Wednesday, April 28, 2010

Chipotle Chicken: Gluten-free

So, my acupuncturist has changed my life for the better, and I couldn't be happier about it. I have way more energy, less pain and digestive troubles, and a much clearer head. I've been making to-do lists and finishing them, which is huge from where I was for the last three years. I am keeping my fingers crossed that things will keep getting better. I forgot what it was like to feel good.

I've been cooking. A lot! I am trying to find ways to be healthy and not get bored with the new restrictions. It's been tricky, but hubby and I have been eating surprisingly well for the last three weeks. It was a stumbled start, but that is how it went immediately after I got my wheat allergy diagnosis, too. Fortunately, I am a pro at dietary changes and was able to make delicious things to eat within days.

Last night we had the best dinner I've made so far, and I thought I'd share. I made a delicious chipotle chicken with lime rice and fresh guacamole from scratch. It was a lot easier than I expected. Making all three dishes at the same time only took about 30 minutes. I did that by chopping about half the ingredients before I started cooking, and chopped the other half while the heat was on. It helped that hubby stuck around to stir things. He's awesome at stirring. Well, he's awesome at lots of things, but an extra set of hands really helped. I definitely give this dinner two thumbs up. It was too late at night to get good light for photos, so I'll have to make it again another day and photograph it then. Sorry.
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Chipotle Chicken
2-3 chicken breasts, cut into strips
2 TBSP Oil
1/2 onion, chopped
2 tomatoes, diced
1/2 cup raisons
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp ground pepper

In a skillet, or wok, sauté everything but the tomatoes and cook on med-high heat until cooked through, stirring frequently. Add tomatoes about three minutes before serving and pull off of the heat.

For a combo dinner, include lime rice and fresh guacamole on your plate. The guacamole is especially good on the chipotle chicken. If you are not corn-free, adding tortilla chips would give this dish an extra boost of deliciousness.

6 comments:

Heather said...

Hooray for new recipes! So glad that you are seeing a marked improvement!!!!!

Karen B said...

You have energy. I think I gave you mine. Maybe what your acupuncturist really does is take energy from somewhere else and give it to you. I feel crappy.

Ali-kat said...

Yes, Karen. You've figured out her secret.

Lisa said...

I love the simplicity of these recipes. I can't wait to try this! I have a bread recipe that you can eat, but it takes a few different flours to make it (you may have them on hand).

Forever & Ever said...

This looks like a great place to have landed!
I'm feeling a little panicked just now...I was SO proud to FINALLY have a 3-month supply of food. Last week I was diagnosed with Celiac's Disease, and it looks as if my daughter is as well. Not only do I now need to bail on a HUGE part of my identity as it deals with my profession, but I've also got to figure out how to put together food storage too. Where do I start now? Are there resources for this problem (long-term food storage) and NOT use wheat / gluten infested products????
No on in my stake knows of anyone that is trying to compile gluten-free food storage...I need a mentor. :o)

chunkymonkey said...

So, I keep trying to think of any recipies I have and love that you can eat. I got nothing. But I'll keep trying. How do you do it? I am amazed!