Gluten-Free Flour Option Replacements

Things are defiantly going to be different going Gluten-Free but that does not need to stop anybody from eating nutritiously or even eating right! As you guys are going to be tagging along the adventure, we are going to need a start!

It is time for research to identify what is GF and what is not. The first baby-step is discussing “How to replace gluten?” You are going to still want a good daily intake of nutrients but not just from fruits and vegetables.

1. Identify replacement flours for cooking/baking. (If Celiac’s disease, be sure to double check packages for Gluten.)

Grain Flours:


  • Sorghum
  • Millet
  • Rice Flours *I have done some reading and rice flour is last picked on the list. Not a favorite but most suggest brown rice flour over white.*
  • Quinoa
  • Teff Flour
  • Buckwheat
  • Certified GF Oat flour
Starch Flours: “Light and Tenderness” is added to the recipe
  • Potato
  • Corn
  • Arrowroot *more spend-y*
  • Tapioca
Nuts and More:


  • Almond flour
  • Cashew flour
  • Hazelnut flour *spend-y*
  • Peanut flour
  • Other nuts
  • Soybean flour
  • Chickpea Flour

Continue reading

Black Bean and Sweet Potato Soup – For Sweet Soul!

This soup has melting-in-your-mouth vegetables, a slight sweetener from the sweet potato with a mix of chili spices, and a ton of fiber and protein! If you like this kind of stuff – you will want more!


  • 3 large organic sweet potatoes, peeled and cut into a edible size cube
  • 1 medium onion, chopped
  • 1 Tbsp. olive oil
  • 2 Tbsp. chili powder
  • 2-4 garlic cloves, minced
  • 1 tsp. cumin +
  • salt + pepper to taste
  • 2 cans (14-16oz each) organic black beans, drained and rinsed
  • 1 28 oz can organic diced tomatoes, undrained or 24 oz fresh cut tomatoes
  • 1/2 – 1 cup organic vegetable broth or water
  • Optional Side Dishes cornbread or shredded dairy-free cheese
  1. In a pot, boil chopped sweet potatoes until tender.
  2. In a large stock pot, sauté garlic and onion in oil until onion is translucent. Add remaining ingredients; drained potatoes, beans, tomatoes , broth and spices. Bring to a boil.
  3. Simmer on low/medium for 20 minutes and check. Decide if more cooking is needed.
  4. Let soup cool if you plan to puree into a mush. Leave soup the way it is if you prefer chopped potatoes.



Pureed soup


1 Frozen Citrus Trick

This is why you have to buy organic – so you can use the whole entire fruit! Frozen citrus not only locks in the nutrients of fruits by 5-10 times more than the juice but it also creates a great way for cooking. You can use a whole lemon and not waste it just by this frozen trick!
How can you use the whole lemon without waste?
  1. Place the citrus in the freezer.
  2. Once frozen grate your lemon for your need!

There is no need to peel your lemon! Sprinkle your grated citrus on vegetables, in salad, on top of ice cream or yogurt, in soup, on noodles or pasta, in sauces, on top of rice or other grains, in sushi/fish dishes, or poultry. You can add a tang with a flavorful taste!

Lemons are a proven remedy!

So what are you going to do with your lemons?

Are lemons really interesting…Feedback is welcomed!


Cooks around here…

Gluten Free Cookies!!!




Just thought I share I am working on a gluten-free recipes that are heading their way here!!! I also got to try my brother’s gluten-free cookie mix  from a health-food store! The best cooks around here…

Cool Stuff in Scottsdale


“Cool Stuff in Scottsdale, Arizona”

My mom went on a business trip and sent me an email titled “Cool Stuff in Scottsdale.” I was curious and I opened it up to something unbelievable that every town needs!!!

Guess what it is?


It is a recycling for books! How cool! Okay, I am sorry if this is not cool but being a book lover, I thought it was great! Citizens had a chance to recycle their books for others! What a great way to share education!

Feedback is FUN!

Cheesy Cayenne Kale Chips (Raw)

healthable old soul:

Look what (Little vegan bear) made! I am so excited because this is so much more than a magic recipe!

Originally posted on Little Vegan Bear:

This recipe is magic.

I swear – you make it, and it just disappears before your very eyes. It’s really quite unbelievable.

I was trying to emulate the Loving Earth kale chips here – I love the thick chunky cashew-y bits. Once the base is downpat, it’s easy to play around with the herbs and spices to get different flavour combinations. These are my favourite so far though – a bit of cheese and a bit of a cayenne kick – the perfect combo.

It’s also worth mentioning that these can be done the oven, however I find they turn out much better in the dehydrator. Probably because the only times I’ve done kale chips in the oven I’ve left them too long and burnt the butts off them. Oops.

Cheesy Cayenne Kale Chips

1 bunch kale, washed, dried and thick stems removed
1 cup cashews
1 carrot, grated

View original 203 more words

Vegetarian/Vegan Meatballs + Apricot BBQ Sauce “You can not tell it is fake”

Sometimes, eating the same things get a little annoying??? Am I right? These vegan/vegetarian meatballs are just a change from your regular “organic, non-gmo, soy products.” The best thing is – you actually know what goes in where as some of those meatless soy products can have odd ingredients or food coloring.



Just measure out your ingredients…


…and stir it up!

Sauce – above

Meatballs – below


The comments I got on this dish – “I can’t even tell it is fake!!!” It is true, the texture is unbelievable for a vegetarian meatball.

Get the delicious vegan/vegetarian, dairy-free, soy-free option recipe below!

Continue reading