Scroll down to see all the recipes on this page, including:

  • mydietribe’s Soy Sauce Substitute
  • mydietribe’s Pad See Ew
  • mydietribe’s Oatmeal Raisin Wonder-cookies
  • mydietribe’s Vegan, Gluten-free Summer Peach Crisp
  • mydietribe’s Vegan Chocoloate Pudding
  • Chocolate Mousse Torte
  • mydietribe’s Cranberry-Apple-Citrus Relish
  • Gluten, Casein & Soy-Free Apple Crumb Pie
  • mydietribe’s Sugar-free Chocolate Cake with Whipped Cream Frosting
  • mydietribe’s Vegan Vanilla “Buttercream” Frosting
  • Gluten-Free Tomato Mango Gazpacho
  • mydietribe’s Lao Lap Chicken
  •’s Signature Salad
  • mydietribe’s Moist, Gluten-free Cornbread
  •’s Organic Chicken Vegetable Soup
  • Flaky Gluten-free, Dairy-free “Buttermilk” Biscuits


mydietribe’s Soy Sauce Substitute

For those of us with gluten or soy allergies, Asian foods are largely off the table. But with this make-ahead gluten and soy-free sauce substitute, our options can expand, safely. While this sauce doesn’t taste exactly like conventional soy sauce, it works well in recipes and when combined with wasabi to eat sushi. And it stores well. Enjoy!

Yields 4 – 6 servings.


  • 1 cup beef broth (gluten, yeast & soy-free)*
  • 1 Tablespoon apple cider vinegar*
  • ½ teaspoon red wine vinegar
  • ½ teaspoon balsamic vinegar
  • 1 teaspoon molasses (not blackstrap)
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • Dash of ground ginger
  • ½ teaspoon fish sauce
  • Salt & pepper to taste

(*) Note, if using beef BONE BROTH, eliminate the apple cider vinegar.


  1. Combine all ingredients, except for the fish sauce and additional salt and pepper, in a small pan over low heat.
  2. Simmer for 8-10 minutes, stirring 2-3x. The volume of the liquid should be reduced in half before taking the next step.
  3. Remove from heat, and let the liquid cool for 5 minutes.
  4. Add the fish sauce, and stir.
  5. Add salt and pepper if needed, to taste, and stir.
  6. Let the sauce cool completely before storing in an air-tight jar in the refrigerator.


mydietribe’s Pad See Ew

Before I was diagnosed with severe food allergies, Asian foods were among my favorites. And one of the dishes I craved most was Pad See Ew, a simple, clean Thai dish with noodles. It took me years to figure out how to make this dish so that it is not only gluten-free, but also free of soy. This version was so good that even my super-finicky teenaged son liked it. I hope you enjoy it too.

Yields 6 servings.


  • 3 cups fresh wide rice noodles (look for noodles in the refrigerated aisle of your better grocer)
  • 4 cloves of fresh garlic, peeled and sliced in half
  • ¼ teaspoon dried red chili flakes (more can be added if you prefer your dish spicy)
  • 3 cooked boneless, skinless chicken breasts, sliced into bite-sized pieces (or, 3 cups of meat or meat alternative)
  • 2 Tablespoons vegetable oil (avocado or olive oil is recommended)
  • 1 bunch of fresh basil, washed, dried and de-stemmed
  • 1 large stem of broccoli, cut into small spears
  • 1 Tablespoon fish sauce
  • 1 Tablespoon honey
  • 2 teaspoons mydietribe’s soy sauce substitute
  • 1 teaspoon molasses (not blackstrap)
  • 4 kale leaves, washed, de-stemmed and chopped


