This taco soup will be a hit at the dinner table and is yeast free.

• 1 pound lean ground beef
• 1 can chopped tomatoes (16 oz.)
• 1 can tomato sauce (8oz.)
• 1 can black beans or pinto beans drained
• 1 1/2 tsp. chili powder
• 1 tsp. oregano
• 1/2 tsp.salt
• 1/4 tsp pepper
• 1/2 tsp cumin
• garlic clove minced
• 1/2 onion diced
• 1 1/2 cup water
• Cayenne pepper to taste

Brown ground beef w/onion & garlic, drain, return to pan, add all spices, tomatoes & tomato sauce simmer for 20 minutes. Add beans, cook for ten more minutes, and serve with avocado slices.

Submitted by Nancy Rouse

Grilled vegetables are good supplements to most meals. You can enjoy these summer vegetables, while you can get them straight out of the garden or from your grower’s stand.

Ingredients:
• Zucchini
• Yellow squash
• Vidalia onion (or a “sweet” alternative)
• Almost ripe tomatoes

Heat grill on high setting. Slice zucchini and squash lengthwise and about ½ inch thick. Slice onions with rings intact about ½ thick. Don’t cut the tomatoes!

Brush the cut veggies with olive oil and sprinkle with your favorite herb blend. (Italian blend works well for these veggies).

Place the veggies (except tomatoes) cut side down on hot grill. Let them sizzle for about one minute, then turn them over, reduce the heat to medium and cover. (This will give them those nice charred stripes.) Let them cook for about 7-9 minutes and check. When they are getting tender, place your tomato(es) on the grill. They only need about 3 minutes. The tomatoes will not be “cooked”, more like heated with some charred marks on the skin. The added dimension of flavor when a tomato is grilled is lovely.

When you remove your grilled vegetables, eat them immediately or chill them immediately. They will continue to cook and get mushy otherwise. Or take them off the grill when they are still slightly under cooked and let them rest.

A healthier hummus alternative, this Ceci Dip is easy to make and tasty. The dip is also yeast free.

Ingredients:
• 1 large can of Goya chick peas (garbanzo beans)
• 3 TBS of fresh lemon juice
• 1/3 cup Olive Oil
• 1 TBS garlic
• 1 Tsp of salt
• 1 cup of pine nuts

Put all in a food processor and blend until smooth. Ready to eat! It is great to eat with celery, carrots or veggie chips. This is similar to hummus but without the tahini.

Jazz up your traditional green beans with this Happy Green Bean Recipe that uses natural flavors of seeds and spices to bring out the wonderful flavor.  

Ingredients:
• 2 cups chopped green beans
• 2 TBS olive oil
• 2 tsp brown or black mustard seeds
• A few red pepper flakes
• 2 tsp lemon juice
• 1/2 tsp tumeric
• 1 tsp minced ginger
• 1 tsp black pepper
• sea salt to taste
• 2 TBS sesame seeds
• 4 TBS fresh grated coconut (or unsweetened coconut flakes)
• 2 TBS chopped cilantro

Steam the beans for 10 minute. In a non-stick pan, heat the olive oil. Add the mustard seeds. As the seeds start popping, add the beans, turmeric, minced ginger, lemon juice, salt, black pepper and red pepper flakes and sauté for a few minutes. Beans should be tender but not mushy. Reduce heat to low. In another pan, toast the sesame seeds for a few minutes until they turn light brown. Transfer beans to a serving dish. Top with the sesame seeds, grated coconut and cilantro.

Love chocolate and need yeast free desserts? We’ve got a fabulous recipe for you.

Ingredients:
• 5oz Soy creamer
• 4 Tbsp Butter
• 1/2 Block Bakers Unsweetened Chocolate
• 2/3 Cup Xylitol
• 2 Tsp Corn Starch

Directions: Mix corn starch with cold Soy creamer. Melt Butter in sauce pan with Xylitol and Chocolate. Bring to boil and gradually add soy/corn starch mixture. Again bring to boil stirring frequently. Boil for 8-10 minutes until thick. Serve with fresh fruit (or on a spoon for those of us who are TRUE chocoholics.)

