Healthy Food

Many factors contribute to a healthier being! Folks often find their digestive system functions so much more smoothly by avoiding wheat. You don’t have to be a “Celiac” to benefit from eating Gluten Free. For some, a significant weight loss occurs by making this choice as well. For me, it was also a major factor in the disappearance of all arthritic symptoms, which have now been gone for many years.

Watch this page for monthly updates and suggestions for healthy and seasonal foods.


e7c2a9d2d48bb7dfab2f57873ad64b73Asparagus Quiche
2 1/2 C fresh asparagus, trimmed and cut
1/4 C chopped chives, or 1/2 C diced onion
2 T olive oil
1 1/2 C grated sharp cheddar cheese [6 oz]
3-4 eggs
3 T gluten free flour
1 C buttermilk
1 9-10 inch gluten free pie shell, unbaked

Saute vegetables in oil, just to soften slightly, 5-10 minutes.
Break up eggs and combine with remaining ingredients, and pour into waiting shell.  Bake in preheated 375 oven, 40-45 minutes until cooked in center.  Delightful served right out of oven or warm!  Enjoy..

Gluten free pie crust [enough for one 9-10 in crust]

1 C gluten free flour
2 t sugar
1/2 t salt, baking powder and baking soda
1 1/2 t xanthum gum
1/2 c cold butter, diced
1 egg, lightly beaten with 1 t vinegar[balsamic for color]

Mix dry ingredients in processor, cut in butter.  Add egg/vinegar and pulse just until blended.  Small bits may remain visible.  Roll out between plastic sheets for easiest handling.


Makes traditional pan of 6 popovers.
Have all ingredients at room tempurature.

4 eggs
1 1/3 C milk [cow, soy, almond, etc.]
4 t melted butter
1 1/3 c [195.5 gr] gluten free flour
3/4 t salt
1/4 t xanthum gum

Optional*  Add a 3/4 inch cube of sharp cheddar cheese to each hot pan, before pouring in batter.
Preheat 450 * oven.  Preheat greased popover pan [I use solid shortening] for five minutes, once oven is hot.  Bake 20 minutes, and reduce heat to 350*, baking another 12 minutes.  Do not open oven during baking time.  Eat immediately.

My favorite flour mix is 2 parts white rice flour, one part each tapioca and potato starch..not potato flour.