix)

1 cup cold dairy free butter (I use Earth Balance)

1 tablespoon baking powder

1/2 sugar

1/2 tsp salt

1 cup dairy free milk ( I used coconut, but almond or hazelnut will work also)

1 tsp vanilla

1/2 cup raspberries

1/2 cup blackberries

1/2 cup blueberries

optional (1/2 cup chocolate chips)

Lemon Glaze

1 cup powdered sugar

2 TBS fresh lemon juice

1/2 tsp vanilla

1 tsp water

Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder in a bowl and cut in butter until it crumbles. Add milk and vanilla slowly into mixture and stir. (For best results do not over-stir) Gently fold in berries until well incorporated. Optional add in chocolate chips and omit lemon glaze. Divide dough into 2 balls and roll one at a time into a disk and pat to into a 1 inch thick round on a lightly floured surface. Cut into 8 wedges and sprinkle with granulated sugar. Bake scones for 18 minutes or until light, golden brown. While they are baking combine powdered sugar, lemon juice, water and vanilla in a bowl and stir to combine. When the scones come out of the oven, spoon lemon glaze over the top of each scone and let cool. Enjoy!


I hope you love these scones as much as our family does! I’d love to hear your favorite gluten free recipes!




One of our favorite weeknight dinners that is so fast to throw together!

One of our favorite weeknight dinners that is so fast to throw together!

I love a quick, easy and healthy meal that I can throw together in a hurry after we get home from school or baseball practice. I’ve started keeping a large mix of fresh veggies in our refrigerator that can be easily mixed and matched with a different protein. After I added fish back into my diet, I started making a lot more salmon than we previously ate. We all love it including the kids so it is a win-win. I try to only buy fresh caught salmon that has not been farm-raised or had any coloring added. I find not only is this healthier, it also tastes better too!



1.5 LBS fresh salmon (this feeds our family of 5)

Fresh veggies of choice (this can be altered to include whatever is in your fridge)

1/2 Lbs Asparagus

1 Lbs Brussel Sprouts

1 Onion

1 Yellow Squash

1 Zucchini

1 cup Mushrooms

1 cup Teriyaki sauce (Annie Chun’s gluten free)

1/2 cup Pure maple syrup

1/2 cup Olive oil

1 Tsp Garlic salt

1/2 tsp Salt

1/2 tsp Pepper

1 TBS Sesame seeds

Preheat oven to 375 degrees. Cut all veggies into large bite size pieces and place into gallon size zip-lock bag. (If you’d prefer to use a more earth-friendly option, place in large bowl) Add maple syrup, oil, salt, pepper and garlic salt to veggies and shake or mix until well incorporated.

Rinse salmon in the sink and place in large baking pan and drizzle with teriyaki sauce. Sprinkle on sesame seeds. Line the sides of the baking pan with veggies and place in pre-heated oven. Bake 35 min or until vegetables are cooked through.