HEALTHIFIED COMFORT FOOD
Chicken and dumplings. I don’t know why I started craving this—I don’t think I have ever even had a dumpling. My mom never made this growing up which leads me to think that I’m just craving comfort food. Something warm, creamy, and yummy to fill my belly.
I know for a fact that while my taste buds love “creamy” anything—my body doesn’t. So how do we get our comfort food fix in and keep fueling our bodies with the nutrients we know it needs? We healthify!!!!
I found a recipe for chicken and dumplings that looked tasty and then started dissecting it. I looked at the ingredients and decided what I could find healthier swaps for, where I could add in more fresh ingredients, and also decided what not so healthy ingredients I wanted to keep—in this case it was the biscuits.
Ideally I would bake fresh, beautiful, gluten free biscuits in an amazing white chef’s kitchen and they would turn out perfectly but guys, THIS GIRL IS NOT A BAKER. I have painfully been reminded of this after burning package after package of PRE-MADE cookie dough. So, instead of continuing to latch on to my unrealistic baking expectations, I have simply chosen to indulge in real biscuit dough.
Now before you gasp in shock and tell me there’s no way pre-made biscuit dough can be healthy—let me just tell you that yes, you are correct. This is not a nutrient dense food. However, this also is not something I plan to make consistently, gluten does not upset my stomach or cause me to breakout like dairy and refined sugar do, and also I LOVE CARBS. I am not going to deprive myself from them when my body is craving some good ol' bread. My other meals this week will not include additional processed carbs and I will stick to eating lots of fresh vegetables, my whole foods based smoothies, and my magical little capsules with 30+ varieties of fruits and vegetables.
1 c. of frozen peas
1 c. of crinkle cut frozen carrots
4-6 celery stalks, chopped
1 medium white onion, chopped
Lots of kale
3 Chicken breasts, cut into 1 inch cubes
1 ½ c. no sodium added chicken broth
Biscuit dough of choice (here's what I used)
2 cloves garlic
Desired seasonings--I used rosemary, salt, pepper, and garlic powder
Cream of chicken soup substitute:
2 Tbsp flour
4 Tbsp butter
1 c. no sodium added chicken broth
1 c. coconut milk
1 tsp of cornstarch
Salt and pepper
Add chopped onion, chicken, and cream of chicken soup substitute into crock pot. Cook on high for about a ½ hour just to start cooking the chicken.
Add veggies to crockpot.
Add rest of chicken stock to cover.
Roll out the biscuit dough to thin out slightly. Top with raw biscuit dough by cutting each round into chunks.
Cook for 2 hours on high or until dough is done.
Transfer into large bowl for storage and add in the kale—the hot mixture will wilt the kale without over cooking it!
This was so extremely yummy and comforting. I also whipped up a healthy dessert to have on hand this week--check back on Friday for that recipe.
That's all for now, stay smpl.