Xylitol- Sugar Substitute

So after trying a couple natural sweeteners, I finally found one that I love and am excited about! I had been using Stevia (which comes from a sweet leaf), but it always left a bitter taste.
The rumor is that Aspartame (a chemical sweetener, made cheap) was denied by the FDA several times, until someone high up pulled some strings. There are a lot more details in that story, but basically, be aware of the nasty Aspartame and unfortunately it is put into every gum that is over the counter. (Please do your research on this chemical sugar substitute, bad effects!!).
Anyway, Xylitol is found in fibers of many fruits and vegies. It does not impact insulin levels, so it is safer for Diabetics. It does not affect yeast overgrowth (Candida). It promotes good dental care, is safe for pregnant and nursing mothers. And the list goes on and on. I found 1lb of Xylitol for $10 at a health food store. And have since bought some for less on Internet, including gum, mints and some candies. (for a near future holiday;). We are also trying to steer away from any food with dyes, many current studies have shown bad side effects from these and Red 40 is one of them that is used in a lot of things! I am creating my own flavored oatmeal (Yes they are full of dyes too!) recipe in my mind and working out the kinks, then I will purchase the ingredients and let you know my end result in the next couple months.

My current favorite recipes with Xylitol are;
-Mixed in my favorite warm herbal tea
-Warm up some cooked Quinoa grain, add a little creamer, vanilla and Xylitol to taste
-Plain yogurt with fresh berries and xylitol (I have yet to find some of my favorite yogurts without dye in them) So I will stick with plain and flavour myself (less sugar:)
-Add into Whipped Cream instead of sugar

This works great to curb my sugar cravings and a better alternative and I don't give myself a guilt trip. You use the same amount you would that it calls for in recipes. I have always added less sugar anyway and will do the same with the Xylitol.

Homemade Chicken Noodle Soup from scratch and about the grain Quinoa

I get a big pan of water on the stove (a min of 4 cups). Then I add one or two finely chopped onions, a few chopped carrots and finely chopped celery. I add 5-10 cubes of chicken bouillon (w/out msg) , a few shakes of celery salt, seasoned salt, shake of parsley, dash of pepper, garlic powder and a dash of onion powder. Then I add precooked shredded, cubed chicken. (I froze 1 lb packages of boiled chicken, I also have pint size jars of pressure cooked jars of chicken, or the LDS cannery chicken in cans, makes for faster meal prep). Then while the above is simmering I make the noodles;

In a large bowl combine 2 beaten eggs 1/3 cup water, 1 tsp olive oil, mix. Then add 2 cups of flour and 1/2 tsp salt. Mix and then Knead until dough is smooth and elastic. Let dough rest 10 mins. Roll out dough thin (thickness will double as it cooks) Cut into long noodle strips. Separate and add one at a time to soup. Don't add all at once, they stick together, but you can add one right on top of the other. They will float, just keep stirring occasionally and boil until cooked through. It seems like a ton of noodles, but they go disapear fast and first!

This last time I added a cup of cooked Quinoa. It is a grain that has the highest protein content out there12%-18%! It is also one of the only grains packed with essential amino acids. And a source of fiber. It is easy to cook just add 1 cup of Quinoa to 3 cups of boiling water, boil 12 mins, turn off heat cover and let sit for 5 mins. It kinda separates and is soft after this. Store in an airtight container in the fridge. It absorbs the flavors of food it is added into. Can add it into rice, soups, sauces, etc... It is great for diabetics and filling.