Recipes Reviews soups southwestern


I’d say I’ve been pretty lucky in the food-allergy department; in fact, I’d say that I’ve enjoyed being able to experience whatever foods were on the table for most of my life. I’m not sure if it’s because more people have food allergies or if I’m simply more aware – but the statistics of folks with some sort of food restriction is staggering: 15 million people suffer with various food allergies, an estimated 30 percent of our overall population are gluten-intolerant and I am in the 1 in 100 category who navigates the world of celiac disease.

appetizers Gluten-Free Recipes sides


I won’t swear to this but I don’t believe I experienced the buttery goodness of an avocado until my family made the move to Arizona when I was 13. Because back in the day, (a) ‘seasonal’ really did mean seasonal – as in, if it’s not in season in my hometown, it’s not on the store shelves and (b) Walla Walla isn’t an avocado growing climate, (c) I’m certain that if avocados were available ‘in season’, my family couldn’t afford them and most importantly, (d) Avocados are green. With knarly, bumpy skins. And they are soft and squishy. My grade school self said ‘Gross!’