Tuesday, January 27, 2015


Recently while eating at a buffet I had rutabagas, Honey didn't know what they were he had never tasted them so I shared. We both agreed they were great and wondered why I never cook them.

I remember eating rutabagas and turnip roots growing up. Honey said that his family made fun of people who ate roots but that goes to show you should NEVER make fun of others, usually you don't know what you are talking about.

I did a little research on Rutabagas as we've been trying to eat healthier and this is what I have found:


Rutabagas have a low amount of carbs, protein and fat, which make up the macronutrients. A 100-gram serving of cooked rutabaga contains 1.3 grams of protein, just under 9 grams of carbs and about .5 grams of fat. They are also cholesterol free. If you want to increase the protein content, pair the rutabaga with a chicken breast, lean steak or some form of fish. To increase the carb content of your meal, add beans or have a side of brown rice or quinoa.


Rutabagas have a moderate amount of dietary fiber. A 100-gram serving contains about 2 grams. Fiber in the diet plays many beneficial roles. It helps fill you up, which promotes weight loss; it keeps blood sugar levels stable; and it also helps reduce high cholesterol. The recommended daily intake of fiber is a minimum of 20 grams for women and 30 grams for men. Having beans or barley as a side dish with rutabagas will boost the fiber content of your meal.

Vitamin C

Vitamin C is found in abundant amounts in citrus fruits and a number of vegetables. The body relies on this vitamin for wound healing, connective tissue strength and immune function. Rutabagas contain about 19 milligrams of vitamin C per 100-gram serving. Women over 18 years of age should get at least 75 milligrams a day, while men in this age range should get at least 90 milligrams. Pairing rutabagas with broccoli, cauliflower or Brussels sprouts will boost the vitamin C content of your meal.

Vitamin A

Vitamin A is an antioxidant vitamin commonly found in fruits and vegetables with an orange or yellow color. The flesh of rutabagas is yellow, which indicates they have a moderate amount of vitamin A. Antioxidants help kill free radicals and prevent the onset of disease. Vitamin A also helps with white blood cell formation and bone growth. A 100-gram serving of rutabagas contains 561 international units. Women over 19 years old should get at least 2,310 international units a day, and men in this same age group should get at least 3,000. Adding steamed carrots to a meal alongside rutabagas will boost the vitamin A content of the meal.


Potassium is an important electrolyte mineral needed for the contraction of smooth muscles, and it also promotes proper heart function. Adults over the age of 19 should strive for at least 4,700 milligrams a day. A 100-gram serving of rutabagas gives you 326 of those milligrams. By eating salmon or cod with rutabagas, you will increase the potassium content of your meal.


Iron is essential for the production of hemoglobin and myoglobin, which carry oxygen to all areas of the body. It also helps with temperature regulation and cognitive function. Vegetables are not known for their high iron content, but rutabagas are exceptions. A 100-gram serving contains 53 milligrams. The recommended daily intake of this mineral is 8 milligrams for men aged 19 and up, and women 51 and up. Women from 19 to 50, however, should get 18 milligrams a day. Pairing rutabagas with any type of animal meat will boost the iron content of the meal.

So let's eat more rutabagas and not make fun of those who do!




1/2 tsp Ground ginger
1/4 tsp pepper
2 TBS brown sugar
2 TBS butter
1 1/2 lb Rutabagas; peeled, quartered
1 tsp salt







In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes.

Thanks for stopping by y'all and please come again soon!

Sunday, January 18, 2015

Gluten Free Chocolate Gravy

I was raised in the south y'all and I have many fond memories from my childhood. One of my favorite memories is eating Chocolate Gravy with my Aunt Margie and Uncle Joe. My Mom made Chocolate Gravy too but her specialty was Tomato Gravy so the Chocolate Gravy my aunt made was like no other. Right after I wrote this my Uncle Joe went home to be with the Lord. I'm going to miss him so much but have many great memories of our time together here on earth!

Some of my children came over to watch the Orange Bowl and celebrate New Years, that's a topic for another time. New Years morning I decided to serve biscuits and gravy for breakfast. My choices were regular biscuit and gluten free biscuit (I wanted to eat too), sausage gravy and my aunt's chocolate gravy gluten free style. It was a huge success, Honey said the sausage gravy was the best he had ever eaten. My daughter, the children and I loved the chocolate gravy. The chocolate was so rich and thick that it reminded me of a chocolate glazed donut.

If you like thinner gravy you may want to decrease the amount of cornstarch.

Gluten Free Chocolate Gravy                               

Yield: About 2 cups

4 TBSP unsweetened cocoa powder
2 TBSP cornstarch
1 cup granulated sugar
1 1/2 cups whole milk
4 TBSP butter
1 TSP vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

Thanks for stopping by y'all and please come again soon!

Thursday, January 1, 2015

Easy Taco Soup

Easy Taco Soup

1 lb ground beef
1 medium onion, diced
1 package taco seasoning or your favorite homemade taco seasoning
3/4 cup water
1 15-0z can red beans
1 15-oz can corn
1 4-oz can diced green chiles
1 can (28 oz) stewed tomatoes
1 cup shredded cheese (to garnish)
Sour cream (to garnish)
tortilla chips or corn chips
Dash of Tabasco to taste, optional

In a large stock pot, brown the ground beef until crumbly. Add onion and cook until translucent. Add taco seasoning and water. Stir until meat is evenly coated.  Add in beans, corn, and chiles. Mix well and allow to simmer for 5 minutes.  Do not drain the cans first.  Add tomatoes and simmer for up to 20 minutes to combine flavors.  If you like your soup spicy, add a dash of Tabasco and use Hot green chiles.  Serve with grated cheese, sour cream and tortilla chips.  Makes 8-10, 1-cup servings.

Thanks for stopping by y'all and please come again soon!

Monday, December 22, 2014

Gluten Free Sausage Cream Cheese Balls

I may have a new Sausage Cheese Ball Recipe that I love. I tried this for a Sunday School party and they were a hit, now I plan to try them out on my family Christmas morning.

Gluten Free Sausage Cream Cheese Balls

1 lb of your favorite ground sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Gluten Free Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time.

Thanks for stopping by y'all and please come again soon! 

Friday, November 14, 2014

And The Winners Are

I are pleased to announce that the winners of the Foster Farms Giveaway are:

  1. David Lintz
  2. Kelli Bone
  3. Christie Settlemir
  4. Ashia Cole
  5. Connie Wilson

If you  have not done so already please contact me at gracefullygf@gmail.com with your mailing address so that I can get the information to Foster Farms who will be mailing out your vouchers for free Corn Dogs. If I am not notifyed within forty eight hours a new winner will be selected.

A huge thank you to all who participated! I don't host these giveaways often and love it when a plan comes together! Great Job!

All winners were selected via Rafflecopter, and were not a decision of my own.

Thank you for stopping by and please come again soon!