Utah Family Acupuncture

For a little while, I followed a gluten-free diet. During that time I was trying many recipes to see which ones "worked" when they were prepared with gluten alternatives. This is a breakfast bread, or a dessert - and it worked well! Ingredients: 1/4 cup butter 8 TBS. sugar (unrefined) 1 egg 1/4 tsp. gluten free vanilla extract 1 ripe banana, mashed 1/4 cup sour cream 1 cup gluten-free flour (if there is one you like cooking with, i.e. almond flour, or rice flour that is fine. There are some gluten-free blended flours on the market, too. ) 1/2 tsp. gluten free baking powder 1/2 tsp. gluten free baking soda 1/8 tsp. salt 1/4 cup chopped walnuts 1/4 tsp. ground cinnamon Directions: 1. In a small mixing bowl, cream butter and 6 of the TBS of sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. In a separate bowl, combine the cinnamon, walnuts, and remaining 2 TBS. sugar. 2. Spoon h...

This is an easy recipe to make in the crock-pot. Ingredients: 1 15oz. can of black beans, drained and rinsed 1 14.5 oz. can of mexican stewed tomatoes (i.e. tomatoes with green chilies), undrained 1 14.5 oz. can of regular diced tomatoes, undrained 1 11oz can of whole kernel corn, drained 16 ozs. of veggie broth or broth of your choice 4 green onions, sliced 1 small green pepper, sliced 3 ribs celery, thinly sliced 1TBS chili powder 1 tsp cumin 1-2 cloves garlic, minced Directions: Place all ingredients in slow-cooker and cook for 5-6 hours on low heat. When I made this, I had the crock pot on "high" and it was getting too hot and depleting the fluids. The first night I ate this I added some tortilla chips to my soup bowl and had a "tortilla soup." The next day, (because you will have leftovers) I made a grilled cheese sandwich and dipped it into the soup. It's nice on a cold day.

I was inspired to make this soup because the weather has been cold and wintery lately. Also, I have been reading Barbara Kingsolver's book Animal Vegetable Miracle which features an heirloom variety of beans on the cover called Christmas Lima Beans. Yesterday while I was at the store, I saw those beans and bought a bag. I also bought a bag of mixed dry beans and lentils. Ingredients (for 4-6 servings) about 1.5 cups of mixed dry beans and lentils 2-3 boullion cubes (your choice of flavor) 1 carrot peeled and cut into thin slices 3 stalks celery cut into thin slices 3 red potatoes peeled and cut into little cubes 1 yellow onion, diced 1-2 cloves garlic, mashed 1 can crushed or diced tomatoes with juice (optional) 1tsp. mild chili powder salt and pepper to taste 2 TBS. butter Directions 1. Put dry beans in a bowl and cover them with boiling water. Cover and soak for 1 hour. 2. Drain and rinse beans, place in pan of the crock pot. 3. Add all the cut-up veggies (except the onion) to th...