Satisfying Those Pesky Cravings

When faced with multiple food sensitivities, it’s easy to focus on all the things you used to be able to eat but that now cause inflammation, bloating, fatigue or other unpleasant symptoms. I totally get it. That’s why my approach is unique: stop focusing on what you can’t eat and take advantage of all the wonderful foods and flavors still available to you. When I crave something I used to really enjoy eating – something that contains gluten, dairy, nightshades or any of the other foods that cause problems for me – I ask myself “what CAN I eat that will give me the same satisfaction of eating the food I crave?” In Chapter 4 of my book, What to Eat When You Can’t Eat Anything, I offer a 5-step process anyone can use to transform a favorite recipe into one that honors your food sensitivities. That’s how I came up with the following recipe, which is based on the Southwestern Eggrolls appetizer I used to love at my local Chilis restaurant.

Southwestern Eggrolls (Gluten Free, Dairy Free, Soy Free, Egg Free, Corn Free, Nightshade Free, No Added Sugar)

Ingredients:

For Eggrolls:

6 Gluten Free soft tortillas

1 C cooked chicken, shredded

2 C chopped fresh spinach

1/3 C black beans, rinsed and drained

1/3 C canned corn

¼ C shredded non-dairy “cheese” (I usually use a cheddar flavor)

For Dipping Sauce:

½ C non-dairy plain yogurt

1 t ranch seasoning

1/3 C mashed avocado

Directions:

Preheat oven to 400 degrees. Line cookie sheet with non-stick foil (or line with foil and spray with non-stick olive oil cooking spray).

Combine shredded chicken, spinach, beans, corn and non-dairy “cheese” in medium glass bowl and microwave until “cheese” melts and spinach begins to wilt (about 45 seconds).

Divide filling among the 6 gluten free tortillas, fold up burrito style, and place seam side down on the cookie sheet. Place in oven for 6 minutes, remove and flip them over, then return to the oven for another 6 minutes.

While eggrolls cook, create dipping sauce: combine dairy-free yogurt, seasoning and avocado and mix well.  

To service, cut each eggroll in half and serve with dipping sauce.