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One of my friends said to beware of packaged soup when you’re on a wheat free diet. 

Mmmm…when the air starts to feel crisp and pumpkins start to appear on the doorsteps of my neighbors, I know it’s time to make some warm soup for those cold, dark nights. 

I invented this recipe one evening, and it’s been a hit every time I cooked it. I love sweet potatoes, and we need to eat some vitamin A every day. So, voila! 

If you have children, this soup provides an excellent way to get veggies into their diet. 

Best of all, this recipe uses easy recipes and can be prepared in 20 minutes or less.

2 sweet potatoes, peeled and chopped
1 tbsp ginger powder or 1/2 tbsp fresh
4 cups water
1 onion, chopped
2 tbsp oil
several sprinkles garlic powder

Saute onion in the oil until soft. Add garlic powder. Saute another few minutes.

Add the rest of the ingredients. Let water come to a boil. Then, cover and turn down to a simmer. Simmer until potatoes are soft. Blend/puree.


This is a tasty recipe – one that will satisfy both wheat eaters and those folks on a wheat free diet.

I wanted to make a nice meal for my husband. He’d been so nice as I suffered from food allergies, tried various ways of eating and then finally discovered that I could not eat wheat products. It’s hard on me, and I know it must be a bit hard on him.

So, enter the special meal. I wanted to make something ‘normal’ that anyone could eat and not think “this is missing wheat.”

That’s how I stumbled across this wheat free tabouli recipe. It’s elegant, light, and perfect for romantic summer picnics. The olive oil and lemon juice lend a flavor I can only describe as full, textured and tangy.

This recipe is extremely flexible. If you don’t like one of the veggies, you can easily substitute another one you prefer.

Wheat Free Tabouli

2 cups quinoa
4 cups water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, 6 sliced
1/2 cup fresh chopped mint,
2 cups fresh chopped parsley
1 clove garlic, minced
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper

•  Cook the quinoa in the water until the quinoa has absorbed the water and become fluffy.

•  Combine the salad ingredients in a medium bowl.

•  Mix the dressing ingredients together and stir into the salad mixture.

I like to let it chill overnight and serve the next day. That gives a lot of time for the flavors to mix. This makes about 8 cups and tastes good chilled or at room temperature.

Wheat-Free Dark Chocolate Chunk Cookies

Get these wheat-free, dairy-free and gluten-free dark chocolate chunk cookies and enjoy gigantic chocolate chips in a delicious cookie. It's SO nice to have a wheat free cookie actually taste wonderful.