Going Gluten-Free


If you are anything like me, you will at some point come to a fork in the road during your SCD journey. For me, I met that fork in the road back in June. I’d been almost 100% faithfully devoted to the diet for over three years, and I was fast approaching the second year-marker for complete health. The temptation to veer off my restricted dietary track became nearly irresistable.

I began letting some gluten-free foods into my diet. I still restrict myself, only allowing a special gluten-free treat about once a week. Twice if something special is going on. I found a gluten-free cookie at our local health food store that is sweetened with fruit juices, and I sometimes (though not as often) indulge in a gluten-free english muffin. These things have helped me deal with the difficult times.

At this point in the healing process, I feel comfortable with this slight variation in my diet. However, for others, this change might not be advisable. Like I’ve said before, each individual must learn to read and understand his or her intestinal disorder and know when it is okay to add something in (or vice versa). It took me almost four years to get this point. It may take others shorter, or longer periods of time.

SCD Success, 1900 Miles From Home


As I promised, I kept a faithful log of what I ate on my trip to New York, except for the last unexpected couple of days, because I was so out of it (read about that fiasco here). I was able to remain almost 100% SCD-legal. I say almost because I did indulge in an occasional treat that was not on my diet. Wrong, yes. I will dispense with the excuses which are rising to my lips.

*Beginners, take heed: Since I am so far into the diet, these minor “cheats” didn’t affect me. However, for those just starting the diet or who haven’t been on the diet very long, I would advise you not to cheat at all.*

6/15: I never did make the cookies I’d planned to bring on the airplane. I brought a jar of yogurt, storebought applesauce cups, some Larabars and other packaged treats. I got through security at the airport with no problems. Thank God! I ate my yogurt just before boarding, so that I could take my medications. On the plane, I experienced some severe motion sickness, most likely because I hadn’t eaten enough beforehand (after all, we’d only left the house at 4:30 am). I was forced to eat some pretzels, the only thing I knew which would settle my stomach. I didn’t even touch my other snacks, I felt so terrible. The thought of fruity foods made my stomach even worse. Perhaps if I’d brought the cookies, I could have avoided the pretzels.

When we arrived in New York, I was woozy from hunger, and still a little nauseous. My grandmother took us out to Red Lobster, which I felt was perfect for my first night away from home. Fish would be easy on the digestive tract. I did eat some of my snacks later on.

6/16: My mom’s sister had made yogurt for me, but it wasn’t ready to eat yet, so for breakfast on Wednesday morning, I nibbled on some cheese and some of my snacks. For lunch, we went to a diner in my grandmother’s village. I ordered “Texas Chicken.” Ha! I went all the way to New York to have Texas chicken. 😉 It was grilled chicken smothered with melted cheddar cheese and crisp bacon. Delicious, and filling. For dinner, we went to my aunt’s house, where she served fresh cod (which my uncle had caught). I brought the yogurt that my aunt had made back to my grandmother’s house and ate some before bed.

6/17: Thursday morning I ate my yogurt sweetened with pure local honey. I also had some yogurt at lunchtime. In between I ate my snacks. We went to my dad’s sister’s house, and I had some fruit and cheese. For dinner, all of us Hogans (except my dad’s parents, who we’d see at the surprise party on Saturday), went to Oysterman’s. That restaurant has to be about the best restaurant I have ever been to. They had a gluten-free menu. I ordered almond-crusted salmon with spinach. Heavenly. I stuffed my face. The waitress also brought me some gluten-free muffins. I think they were corn muffins, and I knew they wouldn’t be legal on my diet, but I indulged.

On the way home, I felt strange. I’d been stuffing my face ever since we arrived in New York, and every night I was so full I’d get nauseous at bedtime. But this was a little different. I was experiencing some mild pain. Praying it would go away, I was glad I’d brought some prednisone and planned to take it if the pain persisted. By the time I reached my grandmother’s house, the pain had ceased, but I was still extremely uncomfortable. I told my parents that I thought it would be best not to go out for dinner again tomorrow with the Hogans. I told them that it was not necessarily the food I was eating, but the amount I was eating. I was in party mode, and I needed to stay away from any place that might tempt me to overstuff myself. I planned to starve myself on Friday. Well, not actually starve. I was just going to eat enough to keep my stomach from growling, and no more.

