Healthy Chocolate Zucchini Muffins

A few weeks ago, my husband surprised me. Little did I know he’d been tucking away money, but he sat me down, whipped out some cash, and told me that it was for a new VitaMix. I nearly cried, I was so excited. I ordered it right away, and it arrived at my doorstep a few days later.

Of course, the first things I made with it were my morning smoothies. No real recipe there – often I toss a fruit or two, some spinach, some protein powder, and give it a whirl. But now, the smoothies are creamy. No more chewing bits of spinach! This Blueberry Spinach Mint Smoothie is even more of a delight in my new blender. Lately, I’ve been throwing fresh, ripe peaches in the blender and making creamy peachy concoctions. Delish.

But the VitaMix can do so much more than just make smoothies. You can actually “cook” soup in the blender – just blend on high speed for a few minutes, and I promise you, your soup will come out creamy, smooth, and HOT! It’s amazing. But it can also blend batters for baked goods. My first attempt? A chocolate zucchini muffin – without the addition of oils.

I wanted a little treat for breakfasts that wouldn’t be too rich, too sweet, or too indulgent. This muffin definitely delivers. You’d never know there was zucchini in the batter, as the VitaMix takes care of all of those little pieces. The muffin is denser than some, but I found it really enjoyable. Just the right amount of texture for a good, hearty muffin.

Gluten-Free, Dairy-Free Chocolate Zucchini Muffins

1/4 c brown rice flour (30 grams)

1/4 c potato starch (35 grams)

1/2 c sorghum flour (60 grams)

1 t baking soda

1/2 t baking powder

2 T cocoa powder (12 grams)

1/4 t guar gum

1/4 t salt

1/2 t ground cinnamon

1/2 t allspice

1/4 c egg whites

1 t vanilla extract

2/3 c coconut palm sugar (100 grams)

2 c coarsely chopped zucchini (255 grams)

1/2 c chopped pecans

1/2 c raisins

Preheat oven to 350 degrees. Line muffin tin with papers.

Combine brown rice flour, potato starch, sorghum flour, baking soda, baking powder, cocoa powder, guar gum, salt, cinnamon, and allspice in a large bowl. Whisk until completely blended.

Place egg whites, vanilla, coconut palm sugar, and zucchini into blender and secure lid. Select Variable 1, then turn machine on and quickly increase speed. Blend for 15 seconds or until everything looks uniform. Stop blender and add dry ingredients. Secure lid and continue to blend for 20 seconds or until everything is uniform. If necessary, use tamper to press any ingredients into the blades.

Stop machine and pour mixture into large bowl. Mix in nuts and raisins by hand. Spoon into muffin papers 2/3 of the way full. Bake 16-20 minutes or until toothpick inserted in the center comes out clean.

Makes 1 dozen.

This post is linked to Go Ahead Honey, It’s Gluten-Free, hosted at The W.H.O.L.E. Gang.

Daring Cooks: Handmade Gluten-Free Fettucine with Basil-Walnut Pesto

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Of course, those recipes were merely inspiration for my dish. I went off to find my own gluten-free pasta recipe. I’ve made gluten-free pasta only once before (an egg-yolk ravioli that was tasty, but my pasta was too thick and heavy), so this was still a relatively new experience for me. I wanted to make sure I made it thin and light this time around. I wanted it to be delicious. Lucky for me, Shauna over at Gluten-Free Girl and the Chef made pasta just a few days before I did. Her pasta was beautiful, and I loved the way she opted to incorporate psyllium husk to increase the flexibility/stretchiness of the dough. I’ve been using psyllium husk a lot more lately in my baking, and am enjoying the results. I was sold.

I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.

The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.

Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat.

So eat we did.

 

Gluten-Free Fettucine, adapted from Gluten-Free Girl and the Chef

3 oz white bean flour

3 oz millet flour

3 oz potato starch

1 t psyllium husk powder

1 t kosher salt

1 large egg

4 egg yolks from large eggs

1 to 2 T extra-virgin olive oil

1 to 2 T water

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine the flours. Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that stay together when pressed, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface. Gather into a ball with your hands and press together. Once a ball is formed, cover with plastic wrap and allow to sit for 30 minutes.

