Decided to merge blogs so everything is in one place!

I have not been actively blogging recipes for a long while. This is largely due to the fact that I am super busy and also that I am learning a whole new way to cook. If you would like to continue following me you can find me over at www.iwanttobakeyouabirthdaycake.blogspot.com for recipes, party ideas, adoption info and family fun.

Thanks!- Sarah

Giveaway – Cuisinart 14-Cup Food Processor!

Simply Gluten-Free is doing an awesome giveaway – Cuisinart  14-Cup Food Processor-Cuisinart Giveaway



I hope I win! I would love one of these bad boys.

The Gluten Free Scallywag: Chocolate Mint Thins: Gluten Free Recipe

The Gluten Free Scallywag: Chocolate Mint Thins: Gluten Free Recipe: "A little while ago I was contacted by the lovely people at Vitarium to come up with a recipe for the Vitarium Bake Off. I was honoured and ..."

Trying to find meal plans for Gluten Free dinners

I was loving my meal plans. It is fun looking up new and unique recipes...when you actually have the time (though barely) to do so. Well, now I really have NO free time. My laundry is really piled up (like REALLY piled up) and we have been eating dinner at about 7:15 every night this week because I have no idea what I'm going to cook and have no freezer meals left. I need a solution. I'm spending more on spur of the moment groceries. I have no time for planning or even doing my bi-weekly freezer cooking.

I have been "google" searching Gluten Free meal plans because I am not happy with the options at E-Mealz and some of the other popular meal planning websites. They use tons of processed foods and don't give options to pick and choose the recipes for the week. I did find a blog that listed several other blogs that offer meal plans so I will list them here. Hopefully other bloggers will have the type of planning and recipes that I would have if I had the time to do this.....

A Modern Gal Meal Plan

A Modern Gal Meal Plan

Gluten Free Homemaker Meal Plan

Gluten Free Is Life Meal Plan

Gluten Free Goodness Meal Plan

Wellness Momma Meal Plan

Vegan Gluten Free Chocolate Cheesecake

This cheesecake was a real treat for me and for my sisters who also have various allergies. The texture was rich and creamy and the fudge sauce made this taste very chocolate-y. Photo credit to Rachel Grace Photography. 

Vegan and Gluten Free Chocolate Cheesecake

Adapted from epicurious by Rachel Armstrong and Sarah Viera 

For the crust:

about 1 1/4 cups of Mom's Coconut Nut Granola *(for those with nut allergies just leave the nuts out of the granola)

1/2 cups semi-sweet chocolate chips

Pulse granola in a food processer until course like crushed graham crackers but don't over do it. Then add the chocolate chips and pulse again until the mixture is well incorporated.

Press mixture into the bottom of a cheesecake pan. It was helpful to use the back of a glass. We found that the granola was plenty "sticky" with the coconut oils in the recipe and the chocolate, however, if you are finding the mixture too crumbly and not sticking add 1 Tbs. of your favorite fat (melted coconut oil, Earth Balance, ect...). Set aside and make filling.

For the filling:

2 1/4 cups sugar (divided)

1/3 cup water

1 cup semi-sweet chocolate chips

2 (1-pound packages) silken tofu, DRAINED

1/4 cup unsweetened cocoa powder

2 (8 oz) containers of soy cream cheese at room tempurature

2 tsp. vanilla extract

1/4 tsp. salt

Preheat the oven to 350 degrees F. 

Step one:

Heat 1 cup of sugar in heavy sauce pan over medium heat, stirring with a wooden spoon to heat sugar evenly. When the sugar starts to melt stop stirring. Swirl the pan occasionally so the sugar melts evenly, until it is a dark amber. Remove from heat and carefully stir in 1/3 cup water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring until the caramel has dissolved. Remove from heat and whisk in the chocolate chips until smooth. Cool.

Step two:

Puree the tofu and cocoa in a food processor until smooth. Beat the soy cream cheese and remaining 1 1/4 cups of sugar with a mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt and fudge sauce until incorporated. Pour filling into pan with pressed crust and bake about 1 hour. Turn off the oven and leave cake in for an hour more. Chill for at least 6 hours before serving. Can be made up to 3 days ahead and chilled.

