Today I discovered Roastaroma herbal tea by Celestial Seasonings. On its own it is pretty decent, but combined with SteviaPlus Sweetner by SweetLeaf, it is wonderful!

Here is a description of Roastaroma right from the Celestial Seasonings website: “This full-bodied, caffeine-free alternative to coffee has been a trusted favorite for more than 30 years. With the robust flavors of roasted chicory and barley, a hint of chocolate from roasted carob and just a touch of cinnamon and allspice, Roastaroma is hearty enough to give you a lift in the morning and delicious enough to enjoy all day long.” — Charlie Baden, Celestial Seasonings Blendmaster Since 1975 100%Natural

This product contains all-natural herbs and spices, and no artificial colorings, flavorings, or preservatives. It contains zero calories and is caffeine free.

Here’s some info about SweetLeaf:

SweetLeaf® Sweetener™ is America’s first, completely natural, no-calorie, no-carbohydrate, no glycemic index sweetener! Made from the purified extracts from the Stevia leaf, SweetLeaf® Sweetener™ has absolutely nothing artificial in it! Safe for diabetics and Kosher certified, SteviaPlus uses only the best tasting, highest quality Stevia. And unlike chemical sweeteners, SteviaPlus is great for cooking and baking.

Stir SteviaPlus into your coffee or tea, sweeten up your bowl of cereal, use it in your cooking and baking, and ban the calories and chemicals found in sugar and artificial sweeteners.

Best tasting, highest quality Stevia is extracted using only heat and purified water, no added chemicals.

  • All natural
  • Zero calories
  • Zero glycemic index
  • Zero carbohydrates
  • Safe for diabetics
  • Great for baking and cooking, unlike chemical sweeteners
  • Kosher certified
  • No saccarin, aspartame, refined sugar, maltodextrin, fructose, or artificial sweeteners of any kind!


A warning: This recipe uses Light Agave Nectar. Agave is not approved for the Candida diet, but for people with diabetes, it is a good substitute for sugar because it is lower on the glycemic index. I got this recipe from a good book called Baking with Agave Nectar by Ania Catalano. Unfortunately, for those with candida overgrowth, I wouldn’t use agave nectar until your symptoms are more manageable.


  • 6 TBSP unsalted butter or nonhydrogenated butter substitute
  • 3/4 cup light agave nectar
  • 1 large egg
  • 1 TBSP vanilla extract (I used alcohol-free vanilla flavor)
  • 1 cup barley flour
  • 3/4 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup grain sweetened chocolate chips (I used unsweetened carob chips)
  • 1 cup pecans, coarsly chopped (optional)

Preheat the overn to 325 degrees. Line 2 baking sheets with parchment paper. (Easy clean up!) In a large bowl, beat the butter with an electric mixer until creamy. Add the agave nectar an beat until fluffy, about 1 to 2 minutes. Add the egg and vanilla extract and beat until combined. In a separate bowl, combine the barley flour, oat flour, baking soda, salt, and cinnamon. Add the dry mixture to the butter mixture and combine well. Fold in the chocolate chips and pecans. Drop by heaping tablespoonsful onto the prepared baking sheets and press down slightly. Bake the cookies for 12 to 14 minutes until lightly golden. Do not overbake. Let cool 5 minutes on the baking sheets, then transfer to cooling racks to cool completely. Makes about 24 cookies.

110 calories, 4.7g fat, 16.5mg cholesterol, 68mg sodium, 16g carbs, 1.5g fiber, 1.8g protein


In a large bowl, mix together all ingredients through nutmeg. In a separate large bowl, mix together remaining ingredients. Fold contents of second bowl into first until a batter is formed. Bake in a greased 9 x5 bread pan at 350 degrees for around 1 hour.


This is such a flavorful recipe. And hooray, it is sugar and yeast free!


  • 1 lb boneless, skinless chicken breasts or thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup plain, nonfat yogurt
  • 1 1/2 TBSP fresh lime juice
  • 1 1/2 TBSP ground coriander
  • 1 tsp ground tumeric
  • 2 tsp grated ginger root
  • 1/4 tsp ground red pepper
  • 2 cloves garlic, minced
  • 1/2 tsp paprika
  • 6 cups hot cooked couscous (or brown rice)

Place chicken pieces in casserole dish and sprinkle with half the salt and pepper. Combine remaining salt and pepper with yogurt, lime juice and spices (except paprika) in bowl. Pour over chicken and marinate in refrigerator for 8 hours. Uncover and sprinkle with paprika. Bake until done. Serve over couscous. Serves four.

Nutrition Facts
348 calories, 1.8g fat, 24.3mg cholesterol, 369.3mg sodium, 61g carbs, 3.6g fiber, 20.6g protein, 4.5g sugars



  • 1 lb fresh asparagus
  • Water
  • 2 TBSP olive oil
  • Grated fresh gingerroot, to taste
  • 2 large garlic cloves, minced
  • 2 TBSP sesame seeds
  • Chopped cook chicken

Steam the asparagus as seen here, minus any seasonings, then set aside. Heat oil in a large skillet. Add ginger, garlic, salt, sesame seeds, and chicken. Saute until chicken is heated through. Add asparagus and cook for another minute. Serves four.


  • 2 cans black beans (about 3 1/2 cups)
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 3 cloves garlic, minced
  • 2 TBSP ground cumin
  • 1 1/2 tsp olive oil
  • 2 TBSP chopped fresh cilantro
  • 1/4 cup vegetable broth (free of sugars and yeast)

Drain and rinse black beans. Place olive oil in a skillet set over medium-high heat. Add onions, peppers, and garlic and saute about three minutes, until vegetables are fragrant and starting to brown slightly. Add cumin, stir well, reduce heat to medium, and cook another two minutes. Place beans in food processor and pulse several times. Add vegetable mixture and pulse a few more times. Add vegetable broth in small batches to thin the dip to the desired consistency. Garnish with chopped cilantro. Serve immediately with vegetables or corn chips, or store in the refrigerator up to ten days. Makes eight 1/2 cup servings.

1 cup flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 tsp butter, melted

1/2 lb bulk pork susage
1 Tbsp butter
3 Tbsp flour
1 3/4 cup milk
1/8 tsp salt
1/2 tsp pepper

In a bowl, combine flour, baking powder and salt. Combine milk and butter and stir into dry ingredients just until blended. Drop by rounded tablespoonsful onto a greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until golden brown. Meanwhile, in a sauce pan, cook the sausage over medium heat until no longer pink. Stir in the butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil. Cook and stir for two minutes. Serve over biscuits.

This isn't a particularly pretty breakfast dish, but it sure is tasty!

This isn't a particularly pretty breakfast dish, but it sure is tasty!