Welcome to Day 1 of our 30 Days to a Food Revolution. I am excited to be kicking off this adventure with a post from a good friend, Shirley Braden. Shirley is the author/owner of the blog, gfe–gluten free easily. She was diagnosed as gluten intolerant in June 2003 after a lifetime of health issues caused by gluten. She’s been gluten free ever since and is now happy and healthy. She leads the King George Gluten Intolerance and Celiac Group, which she formed in 2004. She also serves on the council of a local GIG group and edits its newsletter, and is a founding member of a local health initiative. She’s a relentless advocate for celiac and gluten intolerance education, always speaking at health fairs and other public forums.
Shirley’s recipe: Garlic Lime Chicken
Shirley’s tip: make your own instant food
Tucked into my planner is the little gem above. I clipped it out of our local newspaper. It’s dated April 23, 2008. Yes, it’s been in my planner for 2 years now. Sometimes the clipping gets pushed to the back, but then I clean out my planner and bring it to the front again. “People spend hours looking for instant food.” Think about that for a moment. The truth and irony in that statement made me laugh out loud the first time I read it. And, it still amuses me. But, admittedly, it also saddens me, too. People really do spend hours looking for “instant” food. In fact, I’ve “been there, done that.” It’s been a very long time, but yes, I bought into the instant food thinking at one time. The concept of instant food is largely a misnomer. Well, at least the type of instant food that’s immediately brought to mind in this Graffiti commentary is. For one thing, how instant is this food really? And, secondly, does the “instant food” purchased really equate to food? Last, can we make instant food at home using real food? How?
Other than the amusement factor, you might be wondering why I have held on to this clipping? Well, I find that reading this little nugget from time to time (or even thinking about it) keeps me “grounded.” It reminds me to cook with real food and not to get too hung up on cooking a meal. In other words, I am reminded to keep it simple and skip the martyr role for the time I spend in the kitchen. Don’t get me wrong … although most of the time I love cooking, I’m not immune to coming home after a long day and plopping on the sofa and not even wanting to think about preparing a meal. But, after I run through the “instant food” options, I usually get up and make a really good meal in a relatively short amount of time. Cooking with real food provides a much more satisfying meal, we know what we are eating, we don’t have to leave home, plus the cost is almost always less … or at least a better value for the quality and nutrition offered.
Folks do spend hours looking for instant food in the canned and frozen aisles of the grocery store, at restaurants, and, even at fast food restaurants. Despite the label of “fast,” one who frequents fast food restaurants can spend hours there over several visits. While I have always baked from scratch, there was a time when I would load up my grocery cart with boxed “helpers,” pasta “meals,” frozen pizzas, and much more. We’d even dine out once a week plus stop at fast food restaurants one or two times during that same period. For many, instant food simply equates to dining out and not cooking. Mr. GFE and I spent an hour and a half dining out the other evening. (That didn’t include the hour round trip to get to the restaurant.) We had a lovely time and our meal was actually real food and quite enjoyable. However, because of the time taken, one really couldn’t call our meal instant food. Yet many people opt for eating out because they want “instant” food. And, another consideration … maybe the hours referenced in the graffiti statement is not just talking about the hours spent in actual shopping or eating out, maybe it’s also alluding to the hours that one has to work to pay for these instant foods.
Advertising does everything possible to make us think we don’t have the time—that we need the instant food. There are slogans like “Home cooked food without the hassle.” And, so many individuals have bought into this line of thinking, that they’re spreading the instant food gospel, too. Whenever I share homemade baked goods with folks, at least one person always says something like, “It’s great that you have the time to bake from scratch.” The truth is I don’t have any more time than the next person, but baking and cooking with real food is important to me. And, I can bake a lot with real ingredients in a relatively short amount of time.
What do the people who eat this instant food think of what they are eating? If you ask them “How’s the pizza?” or “What do you think of those cookies?” The responses are usually “it’s okay” or “it’s not bad.” Those statements alone are a sad commentary. Why should we accept “okay” or “not bad” for the taste of our food? Fresh, real, and delicious is not what comes to mind for most of this instant food.
