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.

To find other no-chew recipes on the site, use the Google search tool on my blog. Thanks!

Have you visited my website? www.withgreatmercy.com

No chew recipe: reduced fat macaroni and cheese (Gluten-free)

3 cups brown rice pasta, overcooked
1 1/4 cup reduced fat (2% or less) shredded cheddar cheese
2/3 cup nonfat plain Greek yogurt
1 egg white
1 tablespoon grated parmesan cheese
1 tablespoon ground flax seed
1/2 teaspoon sea salt
Nonstick cooking spray

Overcook the pasta until it's very soft and drain well. Let it cool. You can put it in a food processor or blender to chop it into fine pieces or you can use your hands to break the pasta into small pieces. I used my hands because I wanted one less item to clean-important if one is not feeling well.


After the pasta is finely chopped or shredded, add 3/4 cup of cheese and all the other ingredients. Mix well (You can add more cheese if you like, but I used this portion in an effort to control the fat content of the recipe.) 

Spray casserole dish with nonstick cooking spray. I didn't want to heat the oven too long (it's so hot!) so I divided my mixture into two smaller baking dishes (holding two cups each), requiring less cooking time.

If you've divided your items as I did, cook them at 350 degrees for 20 minutes, pull them out of the oven and top with the remaining cheddar cheese.

If you've put your mac and cheese mixture into one casserole dish, you'll need to let it cook 25 to 28 minutes before you top with the cheese.

In less than five minutes (when the cheese melts), your mac and cheese is ready to be taken from the oven. Let it cool for five minutes before serving. Four portions.

I'm eating mine today with tomato wedges because it's a "good chew" day. Although I no longer have pain from trigeminal neuralgia, I still have a temperamental jaw that sometimes does not allow me to chew.


You may notice that I often use ingredients like ground flax seed and nonfat plain Greek yogurt. They're easy to keep on hand and simplify shopping. I like to use brown rice pasta because it is gluten-free, and it has more fiber and texture than white enriched pasta. It's a little more expensive, too. You can also substitute your favorite pasta.

To learn why I prefer Greek yogurt, see a comparison here http://kathytaylortrigeminalneuralgia.blogspot.com/2010/07/yogurt-whats-difference.html  . According to the Mayo clinic, ground flax seed is also an excellent way to get fiber and mega-3 fatty acids. Flax seed improves digestion. Flax seed is sometimes used to help reduce total blood cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol levels and, as a result, it may help reduce the risk of heart disease.

You can find other no-chew recipes on my blog by using the Google search tool at the top of this page. I am hoping you will feel better soon. Take good care and may God bless you.

Have you visited my website? www.withgreatmercy.com

No chew recipe: black beans, diced tomatoes, and whole grain brown rice

This recipe is full of fiber and can be prepared with ingredients that can be stocked in your shelves and ready to be used when the pain spikes. It's quick, easy, and nutritious. See information below about the spices this recipe uses.

10 ounce can RoTel diced tomatoes with lime juice and cilantro
15 ounce can Progresso black beans

a pinch (less than 1/8 teaspoon) xanthum gum (optional)
2 tablespoon diced fresh onion or 1 teaspoon dried green onion
1 tablespoon ground flax seed

1 teaspoon brown cane sugar
1/2 teaspoon minced garlic

1/4 teaspoon cumin
1/4 teaspoon sea salt

Success whole grain brown rice boil-in-bag
Optional dried cilantro, finely chopped very ripe fresh tomato or salsa, and non-fat plain Greek yogurt for garnish

If you like your black beans to be extra thick, you may want to use the optional xanthum gum. Use it first, putting the can of tomatoes into a pot, adding the xanthum gum, stirring until lumps are gone. Because black beans are tough and chewy, putting them in a food processor or breaking them down with a hand blender is necessary if you want to take the "chewy" out.

If you are using fresh onion, you'll want to break them down with the black beans. After they have been softened in this manner, add them to the pot. If you are using dried green onions, add then to the mixture along with ground flax seed, sugar, garlic, cumin, and sea salt. I added a little (1/2 teaspoon) dried cilantro because I like this dish to be really spicy. Bring to a low boil and then cover and reduce to low  heat. Stir often. After the mixture has simmered for 15 minutes, turn off the heat and and keep it covered.

While the black beans are cooking, put whole grain brown rice boil-in-bag in another pot and cook according to the directions on the package. If you want your rice to be softer, cook 2-5 minutes longer. Any whole grain brown rice will work, but the boil-in-bags make cooking simpler. When it's cooked and drained, place some brown rice into a bowl and top with the black bean and tomato mixture.

Makes four servings. I've garnished mine with lowfat plain Greek yogurt (a healthier alternative to the  traditional sour cream), a pinch of dried cilantro, and some fresh diced tomatoes. It's a little spicy. Enjoy!

According to www.nutrition-and-you.com, cilantro contains anti-oxidants, vitamins, and it may help with digestive and cholesterol issues.  Additionally,  www.organicfacts.net states that cumin's health benefits include aiding in digestion, piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils, immunity, and cancer. Ground flax seed, according to www.healthcastle.com is beneficial in lowering cholesterol, triglycerides, and blood pressure.

You can find other no-chew recipes on my blog by using the Google search tool at the top of this page. I am hoping you will feel better soon. Take good care and may God bless you.

Have you visited my website? With Great Mercy ?