*While oats are a naturally gluten free food some people with gluten sensitivites may also have oat sensitivites because they may be processed with wheat products. Make sure you get "gluten free" oats to ensure no reactions or consider using an alternative like millet or a gluten free rice cereal in place of oats. I cannot attest to the taste of those substitutions. 

Mom's Coconut Nut Granola

This is so tasty! I had to dig this recipe up because while I was visiting with my lovely family in North Carolina I made a Gluten Free Vegan Chocolate Cheesecake with my lovely sisters and we used the granola as a crust. I will be posting the Cheesecake recipe soon, but you'll need a batch of this yumminess to make it so make some for your breakfasts first!

Mom's Coconut Nut Granola
by (my mom) Shery Armstrong


Place in a large bowl and mix together:
8 cups old fashioned rolled oats (I like using the thick cut)
1 cup raw sliced almonds
2 cups other nuts and seeds coarsely chopped (pecans and walnuts are our favorites. I’ve used sunflower seeds too)
2 cups coconut, shredded or minced (I buy this w/ no added sugar, organic in 5# bags)
2 to 4 teaspoons cinnamon (optional)

In at least a two cup liquid measuring cup melt ½ cup coconut oil in microwave. Add ½ cup vegetable oil of your choice. Then add 1 cup of sweetener (I use ¾ c. agave and ¼ cup honey, but have tried using a bit of molasses w/ honey which was good too) and 2 teaspoons vanilla. Mix this all up well with a fork or whisk, pour over oat mixture. Mix well with large spoon. Pour onto 2 large pans that have been greased, evenly spreading mixture (I use two broiler pans or three regular sized cookie sheets). Bake at 325 degrees for 25 minutes. Stir well. Replace pans, rotating pans on racks and close oven door. Turn off oven wait 25 minutes. Remove granola from oven and cool completely before adding any dried fruit you’d like and placing in air tight container or plastic bags.

French Onion Slow Cooker Pork Tenderloin

French Onion Slow Cooker Pork Tenderloin (cook now or freeze for later!)
Printer Friendly Version by www.potsnplans.blogspot.com

This is one of my favorite quick fix meals! It is incredibly tasty and true warm comfort food on a cool winter night. Try mashed potatoes with this and pour plenty of the juices over it!

Ingredients:
1 (2 #) pork tenderloin
1 cup water
¾ cup red wine
5 cloves minced garlic
3 Tbs. low sodium soy sauce
2 Tbs. dried onion
1 tsp. celery seed
1 tsp. kosher salt
freshly ground black pepper to taste

To cook now:
Place pork in the slow cooker. Combine remaining ingredients and pour over the top of the roast. Cover and cook on low setting for 4 hours. Serve with the liquid on the side as a sauce.

To cook later:
Place pork in a gallon freezer bag. Pour sauce over the pork and seal the bag. Freeze with instructions “thaw completely, cook in slow cooker 4 hrs. on low”.

Gluten Free Banana Bread

Gluten Free, Dairy Free Pecan-Banana Bread

Adapted from Blackbird Bakery Gluten Free by www.potsnplans.blogspot.com

Printer Friendly Version

This bread is amazing! So sweet and moist. You would never guess that it is made without gluten and dairy. The roasted ripe banana’s make this bread super sweet and very special. If you love Banana Bread, you will adore this recipe.

Ingredients:

4 very ripe bananas

1 ½ cup Bob’s Red Mill all-purpose gluten-free flour

1 cup sugar

1 tsp. baking soda

1 tsp. kosher salt

½ cup Earth Balance vegan buttery spread

2 large eggs

⅔ cup almond milk “buttermilk” (fill ⅔ cup measure almost to the top and pour in about 1-2 Tbs. apple cider vinegar to make a mock buttermilk)

2 tsp. vanilla

⅔ cup chopped pecans

Directions:

Preheat the oven to 350 degrees.

Arrange the  unpeeled bananas on a baking sheet and pierce them 6 times each. Roast the bananas for 15 minutes. Remove from oven and cool. Squeeze out the fruit from the skins into a bowl and mash with a potato masher or the back of a wooden spoon until there are no large clumps.