  1. Bake the chicken at 375 degrees for 45 minutes, let cool enough to slice as instructed above.
  2. Bring a pot of 6 cups of water to a boil, and keep warm until it’s almost time to serve your Pad See Ew.
  3. In a bowl, combine fish sauce, honey, soy sauce substitute and molasses. Set aside.
  4. In a large frying pan or wok over medium heat, heat the oil. Add garlic and red chili flakes until tender, stirring often.
  5. Add broccoli and basil to the frying pan, stirring often, until the broccoli is just starting to soften.
  6. Add sliced chicken and stir fry until warmed through.
  7. Reduce to low heat and slowly stir in the fish sauce mix.
  8. Add kale to the frying pan and stir until it wilts slightly.
  9. Bring pot of water back to a rolling boil. Place noodles in the pot and cook for 30-60 Remove promptly from the water and stir the noodles into the frying pan, combining them well.
  10. Serve your Pad See Ew while warm. (Although it keeps well in the refrigerator and can be easily re-heated in the microwave.)

To make extra sauce…

Much of the sauce will be absorbed by the noodles and chicken, giving the dish a sweet and salty flavor. If you want extra sauce that can be added to individual servings, you’ll need the following additive ingredients and separate instructions.

Please note that you can experiment with the proportions of one ingredient to the others, depending on if you prefer your sauce sweeter or more savory.

Combine the following in a small pot over low heat until mixed well and just heated through:

  • ¼-cup fish sauce
  • ¼-cup honey
  • 2-1/2 Tablespoon mydietribe’s soy sauce substitute
  • 1 Tablespoon molasses (not blackstrap)


mydietribe’s Oatmeal Raisin Wonder-cookies

Yield: ~Two dozen cookies.

These moist, addictive cookies are gluten-free, dairy-free & vegan, and can be made sugar-free as well. As always, organic ingredients are recommended.

Preheat the oven to 350 degrees Farenheit.


In a large bowl, mix the following ingredients until they are creamy (an electric mixer is best):

  • 2/3 cup Spectrum Organic Shortening
  • 1-1/2 cups brown sugar (or 1 cup of date sugar)
  • 1/2 cup applesauce (unsweetened)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey

In a separate bowl mix the following ingredients well:

  • 1/2 cup brown rice flour
  • 1/4 cup sweet rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon sea salt (finely ground)
  • Dash of ground nutmeg

Add small portions of the dry ingredients into the larger bow of wet ingredientsl, mixing thoroughly each time. When all of the dry ingredients are completely mixed with the wet, mix in the following ingredients by hand using a spatula:

  • 2 cups gluten-free oats  (Bob’s Red Mill is our favorite)
  • 1 cup raisins

Drop rounded spoonfuls of dough onto a non-stick cooking sheet, about 1-2 inches apart. Bake for approximately 16 minutes, until the outside of the cookies have hardened slightly – gluten-free cookies tend to be soft until they cool. Allow the cookies to cool on a wire rack. Once cooled, place them in an air-tight container to keep them fresh. These cookies store well in the freezer too, for defrosting and enjoying later.


mydietribe’s Vegan, Gluten-free Summer Peach Crisp

SERVES 8 – 10

July means peaches, and peaches absolutely beg to be baked with cinnamon and eaten with vanilla ice cream. For those of us who can’t eat gluten or dairy, this craving can often go untended…until now. You’ll love this scrumptious and easy to make Summer Peach Crisp.


  • One cup certified gluten-free quick cooking oats – or – ¾-cup of the oats + ¼-cup finely ground almonds (if you can eat them, and as you prefer)
  • ½ cup rice or almond milk
  • ½ teaspoon of gluten-free pure vanilla extract
  • 1/2 cup non-dairy, soy-free buttery spread (Earth Balance is my favorite)
  • 6 fresh, organic peaches – peeled, pitted and sliced
  • 2 T. fresh lemon juice
  • 3 T. organic raw agave nectar (light), or honey
  • 1 cup of gluten-free baking mix
  • 1 cup organic light brown sugar
  • 2-1/2 teaspoons ground cinnamon
  • ¼ teaspoon sea salt


