About Our Recipes

The recipes for each issue are printed in the center which can be pulled from the newsletter so they can be stored together. Every issue’s recipes are in the same category (like breakfast, dessert, etc.) front & back, so if you are an organizing nut like me, they can be filed according to meals.

While the recipes come from various places, these are my family’s tried and true favorites. Most – if not all – will be gluten, soy, & corn free (see my story below). I hope you will give them a try. Let me know if you do and how you like it!

Recipe Index | By Issue

Vol 1, Issue 1 | Summer 2024

  • Happy Morning Blueberry Muffins

  • Brown Sugar Banana Pancakes


Blueberry Muffins have always been my favorite muffin. As a kid, we used to wake up on sunny July mornings at “the cottage,” our family’s summer place on the coast of Maine, and pick fresh wild blueberries in the patch next to the ocean. The grass was always dewy which made your bare feet or socks wet. The occasional bee or butterfly would saunter by and land on a berry. After filling the vintage, dented, tin measuring cup full of blueberries, our Nana would bake up a batch of muffins, pancakes, or blueberry cake. One bite of these and the fresh smell of summer and the sound of a lobster boat chugging by – or stopping for a bit to pull some traps – come rushing back to me.

After my husband and I were married, we stayed at this darling bed-and- breakfast in Camden Maine called “A Little Dream.” And it really was – the owner had lovingly decorated every inch and, true to its name, you felt like you had stepped into a dream. Moreso, in the morning when we had the most amazing banana pancakes and hazelnut coffee. The brown sugar in this version makes them extra yummy.



My Story

OK, I admit it – I like sugar. No, I love sugar. Let me preface this by saying, because of autoimmune issues, I have to follow a very rigid diet. I am the only person I know who is allergic to lettuce! I am gluten, corn, and soy free which doesn’t seem like a lot but when you consider virtually every processed or restaurant food has soy or corn in it, it is actually a whole lot! Other than homemade gluten free, it has been seven years since I have had takeout pizza, Chinese food, twizzlers, doughnuts, soda, candy, or anything at all from a chain restaurant or fast food. 

All three of my kids had severe food allergies of one kind or another and we have had various elimination diets over the past 25 years. I have been vegan, vegetarian, pescatarian, paleo, carnivore (OK, that one only lasted a couple of days), and every other diet you can imagine. But given my health issues and food allergies, I have learned to eat as healthy as I can within the parameters. That means the majority of our food is made from scratch. I know sugar is the new fat and we’re supposed to villainize it, but I can’t and won’t. For me, moderation is key. Otherwise, what joy is there in life?

All of the recipes in PuddleDuck Post are gluten, soy, and corn free or offer alternatives for those ingredients. I hope you will enjoy them as much as  we do!


Get in Touch