In a mixer fitted with paddle attachment, combine the flour, sugar, baking soda and salt and mix on low to blend. Add the Earth Balance and continue to mix on low. Add the eggs and mix on medium speed until smooth. Reduce the speed to low and add the buttermilk, and gradually bring the mixer up to high speed until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the banana pulp, vanilla and the pecans and stir to blend.

Grease a loaf pan by rubbing it with canola oil or Earth Balance (give it a good coating of grease to prevent the loaf from sticking). Poor the batter into the prepared pan and bake at 350 degrees for an hour and fifteen minutes. Cool for 10-15 minutes and then run a knife along the sides of the pan and un-mold the loaf onto a cooling rack. Allow to cool for at least 15 minutes before slicing.

To freeze, simply cover in aluminum foil and then place in a freezer bag and freeze for up to one month.

Meal Plans and Freezer Cooking

It has been a while since I have shared my meal plans. I have been doing freezer meals for about 5 months now and I have enjoyed this new way of cooking and planning very much. It has been a bit challenging to find foods that the whole family can and will eat but with a few months of practice I feel like I'm getting the swing of this thing.

First off, here is a meal planning printable from Disney Family Fun

This is a great tool to help you keep your family on track with healthy and complete meals. I like to plan out my freezer cooking recipes, then check out the current sales at Publix to decide on side dishes and things like breakfast, lunch and snacks. 

I also found this cool menu planning tip from This Week For Dinner

This one I love because you can print it, frame it (she suggests an inexpensive Ikea frame) and then use a dry erase marker to fill in the days and start fresh the next week without printing it out over and over again. You could even hang it on the fridge with magnetic strips if you find the right frame. What a great and cool way to stay on top of your plan.

As I get ready to start my first full time semester at College I am really trying to get ultra organized. This is the only way that I feel I can still provide home-cooked meals and keep myself and my family on a healthy diet. My planning usually looks like this:

It's almost payday. I need to stock my fridge/freezer. Let's look through my recipes and see what is looking yummy and in season.

I find about 8-10 recipes with a variety of foods like fish, poultry, beef, pork and vegetarian (even vegan as I am now trying to eat almost no dairy). I make sure to find recipes that correspond to sale pricing and then build my freezer menu.

This month this is the plan that I used and so far it is going great:

Breakfasts:

A batch of Gluten Free Pancakes to freeze for me

A batch of Alton's Pancakes for the kids and Hubby

A loaf of Banana bread

Frozen fruit and protein powder smoothies

Oatmeal with Cranberry Sauce and Pecans

Bagel's and English Muffins

Lunches:

Quesadillas

Grilled Cheese

Chicken Tenders (homemade)

Bean Burritos (El Montaray, still haven't figured out how to make homemade taste that good)

Vegan Enchiladas (Left overs frozen from dinner)

Ham Chowder (I had frozen after Christmas using leftover Hone Baked Ham)

Salami Sandwiches (Gluten free, yeast free bread on hand)

PBJ

Dinners:

Spicy Chicken Cordon Blue served with roasted broccoli and mashed potatoes

Sweet Asian Chicken (Fix, Freeze, Feast) Served with rice and sugar snap peas with a mandarin and almond salad

Pineapple Teriyaki Chicken served with rice and roasted green beans or sauteed kale with garlic

Steak Skewers with blue cheese dipping sauce (from Fix, Freeze, Feast) served with roasted asparagus and popovers (Gluten free recipe from Blackbird Bakery Cookbook)

Cilantro Lime Pork Tacos served with beans 

Chicken Sausage Jambalaya served with grape salad and cornbread

BBQ Onion Crusted Catfish served with rice and sauteed kale with pepitas and craisins

Vegan Potato and Kale Enchiladas served with beans

Vegan Moussaka served with greek salad

French Onion Slow Cooker Pork Tenderloin served with roasted potatoes and sauteed kale

Roasted Chicken served with baked potatoes and corn

Left Over Cranberry Sauce? Try this for breakfast!

I made a double batch of cranberry sauce for Thanksgiving. I LOOVE homemade cranberry sauce and I wanted to have lots of left overs to create other yummy things with it. With my food issues I've been eating lots of oatmeal. I never used to enjoy oatmeal in the morning but I've found that I feel so much better if I take the time to sit and enjoy a warm bowl of oatmeal. It truly will last me through until lunch with a satisfied (not stuffed) feeling. I have served it with almond butter and banana, raisins and pecans, Craisins and walnuts, and now my new favorite breakfast.....