  • Preheat the oven to 350°F and grease a glass 3-quart baking dish. Set aside.
  • In a medium mixing bowl combine oats, almond milk & vanilla extract (set aside almonds, if using). Set aside.
  • Measure the buttery spread and set aside to soften.
  • In a large mixing bowl add lemon juice, and fill halfway with water. As you slice the peaches, place them in the water to keep them from browning.
  • When all of the peaches are sliced, drain off the water, and gently mix in the agave nectar or honey. Pour the mixed peaches slowly into the baking dish, and spread them evenly.
  • Add the gluten-free baking mix, brown sugar, cinnamon, almonds (if you’re using) and sea salt to the oats. Mix thoroughly.
  • Cut the softened buttery spread into oat mix with a butter or pastry knife until the mixture is crumbly. The mixture should be moist.
  • Pour the moistened oat mixture evenly over the top of the peaches.
  • Bake for 45 – 55 minutes, or until the oat mixture is crisp and the peaches are softened.

This dish may be served warm, at room temperature or cold. Store the Crisp with an air-tight lid in the refrigerator after it cools.


mydietribe’s Vegan Chocolate Pudding

This twist on classic chocolate pudding is healthy, easy to make, versatile and flavorful. This pudding keeps well in the refriigerator, and may be served warm or cold.

You can adjust the amount of cocoa, agave nectar and salt to taste; all other  measurments should be followed exactly. Use organic ingredients whenever possible.

For every serving (1/2-cup) of pudding you want to make, you’ll need:

  • ½-cup packed, cooked garnet yams
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon agave nectar
  • 2 Tablespoons almond or rice milk
  • Dash of sea salt
  • Food processor or mixer

Combine all ingredients in a food processor and mix thoroughly, until pudding is smooth. Enjoy!


Chocolate Mousse Torte


  • 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (ex: baker’s chocolate)
  • 1 cup unsalted butter substitute
  • 1 cup sugar (use agave nectar as substitute*)
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1/4-teaspoon salt
  • 1/4-cup gluten free flour mix


  • 1/2-cup unsalted butter; cut into pieces (you can use milk and soy-free margarine, as long as it’s unsalted)
  • 5 large eggs, separated
  • 1/4-almond milk
  • 1 tablespoon vanilla extract
  • 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used baker’s chocolate)
  • 1/2-cup plus 1-1/2 teaspoons sugar (use agave nectar as substitute*)

*Note: 1/4-cup agave nectar me be substituted for 1 cup regular sugar

Optional topping:

  • 2 cups fresh raspberries
  • 2 tablespoons red currant jelly melted with 1 tablespoon water

Instead of making this topping I usually garnish with a few sliced strawberries.

For cake…

  • Can be made a day ahead if keep chilled after cooling.
  • Preheat oven to 325 degrees Fahrenheit.
  • Butter 10-inch-diameter spingform pan.
  • Melt chocolate and butter in heavy saucepan over low heat, stirring constantly.
  • Cool to lukewarm. Whisk in sugar or agave nectar.
  • Whisk in eggs one at a time, blending after each addition.
  • Mix in vanilla and salt, then flour.
  • Pour batter into springform pan.
  • Bake until cake just rises in center (tester inserted into center will not come out clean), about 25 minutes.
  • Cool completely in pan on rack.
  • Cover and chill while making mousse.

For mousse…

  • Melt butter in a medium metal bowl set over a saucepan of simmering water (do not allow bottom of bowl to touch water).
  • Whisk yolks, 1/4-cup almond milk and vanilla in a small bowl to blend.
  • Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150 degrees Fahrenheit – about 6 minutes (mixture may appear to be “broken”).
  • Remove from over water; add chocolate and stir to melt. Set aside.
  • Beat egg whites and 1/4-cup sugar (use agave nectar as substitute*) large bowl to medium-stiff peaks.
  • Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten.
  • Fold in remaining egg white mixture.
  • Pour mousse over cake in pan; smooth top.
  • Chill torte until mousse is set, at least 6 hours and up to one day.