Tanya Meiners has created this delicious, YEAST FREE, chocolate sauce.

Breakfast never tasted so good. You’re sure to love these yeast free pancakes.

You will need the following ingredients:
• 1 cup almond flour
• 2 eggs
• 1/4 cup water ( for puffier pancakes, use sparkling water)
• 2 T of oil
• 1/4 Tsp of salt
• 1 T Xylitol
• 2 T flax seed (optional)

Mix ingredients together and cook just like you would regular pancakes. They don’t bubble up on top as much as regular pancakes. This makes about six 4-inch pancakes. Mary usually triples it for her family and it works great.

What would pancakes be without syrup?! Mary has also created a yeast free Berry Syrup. For that, you will need the following ingredients:

• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries
• 1 cup blackberries OR you may use 3 cups from a mixed bag of all three
• 1/2 cup water
• 1/2 cup Xylitol
• pinch of salt

Put ingredients in saucepan and bring to a boil. The berries will begin to break down as soon as the boiling begins. After 5 minutes, turn off heat and mash with a potato masher or fork to help break down the larger berries. Boil for another 2 minutes to combine. Remove from heat. Mixture will thicken as it cools. This makes about 1-1/4 cup of syrup.

 This is a yeast free Pancake recipe submitted by Mary Howes.

Now those of you trying to stick to the Yeast Free Eating Program can enjoy drinking your coffee or tea! This is a yeast free coffee creamer recipe, created by our own nutrional consultant Kim Beale for a french vanilla coffee and tea creamer.

You will need the following ingredients:
• 1/2 cup of Silk Creamer
• Xylitol to taste
• 1/4 tsp. of French Vanilla Extract (yes, there is “french” vanilla extract)

Adjust sweetness and amount of extract flavor as needed. Place ingredients in a sealed container and refrigerate. Shake well before using. You can use this in coffee or tea.

This is a delicious yeast free recipe prepared and demonstrated at the Yeast Free Cooking Connection night at HEB using a specialty product available at HEB. It’s a great way to spice up traditional coleslaw.

You will need:
 • 2 cups finely shredded cabbage
• 2 cups Broccoli Slaw (pre-packaged blend found in the refridgerated section of the produce department)
• 1 cup cashew nuts
• 1/2 cup “Chipotle Spread and Dip”

by World Art Foods (found in the Cooking Connection of HEB or online at www.worldartfoods.com

This is a delicious yeast free recipe prepared and demonstrated at the Yeast Free Cooking Connection night at HEB using a specialty product available at HEB. We love the Lemon Stuffed Chicken recipes.

You will need:
 • 4 chicken breast halves
• 1 jar Canyon Artichoke and Lemon Pesto
• 1 Tsp Adam’s Reserve Roast Garlic
• 2 Tbsp Adam’s Reserve Citrus Rub
• 2 Lemons – sliced

Directions: Preheat oven to 375 degrees. Make a pocket in each of the chicken breasts (slice each in a horizontal cut). Mix together artichoke lemon pesto, garlic, and citrus rub. Stuff 1/4 of mixture into each chicken breasts’ pockets. Lay chicken breast on a piece of foil, top with lemon slices.

Wrap each tightly. Bake 30 minutes.

With the warm weather here and sure to get hotter, we could all use a cool down and what better way than a yummy frozen treat?! This sorbet recipe is sure to do the trick and it’s yeast free.

Ingredients:
• 3 cups frozen fruit (mixed berries or peaches are nice for this recipe)
• 1 cup Silk soy creamer
• ½ cup orange or pineapple juice
• ½ cup Xylitol
• Pinch of salt

Blend all ingredients in a blender or food processor. Refrigerate overnight, mix well again and freeze in a tightly sealed freezer safe container. Serve it in a hot day for everyone to enjoy!