6/18: Friday morning I felt fine, though not very hungry. I ate some yogurt and applesauce before we went on the excursion planned for that day with some of my mom’s family. I stayed away from my snacks all morning. At lunchtime, we went to a diner, which I hadn’t really wanted to do, but I simply ordered three eggs–no bacon or anything. In the afternoon, I ate some snacks, and for dinner I ate eggs again. I went to bed that night with a satisfied stomach.

6/19: Saturday morning I ate some applesauce and a couple of my snacks (I think I’d run out of yogurt). We set off for my grandfather’s surprise party. He will be turning 85 in July. At the party, I tried clams for the first time. Wow. I hadn’t known what I was missing. However, I did not over-do. I knew there’d be more food coming. I did indulge in a few devilled eggs. They didn’t have legal mayonnaise, but I couldn’t help myself. Later came scallops and shrimp wrapped in bacon. Oh boy. My mouth is watering just thinking about them. For dinner, one of the caterers took me aside and asked me just what I could and couldn’t have. He even gave me a choice of meat! He made me grilled chicken and veggies, completely SCD-legal. I ate a Larabar for dessert, but couldn’t resist one bakery cookie.

After the party, we went out with my cousin, her husband, and their baby son out on their boat. We motored to a dockside cafe. By that time, I was hungry again, so I ordered some scallops with tomatoes. Before bed I ate a few more snacks. The entire day I made sure I wasn’t stuffing myself.

6/20: I ate yogurt for breakfast Sunday morning. After church, I ate a Larabar, followed by a small piece of salt bagel. I know–another cheat. *hangs head*

We went to my dad’s parents for the father’s day meal. No one was much interested in eating, after the feast yesterday. My dad’s mom gave me control of the salmon she had bought me. I also had some applesauce, fruit, and some of my Lettuce-free “salad.” I didn’t list what I had for dinner Sunday night, or if I ate dinner at all.

6/21: For breakfast Monday morning, I again ate yogurt. We again went to my grandparent’s house, where I ate some of my snacks, some cheese, a couple of slices of homemade roast beef, fruit, and my salad. I ate homemade chicken and green beans for dinner.

6/22: For breakfast on Tuesday, I ate–you guessed it–yogurt. We went to see some old friends where we used to live. I succumbed to the pretzels they set before us. There were also blackberries and strawberries, which I ate in abundance. Later on, we had dinner with some more friends. I ate some cheese, grilled chicken, green beans, and drank an SCD-legal soda. I had some of my snacks before bedtime.

6/23: On Wednesday morning, I mixed my yogurt with some berries. I also had some eggs and a piece of crisp bacon. On our way back to our relatives, we stopped for lunch at our former pastor’s home. There, I ate some roast beef, carrots, and cauliflower, all made to my specifications. The pastor’s wife also made us some strawberries sweetened with honey. We dranked sparkling apple cider. We went to Outback Steakhouse for dinner with dad’s side of the family. I ordered some grilled shrimp as an appetizer and some chicken with cheese, bacon, and sauteed mushrooms.

6/24: On Thursday, I ate some eggs and fruit for breakfast. We met my mom’s side of the family at a diner for lunch, where I ate some more eggs with sirloin tips and sauteed onions. I ate snacks the rest of the day, waiting for an airplane that never came.

6/25: Friday I ate some yogurt and eggs, some snacks in the afternoon, and some chicken with cauliflower for dinner. Because I was having such a difficult time resisting sweets, my mom let me pick out a gluten-free cookie at the health food store.

6/26: On Saturday morning, I again ate some yogurt, before heading back to the airport. I ate my snacks on the plane, though I did find that I needed the pretzels to calm my nausea. When we returned home, I ate some chicken, then finished the day with a humongous bowl of yogurt.

And there you are. My SCD journey in New York. Not perfect, but better than it might have been if I hadn’t had my parents to rein me in when I was about to quit the diet completely. New York has amazing bakeries, amazing deli’s, and amazing pizza. No wonder I was struggling the whole time! Praise God I got through without falling for the pizza.

