Six months ago, I seeked help with my digestive issues and physical health from an acupuncturist. It was life changing.
I have been gluten free dairy free and soy free for 6 months. Looking back, there was a feeling of dread if this way of eating would be worth it.
The cabinets and refrigerator was cleared out. Food donated to the church and off to grocery store to find “food”
Today, there are times I have challenges shopping. For the most part my list is about the same. Lettuce, green onions, fruits, fruits and fruits, vegetables, vegetables and vegetables. Some gluten free chips and cookies. And chicken and fish. No dairy.
What do I miss the most. The convenience of eating anything without thinking much about what is in it.
What am I craving now? Lasagna. I have not even attempted to eat or make it.
It was worth it. The progress I’m making in my life again is an amazing feeling.
Here’s what I made today:
Gluten free dairy free blueberry muffins
- 1 3/4 cups measure-to-measure king Arthur gluten free flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 3/4 cup blueberries
Mix flour sugar, baking powder and salt. Make a well in the center.
In another bowl combine egg, milk and oil. Add egg mixture to flour mixture.
Bake 400 degrees for 18-20 minutes
Tonight’s dinner is a chicken burger with salad and pineapple.
- 2lbs ground chicken
- 1 tablespoon coconut aminos
- 2 teaspoons sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon sea salt
- 3/4 teaspoon sesame seeds
- 1/4 teaspoon crushed red
- 1/4 teaspoon black pepper
- 6 slices pineapple.
Mix all ingredients besides pineapple. Form into patties. I use a cast iron grill pan, cook until brown.
Add pineapple on top of burger and serve with a salad.