Nothin’ like a little kick on a chilly evening! I never used to be too much of a spicy food lover until we moved to Texas. But now, we spice it up often!
In a sauce pan, sauté a chopped red onion, yellow pepper and Portobello mushrooms. Add one pound of ground spicy chicken sausage, and brown. Add one can of Muir Glen seasoned fire roasted tomatoes with juice and one can of tomato paste. Pour in a splash of . . . continue reading Soup Season online.
I have more recipes in my book, The Art of Gluten-Free Living. What’s inside the book . . .
The Art of Being Well
Learn the basics of digestion, gluten-intolerance, celiac, and immunity. Understand the importance of the mind-body connection and how to decode your body’s messages.
The Art of Eating Well
Learn how to understand and interpret food labels beyond the GF symbol. Learn to look for hidden gluten and identify the best foods for the celiac diet including which foods cross-react, anti-inflammatory and detox foods, nutritional info, and healing spices.
The Art of Living Well
Learn how the body and mind relate to the built environment and how interior design and color science can significantly impact our sense of well-being.
Source: Spicy Sausage Stew image by Sarah Miller for IN Magazine. Recipe excerpted and adapted from Soup Season by Patricia Wilson for IN Magazine. Also excerpted and adapted from my book, The Art of Gluten-Free Living.