Cut ball of dough into 4 pieces. Lightly flour your working surface with any of the flours you used for the pasta. Roll out one of the pieces of dough in a rectangle until very thin, as thin as you can get it without breaking. Cut with a pizza cutter into strips, carefully placing each strip onto a plate. Cover the cut pasta with a damp cloth as you go.

To cook the pasta, bring a large, well-salted pot of water to a boil. Carefully lower your pasta into the water and cook for 2 minutes, or until the pasta is cooked through but still retains some bite. Drain and toss with a bit of olive oil, then your sauce/pesto.

Serves 4.

Vegan Basil-Walnut Pesto

1 1/2 c walnuts

1 T maple syrup

1 T olive oil

1 1/2 c fresh basil leaves, packed

1 1/2 c fresh parsley leaves, packed

2 1/2 T nutritional yeast flakes

juice of 1 large orange

7 cloves garlic, peeled

1 t salt

1/2 t black pepper

1 t brown rice vinegar

In a small skillet at medium heat, add the walnuts, maple syrup, and olive oil. Cook, stiring slowly for 2-3 minutes or until syrup clings to the walnuts and starts to caramelize. Remove and place in the bowl of a food processor. Add basil, parsley, nutritional yeast, orange juice, garlic, salt, pepper, and brown rice vinegar and pulse, scraping the bowl as you go, until everything is finely chopped, but not a uniform paste. Taste and adjust seasonings as needed.

Adopt A Gluten-Free Blogger: Diet, Dessert and Dogs (Adzuki Bean Spread)

Adopt A Gluten-Free Blogger is being hosted this month by Wendy of Celiacs In The House. I love Adopt A Gluten-Free Blogger – while I love reading and trying to keep up with all of my favorite gluten-free blogs, reading, gawking, and sometimes drooling, I almost never seem to find time to actually make the recipes I salivate over. This event gives me an opportunity to slow down and actually try a recipe. Thing is, I rarely find it easy to decide which recipe to make. This is definitely the case when it comes to my adoptee this month – Ricki of Diet, Dessert, and Dogs.

Ricki is definitely a powerhouse in the kitchen. Her blog has hundreds of delicious, Anti-Candida Diet (ACD) friendly recipes, and she has published 4 books. I own them all. I love her latest – Good Morning! Breakfasts without Gluten, Sugar, Eggs, or Dairy. Her innovative ways of creating sweet, delicious, healthy recipes using healthy ingredients really gets me to think outside the box. I imagine that going through the healing process of the Anti-Candida Diet forces one to do just that, especially when cravings for waffles, cakes, or fudge strike. Ricki amazes with her ability to satisfy those cravings.

Lately I’ve been in need of good, healthy snacks to pack for lunch, so I made Ricki’s adzuki bean spread. Wow, is it delicious! I am a sucker for bean spreads/dips in any case, but this was unique. It had a lovely umami punch from the miso, and a bit of a bite from the green onions. The creaminess of the beans (I love adzuki beans – they’re one of my favorites, and have appeared here before.) brought everything together. A bit of this stuff, spread on some Mary’s Gone Crackers and enjoyed along a quickly packed lunch of carrot sticks and celery was the perfect easy-to-make lunch. I’m definitely making this again – perhaps even as a quick dip for a party.

Next on my list of recipes to make from Ricki? Her “swiss cheese“. This really has me intrigued. Homemade vegan cheese cubes? I am seeing a salad very soon in my future, topped with these little treats!

Lauren’s Gourmet – Gluten-Free Products With Great Taste (And Another Giveaway!)

A few weeks ago, I was at the Chestnut Square Farmer’s Market, doing my weekly shopping, when I walked past a booth filled with bags of various baking mixes. I almost walked right past the booth without a second glance – after all, in that area of the market, there are a lot of vendors selling pasta sauces, homemade pasta, and artisan breads, most of which I cannot eat. (You know how that is, right? Don’t you put on those imaginary blinders when you walk past these things too? And that little voice in your head tells those gluten-filled goodies “lalalalala I can’t SEE you!” This isn’t just me, is it?) But something caused me to turn my head as I walked past, and take another look at what was being sold at this table. There had to be at least a dozen different brown paper bags containing different baking mixes. Upon closer inspection, I read the labels: “Lauren’s Gourmet – Gluten-Free.” Gluten-Free Baking Mixes? At my farmer’s market? I picked one up and started asking about it. I asked where the mixes were made. (In Anna, Texas, just a few miles north of the market.) I asked if they were made in a dedicated kitchen. (They were.) I asked if there were any that were dairy-free, while simultaneously picking up one of the packages and reading the ingredients. (She told me that many mixes contained no dairy and no egg, and I could substitute non-dairy milk and egg substitutes as I needed.) While I’m not much for baking mixes, (if you visit here often, you’ll see that I change up my gluten-free flours in recipes all the time, never sticking to one blend, and mostly making things from scratch. I have more than a dozen different flours in my pantry. It’s kind of a problem when it comes to pantry space.) I was excited. Somebody in my little part of the world was making gluten-free baking mixes! After some consideration, I picked up a bag of Southern Cornbread and took it home with me.

