Enchiladas Verdes

Enchiladas are such a great (naturally) gluten-free dish. I love the vibrancy of salsa verde, so I like to make chicken enchiladas with my favorite bottled version when I'm a little low on time. The end result is fantastic -- savory, spicy, and satisfying!

1.5-2 lbs chicken (I like boneless, skinless thighs)
Broth or water (about 2 cups)
3-4 cloves garlic, minced
1 jalapeno pepper, diced
1 medium yellow onion, diced
1/2 bunch green onion, diced
2 T extra virgin olive oil
1/4 c cilantro, chopped (optional, but recommended)
Salt
Pepper
Cumin
3 cups of your favorite salsa verde (or make your own!)
12-15 corn tortillas
1/2-1 cup of your favorite cheese (optional)
13x9 inch casserole dish or other oven-safe baking dish

Place chicken in a deep saucepan and pour in water or broth to cover. Bring liquid to a boil, then reduce to medium low and simmer for 15-20 minutes, covered, or until chicken is cooked all the way through. Take chicken off heat and set aside in a large bowl. Reserve 1/4 cup of the cooking liquid.

While chicken cools, heat olive oil over medium heat in a separate skillet. Add onions, jalapenos, garlic, and all but 1/4 c of the green onions. Stir to coat, then cook, stirring occasionally, until softened.

Meanwhile, shred the chicken using two forks or your fingers. Add salt, pepper, and cumin to taste (start with 1 tsp each of salt and pepper and 1-2 T of cumin, then increase). Add 1/2 cup salsa verde and reserved 1/4 cup broth to chicken mixture, then add cooked vegetables. Stir and taste, adjusting seasoning if needed.

Preheat oven to 350 degrees Fahrenheit.

Heat 2-2.5 cups salsa verde in the same skillet you cooked the chicken in, just until heated through. Remove from heat.

To soften tortillas quickly, place on a paper plate, then cover with damp paper towels. Microwave for 20-30 seconds, until hot.

To assemble tortillas, dredge both sides of a tortilla in warm salsa verde, then spoon chicken down one side. Roll tortilla up and place, seam side down, in casserole dish. Repeat with remaining tortillas and chicken until casserole dish is full. Spoon any extra salsa verde over the top of the assembled tortillas. Sprinkle top of tortillas with reserved green onions, cilantro, and cheese, if using.

Heat in oven until cheese is bubbly, then serve hot.

Easy and Elegant Moroccan Chicken

Last night I was looking for an interesting way to use some great-looking chicken thighs that I got for a song at the local grocers. I came up with this easy, elegant, and absolutely scrumptious dish -- that just happens to be gluten-free -- and is sure to be enjoyed by all! The prunes and lemon slices add an absolutely unbelievable taste sensation to this dish!

1/4 cup pine nuts
4 T olive oil
3 lbs. chicken thighs
1 large onion, diced
10 garlic cloves, thinly sliced
2 cinnamon sticks
2 tsp. fresh grated ginger
2 tsp. ground cumin
1 tsp. sea salt
1 tsp. fresh ground pepper
1 cup water
1 cup pitted prunes
1/4 cup Agave Nectar
1 large lemon, thinly sliced

Place pine nuts in a small fry pan and cook over medium heat until lightly browned. Set aside.

Pour olive into a large saute pan or dutch oven and heat until shiny. Add chicken and brown each side 7-8 minutes. Remove to a plate.

Add onion and garlic to pan and cook until soft. Add cinnamon sticks, ginger, cumin, salt, and pepper; stir to coat with oil and cook for 2 minutes. Add chicken, water, prunes, and agave nectar to pan; mix together. Lay lemon slices on top of chicken; simmer for 40-45 minutes or until chicken is tender.

Arrange chicken on platter. Pour sauce over the top and sprinkle with pine nuts. Serve with rice.

You are what you eat

The phrase "you are what you eat" always struck me funny as a kid. It seemed to be one of those things parents said to admonish you when you wanted Twinkies for dinner, or pizza for breakfast. Of course, it never did accomplish anything other than make us giggle at the thought of resembling a giant, anthropomorphic snack cake or slice of pepperoni.

Today, that cutesy phrase carries so much more meaning for me. I think about the food I eat not only for how it tastes or how it looks (though those are certainly important factors), but for how it truly feeds me. How it helps me feel healthy and happy.

The fabulous Gluten-free Girl writes frequently about how her attitude toward food changed drastically once she was diagnosed with celiac sprue:

"Years ago, I ate my share of junk food, preservative-stuffed snacks, and meals out of a box. I’ve been there, and I don’t want to go back.

Just after I was diagnosed with celiac, I decided to regard the food I ate as a way of feeding myself, and healing myself."

Being diagnosed with a food intolerance or sensitivity can open your eyes to an entirely new way of thinking about food. You learn to eat mindfully, consciously -- you make choices instead of turning to pre-packaged or fast food. You plan, create, innovate, experiment. Sometimes, it can feel overwhelming. But ultimately, it's one of the most rewarding things you can do for yourself. I'm reminded of those lazy humans in the movie WALL*E, drinking all their meals out of cups, being wheeled around by efficient machines, watching mindless entertainment flash before their eyes. There's no life in that. Making choices to ensure our own happiness, health, and vitality? That's life. Eating not only for pleasure and satisfaction but for our own wellbeing? That's a gift we give ourselves.

You are what you eat. Eat well.

About Living with Food Allergies

This site is for everyone who's ever struggled with a food allergy or intolerance. It’s also for those who are simply looking for inspiration in the kitchen or are interested in a healthier approach to eating. At Living with Food Allergies, our goal is to support those with food allergies/intolerances by providing:

* allergy-friendly recipes
* links to communities and organizations
* stories both personal and anecdotal
* resources on food allergies and treatments

Whether you have a diagnosed food allergy or intolerance or are simply choosing to avoid certain foods for personal reasons, we are here to provide you with alternative food ideas.

Remember, just because our bodies react negatively to certain foods doesn't mean that we, too, must respond negatively, or feel deprived or lost. Life with food allergies or intolerances provides new opportunities – to learn, to develop new tastes, and to enjoy health, energy, and vitality. For many, this new approach opens doors to freedom, happiness, creativity to a new world with all its possibilities. Life with food intolerances or allergies is just that – life.

We hope you'll visit us often, as we’ll be updating our content each week. If you have any suggestions, questions or comments regarding the site, please contact us at nj@livingwithfoodallergies.com. We'd love to hear from you!

-NJ & Autumn