To serve…

Run sharp knife around edge of the springform pan to loosen torte. Gently release the side of the pan. Transfer onto platter.

Makes 10 servings — keep chilled.


mydietribe’s Cranberry-Apple-Citrus Relish 

This simple recipe for a make-ahead cranberry dish is healthy, sugar-free and full of flavor that most anyone will enjoy. With just enough tang and sweetness, this dish is sure to please your Thanksgiving dinner guests, and makes a nice addition to a healthy meal. It also keeps well and can be used to top toast and ice cream.

Yields 16 -18 servings of 3-4 Tablespoons each


  • Two 12-ounce packages of fresh cranberries
  • Two large Granny Smith apples, cored, peeled and cut into small cubes
  • One cup honey (or, for a vegan version, use agave nectar)
  • 1-1/2 cups filtered water
  • 1 teaspoon ground ginger
  • 4 cinnamon sticks
  • Dash of ground ginger
  • Dash of sea salt
  • Orange zest from one large orange
  • 1 cup golden raisins


Thoroughly combine all ingredients except for the raisings in a medium pot, and tur heat to high. Bring to a boil (note that the cranberries will begin popping at this point). Upon boiling reduce the heat under the pot to simmer until the cranberry mixture begins to thicken (10-15 minutes), stirring occasionally. Remove from heat and gently fold in the raisins. Let the relish cool completely before transferring to an air-tight container. Store in the refrigerator and serve cold.


Gluten, Casein & Soy-Free Apple Crumb Pie

Gluten-free Flour Mix
Before starting this pie, make the gluten-free flour using this recipe from Gluten-Free Baking Classics :

  • 2 cups brown rice flour (extra finely ground)
  • 2/3 cup potato starch (not potato flour)
  • 1/3 cup tapioca flour

Pie Crust
Adapted from Gluten-Free Baking Classics . Yields one 8- or 9-inch pie crust.

  • 1 cup plus 2 tablespoons Gluten-free Flour Mix
  • 2 tablespoons sweet rice flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted casein & soy-free butter substitute, cut into pieces
  • 1 large egg
  • 2 teaspoons orange juice or lemon juice
  • 1 teaspoon ground cinnamon

1. Spray 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal.
3. Add egg, orange juice and cinnamon. Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 -inch thickness. Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie/tart pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.

Dough can also be frozen at this point for up to 1 month; line pie shell with wax paper, wrap in plastic wrap, and use foil as an outer wrap.

Apple Filling

  • 12 Granny Smith apples, cored and cut into slices
  • 1 teaspoon instant (dried) tapioca
  • Sugar or agave nectar to taste, ground cinnamon to taste
  • Combine all ingredients in a bowl and set aside.

Crumb Topping

  • 3/4 cup light brown sugar
  • 3/4 cup Gluten-free Flour Mix
  • 1/2  teaspoon cinnamon
  • 1/3 cup slightly softened unsalted casein & soy-free butter substitute, cut into pieces

Stir items together until everything is combined and the consistency is “crumbly”.

To make the complete pie…
1. Roll out the pie crust dough and place in a greased pie pan
2. Fill the pan just to full with the apple filling
3. Cover the pie with crumb topping
4. Place on a cookie sheet in a 425 degree oven for 45 minutes
5. Enjoy!


mydietribe’s Sugar-free Chocolate Cake with Whipped Cream Frosting

NOTE: This recipe contains wheat / gluten, as well as milk, but may be made with suitable substitutes.

If you’re looking for a delicious cake that’s full of flavor, you’ll love this ‘from scratch’ chocolate cake.