Cranberry Sauce and Pecan Oatmeal For One
1/2 old fashioned oats
1 cup water
2 Tablespoons Homemade Cranberry Sauce (recipe below)
pinch of chopped pecans

Combine oats and water in a microwave safe bowl. Heat for 5 minutes on power level 5. Stir, add Cranberry Sauce and chopped pecans and you are ready for a sweet, tart, satisfying and yummy breakfast that will keep you going all morning and then some! Enjoy

Cranberry Sauce:
2 bags fresh (or frozen) cranberries
2 oranges, use all the zest and juices
1 stick cinnamon
1 cup white sugar
1 cup brown sugar
small piece of vanilla pod (if desired, could use a teaspoon of vanilla at the end of cooking if desired)

Combine ingredients on a large sauce pan. Heat over med-low heat stirring frequently until all berries have burst and the sauce is thick. Remove from heat and cool completely. Store in tupperware in the fridge or freeze in the freezer until ready to use. This is a double batch and will last and last. I usually divide mine in the fridge and freezer so that I have some for a while and then some for later when I run out stashed away in the freezer. This sauce is great for cocktails, topping brie, using on sandwiches or as a "jam" on muffins or toast. It would also be great in a smoothy.

Christmas Cookie Baking For Gluten Free Families.

I am still pretty sure that I have a wheat sensitivity. I do not feel as good when I am eating wheat so I have just decided to avoid it for a while. This inspired me to find some edible gluten free cookie recipes so I wouldn't feel totally deprived over the holidays. I found a recipe that mimics Peanut Butter Kiss Blossoms for Gluten and Peanut free eaters. This is my creation and my first attempt. It is very good for being a gluten and peanut free cookie however I would like to try it again using agave and perhaps an alternative to egg for dairy free as well.

Almond Butter Kiss Blossoms (Gluten Free and Peanut Free)
Printer Friendly Version




1 cup almond butter
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
about 24 Hershey's Kisses

Preheat oven to 350. Beat almond butter and sugar until light and fluffy. Add egg, vanilla, baking powder and cinnamon. Beat until well combined. Roll dough into little balls and place on a cookie sheet.

Press balls in the center with thumb, back of spoon or using the Pampered Chef Mini Tart Shaper.

Bake cookies in 350 degree oven for about 12-14 minutes. Remove from oven and place Kiss chocolates on the center right away. Move to a rack to cool completely. The chocolate will need some time to set. Once cooled these can be stored for a few days or frozen for up to two weeks. 

Thanksgiving Day 2010

 Turkey and dressing, pies and rolls. Yum. But what was the best part was having a lovely time with family.
This year we had my husbands family over for Thanksgiving dinner and it went off without a hitch. Everyone enjoyed good food and my favorite part- the kids playing.

My husband's brother

My Nephew, DD, BIL and BIL

DH and I

Me and my photo ready Princess

DH, me and Princess again

Simple Table with Pine Cone centerpiece, cranberry sauce in ice cream dishes and candles.

The kids HAD to blow out the candles.

DS-running from the camera with his bear.

Abuela

My adorable nephew

Princess show's Abuela the Christmas Village (complete with DS's toys)

My BIL

Thanksgiving Dinner

What's for Dinner? It's a week away!
I thought I would share with you all my favorite recipes for this season. I'd love to hear what your favorite dish or recipe is as well!

Menu:

Turkey: Perfect Turkey
We made this recipe last year and it was literally the best turkey I've ever had in my life. My husband even loved it and he said he'd never liked turkey before he had this recipe.


Garlic Mashed Potatoes: Using my own recipe which I'm still playing with. I use broth and EVOO instead of milk and butter to create a healthier creamy mashed potato dish.

Chorizo Cornbread Stuffing: http://www.gourmet.com/recipes/2000s/2008/11/corn-bread-chorizo-stuffing


Green Bean Casserole: http://www.foodnetwork.com/recipes/alton-brown/not-your-mamas-green-bean-casserole-recipe/index.html
Here is a video recipe: http://www.foodnetwork.com/videos/green-bean-casserole/27743.html
Alton Brown rocks my socks! If you aren't familiar with this Food Network Chef, I promise you will love his recipes!

