Healthy Eats: Gypsy Stew

So the verdict is in: my small intestine biopsies have come back positive for gluten sensitivity.  Rats!  I can't emphasize what a bummer this is for me, seeing as I am a honey whole wheat bread fanatic and I LOVE to bake.  I am so much a better at baking than I am at cooking.  I have been experimenting with brown rice flour, but to be honest, it just is NOT the same as wheat: bread is not the same, pancakes aren't the same, muffins aren't the same.  *Sigh*

On the up-side of things,  I have really been picking up a few new recipes and dishes that don't require any gluten or flour or baking, and they are quite scrumptious.  So I thought I'd share, since I hope I'm not the only one who is starting out on this (painful) gluten-free journey.  (I do hope to someday start slowly adding gluten back into my diet, but we'll see....).

Here's recipe #1.  I mentioned the benefits of cinnamon in stabilizing blood sugar, so here's a savory, hearty, very healthy recipe that uses cinnamon.  I'll be honest: it's a different recipe, but in a yummy-yum kind of way. :)  Hope you enjoy!

Gypsy Stew

1 can garbanzo beans
1 can black beans
1 can kidney beans
1 can stewed tomatoes
1 1/2 c. frozen spinach
2 chicken breasts, cut and cubed
2 cans chicken broth
1 c. water
2 sweet potatoes, cubed
1 onion, chopped
1 yellow bell pepper
1 package frozen spinach, about 10-16 oz
2 tsp paprika
2 tsp cumin
1/4 tsp cinnamon
1/2 tsp salt
1 tsp dried basil
8 dashes cayenne pepper
8 grinds fresh ground pepper

Add all ingredients in a crock pot and cook on low for 6-8 hours (6 hours leaves the sweet potatoes soft, but still firm; 8 hours makes them a little mushy in my opinion).