A fine midwinter day (WIAW)

For breakfast this morning I had two Van’s Apple Cinnamon waffles with earth balance coconut spread and pancake syrup. I also had some brown and serve turkey sausages and a fruit plate.

I drank my tea this morning while at work, I also had a clif bar for a snack.

For lunch I had a ham sandwich with applewood smoked ham, and gluten free bread. I also had an organic apple, some gluten free pretzels, a gluten free dairy free chocolate chip cookie and some cherry pomegranate jello.

For dinner I chopped up some cherry tomatoes, added some lemon juice, dried basil, fresh rosemary, sage and thyme. I then heated it up with a piece of chicken I cooked Sunday, a salad, flat bread crackers, a glass of water and a couple chocolate chip cookies.

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Tomato Lime and Herb Chicken

024Hey Everyone!

This week’s recipe is Tomato Lime and Herb Chicken. I had picked up a container of fresh herbs in the produce section yesterday while I was at the grocery store, and then added some more to that to make this recipe today. I enjoy coming up with new healthy recipes that are gluten free and dairy free that also taste really good.

016For this recipe I used:

  • 1 lb of free range vegetarian fed boneless skinless chicken thighs from New Seasons
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh time
  • 4 leaves fresh sage
  • about a tablespoon of bottled lime juice
  • about a tablespoon of olive oil
  • 1 teaspoon of minced garlic
  • 1/2 teaspoon salt
  • 1/8 – 1/4 teaspoon dried basil
  • 3 scallions (little green onions) chopped
  • 4 cherry tomatoes chopped

I preheated the oven to 350 degree Fahrenheit

I then chopped up the scallions and tomatoes, and then mixed all the seasonings, lemon juice and olive oil in a small bowl.

I then put the chicken in a glass pyrex that I had lined with foil, and then evenly distributed the seasoning mix across the top of the chicken

I baked the chicken in the preheated oven for about 25 minutes to half an hour, until the chicken was between 170 and 175 degrees farhenahit.

What I ate Wednesday

Hey everyone!

I am back with what I ate Wednesday!

I don’t have any pictures from breakfast this morning, as I over slept and scrambled to get out of the house on time. This morning I had gluten free & dairy free pumpkin spice waffles, some brown and serve breakfast sausages and a plate of fruit.

Throughout the morning at work I drank my tea that I had brought with me in a travel mug. At 10:00 I had a clif bar, for my mid-morning snack. I keep a stash of clif bars in my desk so that I don’t have to keep bringing them from home.

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/home/wpcom/public_html/wp-content/blogs.dir/26b/70492395/files/2015/01/img_0487.jpg for lunch I had brought my lunch with me. I had made it last night and put it in my lunch carrier this morning. I had a gluten free and dairy free ham sandwich, an organic golden delicious apple, gluten free pretzels, a chocolate chip cookie and a cranberry splash Sierra mist.

For dinner I heated up chicken that I made over the weekend, sautéed mushrooms, a salad, some hummus and corn chips.

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Gluten Free and Dairy Free Macaroni and Cheese

I had stopped at Fred Meyer on my way home from work this evening, to pick up a few items. While I was at the store I was wandering through the natural foods section where they have a lot of their specialty gluten free and dairy free foods, and I was looking at their prepackaged dinners, as I had seen Gluten Free Dairy Free Lasagna and Macaroni and Cheese at a store a while back, but couldn’t remember which store. While this Fred Meyer didn’t appear to have the Lasagna they did have the gluten free and dairy free macaroni and cheese, so I got it.

I had it for dinner after i had gotten home from having gone to the store. It was so good, and it hit the spot.I have been craving mac and cheese for a while, and I finally found one that I can eat, and not pay for it later with an adverse reaction. I was worried I wouldn’t like it, since I spent the first 24 years of my life eating normal food, and I am rather picky about flavors and textures. I was amazed at how good it really was.

Baked Chicken with Herbs

Hey Everyone!

135I made a delicious Chicken dish this evening. I love chicken, I am also trying to eat healthier, and make the healthy food taste amazing. I had done some grocery shopping on Thursday, while I was at New Seasons and I decided to bake it tonight. I love making food that tastes good that I went to the store and bought for myself. I have always loved cooking, and being able to buy my own ingredients has been a pass time of mine.

I decided to season it with herbs and see how it would turn out. I used free range chicken that is vegetarian fed, no antibiotics or GMO’s.

For this recipe I used:

  • 1 lb of Boneless Skinless Chicken Thighs
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons lemon pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt

Preheat Oven to 350 degrees Fahrenheit

I mixed the spices together in a small bowl, added the Extra Virgin Olive Oil to the spices, I then lined a smaller rectangle glass pyrex pan (large enough to hold the chicken) with aluminum foil, and laid the chicken in the pan. I then drizzled the olive oil and spice mixture over the chicken and then rubbed it around on the chicken to evenly coat the chicken with the mixture.

I then baked the chicken in the preheated oven for about 20 – 25 minutes, or until a meat thermometer read 170 – 175.

Sautéed Mushrooms

I love sautéed mushrooms. So I bought two containers of baby Bella mushrooms to sauté up. For this recipe I used:

•1 1/2 tablespoons Earth Balance with Olive Oil spread melted in a warm pan
•6 to 8 small mushrooms without stems and sliced up
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder
•1 oz Sutter Home Pinot Grigio

Instructions:

•remove the stems and slice the mushrooms
•melt the spread in the pan while heating the pan
•add the garlic and onion powders
•add in mushrooms
•as the spread reduces add in Pinot Grigio
•sauté mushrooms for another 2 to 5 minutes until mushrooms are done.

The white wine can be omitted if you don’t want to use the wine. The alcohol cooks out and leaves a really nice flavor.

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Making Healthy Food Taste Good

Hey Everyone!

It is New Years Day, and while many are making New Years resolutions that they probably won’t stick with for very long,one of my two main New Years resolutions is to make healthier food, and make it taste good. In eating healthier food I have begun buying more Organic, Natural, Free Range, Cage Free, Non GMO, Grass Fed food. I may have to back off a bit if I ever have a family, but for now that it is generally just me that I have to worry about, and I have a job to pay for it. I can buy the more expensive better for you foods that I prefer.

I am to some degree a picky eater, as in if it doesn’t sound good, look good, smell good I am not going to eat it. For years I just ate food because it was what was there, not because I wanted it. Now that I am working, and I am getting paid, I can afford to be like “this sounds good, I am going to make it and use the grass fed free range meat”. Being Gluten Free and Dairy Free has also contributed to this mentality as well. Getting food that is Gluten Free and Dairy Free also tends to cost more, and I have to be careful about what I eat. I haven’t read all the research, but there is research showing that the food we eat has changed significantly from the food that was produced, and grown in the 1950’s, and those changes with Genetically Modifying, pesticide resistance, antibiotics and such has greatly contributed to the rise in food intolerances and allergies we are seeing now days. Now that I am one of those people who does have food intolerances to contend with, what is in my food is ever present how I grocery shop for myself.

I am not going to be becoming Vegan, or quit eating all “normal” foods, I am just being more selective about what mainstream foods I eat, and what I replace with “alternative” options.

So really, my goal for this year is to have a better diet that is balances and has a lot of food that is taking it back to more of the way it was in the 1950’s, as well as the Gluten Free and Dairy Free Alternatives to keep my food intolerances in check.

Along with eating better, and making it taste good I am working on putting together a cookbook that one of my good friends so nicely gave me for Christmas, with all of the GF/DF recipes that I try and like. It will be be useful for me, when I am able to move out on my own, and for if I ever do get married, and have a family.