What I Eat: Soup

Now that it is getting back to Fall weather, I am starting back on my soup making. Nothing is more satisfying and nutritious. Yesterday I made this lovely soup with the vegetables that I had on hand plus a potato to give it bulk. Any vegetables would do. I start my broth with a large tablespoon of miso paste, whole onion and garlic in the water. Then I just add add add vegetables. I let it simmer most of the day. I did not need salt because of the miso. I also added about a teaspoon of turmeric. That was it. This soup contains onion, garlic, bok chow, celery, poblano pepper (yes the soup was a little spicy), yellow squash, zucchini, cherry tomatoes, potatoes, miso paste, turmeric, and a can of green beans. This is so healing and easy on the digestive tract.

Note: I use miso paste because it is hard to find ready made broth that is corn and gluten free. This diet (corn and gluten free) has kept me in remission for years.

Lentil Chips by Enjoy Life

Sometimes you just need to crunch something. These chips are just the thing to satisfy cravings. I just eat them plain though they have a nice shape for dipping. 3 grams of protein per serving. 140 calories for a generous portion.

Gluten and Corn Free Bread

I am reposting this recipe after a little tweaking. It is very easy to make and no bread machine is required. Bread is a staple. There is no reason to go without bread when avoiding gluten and corn. This recipe was delicious. I also use Earth Balance buttery spread since it is free of corn oils.

*3 whole eggs
*1 tbs apple cider vinegar (white vinegar is a corn derivative)
*3/4 cup milk or milk substitute
*2 tbs oil (olive)
*1 tsp honey
*1/4 tsp salt
*1/2 tsp baking powder (featherweight; other baking powders contain cornstarch)
*1 tbs ground flax
*1 and 1/2 cup rice flour
*1/2 cup gluten free oats
*1 and 1/2 tbs baker yeast
*2 tbs gluten free oats to sprinkle on top prior to baking

     DIRECTIONS:

      *in large bowl mix wet ingredients
      *in separate bowl mix dry ingredients and yeast
      *slowly incorporate the dry into the wet ingredients
      *grease 1 bread pan with canola oil
      *pour batter into pan (Note: it will not be doughy)
      *sprinkle top with gluten free oats

This makes one loaf.

Bake at 350 degree for 50 minutes