Gluten Free Corn Bread

Beat two large eggs in a medium bowl
Beat in four tablespoons honey
Stir in one large (32 oz) container plain yogurt
Stir in 1/3 cup melted (NOT hot) extra virgin coconut oil
Set aside for thirty minutes at room temperature

In a large bowl stir together....
4 cups corn meal
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons Kosher salt
1 teaspoon Xanthan Gum

Fold the yogurt mixture into the dry ingredients until all is moistened

Preheat oven to 400 degrees

Grease 24 muffin pans OR two 12" round or square pans

Fold in the batter and bake for about 30 minutes

Quick Salmon and Corn Skillet

One can of Salmon (boneless skinless) - drained
One can corn - drained
Mix together in skillet on med-low
chop up salmon chunks

In a small sauce pan...
Mix four ounces cream cheese and one half cup water
Heat on med-low
Add 1/2 teaspoon salt and 1/4 teaspoon pepper
Add one clove minced garlic

Stir the cheese sauce into the Salmon and Corn

Pumpkin Smoothies

One 15 oz can 100% Pure Pumpkin
3 Tablespoons Turbinado
1/2 Cup Plain Greek Yogurt
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/3 cup pecans
2 Tablespoons Honey
Ice

Blend and eat :)