![]() ![]() ![]() Remember that Jello you had when you were a kid? Who knew there’d be benefits (except for I’m guessing it wasn’t pasture-raised and not free of funky artificial colors and sweeteners). Wow, it turns out a whole lot! In fact that’s what makes this recipe “gut building”. This Gut building Wild Blueberry Tart is bursting at the seams with benefits and tastes literally like a late summer day! What can gelatin do for you? In this case, aside from amazing antioxidant rich blueberries, is our friend gelatin (more on why it’s so great for our intestinal tract below). Finally, like every single recipe on this site, there is an all-star ingredient or two that take the nutrition level up 75 notches. The crust is an adaptation of her Avocado Key Lime Pie crust (which you must also try). My best friend, the one and only Abra’s kitchen was in town visiting and we collectively came up with this idea. And since his mom does not like to waste food (like not even one blueberry), she was off to figure out how to utilize them. Tommy has been quite an aggressive blueberry picker this year and filled a few bags no problem. First I froze a bunch to use for the fall and winter months, then made my probiotic popsicles that were a total hit, then tossed some into a salad and still didn’t even make a dent in the bowl of berries on my counter. ( Exhibit A, Exhibit B) But this pie just sealed its fate as the sweet-tart partnership of the century.It all began with extra blueberries that were left over from the farmer’s market. ![]() It’s no secret that I’m a huge fan of the lemon-blueberry combination. I topped mine with some whipped coconut cream and mint, but feel free to top yours with dairy-free ice cream or a sprinkle of cinnamon! Juicy, jammy, plump blueberries are mixed with lemon zest and lemon juice and nestled into this perfect AIP pie crust. While I didn’t think I was going to be able to find a treat worthy of giving to you on a bloggaversary post, this blueberry lemon pie is indeed completely worthy. Specifically, this luscious, sweet-tart Blueberry Lemon Pie in a gluten, grain, dairy, egg, nut, and coconut-free flaky, tender crust! Oh, ’tis the season for sumptuous fresh berry pies! (If you can’t see the embedded survey above, please click here!) So if you would, please please PAH-LEEZ take the following 3.5 minute survey! And then I promise I’ll be done with the gushy stuff and we can move on to PIE. I’m so so thankful to ALL of you who’ve helped this blog grow as it has in a year! All of you: my social media followers, my email subscribers, my Google searchers, and my friends and family… you have made this blog exactly what it is. And I can’t thank you enough!!!īut I want to try to thank you by learning more about you and learning how I can make this blog produce more of what you want to see. That’s stupsey, right? Because WOW, it’s been a year!Ī year since I left my little blog and said, “Hey, let me do this bloggin’ thing full out.”Ī year since I bought a domain, bought a fancy camera that I’m still learning how to use, and decided to put my all into all things StrictlyDelicious.Īnd in one year I’ve grown to having thousands of website hits a day, being featured on popular mainstream sites like BuzzFeed and Greatist, and continuing to realize that this right here is exactly what I love most to do. So I almost ignored the celebration of the last year, because I was too busy looking ahead and where I want to go! So much so that it took me a month to make the decision! My bloggaversary was actually May 25!Īs a type-A perfectionist, I recognize that, while I have so much to celebrate that’s happened in this past year, I end up focusing mostly on all that I still want to accomplish. I debated whether or not I should celebrate my blog’s anniversary or not. ![]()
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