The other point that needs to be considered, which I mentioned earlier, is whether the instant food being consumed actually meets the definition of food. Is the frozen microwave meal that has Healthy, Smart, or Lean in its title really any of those things? Such product labels often list about 20 ingredients (some have more!) and include items like sodium benzoate, chicken powder, and high fructose corn syrup. Is that food? The fact is that food scientists work for these companies and their job is to create products that emulate food in taste and, uh, nutritional content … just without all the real food involved. Why? Cost, shelf life, and quality control. Those who are creating “food” want the most economical sources to create a product that is less expensive for them to produce, always consistent in its presentation and taste (their meaning of quality control), and will last for months (even years—check some expiration dates). That’s why if you look closely at many products, like cheese products, you’ll see that they are labeled differently. Packaged, sliced cheese and other cheese products are shown to be “cheese food.” Translation: It contains a certain percentage of cheese, may taste similar to cheese, but it is not totally cheese. Although real cheese will mold in a fairly short time; cheese food products can keep in the refrigerator for months on end. Even if the components of these “foods” are equivalent to food, do they have the same effects/end results our bodies? That’s something that many have questioned—including Michael Pollan in his acclaimed In Defense of Food: An Eater’s Manifesto. Pollan reveals much about food manufacturing, “food science,” and changes in FDA rules in this book. It’s an eye opener and a quick read, so it’s definitely worth picking up.
Many of us will visit other countries and come back raving over the food. But, when we look back at what we enjoyed the most, it is usually the simple meals made from real food. One friend visited Italy and came back talking about tomato chunks topped with some mozzarella and olive oil. She fell in love with that fresh, simple meal. That dish is real food all the way … and it’s pretty much instant food, too. Because Mr. GFE is an avid scuba diver, a frequent destination of ours is the Caribbean. We love the simple meals, which burst with flavor from both their preparation and the use of local herbs, spices, fruits, and vegetables. Think grilled fish and other seafood. Jerk chicken. Curried goat. Rice and beans. Roasted garlic chicken. Papaya. Pineapple. Coconut. Mango. Curry. Cinnamon. Nutmeg. So many real food dishes like these can easily be made and enjoyed at home.
So often we have preconceived notions and miss the obvious when it comes to meal solutions in our home. Think fresh (although frozen, and even canned in some cases, can work as well) … think simple … think tapas … think appetizers. We’ll go to a restaurant and pay for these items—even eating them as our meal sometimes—but we usually don’t optimize using them at home. Oh, sure, we might make some for parties we are hosting, but for some reason, when we’re cooking a meal at home we think that we have to cook for a long time and have a meat or protein plus veggies, plus a bread, etc. But many of the appetizers you’ll find on restaurant menus are easily replicated at home (with healthier, quality ingredients) and in combination with a small garden salad, they make great meals. Think chicken satay, spinach artichoke dip, chicken wings, ahi tuna, crab dip, and the like. One of the best ways to have a simple, “small bites” kind of meal, without even making new foods is to have a clean-out-the-fridge event on Friday evening. We call ours a smorgasbord. It’s a great way to have a variety of little bites, while ensuring that no food goes to waste for the week. Everyone can choose his/her favorites from the past week. Son especially loved our Smorgasbord Friday. A little bite approach can also be a good way to get kids to try new foods. It’s a proven fact that children are more drawn to food if it’s cut into bite-sized pieces or served in smaller portions. Sweet little Susie who long ago declared war on mushrooms might be more willing to sample that one bite of mushroom quiche than she would be to eat a full portion.
Even when we go out to a fine restaurant for a full meal, it’s the simple meals that often satisfy and impress us the most. The entrées could include an excellent steak, steamed lobster, grilled salmon, pan-seared trout, and braised short ribs, for example. Side dishes offered might be garlic mashed potatoes, polenta, roasted red bliss potatoes, grilled asparagus, sautéed Brussel sprouts, and baked sweet potatoes. They are all real food dishes with most requiring little preparation and cooking time. A meal of grilled salmon, like my Cayenne Lime Salmon and asparagus Roasted Prosciutto-Wrapped Asparagus can literally be cooked and ready to serve in just a few minutes. I wager that you can have that meal on your table in less time than it would take you to prepare any “helper” dish or just drive to a restaurant. So you can have instant food, but this time it will be real food that you have prepared. And, frankly, you’ll find out there just is no comparison in flavor or nutrition.
