A Head for Bread

I drove to Chillicothe, Ohio yesterday to cook lunch for a day of wellness for women. The day, hosted by my mother-in-law and a chiropractic center was focused on how to balance out one’s mental, spiritual, emotional, and physical health.
With examples in guided meditation, chiropractic services, acupuncture, and massage, it was truly a day of relaxation for these women. There was also a section on nutrition. A lot of what the presenter spoke about was quite shocking, like how much sugar was in many of the things we eat. I have to say though, this man does not believe in eating bread.
*sound of crickets chirping*
Really? No bread? I am sorry, but I think this man must lead a very, very sad life if he doesn’t eat bread.
Now, everyone is entitled to their opinions and theories. So I will let him have his. But by Golly if he is going to tell me that bread is bad for me. People have been making their forms of bread since the beginning of man kind. I have to say that I disagree. This girl will never go breadless. Never.
With that said, I was told to bring a breadless meal for this lunch. But in real life, I think this recipe is fantastic served with a crusty bread on the side to dip it into.
Chicken Chili with Kale
2 Tb olive oil
1 large onion, finely shopped
3 cloves garlic, finely chopped
3 celery stalks, chopped
3 large carrots, chopped
1 bunch of kale, stemmed and finely chopped
2 cups great northern beans
1 lb chicken, cooked and chopped
5 c chicken broth
sea salt and pepper to taste
In a large pot, heat olive oil of medium heat.
Add onions and garlic, saute until translucent.
Add celery and carrots.
Continue to saute for an additional 3 minutes.
Add kale and cook for an additional 3 minutes.
Add beans, chicken and broth.
Cook on low heat for 2 1/2 to 3 hours, until carrots are tender. Season with salt and pepper to taste.

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