Cake ingredients (use organic versions when possible):

  • 2- 1/4 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup butter or margarine, at room temperature
  • 3 large eggs
  • 1/2 cup light, raw agave syrup/nectar
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup milk (almond milk may be used)

You’ll need: Medium mixing bowl, large mixing bowl, electric mixer

Preheat oven to 350F. Grease and line two nine-inch cake rounds with parchment paper. In the medium bowl, thoroughly combine the flour, cocoa powder, salt and baking soda (I also like to add a splash of ground cinnamon). In the large bowl, whip the butter with the mixer until it’s light. Beat in eggs, one at a time, followed by the agave nectar and the vanilla extract. Stir in 1/3 of the flour mixture. Then stir in the sour cream. Add another 1/3 of the flour mixture. Then stir in the milk, followed by the remaining flour mixture. Mix the remaining ingredients to the point where they are just combined – do not overmix. Pour the batter equally into the two prepared nine-inch pans.

Bake for 25 minutes. The cake is ready when a toothpick comes out dry. Do not overbake.

Whipped Cream Frosting:

  • 1 pint heavy whipping cream
  • 2 tablespoons light agave nectar
  • One teaspoon vanilla extract

You’ll need a medium-sized chilled bowl and an electric mixer with chilled beaters.

Pour the whipping cream into a medium-sized mixing bowl. Add the agave nectar and the vanilla extract. Beat with the electric mixer until soft peaks form. Test the whipped cream by lifting the beaters above the bowl; if a peak of whipped cream forms and holds, you’re done. Do not over beat the whipped cream.

Store the whipped in the refrigerator until used.

This recipe yields enough whipped cream to use a small portion in between the two nine-inch layers of cake, and for the remaining surface area of the cake.


mydietribe’s Vegan Vanilla “Buttercream” Frosting

If you’re looking for a simple frosting recipe that’s sure to please even the pickiest of eaters, look no further. Grab a bowl and your hand mixer and in just a few minutes you will have yourself a delicious vegan frosting.

Yields enough frosting for one 1/4-sheet cake or a 9-inch layer cake.


  • 1.5 cups Earth Balance Organic Buttery Spread (I use the soy-free version)
  • 1.5 cups Powdered sugar (or  1 cup agave nectar, added in phases while mixing)
  • ½-cup almond or soy milk
  • 2 teaspoons pure vanilla extract


  • Allow the Earth Balance Organic Buttery Spread to soften by taking it out of the refrigerator for a few minutes
  • In a mixing bowl combine all ingredients and mix until creamy
  • You may need to add more powdered sugar or milk to adjust to the consistency you prefer
  • Refrigerate the frosting when not in use; allow it to sit out for a few minutes to soften before spreading


Gluten-Free Tomato Mango Gazpacho


Pineapple juice, mango and avocado blend beautifully with tomatoes in this refreshing summertime dish.

For best results, make this soup a day ahead so flavors fully develop. Prepare it in batches in a blender. Have a 2-quart pitcher or container ready for the finished soup.

  • 3  pounds very ripe tomatoes, cored, seeded (optional), rough-cut
  • 1 cucumber, peeled, seeded (optional), rough-cut
  • 1 red bell pepper, cored, seeded, rough-cut
  • 1 jalapeno pepper, seeded, chopped
  • 2 medium celery stalks, rough-cut
  • 1 bunch green onions, sliced (include some green)
  • ½  cup fresh cilantro, chopped
  • ½  cup fresh basil, chopped
  • 2 cups prepared tomato juice or fresh  pureed tomatoes
  • 1 cup pineapple juice
  • 1 ripe mango, diced, reserved
  • 1 ripe avocado, diced, reserved

mydietribe notes: I eliminated the celery (I’m not a fan) and added more cucumber to give the soup texture. I also added more basil, to taste, as it gave the soup a sweeter flavor.

1. Place chopped vegetables and herbs (first 8 ingredients) in a large bowl.

2. Combine tomato juice and pineapple juice in a quart pitcher or measuring cup.

3. Combine diced mango and avocado in a small bowl and set aside.

4. Place about 1 cup vegetables and about ½ cup juice in a blender and pulse. Gazpacho should be chunky, not pureed. Continue to work in batches until all vegetables and juice are blended.   Taste soup and adjust seasoning.

