Hotel Monroe Blends Wellness And Tradition With A Gluten-Free Praline For Louisiana Tourists

Published on December 18, 2025

For quite a time, Monroe, Louisiana has been a city of Southern comforts, and the city’s reputation was renewed this week in a modern, healthy way. After the appearance of the hotel’s Culinary Director, Karen Bennett, on Good Morning ArkLaMiss, Hotel Monroe disclosed a gluten-free praline recipe.

Speaking during the broadcast, Bennett explained that the recipe reflects a wider shift at the hotel towards inclusive, nutritionally mindful dining. Her comments suggested that the aim is not to remove indulgence from travel, but to ensure that guests with dietary sensitivities or wellness goals feel equally catered for when visiting Monroe.

A Recipe Designed for Comfort and Care

The gluten-free praline recipe shared on air is intentionally simple, allowing the natural richness of pecans and dairy to shine. Using unsalted butter, sugar, condensed milk, salt, pecans and a touch of vanilla flavouring, the dish stays close to its Southern roots while remaining accessible to guests avoiding gluten.

Bennett indicated that the absence of flour not only makes the pralines suitable for those with gluten intolerance, but also helps reduce unnecessary additives. Pecans, a staple of Louisiana cuisine, bring healthy fats, plant-based protein and minerals, making the treat more nutritionally balanced than many traditional desserts.

Nutritional Benefits for Guests and Tourists

According to information highlighted on the hotel’s official website, Hotel Monroe has increasingly prioritised menu transparency and ingredient quality. The gluten-free pralines align with this philosophy by offering guests a dessert that supports digestive comfort without sacrificing flavour.

Bennett reportedly noted that travellers often seek familiarity when on the road, yet still want to feel energised rather than weighed down by heavy meals. By refining classic recipes, the culinary team aims to help guests maintain steady energy levels, support gut health and enjoy balanced indulgence during their stay.

A Broader Wellness-Focused Menu

The pralines are only one part of a broader health-conscious dining programme. Bennett has overseen the introduction of several lighter, nutrient-forward dishes across the hotel’s menus. These include grilled Gulf fish paired with seasonal vegetables, reduced-sodium soups inspired by regional produce, and breakfast options featuring fresh fruit, yoghurt and whole-grain alternatives.

Plant-forward plates have also become more prominent, offering travellers a chance to enjoy Louisiana flavours through roasted vegetables, legumes and herbs rather than relying solely on rich sauces. Bennett’s indirect remarks suggested that these additions are designed to guide tourists towards meals that feel restorative after long journeys.

A Travel Experience Rooted in Balance

From a travel perspective, Hotel Monroe positions itself as more than a place to rest. The hotel’s culinary direction supports visitors who wish to explore Monroe’s cultural and musical heritage while still prioritising personal wellbeing.

Wellness-minded travellers, particularly those navigating food allergies or lifestyle diets, often face limited choices when visiting smaller destinations. By integrating gluten-free and lighter dishes into its core offerings, the hotel reduces that friction, allowing guests to focus on discovering the city rather than managing dietary concerns.

Supporting Monroe’s Evolving Food Scene

Bennett’s approach also reflects a broader evolution within Monroe’s hospitality landscape. As tourism grows, visitors increasingly expect menus that balance authenticity with modern nutritional awareness. Hotel Monroe’s emphasis on inclusive recipes helps position the city as a destination that understands contemporary travel needs while remaining proud of its culinary heritage.

The praline recipe, though modest in ingredients, symbolises this shift. It demonstrates how a traditional Southern sweet can be adapted to welcome a wider audience, from families to older travellers and international guests unfamiliar with heavier regional desserts.

A Sweet Ending With Purpose

In closing remarks shared indirectly during the programme, Bennett suggested that food has the power to shape how travellers remember a place. A dessert that feels both comforting and considerate can leave a lasting impression long after checkout.

At the Hotel Monroe, the gluten-free pralines are not only a delectable delight but above all a sweet part of a health-conscious, inclusive, and genuinely Southern hospitality travel experience. As Monroe keeps on drawing travelers in with the promise of culture, comfort, and taste, such food-related measures make sure the trip is both good for the body and the soul and unforgettable at the same time.

Image Credit: Hotel Monroe