Do you ever have one of those recipes that seems under-appreciated?
A flavorful comfort food that fails to catch everyone’s attention simply because it sounds too darn healthy.
Well this is one of those recipes. I discovered it on the Food Network when I had a fresh bunch of CSA chard that was begging to be used up on a cool early spring day.
The original recipe comes from Giada De Laurentiis, but Giada was smart – she didn’t put the word “chard” in the title of the recipe. I’ve followed her lead, and left it out of the post title in hopes of luring more of you in, because it truly is a wonderfully delicious and nourishing recipe.
I adapted the chili a bit to suit my own tastes, cooking style, and diet (yes, this dinner is free of gluten AND the top allergens), but stayed true to the key ingredients and amazing blend of herbs and spices. Trust me, this one’s a keeper.
Keep reading for Alisa’s Chipotle Chicken Chili Recipe
This guest post is from Heather at Gluten-Free Cat.
When diagnosed with gluten intolerance, one of the first things that we mourn is our comfort foods. It may be a stack of steaming pancakes, gooey cinnamon rolls, a sticky peanut butter sandwich, or a chicken pot pie that parts the grey clouds on a dreary February day, letting the sun shine in. Whatever our happy-making foods happen to be, when we can no longer eat gluten, we mourn these mood-altering dishes. Thankfully, we don’t have to lose these foods forever. We can still create gluten-free versions of our comfort foods, and we can even make healthier versions that we can feel good about eating.
Keep reading for Heather’s creamy, dairy-free tomato soup recipe!
It’s almost Spring Break, and I don’t know about you, but I’ve got a bit of a travel bug. I would love nothing more than to spend a week by the beach with my family. Swimming, building sand castles, and long walks on the beach. A girl can dream, right?
Tips for gluten-free travel:
Hotel tips for the gluten-free traveler.
Holidays with gluten-free kids.
One definition of “comfort food”, according to that ubiquitous (don’t you just love using big words sometimes) source of data, Wikipedia, is “food prepared traditionally that may have a nostalgic or sentimental appeal.”
My definition of comfort food, however, is:
- food that tastes great
- and doesn’t leave me (or my pants) feeling too uncomfortable after eating it.
A case in point.
I love ice cream. And in my teenage years, I worked in an ice cream parlor.
It was one of those ice cream shops where there were loads of great flavors and an amazing assortment of toppings (including cut up candy bars).
You can imagine what happened, right? The possibilities for
overeating unbridled gluttony were endless.
Well, due to adrenal fatigue, life threatening food allergies and autism in our household, those ice cream parlor days are over.
Keep reading for Adrienne’s Most Requested Recipe…