My younger brothers and sisters had no clue what going “gluten free” meant, and neither did my father – but little did they know, they were getting a delicious taste of what it meant to eat gluten-free when I came home for a weekend visit. I like to think of it as a gluten-free sneak attack – and it’s fairly simple to pull off as long as your dinner entree is savory with a zesty kick.
Am I a gluten-free eater? No. Have I considered going gluten-free? Yes. From research, I learned that going gluten free may help those with thyroid disorders, celiac disease or sensitive stomachs. However rather than cutting out gluten-filled foods, I learned that I can still reap the benefits simply by limiting my gluten intake and making easy substitutions.
This lemon chicken, red bean and quinoa recipe is one of those substitutions. I knew my pasta-loving family would enjoy.
- Chicken breast cutlets (I used about 2 lbs)
- 2 tbs Olive oil
- Lemon (1)
- 1 tsp balsamic vinegar
- 1/2 tsp dried mint
- Sea Salt (As much as you like)
- Pepper (A pinch)
- 2 tbsp Cumin
- 1 tsp paprika
- Quinoa (I bought a box of rice/quinoa mix at Publix)
- 1 small red onion
- 2 cloves Garlic
- 1 can red pinto beans – salt free preferred
Cook quinoa according to box directions.
To prepare chicken – Pat the chicken with cumin, mint, paprika, sea salt and pepper. Add about 2 tbsp of olive oil to skillet and add chicken. Squeeze lemon over chicken and cook over medium heat (about 5 min each side). Set aside when chicken is cooked completely.
Remove chicken from pan and add more olive oil. Cook the red onion with the garlic until it has a nice brown color.
Add the pinto beans and quinoa into the mixture when ready.
When you have a colorful mixture, add a teaspoon of balsamic vinegar to add some extra flavor. Pair mixture with chicken and dinner is served!
I tend to eyeball ingredients when I cook, but if you have any questions on how this was prepared feel free to ask and I’ll give you some tips. I hope you and your family enjoy this delicious gluten-free recipe.
Last weekend, I made a trip back home to Tampa to visit some family and friends. It was a busy but fun weekend which included Gasparilla, 3-mile runs, car washes and tennis. By 2pm on Sunday, I felt like an 80-year-old lady! All I wanted to do was sleep. Yet with no family dinner plans in the making, I sought out to find a healthy meal.
I searched for a healthy recipe that would serve my large family of seven and eventually came across this DELICIOUS Chicken & Sun-Dried Tomato Orzo dish from Eating Well. This simple recipe only took 30 minutes to make and when the recipe was doubled, there were plenty of leftovers for the beginning of the week. The directions were easy to follow – the only change I made was the cooking method for the sauce. I boiled the tomato puree in a large saucepan, then added the orzo and let it simmer. I topped the chicken with the orzo mix and sprinkled Romano cheese on top.
This recipe was brother, sister, parents AND boyfriend approved. Even a couple of family members couldn’t believe it was “healthy.” Family members can add extra cheese if they prefer.
You can find the recipe on the Eating Well website here:
If you prepare this dish, let me know how it turns out!
Melt in your mouth chicken made with greek yogurt, parmesan and garlic.
I was leaving the office on Tuesday night, ready to finally unwind and workout when my boyfriend texted me asking if I wanted to get dinner. I assumed I was going to cook (Little did I know he was going to take me to get sushi!).
So I ran into Publix while rummaging through Pinterest on my Galaxy for a simple, delicious recipe that will satisfy both our stomachs- which can sometimes be difficult to do (I’ll admit it, I’m picky and I eat like a girl).
I found this recipe on-the-go. Looking at it I could automatically tell it was a winner. The recipe called for mayonaise, parm, and a large amount of salt – much to his liking (and to the boyfriend who may be reading this, I say that with love).
To add a healthy touch, for my chicken, I swapped out the mayo for plain nonfat Greek yogurt, less parm, and a bit of basil and thyme.
Dinner was served with green beans tossed in 2ish tablespoons of olive oil, parsley, thyme, oregano and garlic.
Much to my surprise, he liked the Greek yogurt version better!
I recommend giving this recipe a try!
To view recipe visit: goo.gl/efxT9i