I love hummus and my husband loves bean dip, but he doesn’t like chickpeas. Every time I cook pinto or Anasazi beans, he begs for bean dip, but I want something that is a little more than just dip. After a little experimentation, I came up with a recipe that we both love. It is gluten and dairy free, but always check canned or packed ingredients to be sure they are gluten/dairy free.
I still work full time and I carry my lunch from home every day. Of the 15 people in my office, only two or three of us carry lunch from home. The rest race off to a fast food joint somewhere down the road, then race back and gulp down their food in the 15 or 20 minutes they have left of their lunch hour. Which I don’t get at all.
I bring a book, listen to music or a podcast, and relax for an hour for my lunch. It is a nice break in a hectic day. If others are in the lunch room, we chat for an hour or so. People often say, “I should start doing that too.” But they never do.
We love almost all the food we’ve experienced while living here in New Mexico. One of our favorites is Posole Verde. It is made with chicken, tomatillos, hominy and peppers. However, I’ve been trying to incorporate more vegetarian meals into our diet so I decided to make a vegan version of our favorite posole. I am trying to incorporate more veggies and less meat, especially for my meat and potatoes hubby. I also make everything gluten and dairy free because of my diet restrictions.
I made the first batch a few days ago and when I had him taste it to see if I needed to add anything, he said “Just a bowl”. It was so good I thought I would share the recipe here.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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