“At one point or another in our lives, we’ve found ourselves craving a donut. When we think about it, it’s not really a surprise that this treat hits the spot like no other. They pair exceptionally well with tasty hot beverages, they can be had as a quick snack or to accompany a long conversation. Most of all, there’s a donut out there for all of us; from traditional glaze to daring recipes such as maple-bacon donuts.

The origins of National Donut Day are traced to The Salvation Army’s involvement in World War I. During this time, a group of volunteers was dispatched to the frontlines with the mission of providing comforting meals for the troops. They soon found out that donuts were an effective way to provide food while navigating the difficulties of cooking in very dire circumstances. These brave volunteers would later be known as “donut lassies”. They would even use war helmets as a utensil to fry up seven donuts at a time.

In 1938 “Donut Day” was established as a way to honor the members of the Salvation Army that came to the aid of soldiers during World War I. Nowadays, National Donut Day is widely celebrated on the first Friday of June. Many donut shops are known to give them out for free, giving a good reason to take some time out of the day to enjoy this most cherished treat.”

Taken from https://nationaltoday.com/national-donut-day/


When I read the history of National Donut Day it seemed like the perfect topic to write about coming up right after Memorial Day. A fun way to remember those who came to the aid of our soldiers during World War I by making them donuts.

We all have our own unique gifts to serve our fellow human beings. The Salvation Army “donut lassies” served their soldiers by providing them with yummy donuts.


I remember eating (and loving) donuts when I was young. Crullers and French Crullers were my favorites!! Oh, and the yummy custard filled donuts covered with powdered sugar, those ones were absolutely magical to me!

I decided to try my hand at an adaptation of a “healthy” donut recipe. One that is both gluten and sugar free. I am not much of a baker, but these donuts were really good. Perhaps not quite as light and crisp as a French Cruller, but they brought a smile to my face, as I imagine the donuts brought smiles to our soldiers’ faces.


I did not use an authentic war helmet to fry up seven donuts at a time BUT the recipe did yield me seven donuts, a welcomed serendipity.

I gave 2 of the donuts a “cinnamon & sugar” topping – my personal favorite! Two of the donuts got a traditional glaze with rainbow sprinkles, and the last three received a chocolate glaze, 2 with rainbow sprinkles and 1 without.


The recipe was adapted from this one: https://www.gnom-gnom.com/baked-gluten-free-keto-donuts/ . Thank you Gnom-Gnom!

I pretty much followed the recipe making only a few changes. I used Coconut Oil in place of the Butter, I used Lakanto Granulated Monk Fruit in place of Erythritol. I used Pink Himalayan Salt in place of Kosher Salt, Alcohol Free Vanilla and I used only two eggs because mine were quite large. And because I am lazy, I used a simple 3 ingredient  glaze: Milkadamia Milk, Powdered Lakanto Monk Fruit & Alcohol Free Vanilla. 

The cinnamon & sugar donuts were my favorite, they reminded me of a churro, YUM!!






  • Preheat the oven to 425 F.
  • Grease and flour (with coconut flour) a donut pan – you could draw 3 & ½ “ circles on parchment paper and free hand the donuts – or make donut holes with dollops of dough.
  • In a medium bowl, with tall sides, whisk together almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
  • In a medium pot, heat up water, coconut oil, Lakanto Granulated Monk Fruit, and salt on medium high, just until it begins to simmer.
  • Reduce heat to low and add the flour mixture. Mix constantly. Continue to cook and stir until the dough pulls away from the pan and forms a ball, one to three minutes.
  • Transfer dough back to the medium bowl, with tall sides and allow to cool for 5-10 minutes. The temperature of the dough should be below 125 F. This took about 10 minutes for me.
  • Begin mixing with an electric mixer, adding one egg at a time until eggs are fully incorporated. Mix the dough for 2 minutes after adding the last egg
  • Mix in Baking Powder and Vanilla
  • Allow the dough to rest for about 15-20 minutes to come to room temperature. This prevents the donuts from deflating after they are baked.
  • Spoon dough into a piping bag – I used a ziploc bag. Cut the tip of the bag to about ¾ inch diameter – about the size of your thumb.
  • Pipe dough into the prepared donut pain – or onto parchment paper.
  • Wet your finger and smooth out where the ends meet – for more uniformity and more rise.
  • Bake for 15 minutes at 425 F, then lower temperature to 350 F and continue to bake for 17-20 minutes until deep golden brown.
  • DO NOT OPEN the oven door for the 1st 20 minutes – or at all if possible.
  • Allow to rest in the pan for 10 minutes before removing to a cooling rack.

