Gluten free Guilt free Brownies

These brownies are gluten free, flour free, and sugar free, counts as a serving of vegetables and full of flavor.  I know, I know… I was suspect at first as well.  But I have tried the recipe and can’t stop popping them in my mouth.

I got this recipe from the February 2014 issue of Gluten Free Living magazine and altered it slightly to make it sugar free.
Guilt free Brownies


1 15 oz can of black beans (drained and rinsed)

3 eggs

1/3 cup cocoa powder

1/2 tablespoon vanilla

1/4 cup Truvia (or use as original recipe 1/2 cup sugar)

2 tablespoons vanilla yogurt

cooking spray

1/4 cup chopped nuts (optional)


Mash bean in food processor or use a manual tool in a mixing bowl.  Add eggs to beans and mix to make a paste.  Add cocoa powder and vanilla and continue to mix.  Add Truvia and yogurt and blend again until smooth.

Coat an 8×8 inch baking pan well with cooking spray and then pour batter into it. Top with nuts if desired.  Bake at 350 degrees for 25 minutes.  Then let cool for 20 minutes to prevent crumbling and make it easier to remove from pan.


Granola… yeah that’s right GF Granola!

I haven’t had granola in forever!! Oh sure there are the poor substitutes that taste okay but are usually rice cereal or just oats… not granola.  Well I was in Target the other day and low and behold KIND has come up with several gluten-free granola options.  They just so happen to also be quite low in sugar (what I gave up recently by choice)… bonus!   I’ve had a small bowl   of granola cereal over milk about everyday for a snack this week and its so divine!


New Year, New Sm”you”thie!

Well as a new year rolls around, I am going to start sharing more on this blog again.  The last two years have brought alot of change… fostering a 14 year old girl, getting married and gaining a stepson, moving, selling a home and adjusting to my new life.  Its been good, just very, very full which hasn’t left time for the things I enjoy – like sharing my gluten-free ideas!

Our family has made a choice to give up sugar for awhile to start 2014 off.  I know its going to be better for all of us, its just taking up alot of my time in planning and preparation because I already did alot of cooking and now its tripled so my family has wholesome sugar-free meals, snacks and treats.

I got my gang drinking smoothies for breakfast about a year ago.  Now its one of there favorite breakfast choices and they all love chocolate peanut butter flavor combination.  This morning I tested my own recipe for  Choco PB Banana: 

1/2 cup milk (or any unsweetened milk – coconut, almond, rice, etc)

1/4 cup peanut butter (or any nut butter)

1/2 t0 whole banana

1/4 cup unsweetened yogurt (I use Stonyfield organic fat free original)

1 teaspoon flaxseed meal (I use Bob’s Redmill; gotta hide the fiber from the kids!)

1 tablespoon Truvia or Stevia extract

1 tablespoon cocoa powder

(When I say teaspoon or tablespoon I just get the two sized spoons from the utensil drawer and liberally measure.  Its all to your taste!)


Great Reminders for shopping the grocery store on a gluten free diet.

Keywords to look for on labels:

January Brrrr – Southwest Chicken Soup

This week I found it to be typical East Tennessee weather in January – cold, rainy and overall dreary.  It affects my mood although I try to pretend it doesn’t.   After traveling last weekend and being around kids with snotty noses, I started having my own stuffy head and runny nose.  So I always find this to be a good time to make a big pot of soup.    This is a favorite because it takes minutes to prep, makes a lot, and is very flavorful not to mention it’s healthy.   You can easily make it vegan as well.

Southwest Chicken Soup

Southwest Chicken Soup & Grilled Cheese

(served with grilled cheese on Rudi’s whole grain gluten-free bread and Horizon organic American singles)


2 boneless, skinless chicken breasts

½ tsp olive oil

1 tsp lime juice

½ tsp. chili powder

¼ tsp ground cumin

16 oz. of Chicken Broth (I use Pacifica Foods organic free range low sodium GF chicken broth in 8oz. 4pks)

1 can Muir Glen organic fire roasted diced tomatoes  (drained)

1 can of organic Black beans (drained)

1 can of Private Selection organic Tri-bean blend (drained) from Kroger

1 jar Muir Glen mild salsa

Torilla chips – crushed (I replace with Beanitos Black Bean Chips or Lundberg Rice Chips)

1 cup shredded cheddar cheese



  1. Heat oil on low in large soup pot.
  2. Cut chicken into small bite-sized chunks and add to pot as you cut.
  3. Raise heat to medium high and cook for 2 minutes,  stirring occasionally.
  4. Add the lime juice, garlic, chili powder and cumin.
  5. Cook another 2 minutes.
  6. Add broth, salsa, cans of vegetables and stir well.
  7. Cover and bring to a boil.
  8. Reduce heat to medium and continue to boil for 10 minutes.
  9. Reduce heat to low to simmer until ready to serve.
  10. Ladle soup into bowls and garnish with tortilla chips and cheese.

Makes 8-12 generous servings.   I can’t have corn which is why I substitute the chips and often don’t even use the chips.  You can also replace 1 can of corn for the tri-beans if you prefer.