😀

I hope that by sharing my food log, I have inspired you to look at your future travels as something that is possible and that can even be enjoyable in the food realm.

Recipe Remedies: Blackberry Thumbprint Cookies


Good afternoon!

My family is having some friends over for dinner tonight, and I decided to make some cookies for dessert. I’d been thinking about thumbprint cookies for some time and finally tried them out with SCD restrictions.

Thumbprint Cookies

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/2 cup fruit preserves, any flavor

Now, at first glance, this might not seem like much of a remedy. Replace the sugar with honey and the flour with coconut flour. However, coconut flour is drier than regular wheat flours. I discovered, with my first attempt at thumbprint cookies, that you can’t just substitute the same amounts for all-purpose.

So, I started with one cup, stirring it in gradually. After that, I used 1/4 cup measures. I only used slightly over one cup, instead of the 1 3/4 cup the recipe calls for.

As for the preserves, I substituted crushed blackberries, blended with unflavored gelatin and honey.

Blackberry Thumbprint Cookies

  • 3/4 cup butter, softened
  • 1/4 cup honey
  • 2 egg yolks
  • approx. 1 cup coconut flour

Filling:

  • 1/2 cup blackberries, crushed
  • 2 teaspoons unflavored gelatin
  • honey, to taste

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a medium bowl, cream together butter, honey, and egg yolks. Mix in flour a little bit at a time until soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate 15-20 minutes. Place balls 2 inches apart on ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
  3. Bake 8-10 minutes in preheated oven, until golden-brown on bottom. Remove from baking sheet to cool on wire racks.
  4. While cookies are cooling, crush blackberries in a food processor, until smooth. Add two teaspoons of unflavored gelatin and honey, to taste. When cookies are cooled, place on a plate and fill with blackberry mixture. Chill for one hour, or until ready to serve.

Bon Appetit!

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(I entered this recipe in Sugar Free Sunday, Tempt My Tummy TuesdaySlightly Indulgent Tuesday 6/1/10, Real Food Wednesday 6/2/10, and Gluten-Free Wednesdays 6/2/10)

Recipe Remedies: Spicy Ginger Chicken


Good evening!

Boy, am I stuffed. My recipe remedy for this week was a huge success, and I have a happy, full tummy to prove it. I also love that this is a crockpot recipe–not as much clean-up!

The Original Recipe

  • 12 chicken drumsticks and/or thighs (2.5 to 3 pounds total), skinned
  • 2 14.5 oz. cans Muir Glen No-Salt-Added Diced Tomatoes
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon snipped fresh cilantro or parsley
  • 4 cloves garlic, minced
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 3 cups hot cooked whole grain couscous
  • 2 tablespoons snipped fresh parsley

Since tapioca is a starch, and since nut flours can be a substitute for starches, I used coconut flour to thicken the sauce.

I diced 5 tomatoes instead of using canned diced tomatoes, and since canned tomatoes have excess juice, I used approximately 4 ounces tomato juice to supplement the tomatoes.

Instead of brown sugar, I substituted 1 3/4 teaspoons honey.

And lastly, thanks to a suggestion from tastyeatsathome, I substituted cauliflower, chopped into rice-sized bits, for the couscous.

Spicy Ginger Chicken

  • 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed of fat
  • 5 large tomatoes, diced
  • approx. 4 ounces tomato juice
  • 2 tablespoons coconut flour
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon snipped fresh cilantro or parsley
  • 4 cloves garlic, pressed
  • 1 3/4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons snipped fresh parsley
  • 1 large cauliflower
  • butter and salt, to taste

Instructions:

  1. Place chicken pieces in a 3 1/2- or 4- quart slow cooker.
  2. For sauce, in a medium bowl combine diced tomatoes, tomato juice, coconut flour, ginger, cilantro, garlic, honey, salt, and crushed red pepper. Pour sauce over chicken.
  3. Cover and cook on low heat for 6-7 hours or on high heat for 3-3 1/2 hours. Skim fat from sauce. Serve with cauliflower.
  4. For cauliflower, cut into florets and steam until just soft. In food processor, chop into rice-sized pieces. Add butter and salt, to taste.

