Gluten-free no chew broccoli cheese soup recipe

Two 32 oz cartons organic (gluten-free) chicken broth
1 cup peeled potatoes, finely diced
1 tsp onion powder (optional)
1/4 cup brown rice flour
1 tablespoon minced garlic
1 tsp sea salt
1 1/2 cups milk (I used 1percent fat)
14 oz bag frozen broccoli florets
8 oz cheddar cheese (I used 2 percent sharp cheddar)

In a covered 6 or 8 quart pot, bring chicken broth to a boil. Add potatoes, onions, garlic, and salt. Put the lid back on and bring back to a low boil until potatoes are extremely soft. They, along with the brown rice flour, will give your soup body. When your broth comes to a low boil, turn it down to a simmer.

To create a no-chew soup, you'll need to boil your broccoli separately, until it is soft. Place it in a blender or run it through a food processor until it is pulverized.  Place it into the soup and stir. Add cheese to the mixture, stirring until it melts. Heat until it is a desirable temperature for serving.

For a garnish, sprinkle a little extra cheese on top. It's a full-bodied soup that isn't terribly heavy or rich.

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A no-chew recipe: low fat "mashed" potatoes

A pot full of mashed potatoes?

When I was having pain from trigeminal neuralgia, I ate some really fattening things. One of them was mashed potatoes. I didn't really like them before I got sick, but they quickly became a staple of my diet. Because they were (notice were not are) high in saturated fat, they weren't a good choice. It's easy now to make some great potatoes that aren't low in fat, contain protein, and still taste great.

Sometimes restaurants served "smashed potatoes," meaning the skins are on. In the picture, you can see I left them on after cleaning them well. If you are having difficulty swallowing or in a high degree of pain, you may want to remove the skins. I like to leave mine on because of the vitamins and minerals they contain. Here's the simple recipe.

4 cups sliced raw potatoes (any variety, sliced approximately 1/4 inch thick)
1/2 teaspoon minced garlic (optional)
1/2 cup nonfat Greek yogurt (you can use more)
3 tablespoons Smart Balance buttery spread with flax seed oil
1 teaspoon Sea salt
1/2 teaspoon fresh ground pepper


Put potatoes in two quart sauce pain, add water and garlic, bringing the potatoes to a low boil. Cook until they are tender. Drain. While potatoes are still hot, add Greek yogurt and buttery spread. Sprinkle with salt and pepper.

Serves 4 to six. Hope you find it enjoyable. My husband loves this and he's never had a facial pain or jaw pain issue.

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