The recipe I’m sharing today is Garlic Lime Chicken. This is a moist and flavorful chicken recipe that is just right with its garlic, lime, and other seasonings. It’s well loved by everyone who tries it and all ages. It comes from Leanne Ely, a nutritionist who is part of the Flylady “network.” You can read more about Leanne here. She is a great resource for simple, healthy meals made from real food. She shares recipes via Flylady’s emails and at her own site, Saving Dinner, where she shares her menu mailer plan. Menus are delivered via email with recipes and shopping lists. Leanne is known for getting people to eat and love foods they’ve never enjoyed before; e.g., kale. But let’s get to her ” must make” recipe, shall we?
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together the seasonings and spices (first 7 ingredients). Sprinkle mixture on both sides of chicken breasts.
In a skillet, heat butter and olive oil together over medium high heat.
Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center.
Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly.
Add chicken back to the pan to thoroughly coat and serve.
Shirley here: Leanne’s version is cooked on the stovetop, which works fine, but requires several minutes of attention. My dear friend, Therese, converted Leanne’s recipe to an oven recipe. So, I’ve been using that method most of the time. Here’s how I make the oven version of her recipe.
Place butter and olive oil in 9 x 13 baking dish. Set in preheated 400-degree Fahrenheit oven just a few minutes until butter is melted. Stir butter and olive oil. Add chicken breasts. Sprinkle breasts with seasoning mix. Flip the breasts. Mix chicken broth and lime juice together and pour over chicken breasts. Sprinkle chicken breasts with seasoning mix. Bake for about 40 minutes; turning chicken pieces over half way through. Baking may vary depending on the size of the breast portions. You can pound the chicken pieces flatter for quicker cooking time if you like.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium.
Serving suggestions: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagus), baked potatoes (try Yukon Gold potatoes–delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).
Vegetarians: Skip the chicken and use vegetarian patties or tofu instead. Dip the patty in the melted butter/olive oil mixture before adding seasoning though (so it will stick).
Reprinted with permission from Leanne Ely at Saving Dinner
Shirley’s Additional Notes: This recipe can be made dairy free simply by substituting non-dairy butter or using all olive oil and skipping the butter. You’ll want to mix up a triple recipe of the seasoning mix and keep it an empty spice shaker to be ready for baking future batches. I sometimes use bottled lime juice, but fresh is really wonderful in this recipe. I like to make the small amount of chicken broth by adding one teaspoon of Better Than Bouillon chicken base to one half cup of boiling water. As Leanne shares in her notes, vegetarian patties or tofu may be used for a vegetarian/vegan option. Gluten-free readers should ensure safe status of seasonings and vegetarian protein sources used. I often serve vegetables and potatoes with my garlic lime chicken. My favorite black-eyed peas and one of my Pan-Baked Potatoes complemented the garlic lime chicken meal shown. Serving this chicken with the sauce over rice is also a great, easy meal.
As a side note, when I went to Leanne’s site to obtain links, I found out she’s about a third of a way through a 28-Day Break Free Plan. She’s given up gluten, dairy, soy, and eggs. You can follow her progress and see her personal reasons for embarking on this lifestyle change here.
Think about the wisdom in that graffiti clipping and all that’s been shared in Jamie Oliver’s Food Revolution series, and plan on making some “instant food” dishes using real food at home this week. Then consider how they compare in taste, nutrition, time expended, and cost to the other instant food options. Let us know how you fare. Or if you are already on board with the real food movement, tell us about one of your favorite “instant food” dishes made with real food.
Be sure to visit Shirley today at gluten free easily to read her personal Food Revolution post there and she shares another recipe!
In order to be entered to win one of 7 cookbooks, here’s what you need to do to gather entries into the drawing. The more you do, the more chances you have to win!
- Leave a comment on this blog on as many of the 30 guest food bloggers as you like. Each comment is an entry.
- Sign up for The W.H.O.L.E. Gang newsletter.
- Visit that guest blogger’s site and leave a comment there too.
- Tweet about this project using both of these in your tweet so I’ll find you #30days2 #foodrevolution
When the initial 30 days of guest posts are over on June 4th, we’ll pick the winners.
Great way to kick off Diane's version of the food revolution, Shirley! First off, I love the "graffiti" clipping. That's absolutely perfect! The chicken sounds perfect as well and I'm convinced adding lime (or garlic, for that matter) to anything enhances the taste. Good one!
This is so exciting!