Bon Appetit!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this Recipe in Slightly Indulgent Tuesday 5/25/10, Tempt My Tummy Tuesday 5/24/10, Gluten-Free Wednesdays 5/26/10, and Real Food Wednesday 5/26/10)

LARABAR, anyone? Oooh, Yes…


My week was booked with homework and housework, so I am sorry to say that I do not have a recipe for y’all. While this makes me sad, I am taking this opportunity to rave about one of my store-bought, SCD-legal snack foods.

I discovered Larabars when I was in town, having nothing to eat and feeling pretty desperate. Home was 45 minutes away, so I couldn’t go and come back very easily. I was hesitant to try one, since I’d tried one once and hadn’t particularly liked it. But in the end, I just grabbed a Larabar Apple Pie and headed for the cash register. I was HUNGRY.

Well, it was just about the best thing I’d ever tasted. And it tasted *just* like apple pie. And it was made with all natural ingredients (NO gluten, NO sugar, NO soy, NO dairy, NO grains–just fruit, spices, and nuts). And I wanted *more*. 

Right now, I am content to stick with Apple Pie, but I’m starting to drool over some of those other flavors; Key Lime Pie and Ginger Snap, to be exact.

In Texas, Sunharvest and HEB carry them. Beyond Texas, I wouldn’t know, but I think you’d probably be safe to start searching in your local health food store… and then also, they’re on the internet.

If you decide to try them, I would urge you not to just take my word for it, but read each ingredient carefully and compare it to the dos and don’ts of the SCD. This snackbar is not allowed for beginners, but it’s something to look forward to, isn’t it?

Bon Appetit! 😉

(I entered this post in Slightly Indulgent Tuesday 5/18/10)

Recipe Remedies: Pumpkin Pie


If you are anything like me, you like eating pumpkin pie any time of the year. You also like to find simple recipes, and you love it when that simple pumpkin pie recipe is adaptable to your special needs!

My remedy for pumpkin pie was easy. I had an illegal recipe, and I had an SCD recipe that was similar, but didn’t have the taste I’d grown accustomed to before I started watching what I ate. So I combined the two recipes to make one legal, delectable pie!

The Original Recipes

The Illegal Recipe:

  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 1 can (29 oz) 100% pure pumpkin
  • 2 cans (12 fl-oz. each) Evaporated Milk

The SCD Recipe:

  • 3 eggs, beaten
  • 1 cup homemade yogurt or uncreamed cottage cheese (dry curd), pureed
  • 1/2 cup honey
  • 2 cups of prepared squash or pumpkin
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

I substituted the 1/2 cup honey in the SCD recipe for the sugar and the cup of homemade yogurt for the evaporated milk. Instead of 3 eggs, as in the SCD recipe, I used 4. Lastly, since I don’t care all that much for nutmeg, I used 1/2 teaspoon ginger.

I don’t make a crust for my pumpkin pie, since at the present I haven’t come up with one that’s been successful. However, I love this pie without crust. It doesn’t take away from it one bit.

Pumpkin Pie

  • 1/2 cup honey 
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 29 oz. 100% pure pumpkin
  • 1 cup homemade yogurt

Instructions:

  1. Mix salt, cinnamon, ginger, and cloves in small bowl. In another bowl, beat eggs. Stir in yogurt, honey, pumpkin, and spice mixture.
  2. Pour into 9 in. pie pan.
  3. Preheat oven to 425 degrees Fahrenheit. Bake for 15 minutes. Reduce temperature to 350 degrees, bake 40-50 minutes or until knife comes out clean. Cool 2 hours. Serve immediately or refrigerate.

Enjoy!

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(I entered this recipe in Slightly Indulgent Tuesday 5/4/10, Gluten-Free Wednesdays, and Real Food Wednesday 5/5/10)

My Road Trip Food Log


This past weekend, my family and I journeyed up to the Houston area for a time of singing and dancing. Naturally, I planned my menu, understanding that exceptions and alterations might arise (which they did, in fact).