For the Glaze:

  • Simply whisk the Powdered Lakanto Monk Fruit with the Milkadamia Milk and then add the Vanilla.
  • After the Donuts have cooled, dunk them in the glaze and return to the cooling rack to allow the glaze to set.

For the Cinnamon & “Sugar” topping:

  • ¼ cup Lakanto Granulated Monk Fruit
  • 1 Tbsp Ceylon Cinnamon
  • Place in a Glass Jar with Sprinkle Top
  • Before the donuts are completely cool, spread with coconut oil or ghee and sprinkle with Cinnamon & “Sugar” and move back to the cooling rack.

For the Sprinkles – Optional:

Makes Seven Delicious Healthy Donuts!!



Have a Beautiful Day

Gina Lynn

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Do you have an Instant Pot? I love my Instant Pot Duo!!!



I was excited and a little intimidated by it when I first got my Instant Pot for Christmas a couple of years ago. I searched for recipes on Pinterest. I bought an Instant Pot Cookbook (or two). I followed the directions and made some great things. Coconut milk yogurt, Hard boiled eggs, Sauces and I even made Organic Brats in the Instant Pot when I ran out of gas for my grill unexpectedly. They were fantastic!


Then, like all novel kitchen appliances, the Instant Pot Duo was relegated to my cupboard, life got busy and I forgot about it. One day, when I was on a mission to purge all of the unnecessary items from my home, I saw the Instant Pot sitting idle in my cupboard. I did not want to part with this particular kitchen item. The Instant Pot was not novel, the Instant Pot was essential!! But, like my rule with old sweaters when I am doing a purge, I had to use it or lose it. This is when the magic happened.


I got out my Instant Pot Duo and opened my refrigerator. I had a big bag of asparagus from Costco that I was intending to roast and I had an onion and some garlic. Away I went! I set the Instant Pot to Saute Mode and added some coconut oil and my onions and garlic. I sauteed until they were tender and fragrant. I added a little organic vegetable broth to deglaze the pot and then added my cut up asparagus and sauteed that for a few minutes. I added about half the box of Organic Vegetable Broth, a bit of pink salt, put the lid on the pot and set it to SEALING. I set the pot to cook on high pressure for 5 minutes. When it was done I let it sit for a little longer, maybe 10 minutes or so. I released the steam, opened the pot and got out my magic wand, a.k.a. immersion blender. Poof! I had asparagus soup.


This made me think of the asparagus pie my mom made when I was little. She would go “asparagus hunting” along the creek bed and return with a bag full of asparagus. She would steam it until it was just tender and mix it with a slurry of butter, flour and milk. Then she would add hard boiled eggs, chives and seasonings. All this went into two pie crusts, topped with shredded cheddar cheese and was ready to bake… right then or later. I love that childhood memory and that pie.


I am gluten free now but that memory was happily floating in my mind. I boiled some eggs and decided to be a bit more creative and see if I could make a gluten free slurry. I remembered it was 1:1:1, One tablespoon of butter, One tablespoon of flour, One cup of milk. I used butter flavored coconut oil, tapioca flour and milkadamia milk. I found that I used a bit less milk to get the slurry I wanted so next time I would use a bit more tapioca flour. I blended this in with my soup and served it in a bowl with a chopped hard boiled egg, a little shredded cheddar cheese and a few almond flour crackers. Success! Now the memory was on my tongue and in my belly too!


I have found this method to work with just about any vegetable to turn it into soup, with or without the slurry. You can also peel and cut up a potato and add it to the pot with the vegetables and this thickens the soup up nicely too. I avoid nightshade vegetables so I stick with the slurry.


If you don’t have an Instant Pot, consider getting and Instant Pot Duo. They have really come down in cost and the creative possibilities are endless. Side note: I haven’t used my crock pot in over 2 years, this may be the thing to go at my next purge.