Great first post! I love that newspaper clipping. I watched the last show of the Food Revolution last night – and realized that it's so easy for us to get suckered into buying certain processed foods. Just like when they bought more processed foods for the following year because it was so cheap, it's easy for us to pick up ramen noodles or packaged crackers because the price is "too good" to pass up. But is it, really? The price for our health will certainly go up as a result! It's better to shop for "cheap" whole foods – like this yummy chicken! I can imagine it'd taste great grilled, too!
I'm really excited about this series that you're doing Diane!
Shirley, this has been great to read. I've started to think more and more this way, but to have it spelled out so clearly really brings it home for me!
this is a great post! People always say "you must always be in the kitchen" I am but I enjoy it and it's great when the whole family is in the kitchen helping. 🙂 we've been working hard on getting my son to eat vegetables and within the past month he's decided raw cabbage, beets and broccoli actually taste pretty good.
I am currently reading in defense of food. it's a good read.
I know what I am having for dinner, Garlic Lime Chicken!
Wonderful post Shirley, I have been learning so much over the past few months about REAL food and what an important role food has in our lives. My blog used to be solely based on recreating gluten containing processed food (Goldfish, etc.), because that is what I thought Sam "needed" to feel "normal" among his peers… I had it so wrong. What Sam needs is a healthy view of food and the role it has in our lives. Food's main objective is to nourish our bodies and our minds so we can go out and do something that matters to us. And yes, food is a social bonding experience but we have placed nutrition last, behind social activities, convenience and taste.
Since getting off of all the processed foods (yes, it was a slow journey!), I feel as though my taste buds have woken from a very deep slumber. I can't seem to get enough and I realized just HOW VITALLY IMPORTANT it is to start our children eating whole (real) foods from the beginning. What better gift can we give them than to grow up loving and wanting real food? It is the foundation for a long, healthy and happy life.
I am so excited for this series, thanks Diane! 🙂
Loved this first post and can't wait to try the chicken recipe. Its so true on how we can get addicted to the processed foods and choose they beacuse they are cheaper. I am on a mission to end this and start eating healthier and with real food. Thanks so much for this blog, this recipe and the future ones to come!
You said it! i look forward to following 🙂
I am so jazzed right now! What a great first post, Shirley! I pitty the one who has to follow you—wait, that's me—ahhh! haha You will be a tough one to follow!
That clipping is fantastic! I want to write it on my fridge. Or better yet, get a bumper sticker made that says that! Your point is so well made in your post. Real food can be as simple or more than "fast" food. And also, packaged food may seem simple to us, but lets consider the amount of energy that went into the processing of that packaged meal.
I also love the concept of small bites and the smorgasbord. Fabulous.
those "food scientists" that you refer to with such disdain have allowed people in lower socio-economic backgrounds to subsist for less, which allows them to do things like owning a home, or starting a family.
you may not want to put that in your body, but for some people generic brand canned vegetables are the only way to afford sufficient nutrients year round.
Also, it doesn't take any more time buying those than it would to buy fresh produce (actually, it takes less time, since you don't search around for fresh looking stuff). the only alternate is home canning which requires tools in which a family on a budget can not invest (unless your family is ok with eating tomatoes year round, you need a pressure canner)
So while you may have the time to bake bread every morning for your family, the single mom that's working 2 full-time jobs just to tread water doesn't.
as far as eating out- one thing that lots of americans don't get is that eating out (not fast food (the inflated price for that is for the convenience of having it on the way home (no travel time) and prepared so you just have to tell them what you want), but the "sit and eat" kind of place) isn't something you do for the sake of subsistence. you do it for the sake of entertainment; for trying something new. so eating out may take 2-3 hours, but so does a night at the movies. take your pic on which amuses you.
That chicken dish looks so full of flavor, yum!
Hey Jenn–It's a great dish! If you try it, I guarantee it will become a favorite. 😉
That dish looks amazing!!! Thanks. As much as I love spending 1 night a week in the kitchen with my kids, most nights are pretty quick and easy. This dish is going on the menu this week!
And, as a single mom with 2 kids and 2 jobs… I know that my body only functions well on fresh, whole foods. And, since my medical bills have gone down as a result, I know that my budget thanks me as well for those fresh foods.