A few days later, I made that cornbread to go along with some fresh pinto beans (Which I also picked up at the market – this is one of the many perks of shopping at the farmer’s market all the time. You can buy fresh beans!). I baked it in a glass bread pan, and let me tell you – that was some of the best cornbread to ever come out of my kitchen. It was perfectly crisp on the edges, but amazingly moist in the center, with a hint of sweetness. My husband and I ate a good deal of it that night, and it was delicious the next day as well. I grilled a slice in a pan with a bit of ghee, and drizzled just a touch of maple syrup over it. Heaven.

I was so ecstatic about this new discovery that I searched and found Lauren’s Gourmet online. I then found Lauren’s Gourmet on Facebook. I reached out to Karen, the founder of Lauren’s Gourmet, and asked if I could share more of her great products with my readers. The next day, she called me, and we made plans. I headed up to the farmer’s market the following Saturday and officially “met” Karen.

Karen, founder of Lauren's Gourmet, and her daughter, Lauren

Karen is one of the kindest people you’ll ever meet. Her daughter, Lauren, was diagnosed with celiac disease in 2008. Like many parents, Karen was overwhelmed with how to manage Lauren’s diet and keep her healthy. Karen wanted to find a way for her and her daughter to embrace the disease, not fight it. So she started researching. And perhaps more importantly, she started experimenting. And now, in three short years, she has started a growing business selling various gluten-free baking mixes in 5 states and online.

Banana muffins

These aren’t just any gluten-free baking mixes, either. They’re egg free. Nut-free. Many are yeast and casein-free. She doesn’t use preservatives. She makes suggestions on her instructions for dairy and egg substitutes to help accommodate her customers and their needs. Not only does she use a dedicated kitchen, but Karen has done her research to ensure that the ingredients in her mixes are tested and are gluten-free – even down to the recycled packaging (which is made partially from corn, not wheat). Karen cares very much about the quality of her product and the happiness of her customers, and it shows.

I was genuinely ecstatic about having the opportunity to review some of these products. I took home some baking mixes and tested them. I baked her Banana Nut Bread (as muffins, swapping out the nuts for dairy-free chocolate chips – Brittany doesn’t like nuts), her Blueberry Muffins (I even swapped out the eggs with “chia eggs” – which is simply 1 tablespoon of ground chia seed meal + 3 tablespoons of water for each egg, whisked together), and her Cinnamon Coffee Cake (where I substituted the buttermilk with dairy-free milk + 1 tablespoon of apple cider vinegar). Of course, I used non-dairy milk in all of the mixes.

Blueberry muffins

The verdict? They were all delicious. Brittany liked the blueberry muffins most of all, while I fell in love with the cinnamon coffee cake. They were easy to bake – I did have to adjust baking times for the cinnamon coffee cake, as I used a different sized pan, but that was no big deal. These were all baking mixes I’d be happy to keep on hand just in case I had last-minute company, or felt like treating the kids to a special baked treat.

Lucky you, you’ll have the opportunity to try these mixes out yourself! Karen has graciously agreed to give away 5 baking mixes to 5 lucky readers – and you can choose which mix you’d like to win! Just visit Lauren’s Gourmet, and come back here and tell me which mix you’d like to win, to be considered in this giveaway.

If you have additional intolerances beyond gluten, here’s some guidance so you can be sure you choose a mix that is suitable for you:

- All mixes are dairy-free EXCEPT the chocolate chip muffin

- All mixes are yeast-free EXCEPT the pizza crust

- All mixes contain some sugar (some, like the corn bread, pizza crust, and pie crust, contain very little)

- All mixes contain corn

For additional chances to win, leave me an additional comment after you have completed each of the following actions:

1. “Like” Lauren’s Gourmet on Facebook.