5. Stir diced mango and avocado into gazpacho.

6. Cover and refrigerate until chilled, at least 2 to 3 hours. Serve cold.

TIP: Commercial gazpachos often contain pureed bread to give them more body. If you order gazpacho while dining out, ask your server to make certain it’s gluten free.

Each serving contains 103 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 23mg sodium, 18g carbohydrate, 4g fiber, 3g protein.

This recipe was posted by Living Without and is by Sueson Vess, author of Special Eats Simple, Delicious Solutions for Gluten-Free & Dairy-Free Cooking .


mydietribe’s Lao Lap Chicken

Lao Lap is a popular dish in Laos. It’s light, refreshing and healthy – perfect for a warm summer day, or anytime. It’s also gluten, casein, soy and nut-free. However, this recipe does contain fish sauce (which can be eliminated). This dish can be serves warm or cold but generally only keeps well for one day.

Lao Lap Chicken is traditionally served with sticky rice. The recipe below is our variation on this delightful Asian dish.


  • 4 boneless chicken breasts
  • 2 Tablespoons olive or canola oil
  • 1 Tablespoon fresh minced garlic
  • 1 lime or approximately one half-cup of fresh lime juice
  • Approximately one-half cup of seasoned rice vinegar
  • 2-3 Tablespoons of fish sauce ( a little bit goes a long way)
  • One bunch of fresh mint leaves, cleaned and chopped
  • One bunch of fresh cilantro, cleaned and chopped
  • One bunch of green onions, cleaned and chopped
  • One 8-ounce bag of fresh bean sprouts
  • Dried red pepper flakes, to taste
  • Sea salt to taste (only as needed)
  • Whole grain brown rice, steamed and ready to serve with Lap


  • Bake the chicken just until cooked through, set aside to cool. When cool enough to handle, cut the chicken into bite-sized pieces
  • In a large mixing bowl (glass is ideal) combine a small amount of dried red pepper flakes in rice vinegar to soak. (You may want to use ¼-up of rice vinegar to start and add more later, to taste.) Add a small amount of lime juice.
  • In a wok, heat oil and then add garlic until just brown. Add the chicken and sauté until browned. Drain excess oil and set aside.
  • Add cut chicken to large mixing bowl and mix.
  • Then add the following items to the bowl, mixing with each addition: green onions, cilantro and mint.
  • Taste the mix and add more fish sauce, rice vinegar and/or red pepper flakes to taste
  • Gently add in bean sprouts and stir to combine all ingredients

Serve next to or over whole grain brown rice. Serves 4 -6.

###’s Signature Salad

This salad is a favorite in our house. It’s super healthy and easy to make. Plus, it’s colorful, flavorful and full of texture. It’s a joy to eat.

Combine the following fresh ingredients in a bowl, in this order (starting with the bottom of the bowl):

  • One leaf of raw green kale, washed and chopped
  • A handful of salad greens of choice – we recommend spinach
  • Cilantro, to taste
  • Chopped green onions
  • Two beets, sliced
  • Tomatoes – we recommend cherry tomatoes
  • Half of an avocado, sliced
  • 1/4-cup jicama, peeled and chopped into small cubes
  • Fruit of choice – we really like half of a mango but also recommend grapes and chunks of a crisp, sweet apple
  • Two tablespoons of low-fat dressing of choice – we recommend a balsamic vinaigrette

Serves one.


mydietribe’s Moist, Gluten-free Cornbread

This recipe is a crowd-pleaser for people who can’t eat gluten, and even for those who can!

Use and follow the preparation and baking instructions provided by Bob’s Red Mill Gluten Free Cornbread Mix and simply add one can of creamed corn.

Be sure to check the ingredients on the can of creamed corn to make sure it doesn’t include any allergens before you add it to the mix.

###’s Organic Chicken Vegetable Soup

Soups can be a very healthy, convenient and cost-effective way to make better diet choices. Make a big batch, freeze it and use just the portions you need for individual lunches, snacks or for dinner.