Melissa–Thanks, dear! I know … that clipping was just so good, it had to be kept, right? 😉 The whole combination of seasonings makes this chicken dish a winner, but the lime component is critical. I steered clear of lime for years, but properly done it adds so much flavor without too much tartness. 🙂
Katrina–I’m so excited, too! It will be so great to read everyone else’s posts … yours included. 🙂
Alta–Yep, too easy to buy that packaged food that often doesn’t resemble food or is not high quality food. I think you’re right that this dish would taste great grilled, but I think it’s important to keep the seasonings and “sauce” going. So perhaps these would be an ideal dish to make ahead in foil packets, especially if you were going to a gluten-filled cookout. That way one could have a super yummy meal without being contaminated.
Hey Aubree–Thank you! You know how I tend to go on, so it’s nice that my belaboring the point is appreciated. 🙂
mama–So nice to meet you … thanks so much! I love the vision of you, the mama, and the rest of the family in the kitchen. It’s always the heart of the home, right? And, way too cool on your son learning to like those veggies. Most of the time it’s just repeated exposure. As I like to honestly tell people, I’m still learning to like fruits, veggies, and certain dishes myself and I’m loving it!
Heidi–What a great comment! Thanks so much for sharing your experiences. I’ve never been one who had to make gf versions of things like Goldfish crackers, but I do like to emulate their flavors in different ways. I love the way you are teaching your son, because besides the wonderful nutritional benefits he’s getting, he’ll also be able to function so much easier out in the real world. Real food is available everywhere … gluten-free goodies and Mom’s Goldfish crackers not so much. This is how my Son has learned to eat gluten free and he says it’s easy. He does admit that it’s hard on his college budget sometimes when he’s ordering grilled salmon and the other kids are getting the 25-cent chicken wings at happy hour. I just read about your 50-lb weight loss over the last year from eating real food–that’s just incredible, Heidi! Congrats!
A. Wilder–Thank you very much for your kind words! So nice to meet you. 🙂 Bravo on going down the real food path! Diane’s blog is great, isn’t it? I’m like you … I can’t wait for the rest of the posts!
Hi Cocoa–A woman who gets to the point! LOL Love that! Nice to meet you. 🙂 I think we all are looking forward to following with the great lineup that Diane has gathered!
Hey Kelly–Ha ha! I think the act who is following me will do quite well. 😉 Really looking forward to your post tomorrow. Yes, I agree on the energy used in packaging. So many considerations. I think by the time our 30 days here at Diane’s is over, we’ll have considered them all–can’t wait! Yes, that saying is the bomb, isn’t it? It really gives one pause. I think whoever wrote that for Graffitti should look into getting a bumper sticker made because with the Food Revolution, now’s the time. I think your family does well with the small bites concept already. They’re just so much fun … much more so than the Super Size/Mega Meal stuff.
mohammed–Thanks so much for taking the time to comment. You are correct that I didn’t note the positive things that food scientists have done; e.g., for world hunger and the like. There have been many. (I would prefer that in global efforts that they use quinoa vs wheat, but that’s another discussion.) One of the food scientists who is actually a friend to those of us who are gluten free (and casein free) is Angela Ichwan of Arico Foods. Angela was a food scientist for major food companies before she decided to make healthy snacks that her gluten-free, casein-free, niece could enjoy. (You can read her story here.) I did mention canned foods in the article. I use some myself and I have bought canned vegetables on special many times in the past myself to help me achieve goals in leaner times. However, often it’s a matter of perceived cost differences in my opinion more so than reality. Several bloggers have bought real, fresh food on the food stamp budget and written about their experiences.
Respectfully, mohammed, I don’t bake bread at all. I do bake muffins, cookies, and cakes once or twice a week. These foods are intended as treats and far more wholesome than if purchased in packages with preservatives, etc. The time is minimal and the cost savings is big. There are single moms who are stretched thin in every sense, but for most folks, even many of them, there are always choices that can be made. Some time spent in the kitchen for mom and kids is much better than time spent in front of the television. But that’s an issue that pertains to most socioeconomic classes. I think that certainly reaching and enlightening is a key goal of the Food Revolution.
As far as eating out, mohammed, I’m an advocate for it and eat out often by choice, but not in search of “instant food,” which was my point. My husband and I (and our son when he was home) enjoy very leisurely meals as quite pleasurable experiences. But, for many, that’s a big block of time spent avoiding being at home in the kitchen.
