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August 21, 2012 by Leanne Vogel November 9, 2017I have a real treat for you today. The team over at DeLallo has invited me to prepare a couple of recipes using their new line of gluten-free pastas and stop by their blog to share my thoughts on gluten-free living. At the beginning of the month, I made a pasta pizza with their corn & rice pasta and this week, I used their corn & rice fusilli to make a casserole that combines two comfort food classics – hearty chili and cheesy homemade mac ‘n cheese for a delicious all-in-one gluten-free, (optional) vegan dinner. Dude. I know, it’s only August 21 and I’m posting a casserole recipe like it’s the middle of November, shame on me! Whether you hold on to this recipe for a couple of weeks until the weather shifts, or you rock that 350 degree oven in shorts and a tank top, you need to make this for yourself. Head on over to DeLallo’s Cibo Chat blog for the vegetarian recipe. And, if you’re looking for the vegan version, you’re in luck! To print, email or text this recipe, click here.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.