Well, it  is official.

My primary doctor has stated that I should not have gluten anymore. I go to see a GI doctor in a couple weeks to discuss it. Whether anything will be figured out for sure is up in the air.

Either way, I am gluten intolerant.

I do not plan to turn this blog into a gluten free recipe blog.

If you find a good cup for cup gluten free all purpose flour, you can still make the recipes on here.

Certain things, such as cinnamon rolls probably won’t turn out right.

That is one thing I may need to experiment with.

Gluten is in wheat, barley, rye, and oats may be contaminated unless they are labeled GF. There is also the reading of the labels and knowing what certain terms mean. Tocopherols, or vitamin E, may come from wheat germ oil and that gets added to chapstick sometimes. Brewer’s yeast is a by-product of making beer and may be grown on wheat or barley.

Some chocolates are made with barley malt as a sweetener. Corn flakes and Rice Krispies also contain barley malt.

I also have to watch cross contamination. If it is something with no gluten but uses shared equipment, it could be a problem.

This is going to take awhile to get it all sorted out.

All of this has taken a toll on my energy level.

Between that and the holidays, I just have not gotten much accomplished on here.

Things have been busy for me lately.

I’ve been trying to get everything done and some things get a bit neglected.

I had hoped to be publishing my second Yummy Stuff book about now, but I am still waiting to see if my old hard drive can be recovered.

This is what I get for not having everything moved onto my portable drive.

Beyond that, I have been getting out decorations and figuring out things for gifts.

I have been posting links on my Facebook page for goodies that I have posted in the past.

I do need to get some new recipes up and I promise to get that done soon. I have some pics done, Just have to get them up.

This dip will work with chips, but even better with vegetables.

Kale, like most greens, is pretty healthy. You can do a lot with it. Use it in salads, steam it, saute it, add it into soups and casseroles, or add to a smoothie. It really is quite versatile.

It is also very easy to grow. I had never tried before this year, but my daughter requested it.

I grew it from seed. A ton of seeds come in a packet so I still have plenty left for next season. The leaves will keep coming back as long as you leave the middle part alone. It will keep going through a frost and even a light freeze.

So, if you want to try growing kale, make sure you have plenty of recipes to use it up.

I came across this while looking for ways to use my kale. The original recipe was for using both spinach and kale. But, I put my own spin on it.

Ingredients:

2 cups plain Greek yogurt

3 Tablespoons mayonaise

2 Tablespoons honey

2 cups finely chopped kale

2 cloves minced garlic OR 2 teaspoons garlic powder

3 – 4 Tablespoons finely chopped red onion

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped carrot

1-1/2 teaspoons kosher or sea salt (I use pink Himalayan)

1/2 teaspoon black pepper

1/2 teaspoon paprika

Directions:

Combine all the ingredients in a bowl and stir. Cover and refrigerate for at least a few hours before serving. I think it tastes best if made a day ahead.

After 3 days, it will get watery. It will still taste good, just thinner.

Makes about 4 cups of dip.

Serve with your favorite raw veggies or chips.

Tip~ If using table salt, use about half the amount.

Do you love mushrooms? Do you want a low carb alternative to a hamburger bread bun? No matter the reason, this is a great change up.

Preheat your oven to 400 degrees Fahrenheit/204 Celsius

You will need a baking pan large enough to hold the amount of buns you want to make.

If you have a basting or pastry brush, that comes in handy. If you don’t have that, use a napkin or paper towel.

Ingredients for one bun:

2 large Portabella mushrooms

Olive oil, for coating

Carefully wipe off the mushrooms. With a spoon, scrape off the gills and pull out the stem(or cut with a knife).

Lay the bottoms up and brush with a little olive oil.

Bake for 10 minutes.

Turn over and brush tops with olive oil.

Bake for another 10 minutes.

Take out of the oven and let them cool a few minutes before using to make your burger, using one mushroom for the bottom part and the other mushroom for the top.

Tip: The gills and stems can be saved in the fridge for a day or two and added to soups or spaghetti sauce or even to top a pizza.

These are a bit juicy, but the flavor makes it well worth it. Besides, isn’t that what napkins are for?

A couple weeks ago, my computer died and took some of my blog pictures.

So, it might take a while to get everything back to normal.

Over the week-end I was out at my dad’s and brought back a lot of pears and some apples.

I also have been harvesting some of my black beans. This was a first year for growing them and they turned out great, Who knew growing black beans was so easy? Just plant and let ’em grow and get dry and pick them. Store them in canning jars. If they aren’t quite dry enough, stick them n a bowl and let them air dry for a couple weeks, stirring with hands a few times a day.

It is also time to dig sweet potatoes.

Not to mention the grapes.

Things are a bit busy, but a good kind of busy. 🙂

Hi!

This is Ruth and this blog is getting a new home.

I have a lot of recipes I will be moving from my old spot to here.

This is going to be fun!

It’s been a while since I posted.
I have been having some problems with my blog and have been trying to sort it all out.

I was having difficulty renewing my domain name so it ending up reverting to a blogspot and the name went into domain name purgatory.
It has now been released so I have been able to get it back, but it will not be hosted by blogger.

The search has not been working and the links on the pages got messed up when the name reverted back to a blogspot so I had to remove those.

I will be hard at work getting ruthsyummystuff.com looking all spiffy.
I still have welcome to me here and I will still be checking in on blogs here on blogspot.

Have a great Saturday!