Brussel Sprouts: I haven't decided on this one yet! I'm thinking cranberry and pecan but I may do a bacon and onion version.

Rolls: http://allrecipes.com/Recipe/Sweet-Dinner-Rolls/Detail.aspx

Sweet Potato Casserole: Thinking up my own version with a lighter filling and a pecan streusel topping.

Cranberry Sauce: http://www.wholefoodsmarket.com/recipes/1421


Pumpkin Gooey Butter Cake: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html


Apple Pie: http://potsnplans.blogspot.com/2010/06/apple-pie-in-jar.html
I am still deciding if I will make a whole pie or do the "Pie in a Jar" recipe to give each family member a jar to take home.

I hope my ideas might inspire some of you. I am so excited to be hosting Thanksgiving this year and I'm happy to share the traditional foods that I grew up with in a new way! In the words of Paula Dean "Happy Thanksgiving Ya'll!"

<3 Sarah

Cute Thanksgiving Banner Idea

Check out this adorable Thanksgiving Banner by Alpha Mom

This would be super cute with felt cut outs if you wanted something a but more dressed up. I think I'm going to try it with the kids!

Homemade Gifts For Kids.

Check out Tip Junkie's links for making fabulous Barbie clothes. This would make a great gift for Christmas!

Check out Skip To My Lou's adorable Reversible Tote Bag Tutorial

Michael Miller Kid's Apron Tutorial

Pretend Play- Restaurant Set from 12 Crafts Till Christmas.

12 Crafts Till Christmas Mini Play Mat (Dinosaurs!!!)

Twelve Crafts Till Christmas Doll Wipes

Tip Junkie's Gift Box From Cereal Boxes Tutorial.

Check Out Tip Junkie's idea for using cereal boxes for gift boxes, what a great craft for recycling, fun with kids and making a thoughtful and beautiful Christmas gift box! I'm going to do this with the kids this year. Saving those boxes!

Gotcha Day Fund For Jax!

This is one of those opportunities that I always hope for, the chance to help someone adopt. My friends Elizabeth and Jeremy are already the most amazing parents to their son Jax. He is their child.
There is this little thing (of huge importance) called a final hearing. Elizabeth and Jeremy have been waiting a very long time for theirs. It is the day that they will call Gotcha Day for their cherished son, Jax.
In order to make this happen they need to raise some funds! They need $5000 by the 28th of November to make this happen. Please consider giving. Even a few bucks will make a difference and help them achieve their goal.
Feel free to share this link on Facebook and pass along to your friends and loved ones.
http://www.facebook.com/event.php?eid=166189333410900&num_event_invites=226


(This is a post that is also on my other blog www.iwannabakeyoubirthdaycake.blogspot.com. My hope is to reach everyone I know and that they will pass it along too).

Check out this weeks deals at Publix!

This week there are some great deals at Publix for free or almost free! Check out coupon match-ups at Southern Savers.
We will be stocking up on Schick razors,  Finish dishwashing detergent, Barilla pasta, Peter Pan peanut butter, College Inn broth, Craisins, Nutella, Rubbermaid items (great for gifting food items this holiday), Honest Kids juice pouches and lots more! Can't wait to see how much I save this week.

I also plan on buying lots of apples! $1.99 for a 3 pound bag of Red or Golden Delicious Apples. I will be making some apple recipes for the next few weeks for sure!

And don't forget .59 cent Kraft Mac N' Cheese!

Next Round of Freezer Cooking

This last week I made some freezer meals and it was a bit challenging. I am on a very restrictive diet for detox for another 2 weeks so finding recipes that I could eat was difficult. I wanted to still have the wonderful feeling of all the major prep work for meal time done in advance, but really didn't know what to make with my limited diet and this is what I came up with:

