I’ve shared with some of you that I recently developed a very annoying dairy allergy. I’m sure that I could look back to stomach problems in the past and see that this was coming, but one day a month or so ago my body decided to fully reject all dairy. So, for now I’m eating dairy free as much as possible, and will hopefully start exploring what my body can handle sometime after the initial madness has settled down (I’ve been told by some that goat cheese doesn’t bother everyone, nor does aged cheese in some cases).
But for now, I’ve invested in a great book called The Dairy-Free & Gluten-Free Kitchen from which I made tonight’s dinner: chicken salad. A very simple recipe really. You boil the chicken then let it cool, whisk together some dairy-free yogurt, honey, apple cider vinegar, poppyseeds, S&P, grapes, toasted pecans, cilantro, green onions, and celery. When the chicken cools you dice it up and stir it all together. We put ours in wraps with a bunch of baby spinach tonight. And then we fried some tortillas for a side dish.