We have LOVED that summer break is here and we have NOTHING scheduled each day except to play and for me to FINALLY clean this house out!
I wanted to let all of you know that I was so surprised at your response to my Crazy Road To Health post.
It amazes me how many of you are experiencing strange health symptoms and how possibly by posting my experience you many see a functional medicine doctor in your area.
So many of you requested some of my gluten free recipes.
Every once in awhile I will share some recipes that my family loves.
Today I wanted to share a quick lunch I make for myself, a snack I always keep in my purse and one of our favorite dinners.
I find that the one thing that prevents me from eating well is time. Now that I can't eat those quick grab foods (that weren't that good for me in the first place) I have had to figure out what I can grab in a few minutes to fill me up.
This only take a few minutes..truly..and holds me over (and I LOVE spinach).
One package of organic spinach (3-4 cups)
Unrefined coconut oil, olive oil or butter
Fresh garlic (if you have time)
Handful of cherry tomatoes cut in half
Celtic Sea Salt
Saute the spinach in the oil of your choice with the garlic, put a lid on the pan and the spinach will be wilted in a few minutes. Toss with the tomatoes and sea salt and you have a fast lunch or snack.
One cup of unsweetened shredded, organic coconut
One cup of dried strawberries (no sugar)
One cup of cup up organic, grass fed, thinly sliced turkey jerky
One cup raw walnuts
One cup raw almonds
Mix it all together and place in a baggie. This is a perfect snack when you need to wait for food and you need to keep your blood sugar stable….and it is really good for you!
1 1/2 pounds of boneless skinless chicken breast
Crushed red pepper
Freshly ground black pepper
1 small red onion, diced
1 -2 red bell peppers, core and remove seeds and thinly slice
1-2 tbsp of honey
1 inch of fresh ginger, grated
1 cup of low sodium chicken broth
1 cup unsweetened coconut milk
Basil leaves, for garnish
Sprinkle the chicken with black and red pepper flakes, cook over high heat in a skillet with the oil.
I like to have the chicken already cubed to cut down on the cooking time.
Remove the chicken from the skillet and set aside.
Add a little more coconut oil (unrefined) and saute the onions, red pepper and garlic (just a few minutes)
Add curry, honey and ginger to the vegetables and coat.
Add broth and coconut milk. Bring to a boil and reduce heat to medium.
Allow the liquid to reduce by 1/2 (10-15 minutes).
Add the chicken and basil leaves and serve.