2. “Like” Tasty Eats At Home on Facebook.

3. Share about this giveaway on Facebook or Twitter.

4. Subscribe to Tasty Eats At Home via email or RSS feed.

There you have it! This giveaway will end on Saturday, July 2, 2011.

cinnamon coffee cake

Blueberry Spinach Mint Smoothie

Yesterday was my first day back at the office, after enjoying two weeks of vacation at home. It was a glorious two weeks. We didn’t do much – we visited Lonesome Dove in Fort Worth, saw a movie, visited the Dallas Museum of Art and the Nasher Sculpture Center, played with the XBOX 360 and Kinect, and I met Amy of Simply Sugar and Gluten-Free for lunch one day (which was wonderful!). Other than those things, some shopping, errands, and doctors appointments, there wasn’t a lot of schedule or planned activities. Which left me with LOTS of time to test recipes for my upcoming book!

Testing recipes starts out as fun. First, there’s an idea. It’s like a spark in your brain. This can happen anytime – many times, I’ll be immersed in another activity, such as running, watching TV (okay, so watching shows like Top Chef Masters does help get those creative juices flowing!), or chatting with my husband, and a concept will pop into my head. Then it’s as if I have little control over the mind flow that happens next – I start to envision a dish, and components fall into place. A bit of color here, some fresh herbs there, and a bit of citrus for acidity and balance…and suddenly, I need to do one of two things: either hop into the kitchen and start making my creation immediately, or else grab whatever I have to write on (or type) and jot down my ideas. During these past two weeks, many times, I had the freedom to hop into the kitchen. That was liberating and great fun.

But then reality starts to set in. Sometimes these grand ideas work the first time. But sometimes (many times), they don’t. Not that they’re all failures (although I’d had my share of those!), but they need tweaking. So I start again. And again. This is where it starts to not feel as “fun”. However, if I can persist through multiple trials, and see a successful dish arise from my experiments, then it’s all worth it. There is nothing more rewarding than working hard at something and finally feeling that sense of accomplishment.

But there’s another side to recipe testing. This is the side “they” don’t talk about. The part where you have to taste. And taste. And taste again. All day, you’re nibbling. Next thing you know, that scale creeps up, bit by bit. That fourth and fifth version of your cookie recipe is slowly doing your figure some damage! Not to mention all those nibbles are not likely to add up to a balanced diet by the end of the day.

So I am trying to balance however I can. Being back at work this week puts me back into my routine, which helps. (It also slows down recipe testing progress, but c’est la vie…) I’m also trying to incorporate a good, nutrient-rich smoothie pretty often in my diet. This is a smoothie I’ve enjoyed quite a bit lately. For some reason, the combination of blueberries, mint, and spinach works well for me. It’s fresh, just barely sweet, and with a scoopful of protein powder, it’s filling enough and has staying power to get me through the morning. It certainly helps that blueberries are plentiful this time of year, and the mint in my garden is beginning to really take off. It’s perfect on a hot summer day, when the thought of a hot breakfast just doesn’t appeal.

Rarely do I follow a recipe when making my smoothies. It’s more of a dump-random-stuff-together-and-see-what-happens event. So if you don’t have something, feel free to substitute. A banana would work well in here. So would some coconut milk or yogurt (dairy or non-dairy, your choice). Change up the greens – use kale or swiss chard instead of spinach. Or omit them entirely, and add multiple varieties of berries for a berry-mint smoothie. It’s YOUR smoothie – make the most of it!

Blueberry Spinach Mint Smoothie

About 2 cups of baby spinach

1/2 c packed mint leaves

1/2 c fresh blueberries

1 T brown rice protein powder (I’ve been using Jarrow Brown Rice lately)

1 T hemp seeds (optional)

1 c coconut water

Ice

Stevia to sweeten, if desired

Add spinach, mint, blueberries, protein powder, hemp seeds, and coconut water together in a blender. Blend until smooth, adding more coconut water or ice if desired. Taste – if it’s not sweet enough for your liking, add a few drops of stevia extract and blend again.

Serve cold. Makes 1-2 servings.

