I LOVE my grandmother’s navy bean soup, but it takes forever to make with soaking the beans overnight and then slow cooking the soup all day. I decided to try it in my Instant Pot and it was a success! Not only that, but my kids loved it…score!

Ingredients:

• 1-2 Tbs. olive oil
• 1 onion, diced
• 3 medium yellow potatoes, peeled and diced
• 3 carrots, peeled and diced
• 1 Tbs. minced garlic (about 4 large cloves)
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. dried thyme
• 1-2 cup ham, diced
• 1 lb. dry navy beans
• 8 cups liquid – I used 8 c. water and a scoop of gluten free chicken bouillon (note: use warm or hot water as it’ll take less time for everything to heat up and cook)

Directions:

• Turn ...

This past week I got the honor of testing recipes and doing a review of “What a Good Eater!” by Alessandra Macaluso  & Amy Godiwalla of http://www.whatagoodeater.com, along with testing the Vidalia Chop Wizard and an Infinity Jar which help make food prep and storage a breeze.

First, I love a cookbook with gorgeous photos, and this one has amazing photos. Seriously, baby food has never looked so appetizing. Where was this cookbook when I fed my kids off-the-shelf baby food?! Second, I love how the book is separated into foods for different age ranges going from 6 months, 8 months, 10 months, 12 months and 15+ months...

Cream of Mushroom soup is one of those things that you just need to have on hand. When we first started dealing with food allergies, I was devastated that I couldn’t just throw a can of CoM soup into a casserole anymore. This CoM soup recipe is so easy (like, less than 15 minutes, start to finish!) and it makes the equivalent of 2 cans of Cream of Mushroom soup. If you don’t use it all immediately, put in an airtight container and refrigerate for up to a week.

Ingredients:

• 4 oz. white mushrooms, chopped fine
• 1 Tbs. butter or olive oil
• 1/3 c. superfine rice flour (I use THIS one)
• 1 1/4 c. vegetable or mushroom broth
• 1 c...

I made gingersnaps for the first time the other day and I was pleasantly surprised with how they turned out. Not because I doubted that I could convert a recipe, but because traditionally I don’t like gingersnaps. I hate crunchy, crumby cookies. I like chewy ones. Our family calls hard, crunchy cookies “dunkers” because you have to dunk them in milk or coffee to become edible, whereas soft, chewy cookies are called “benders” for obvious reasons. But these had a crunch to the exterior and a nice, chewy inside. I ended up baking one cookie sheet for a little longer than I would normally just so I could have some extra crispy ones to make into a parfait.

Ingredients:

• 1 Tbs...

This past weekend I picked a ton of raspberries at a friend’s house. I made two batches of jam and had about 1/3 cup that wouldn’t fit into a jar. I took that and decided to make raspberry cream sweet rolls. I hope you like it!

Roll Dough:
2/3 c. milk (I used almond milk)
1/4 c. sugar
1 Tbs. yeast
2 Tbs. butter or nondairy butter
1 egg
1 1/2 c. gluten free flour mix (I use this one)
1/4 c. sorghum flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
– Heat milk to 110 degrees F and mix in sugar and yeast. Let sit until yeast bubbles and “grows”.
– Mix remaining ingredients in a mixer until well incorporated.
– Spray a piece of wax paper with nonstick spray, spoon ...