Me and the Kitchen: Time for a Truce

It's time. I am going to make a truce with my kitchen.
I mean I am a registered dietitian. I really should spend some quality time in my kitchen preparing delicious and healthy meals. But, for a long time I have been on strike--as much as you can be with that having to eat to live problem.

I also have the kids to feed, but I have found ways to cut corners. And for a long time my husband has been taking over out of sheer survival. I just have not been able to face it. I have held strong feelings of resentment at having to follow a strict gluten-free diet for life (I have celiac disease) and having to feed my big family SO MANY times a day. Frankly, I would rather be reading a book, teaching my children, or really anything else.

But, it's time. I am ready, and to prove it, I am going to post my favorite new recipes with modifications for those who also need to follow a gluten-free diet.

You're welcome!

May we all embrace our roles as chief executive chef and remember that the journey of a thousand steps begins with a great meal. :)


Recipe #1--We love this one when dinner has to last us for a while (like on concert days). It's high in protein and so comforting. We leave out the spicy jalapenos.

White Lightening Chicken Chili

3 cups diced, cooked chicken
3 garlic cloves
1/2 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped (I leave these out)
3 cans (15 oz each) Great Northern beans, drained, rinsed, divided
2 tsp vegetable oil
3 cans chicken broth (I also use bouillon)
2 tbsp southwest seasoning (I also use GF taco seasoning)
1/4 cup lime juice
1 tbsp cornstarch
1 tbsp cold water
1/4 cup fresh cilantro

Chop onion and jalapeno peppers. Drain 1 can of beans; mash. Heat oil over medium heat. Add onions, peppers, and garlic; cook until tender. Add mashed beans, chicken, whole beans, chicken broth, seasoning, and lime juice. Bring to a boil; reduce heat and simmer 25 minutes. Combine cornstarch and water, add to chili, continue cooking 5 minutes, stirring constantly. Snip cilantro; stir into chili just before serving. Top with shredded cheese, sour cream, or avocado.

Serve with salad and gluten-free cornbread.