Don’t forget! You can enter for your chance to win  Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom! Check out my giveaway post here. Hurry, because the giveaway ends Saturday, June 25, 2011!

This post was submitted to the June 2011 SOS Challenge over at Diet, Dessert and Dogs and is linked to Gluten-Free Wednesdays at Gluten-Free Homemaker.

Quinoa Tabbouleh and a Giveaway – Gluten-Free Made Simple

It seemed for a while there all I was blogging about was this gluten-free book and that gluten-free book, (and this one as well!) and giving away copies of them all. Then, all of a sudden, it stopped. Well, my dear readers, it’s time for another book review and giveaway! That’s right, St. Martin’s Press has graciously allowed me to review a copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom, as well as share a copy with one of my lucky readers!

When I received my copy of Gluten-Free Made Simple, my first impression was that it was a lovely, colorful book. There are photos for every recipe – something I know is a deal-maker for a lot of people. (When chatting with my sister-in-law a while back, she mentioned that is a key thing that sells her on cookbooks – she wants to see what it looks like, and that photo will help entice her to make the recipes!) This book definitely delivers beautiful photos. But what I noticed, as a gluten-free cook and baker, was how simple the recipes truly were. The ingredient lists were short, and most recipes could be made in a few quick steps. This book was written to not only appeal to me, but chiefly to appeal to a large audience of varying levels of kitchen expertise and time. Gluten-free cooking seems overwhelming to a lot of people (hence why Shirley has dedicated an entire blog to living gluten-free easily), especially those who have limited or no cooking skills. The transition from drive-thru to being comfortable with home-cooked meals is a difficult one for many. This book does an excellent job of assisting those new to gluten-free or looking for new gluten-free recipes make that transition.

There are many delicious recipes in this book I’m dying to try – from an easy meatloaf recipe, to cinnamon rolls (that you don’t have to roll out!), pineapple muffins, and strawberry pie. But as the temperatures have been creeping up around here lately, I opted for a simple, cool salad – the quinoa tabbouleh.

Tabbouleh is traditionally a Lebanese bulgur salad with parsley, mint, tomato, cucumber, and spring onions, tossed in a simple lemon juice and oil dressing. However, bulgur is off-limits on a gluten-free diet. Quinoa makes a fine substitute (a superior one, in my opinion). It’s easy to make, and is something you can prepare ahead of time, making it a great side dish for company. It’s the perfect summer side dish (or even main dish!). I opted to use chives instead of the green onions in this recipe, vegetable broth instead of chicken, and I used some golden cherry tomatoes I picked up from Good Earth Organic Farm last weekend. This is one of those definite “go-to” recipes for this time of year.

Quinoa Tabbouleh, reprinted with permission from Gluten-Free Made Simple

1/2 c quinoa

1 c gluten-free chicken broth such as Better Than Bouillon (I used vegetable broth)

3/4 c chopped fresh cucumber

1/2 c snipped fresh parsley

1/4 c thinly sliced green onions (I used chives)

1 T snipped fresh mint

1 recipe Tabbouleh Dressing (see below)

3/4 c chopped tomato

4 lettuce leaves (I didn’t use these)

Place quinoa in a colander and rinse with warm water for 2 minutes. (Note: quinoa must be rinsed very well to remove the bitterness on the grain.) (My note – Ancient Harvest quinoa is pre-rinsed.) In a saucepan, combine quinoa and chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. (The recipe doesn’t specify, but I covered my pan with a lid.) Drain and cool. (I needed no draining)

In a large bowl combine quinoa, cucumber, parsley, green onions and mint. Drizzle with Tabbouleh Dressing and toss to coat. (I didn’t use all of the dressing.) Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture just before serving. Serve on lettuce leaves. Serves 4.

Tabbouleh Dressing

In a screw-top jar combine 3 tablespoons canola oil (I used olive), 3 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt. Cover and shake well.

Now, for the giveaway part!

I will be giving away 1 copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. The giveaway will end at midnight, Saturday, June 25, 2011. I will chose a winner via random.org.

To enter:

- Leave me a comment telling me what dish you wish you could make gluten-free without a lot of fuss.

That’s it! Best of luck! And even if you don’t win, I encourage you to check out Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom on Amazon.com. It’s a great “go-to” book when you’re looking for easy gluten-free recipes.

Daring Cooks: Dill and Caper Red Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before – scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.