Thanks, everyone, for your feedback!
Great way to kick it off!
I was one of those people that fit your quote. Especially if it was BOGO and I had coupons. I had a pantry full of processed foods.
I never thought the frozen meals were healthy. Just healthier than a supersized combo. There aren't too many ways one can make that long list of ingredients that you can't spell or pronounce healthy.
Society is conditioned to accept processed foods. Like I said above. The newspapers are filled with coupons for it. I was getting $150 of groceries for $35 and most of that was because of the few fruits and veggies that made the cut.
The chicken looks yummy. I love seafood so I'll have to comb your site for one to try.
Great guest post, Shirley! After eliminating foods one by one that made me sick, I found a new category for my forbidden foods: anything advertised on tv. Funny, huh?
The salmon with lime looks delicious, so I'll have to try it too. I also love your note about how long people spend looking for instant food. That is so true and such an important realization. They also spend hours working so they can pay for that food.
So glad Jamie Oliver posted this site on Twitter! Look forward to reading more. The chicken recipe looks good. I am interested in learning more about the Gluten Free Diet so I will be looking into Shirley's blog 🙂
Jennifer–Thanks so much for your comment. Your personal story is very inspiring and shows that one can't just look at one facet, one has to look at the whole picture, and what a great picture it is! 🙂 There's absolutely nothing wrong with quick and easy … I endorse that route all the time at gfe, just primarily with real food like you. Thanks again and I think you'll really enjoy the garlic lime chicken. 😉
Adrienne–Thanks for the nice words and special thanks for taking the time to share your experiences! Yep, we've been very conditioned to eat the other, instant food way to save money, save time, and even eat healthier than other fast food. But, yes, we can break away from that pattern. Once we start looking at the ingredients as you say, it can be a real eye opener. As far as seafood, I’m crazy about it and you'll find some recipes on my site, but most of the time, we eat it so simply (steamed, grilled, sautéed with simple herbs/seasonings) that it doesn't even require a recipe. I'll have to be sure to include some of that info in future posts though.
Kay–It's great to see you! And, oh my gosh, that is brilliant about steering clear of anything advertised on TV … just brilliant. Now that you mention it I can't remember the last time I saw an ad for artichokes, beets, kale, apples, kiwi, bananas, etc.! I absolutely love how you slowly, but surely regained your health! 🙂
Jenna—Thanks for the great feedback! You’re right … such “instant food” is not our friend in any way, shape, or form. Hope you enjoy the salmon if you give it a try … I crave that recipe!
Roxy—How cool that Jamie tweeted about Diane’s awesome Food Revolution event and you made your way here—just love that! The chicken is amazingly yummy. I’ll be happy to see you over at gfe and offer any gluten-free help that I can ! Just FYI, there are so many great gluten-free blogs, starting with Diane’s. We all offer something a little bit different. 😉
Hey Shirley, what a great post!! I am so thankful for your friendship and for being able to come to your support group meetings. And I have made this delicious garlic lime chicken before — I used to do Leanne's menu mailers and also have her cookbook (back in the day when I ate gluten). Interesting to see her go gluten free now 🙂
Have a terrific week!
Shirley, I love what you said about people spending hours searching for instant food. With the recent coupon craze and my friends getting lots of food for very little money, I feel left behind. I can't eat the processed foods, sugary cereals or barbecue sauce. Although I'm good at shopping frugally for organic veggies and gluten-free flours and can even match coupons with sales from time to time, I'll probably never walk away from the grocery store with a cart-full of groceries for $6. You're right; people spend hours chasing down deals for instant food. The time and money I spend making nutritious meals are worth it…thanks for putting it into perspective!
Hi Jennifer–Thank you so much! You know I feel the same way about (((you)))! You are a vital and loved member of our support group! 🙂 I have actually only done Leanne's menu mailers since I was gluten free. I just did the low carb option, which worked fine, as is, most of the time, and occasionally, a small substitution might be needed … so basically the gfe approach. 🙂 I'm intrigued by her foray into the gluten-free world, too. Maybe she'll educate/conver the whole Flylady crew! And, then they'll educate "the world" on gluten free. I'm always dreaming BIG!