Asparagus Pie Soup

1-2 T of Coconut Oil or Avocado Oil

1 cup of Onion, chopped

2-3 Cloves of Garlic, minced

1 lb of Asparagus, cut into 1 inch pieces (about half the bag from Costco)

2 cups of Organic Vegetable Broth

½ tsp of Pink Salt

Saute the onion and garlic in the oil till tender and fragrant.

Add a little broth to deglaze the pot.

Add the asparagus and saute for 4-5 minutes

Add the broth and salt.

Put lid on the Instant Pot and set to SEALING.

Cook on High Pressure for 5 minutes.

Allow Natural Pressure Release for 10 minutes

Use your magic wand, Immersion Blender

Poof! You have Soup.

You can make the slurry below and simply mix into the soup in the pot.


1 T Coconut Oil, or Grass Fed Butter

1 T Tapioca Flour

1 Cup Milkadamia Milk, or any nut milk

In a small pan, melt Butter, add Flour and stir for about 2 minutes until the flour cooks. Slowly add warm Nut Milk a little at a time, mixing until fully incorporated.

Creative Additions

Spices: Chives, Turmeric, Onion Powder, Garlic Powder, Marjoram, Parsley, Savory

Hard Boiled Egg

Almond Flour Crackers

… Anything you’d like.


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Jalapeno Peach Salsa Recipe


3-4 Organic Ripe Peaches, Diced

½ – 1 Jalapeno, Seeded & Diced

1 Cup Red Onion, Diced

3 Tbsp. Fresh Mint, Chopped

3 Tbsp. Fresh Cilantro, Chopped

1 Organic Lime, Zest & Juice

Salt to Taste

  1. Add All Ingredients to a Bowl
  2. Mix Well
  3. Cover & Chill for at Least 30 Minutes

I love homemade salsa!!!

Summertime is may favorite time to make salsa. It simply makes me happy to be able to snip fresh herbs from my garden and to see what I might find at the farmers market to add even more flavor.

The salsa tastes even better when left to sit for a few hours, to allow the flavors to blend, but it rarely seems to make it that long.

This is my basic salsa template and my all time favorite combination. However, when I have the motivation to make a fresh batch I will add whatever jumps out at me at the grocery store or from my refrigerator.

I have used pineapple, strawberries or apples in place of the peaches. Sometimes I toss in some sweet red, yellow or orange peppers for more color and flavor, but I always seem to leave the cilantro, onion and jalapeno.

I hope you enjoy this recipe!! I would love to know what your favorite creation is!!


Inspired by the Cabbage Salad with Ginger Dressing recipe in Module 8 of 66-Day Health Mastery Program

Basmati Rice – 1 Cup (cooked according to package directions)

Edamame (I used frozen – cooked according to package directions)

Cucumber – Diced

Red Pepper – Diced

Daikon Radish – Shredded

Carrot – Shredded

Green Onion – Sliced

Avocado – Diced


  • 1 Block Organic, Sprouted Tofu
  • ¼ Cup Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Arrowroot Powder
  • ¼ tsp. Wasabi Powder (optional)
  • ¼ tsp. Ginger Powder (optional)
    • Drain Tofu – wrap in paper towel & gently squeeze, let drain for 15 minutes
    • Preheat Oven to 425 degrees
    • Line Baking Sheet with Parchment Paper
    • Cut Tofu into Cubes & Place in a Large Bowl
    • Add Aminos & Sprinkle with Arrowroot Powder (add ginger & wasabi powder if using)
    • Toss Gently Until Evenly Coated
    • Place Cubes on Baking Sheet & Bake for 30 minutes (turn ½ way thru)


  • ½ lb. Carrots
  • ¼ to ½ Red Onion
  • 1 to 2 inch piece of Ginger
  • ¼ Cup Rice or Coconut Vinegar
  • 2 Tbsp. Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Tahini
  • 1 Tbsp. Toasted Sesame Oil
  • ¼ to ½ Cup Avocado Oil
  • Salt & Pepper to Taste
  • Water to Thin if Desired
    • Place all ingredients in to a VITAMIX and blend


                  Divide Ingredients Between 4 Bowls in Desired Quantities and ENJOY!

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