Health-a-licious

This was my first time making risotto. Couldn't believe this simple recipe. Of course I adapted it to make it easier and based on what we had in our home. My husband actually said, "You must cook this every week." Translation; "I love it and I can eat it whenever you make it." This dish is light, fresh and filling all at the same time. The recipe says it is only enough for 4 servings, but we found it is so filling it will make six to eight servings per recipe. The first picture is my kitchen creation. The 2nd is from the cookbook.   Ingredients: 3 cups chicken broth (We use organic, yeast extract free, gluten free.) 1 cup water 2 tsp olive oil (We use Italian Blend olive oil from http://oliveoilpurveyor.com/ ) 2 1/4 cup sweet onion (We used onion powder.) 1 cup rice (We used Jasmine rice, 1 1/2 cups.) 2 garlic cloves (We used garlic powder) 1 3/4 cup asparagus cut into bite size pieces (We used closer to 2 1/2 cups) 1 lb medium shrimp, pealed

I promised some delicious GF recipes and we have found some. This one is an adaptation from the original recipe and may need just a smidge of adjusting but irregardless turned out to be a hit. They were so delicious and went so quickly that I forgot to take a picture. Sausage Balls Original                                                   GF, NF Sausage Balls 1 lb ground sausage                                                       1 lb uncured ground sausage 1 lb shredded cheddar cheese                                        1 lb shredded mozzarella, american or velvetta 2 cups Bisquick Original Mix                                         2 cups GF Bisquick Mix 1/2 cup water                                                                 1/2 cup water Mix all together in same bowl. Roll into teaspoon size balls. Place on cookie tin. You can use tin foil or parchment paper underneath. Bake at 350 degrees for 20 minutes or until desired crispness on bottom. Have a Happy

I blogged about gluten free foods once a week for a year. My chronic migraine condition was getting worse and not better. I won't accost you with all of the details of my health discoveries in the last six months, because there are so many discoveries both good and bad. Bottom-line GF eating will not change the fact that I have migraine headaches. GF eating has changed my digestive system in good ways. I do not feel stomach pain after I eat anymore. I am not using the restroom 5 times a day. My eyes aren't watering all day everyday. My lips are not getting a yeast line. (I know these are gross, but those with GF sensitivities will understand what I am saying.) I have changed my entire way of eating in the last 3 months. I am still having 15 days of headache pain a month and in the last 30 days 12 of those days have been excruciating. Most of those days were spent in bed or on the couch with the lights off and in my pajamas, or at my dotor's office. After a year