Almond muffin and potato salad

There was this adorable cafe where I used to live that always served a pumpkin muffin with their potato salad, or any other kind of salad for that matter. But I would feel guilty after eating there, not because of the gluten, as I was unaware of its effect on me at that time, but because I knew they used mayonaise, and hydrogenated oil. Now I look at this picture of lunch today and feel good about what we eat. Cheers!

Potato Salad:

4 baked potatoes, peeled once cool (because I can't bring myself to skin and boil them, depleting any nutritional value they may have)

1 handful of parsley, chopped

2 tbs fresh chopped dill

2 stalks of celery, chopped

1/2 tsp Herbamare seasoning

3 tbs pickle relish

1/3 cup Vegenaise grapeseed oil

Gluten-free Almond Muffins:

(to make about 14)

1/2 cup + 1 tbsp liquified coconut oil

1/2 cup honey

12 drops vanilla creme liquid stevia

3 eggs

I like to beat the eggs in one at a time

Then add:

2 cups almond meal flour

1/2 cup brown rice flour

1/2 tsp baking soda

1/2 tsp sea salt

2 cups thawed organic cherries, or blueberries, or nuts

Bake at 350 for about 24 minutes

They are rich and delicious. My husband says they are his favorite of all my gluten-free recipes (not that I have any recipes which aren't gluten-free!)