I had the superfood vegan salad with no dressing. So good!
We ate dinner at Avanti (a MUST do if you visit the area!)
We enjoyed the wonderful Denver skyline and weather.
We showed off the Red Rocks.
It was a fun weekend! We loved having them stay with us 🙂
Now about these Chicken and Dumplings.
Chicken and dumplings has been one of my favorite meals since I was a little girl. There was a fall festival in my hometown that served up the BEST chicken and dumplings (in my opinion!) and this meal was one of the first “from scratch meals” I can remember making for my family when I was in high school.
I absolutely adore how comforting a bowl of this meal is, and I wanted to recreate a version that was grain and gluten free, low FODMAP, and full of all the veggies. To be honest, I really wanted this meal as my post-marathon comforting meal last weekend so when I made it for the first time I was a bit tired and very hungry and really hoping it would turn out…and it totally did!!!
The dumplings are made from almond flour and tapioca starch and have a wonderful buttery (although there is not butter in them!) flavor with a slightly chewy texture. Just the way those little dumplings should be!
To up the ante on the veggie count, I added rutabaga, parsnips and turnips to the mix for a hearty stew-like meal that totally hit the spot.
This one-pot, veggie packed dish will leave you feeling satisfied and oh so comforted. The perfect meal for cooler months!
For the stew:
1 Tbsp olive oil
2 chicken breasts
2 stalks celery, chopped
2 carrots, chopped
2 parsnips, chopped
1/2 turnip, chopped
1/2 rutabaga, chopped
1/4 cup fresh chives, chopped
a few sprigs of fresh thyme
1 bay leaf
salt and pepper
5 cups of vegetable stock (homemade or low sodium store bought)
For the dumplings:
1 cup almond flour
1/2 cup arrowroot starch (or tapioca flour)
1/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp sea salt
3–5 Tbsp water or broth
2 Tbsp coconut oil, softened not melted
Heat oil in a large pot or Dutch oven over medium heat. Brown the chicken for about 3 minutes on each side. Season with salt and pepper.
Add the celery, carrots, parsnips, turnip, rutabaga, thyme, and chives to the large pot with the chicken and cook for about 5 minutes, until soft. Add a bay leaf and 5 cups of broth.
Bring to a simmer and allow to cook covered for 25-30 minutes. The chicken should be cooked through.
Discard the bay leaf at the end of the 25-30 minute simmer. Remove the chicken from the pot and shred with two forks. Return it to the pot.
Combine all dumpling ingredients in a large bowl and mix thoroughly.* Divide the dumpling dough into 8 small balls and slightly flatten. Add the dough to the boiling stew and cover to cook for about 15 minutes.
Serve and enjoy!
*The dough requires a LOT of mixing to get rid of the little white balls of tapioca flour/arrowroot starch. To reduce mixing time, you can mix the dry ingredients first then add the wet ingredients. Regardless, make sure to mix until all of the little white balls are gone.
Category:low FODMAP, grain free, gluten free
Cuisine:dinner, soup, stew
Questions of the Day:
What is one of the first meals you ever made from scratch?
If you had a big physical event (race, sport, etc) what would you want to eat afterwards?
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