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.
