I have been eating gluten lately and it doesn’t seem to bother me so much as before. Maybe my gut healed a bit, maybe it really was just dairy, maybe I have IBS or something like that. At the end of it, though, I have decided that I like how I feel after eating a meal free of gluten. I don’t have that bowling ball in my stomach. I actually feel light and my stomach seems more comfortable.
Maybe it’s just a light intolerance but I don’t think I will stress out if I’m out and want a sandwich. I do want to try and keep the food I make at home as gluten-free as possible. I won’t deprive my kids of bread, especially since my youngest only seems to only eat grains when they are in bread form. Pasta is too gushy and rice is too mushy.
Last night, I want to focus on keeping dinner gluten free, low sodium, and to use lemons, since I have a great big bowl of them. We had a lemon pepper chicken recently so I didn’t want to repeat it, so I decided, what is more lush than a scampi? I didn’t use a ton of lemons, only 2, but that is 2 I won’t be wasting.
This may not be the healthiest dish, depending on your views on food, but if you are on the paleo side of the crew and believe saturated fats are good for you, this is actually a great dish, other than the pasta, of course!
A peek under the foil in my cast iron pan
- 1/4 cup olive oil
- 1 stick unsalted butter
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 2 tablespoons fresh basil
- 1/4 teaspoon dried oregano
- 5 cloves garlic, sliced
- 1/2 teaspoon salt
- 2 tablespoon lemon juice
- 1 1/2lbs boneless chicken breast halves, cut how you prefer(I cut mine like tenderloins)
- 2 cups frozen french cut string beans
- 2 cups uncooked brown rice pasta
Get a good sized pan with some depth and turn the heat to medium. Place the stick of butter and olive oil in the pan and let the butter melt. While it is melting, measure out your dried herbs, slice your garlic, juice your lemons, fill a pan with water and start heating the water. One everything is melted, add the herbs, garlic, salt, and lemon juice and mix it thoroughly. Gently place your chicken into the pan so you do not splash yourself. Let the first side cook and then flip and cover your pan. Remember to add your pasta as the water comes to a boil. You want your chicken to simmer for 15 or so minutes to really get that flavor. after 15 minutes have passed, add the frozen string beans, stir and recover until the beans are no longer frozen and cooked through. Once the pasta is done, strain and add to the mix along with the fresh basil. Give it all a good stir and let it sit a couple minutes just to make sure the flavor seeps into the pasta.
Seriously, one of the best dinners I’ve had in a LONG time. I wanted seconds but I’ve been practicing this self-control business. I just actually ate the left overs for lunch and this dish reheated very nicely, I just placed it in a lidded pot with a little bit of water, gave it a few stirs and kept the heat to medium-low and the lid on. Delicious!!
Only 10 more pounds until my pre-pregnancy weight!! I’ve officially lost 30lbs in the last year!! It’s only taken me two years to get here….