This is a pretty easy way to make a big batch of soup that’s healthy and tastes great. Resist the urge to make it complex – keeping it simple makes a tastier soup. This soup re-heats and freezes very well.

You can cut this recipe in half to make less, of course. Use all organic ingredients if you can.


  • 32 ounces of organic, no antibiotics chicken broth (alternatively, you can make broth from chicken yourself)
  • An additional 32 ounces of filtered water
  • Four boneless chicken breasts or six drumsticks
  • 6 large potatoes, peeled and cut into quarters
  • One large onion and/or three leeks, rinsed and cut into medium-sized pieces (leeks offer a lot of iron and great flavor)
  • Two parsnips, peeled and cut into medium-sized pieces
  • No more than two other vegetables – I like to use some kale and cauliflower
  • Two cloves of garlic
  • Salt, pepper or other herbs to taste


  • Combine the chicken broth and water in a large pot and heat.
  • Before it boils, place the chicken pieces into the new broth mix. Let the broth just come to a boil then reduce the heat to medium and allow the chicken to fully cook (approx. one hour). You can add some herbs to the water at any time.
  • Simultaneously, place your cut up vegetables into a roasting pan in a single layer, with some water and a touch of olive oil. Bake at 350 degrees F until the root vegetables are fully cooked. Remove from oven and allow the vegetables to cool enough to be handled.
  • When the chicken is cooked, pull it from the broth and set aside to cool.
  • Then, when the vegetables are cooled a bit, place some of the chicken broth and a few vegetables at a time into a blender or food processor and puree. As each batch of puree is made, whisk it into the broth pot. Repeat until all of the vegetables have been pureed and whisked into the broth.
  • Next, cut up the chicken (de-boning as needed) and add it to the broth.
  • Add any spices to taste. You can also add corn starch or other thickening agent at this point if the soup isn’t to the thickness you prefer.

Variations to this recipe:


  • If you prefer a soup that has a clear broth and more “chunks” of vegetables you may want to try this variation of the same recipe.
  • Eliminate the parsnips and the leeks and use carrots and onions instead. Or, replace with the fresh vegetable of your choice.
  • Then, roast the vegetables until the root vegetables/potatoes start to soften, setting them aside to cool when they’re ready. When they are cool enough to handle, cut into bite-sized pieces and set aside.
  • Add the cut up vegetables to the broth as the last step. Let them cook through in the broth.


Follow the directions in the original recipe, but use a vegetarian broth and do not include chicken.


Flaky Gluten-free, Dairy-free “Buttermilk” Biscuits

Gluten Free Every Day Cookbook & Living Without Magazine


Also known as baking soda biscuits, these buttery morsels are delicious on their own or can be used to make the perfect gluten-free strawberry shortcakes.

  • 1 cup tapioca flour
  • ½ cup sweet white rice flour
  • ½ cup white rice flour
  • ½ cup potato starch
  • ½ cup cornstarch
  • 1½ teaspoons xanthan gum
  • 4 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 tablespoons vegetable shortening
  • 4 tablespoons cold unsalted butter*, cut into bits
  • 1½ cups buttermilk*

1. Preheat the oven to 425 degrees. Grease a baking sheet.

2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.

3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.

4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.

Each biscuit contains 211 calories, 9g total fat, 5g saturated fat, 0g trans fat, 14mg cholesterol, 567mg sodium, 30g carbohydrate, 0g fiber, 1g protein.

*TIP For dairy-free biscuits, replace 4 tablespoons butter with 4 tablespoons dairy-free margarine or non-dairy buttery spread. Make dairy-free buttermilk by adding 1 tablespoon distilled white vinegar or cider vinegar to 1½ cups milk of choice (rice, soy, hemp, nut). Proceed with recipe instructions.




9 Responses to “ Recipes ”

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  2. Tribe Leader says:

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  5. Tribe Leader says:

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    To your wellness.

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