Hi Christa–I'm so glad you found my post so helpful. You are doing wonderfully! Always focus on what we can have (which is A LOT) and not what we can't have. And, remember the other part of my post … is what your friends are buying–so cheaply and spending hours to get at a huge discount on–really food anyway? Let them go their own way and happily go yours. Who knows? They may finally see the light and follow your example! Fingers crossed … you might just be a key part of the Food Revolution. 🙂 Bravo on what you are doing, Christa!
What an amazing concept! And I've been grappling with how to implement this recently so this was a nice push. My husband is a "well, lets go out to dinner" kind of person when it's been a busy day and no one wants to cook. I'm happy to oblige him, but it really CAN be easy to cook "real food at home" on those nights, too, if I just buckle down and do it! Thanks for the encouragement!
I was diagnosed with celiac disease 6 month ago, and diabetes 3 weeks ago, so I've been searching for new recipes. this one sounds wonderful, both pan cooked and baked (because there are days when I don't mind cooking but I don't have the energy to stand over it!). Looking forward to more great recipes and posts!
I was just playing around with some ideas in my head about chicken with a twist of lime… I'm a little behind on reading all these posts but this couldn't have come at a better time! I have a feeling I will be making this recipe in the next couple days. It sounds delicious! Thank you for sharing your story and recipes!
Thanks, Shirley, for this information and recipe! Since first learning of my sons allergies a couple years ago, it's been a very interesting journey learning about "ingredients." I wouldn't say we ate bad before this, but I never had to check for the various versions of corn, dairy, etc. that are so prevalent in packaged foods. This recipe looks great; I think it would be excellent on salmon, too!
I agree that people look for hours to find an instant meal.
Hi Jennifer–Yeah, it's a mind over matter kind of thing. Many of us often have a tendency to think, hey, that's going to take forever, no matter what the task at hand is. So we avoid it. I found that when we used to go out to eat because we were behind schedule, it actually put us even further behind schedule. Now I love eating out when I want to, not when I "have to." One final note, my hubby does enjoy eating out more frequently than I do . He's all about seeing what's happening out in the world, if you know what I mean. 😉
Laurie–Hi! I know exactly what you mean. Some days I'm full of energy and quite content to be in the kitchen for long periods of time … other days I want to be there for quick prep, stick the food in the oven (slow cooker, etc.), and then put the food on the table when the timer goes off. So it is nice to have a recipe that will work either way. Best of luck with your healing. The combination of a gluten-free diet and real food recipes can do wonders for recovery from celiac and diabetes. There really are a ton of recipes that will work!
Hi Marissa–What can I say? Great minds. 🙂 Of course, as I shared in the post, I can't take credit for this recipe. It's Leanne Ely's and I'm so grateful that she gave me permission to reprint it. I really hope you'll like it when you make it. Please report back!
Breanna–Good to see you! 🙂 I totally understand what you are saying. You just have a heightened awareness and with label reading, you are all now eating healthier as a result. I'm sure you are right about the salmon. The chicken recipe is not that different than the Cayenne-Lime Salmon recipe … seasonings and lime. That just makes for a very flavorful entree–chicken or fish. Mr. GFE loves the garlic-lime chicken seasoning so I'll have to try it on salmon next time. (Salmon is not his fave, but it is mine.)
Cathy–Thanks for taking the time to comment! Sometimes just acknowledging a fact can change things, can't it? It sure did for me. This little clipping remains my reality check. 😉
i actually think i commented on this earlier today but re-reading…i'm an adhd skimmer…reader. My nephew has been here the past few weekend… 17 years old- track team. Last week I made oatmeal cookies- real food- (adaped from nourishmd e-book.) He knows my son can only eat gfcf so he felt bad asking but said- can i have some more aunt amy? (when did i become the OLD aunt that cooks?? man! I remember thinking.."my aunt is such a good cook." but i also remember her as 'old.')
Today I made 'mounds' bars w/ coconut bars I had ordered online (with just coconut and rice syrup) and covered them with dark chocolate. He ate like 6o of them (bite size pieces) and says- this doesn't have that aftertaste like the candy bars. SCORE!! I'd blog all this but he'd be soooo embarrassed!!!
i made more mounds bars tonight 🙂
Thank you for the advice and recipe!
Another winner! I'm still enjoying eating my way through your website. I served this with black-eyed peas as you suggested and the garlic-lime sauce was great. Husband went on and on about it. Tks again.