• Spicy Red Beans served with rice and salad (bread for the kids and DH)
• 2 batches Almond Crusted Salmon served with mashed sweet potatoes and roasted kale
• 2 batches Homemade Fish Sticks (this on is one that I will not be able to eat but the kids and DH can)
• Baja Tilapia Tacos (I can eat the grilled fish and DH and the kids can eat them as tacos)
• 2 batches Mango BBQ Chicken Thighs ( I had to edit my recipe to leave out the sugar, it still tastes great!) served with rice and roasted green beans
• Roasted Butternut Squash, Black-eyed Pea and Wild Mushroom Soup served with cheese and crackers, fruit and hot cider (I cannot eat cheese and crackers but the kids will like this and it will be a lovely cool evening meal)
• 2 batches Arroz Con Pollo served with peas and cuban bread for the kids and DH ( used boneless breasts and thighs this time around for more kid friendly meal. I also substituted apple juice for wine.)
• One batch of pancake mix for the pantry
• One batch of waffles for the freezer (for the kids breakfasts)
• Double batch of mashed potatoes with chicken stock instead of milk and EVOO instead of butter
• Batch of "French Fries"

Recipes for Spicy Beans, Almond Crusted Salmon, Baja Tilapia Tacos and Roasted Butternut Squash, Black-eyed Pea and Wild Mushroom Soup coming SOON!

Too Much Sugar

I've been on a detox for over two weeks now and the process has taught me a few things. First of all, I'm on the detox because my liver had  excessive toxins probably due to allergic reactions to foods I was eating. I found out about a year ago I was allergic to yeast. I thought it was bogus because I've gone my whole life eating breads and never having any sort of reaction until a few years ago. But sure enough, as soon as I stopped eating yeast, my reaction went away. I had really itchy eyes with patches of eczema.  Soon though I noticed it was coming back. I started paying closer attention to labels of foods to make sure I wasn't getting yeast without realizing it. Sure enough, I found that almost EVERY single pre-packaged food and most seasonings have yeast. Chips have yeast, nut blends have yeast, crackers have yeast, soups have yeast, broths have yeast, the list goes on and on. 

So, I started making my own foods from scratch for the most part. This means fresh ingredients, no more fast fix. I realize to most people this might seem really overwhelming but truly what I found was that it was not that much more work if I plan well and make things in multiple batches. I avoid foods like chips (although I love the blue corn and flax tortilla chips by Archer Farms at Target, they are my snack weakness with a little homemade hummus or salsa!), snacks, and store bought seasonings. It is really hard to avoid yeast while eating out so I rarely do. If I do I try to order the most "whole" foods on the menu like grilled salmon, salads or items without breading and sauces. 

This all made me start to consider foods more seriously. How many of us are eating things all day long and not even realizing it?  Sugar is in everything. Yeast is in everything. MSG is in almost everything. Processed foods contain so many additives that we are barely eating "real" foods anymore. So many kids have issues with sugar and yet we have food industries that are literally pumping us full of the stuff from our breakfast cereal to the ketchup served with dinner. 

The detox is a week of "fasting" with eating only green veggies and shakes. This was a very hard week. I was always hungry, tired and felt a little "weak". It wasn't nearly as bad as I thought though. Truthfully, I mostly always feel tired and fatigued. Some days I even felt I had more energy than before the detox. I really was hungry all of the time though, and that is with eating a ton of veggies. This week I get to start eating real foods again, with loads of restrictions. I am eating no dairy (eggs, milk, cheeses), no wheat, no processed foods, no sugars, no caffeine. When I had my first breakfast after the fast it was so yummy but I could hardly believe it was. I don't think I've eaten oatmeal without a big spoon full of sugar since I was a baby! I had a serving of oatmeal with about a teaspoon of almond butter and a sliced banana. It was so sweet, perfectly so, and delicious. Granted, I was starving...but I'm telling you it was really tasty. 

Then, later on I had an apple for a snack and it tasted like the best apple I'd ever had. So sweet and perfect. It got me thinking, my taste buds have just been conditioned to the sweets. I wonder if this will keep up since I am still off of sugar for about 3 more weeks. I'll have to keep you posted but I am thinking that I might have really changed the way I think about food here. Foods in pure forms are so good and they get ruined by processing. How much healthier would we all be if we ate fewer foods from a box and started eating fresh, whole, clean foods instead. 

By the way, do you know how hard it is to find a cereal with no added sugars? Really hard. I found one worth noting. Natures Path Millet Oats. It is sweetened with pear and apple juices and made with millet and oat flour. It is really very good and I recommend it to anyone who is avoiding wheat and sugars.