October is National Chili Month, which is great because I like chili!  One of the things I like about homemade chili is that I can adjust it to my own taste and make it as healthy as I want!  It is high in protein, and fiber, and can be lower in fat than many other dishes, which has the added benefit of keeping people full enough to avoid eating too many sweets for dessert. This menu is also great for football watchers...dare I say it...I'm not a football fan. Sorry! My husband is, so I cook and make fun stuff like chili while he watches it. :)

My mom always made chili for Halloween to go along with our chili dogs.  I made white bean chili this weekend and it was delicious. I have SEVERE heartburn issues, so this is a great alternative to traditional tomato based chili for Halloween night. You can even serve both types if you'd like. Not only is chili easy, but it is a cost effective party dish that is very filling. Many gluten & dairy free ingredients are very expensive, so when I entertain, I try to focus on foods that do not require specialty ingredients. Research suggests that its good to have protein whenever consuming sugar. After-all, Halloween can be one of the sugariest nights of the year for many!

Chili is also really cool because it can be served with a variety of toppings. I like to serve green onions, cilantro, jalepenos, and homemade or store bought GF/DF tortilla chips or strips. Dairy free cheese and dairy free sour cream is also a fun addition.

In addition, I would have a few appetizers and a fun salad on the side.  

Corn muffins can be easily jazzed up by using cute Halloween/Footbal themed cupcake liners. Your muffins can be large or small; whichever works best for you. I find that the little muffins are fun at get togethers because it allows people to sample in case they do not want a larger helping.

So there you have it! A mini - Halloween/Football menu idea that can work for both gluten and non-dairy free-ers.

If you are sensitive to corn, you can also serve this with garlicky roasted potatoes or sweet potato fries. 

Have a fabulous gluten & dairy free chili month! Let me know if you would like 
me to post some chili recipes. I will be more than happy to post the cornbread recipe as well.

Although I just discussed my healthy Fall/ Winter Holiday plan here, I wanted to share a terrific pumrecipe that I have been making for a while. Before de-glutening my life, I was known for making Paula Deen's pumpkin bars. Of course I could not have the cream cheese icing because it is dairy, but the bars themselves are like an edible piece of fall.  These are more similar to a cake than a bar, but when something tastes this good, it really does not matter what you call it. The bars are moist, and fluffy, and totally gluten and dairy free!  They are even better with the non-dairy cream cheese drizzled on top. These are perfect for entertaining, and what makes them even better is that no one will ever know that they are gluten and dairy free! I hope you enjoy!

Gluten & Dairy Free Pumpkin Bars

Adapted From Paula Deen's Pumpkin Bars

Ingredients:

• 4 eggs
  
  
• 1 2/3 cups sugar
  
  
• 1 cup vegetable oil
  
  
• 1 (15 ounce) cans pumpkin (Make sure it is gluten free)
  
  
• 1 cup sorghum flour
  
  
• ½ cup millet flour
  
  
• ½ tapioca starch
  
  
• 1 teaspoon xanthan gum
  
  
• 2 teaspoons baking powder
  
  
• 2 teaspoons ground cinnamon
  
  
• 1 teaspoon salt
  
  
• 1 teaspoon baking soda
  
  

Directions:

1. Preheat oven to 350°F.
   
   
2. In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
   
   
3. In a separate bowl, combine flours, tapioca starch, xanthan gum, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
   
   
4. Spread batter in a greased 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
   
   
   Non – Dairy Cream Cheese Frosting
   
   
   1. 1 (8 ounce) package of non dairy cream cheese (softened). I used Toffutti
      
      
   2. 1/2 cup Earth Balance (softened).
      
      
   3. 2 cups confectioners' sugar
      
      
   4. 1 teaspoon vanilla extract
      
      

Directions:

In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.

*This frosting is thinner than regular cream cheese frosting. Instead of frosting the entire top, I opted to place the frosting in a candy bottle and drizzle it over the top of each bar.

