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.
Musical pairing – Perfect To Me by Al Green
We’re year-round soup fans here at Smith Bites – chilled soups during the warmer months and hot soups during the winter months. And with just a few exceptions, we make them from scratch using common pantry and/or ingredients I have tucked away in my freezer. Some soups are broth-based and some are cream-based but every soup is full of flavor and makes a terrific lunch or dinner. Roasted Red Pepper, chowder, lightening fast tomato, chili or hearty lentil, simply add a salad or some great crusty bread and voila’, dinner is served – it just couldn’t be easier!