I decided that my first October post would not be a recipe. Instead, I am posting my game plan for staying healthier during the holidays. Have you ever noticed that once October hits, baking, and the consumption of more treats and goodies than normal seems to be on everyone's minds? All of the candy, all of the sweets and the myriad of new recipes to try for the holidays can tempt even the most health conscious people. Normally, I kind of give in and let go, "It's the holidays for goodness sake!" But this year, I refuse to feel bad. I don't want to feel overstuffed. I don't want to get heartburn or stomach pain from having too much chocolate, and I don't want to gain a couple of pounds and feel guilty for doing so. As a Celiac and dairy allergy sufferer it has taken some time to adjusting to the new lifestyle, especially around the holidays,  So this is my plan:

• I am limiting my baking! If you read my blog, you may have gathered that baking is a bit of an obsession for me.  It relieves my stress and makes me incredibly happy, but once something is baked, it also has to be eaten. It also doesn't help that I feel the need to practice, practice, practice as a chef in training. Instead, I will bake a few things here and there, but I will concentrate on healthier sweets like baked cinnamon spiced apples for instance.
• I am only going to make and eat the seasonal and holiday dishes that I REALLY look forward to. Last year was my first year adjusting to being gluten free and I went on a mission to recreate all of my gluten filled favorites. Unfortunately, I found that having too many treats all of the time, makes the desserts that I looked forward to all year less special and a bit underwhelming. Instead, of having a treat ALL of the time, I will have them less frequently, so that the pumpkin pie on Thanksgiving tastes like a TREAT and not just another SWEET! 
• I will not let the colder weather keep me from eating as healthy as I do in the spring and summer.  Fall is the beginning of the Carb/Sugar/Fat season. Too many carbs, sugars, and fats affect blood sugar and causes cravings like something awful. Cravings plus this time of year is dangerous for me. Since I don't have my gall bladder anymore I have great difficulty digesting certain fats, so I am sticking with my lean meats, vegetables, fruit, legumes, gf whole grains and healthy fats. 
• I will continue to control my portions. I will eat small amounts of safe foods until I am satisfied, not stuffed.  Stuffed really does not feel good, so, why put myself through it?
• I am reducing the amount of holiday weight that I allow myself to gain. Every year I give myself 5 pounds of wiggle room.  I'm lucky enough to be able to work it back off rather quickly. However, this year, its three. I'm realistic, fall/holiday eating can be tempting, but I want to be more mindful of the things that I am putting in my body. I do not want to have feelings of regret come January 1st if my jeans feel too tight!
• I will maintain my exercise routine.  I really enjoy exercising, but once it gets cold, I lose motivation. This year, I am making a larger effort to maintain the healthy habits that I reintroduce every spring and summer.
• I will not allow myself to feel deprived when I can't have something at a party because it isn't gluten or dairy free.  Far too often I feel like I am missing out because of all of the things that I can not have, so I go into my kitchen and make a version that I can eat. Unfortunately, I end up eating more of it than I care to admit. This year to combat this, I will have something gf and df at gatherings so that I can enjoy it in addition to sharing it with everyone else.
• I will let everyone know my goals. I truly believe when you share your goals with people, you have a greater chance of having support and success.  Many times, I even find that people jump on the bandwagon with me!
• I will look at the positive side of being gluten and dairy free during this time of year.  I must admit, last year was my first dairy AND gluten free fall/holiday season and I felt a bit overwhelmed. But, this year, I am going to be thankful that I feel better, and have my health. I am even thankful that I can not have every treat at holiday parties, because I will not be tempted to eat those things.

I am not saying that I will not enjoy myself. I will have a few indulgences and I have a few decadent dessert posts that I have been working on for you, but I'm just going the lighter route.

So there you have it. That's my plan. It is not anything new under the sun, but its a start.  How do you handle to temptation and a healthy lifestyle during this time of year? Please share! I would love to hear everyone else's strategies!