Saturday:

For breakfast, I ate at IHOP. They have this delicious new dish, sirloin tips (which were tossed with sauteed onions and mushrooms) and scrambled eggs. Heaven. On previous visits to IHOP, I had ascertained that  the meat was cooked in butter and that the eggs were, in fact, REAL eggs. So I didn’t even bother this time to ask. I understand that some of you may feel that you must ask every time. Whatever makes you feel the most secure is what is important.

Since I was stuffed from breakfast and the health snacks I’d brought along on the road, I skipped the lunch I had brought with me, and snacked on nuts after the dance. All the excitement of reuniting with old friends and dancing to my heart’s content left no more room for an appetite.

Sunday morning, I sweetened some homemade yogurt with honey and tossed some blackberries in to add a burst of flavor. Yum. I also consumed over half a dozen strawberries and a slice of cantaloupe. I was starving after all that exercise!

Since we were so exhausted after the long car trip and the late night, we decided to head on home after church. The lunch I had planned for Sunday was ignored, even though I was pretty hungry. I snacked on some cheese while we looked for a Whataburger.

A what? Yes, a Whataburger. Whataburger has real meat in their burgers. So I just asked for a plain, dry burger. It was the first time in over three years I’d been through a drive-through. It kinda made me giddy. Ha!

When I got home, I ate some more yogurt, since I’ve found that it soothes my stomach (and I also happen to really really like it). Just in case the trip was going to affect me in anyway, I’ve been taking it easy the past 24 hours.

So there’s a peek at what a weekend away from home is like for me. What do you do when you’re away from the home, but have to adhere to a strict diet like the SCD?

Recipe Remedies: Trout Almondine


I was inspired by an old TV show to attempt this dish, and I’m so glad I did!

The Original Recipe

  • 8 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup buttermilk
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons garlic powder
  • salt, to taste
  • 4 fresh sea trout fillets, 5 to 6 ounces each
  • all-purpose flour, as needed
  • juice of 1 lemon
  • 2 tablespoons fresh parsley

Yogurt is a substitute for buttermilk, so of course I used my homemade yogurt. Instead of garlic powder, I used two medium-sized garlic cloves. Lastly, I substituted coconut flour for the all-purpose flour. I coated the trout a little too much–next time I plan to sprinkle the flour  over the trout sparingly.

Trout Almondine

  • 8 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup homemade yogurt
  • 2 teaspoons black pepper
  • 2 garlic cloves, pressed
  • salt, to taste
  • 4 fresh sea trout fillets, 5 to 6 ounces each
  • coconut flour, used sparingly
  • juice of 1 lemon
  • 2 tablespoons fresh parsley

Instructions

  1. Melt 1 1/2 tablespoons butter in pan. Saute almonds in butter until golden brown. Remove from stove and set aside.
  2. Season yogurt with salt, pepper, and garlic. Dip fish in yogurt mixture, then sprinkle cocount flour sparingly over both sides. Shake excess flours from fillets.
  3. Melt 5 tablespoons of butter in skillet and saute fillets until golden brown. Remove from stove. Place on a warm serving plate and keep hot.
  4. In the same skillet, add lemon juice, 1 1/2 teaspoon butter and toasted almonds. Saute for 1 minute, until hot. Pour over fish, sprinkle with parsley, and serve.

Bon appetit!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Slightly Indulgent Tuesdays 4/27/10, Gluten-Free Wednesdays 4/28/10, and Real Food Wednesday 4/28/10)

Cheaters Beware


The wedding celebration my family and I participated in was a huge success. The bride and groom were so pleased with the decorations, the way the tables were situated, and the abundance of fruits, vegetables, sandwiches, and desserts we and members of our church came up with.

The desserts were my downfall.

Since I’d volunteered to be the wedding photographer, I thought I wouldn’t be tempted by the petit fours, the cookies, the cream puffs, and the bride’s and groom’s cakes. “Oh,” I said to myself, “I’ll be too distracted to notice.”

Wrong.

I first indulged in a petit four, a pretty pink one my friend had made, with a mouth-watering purple flower on top. It was incredible. I vowed it would be my only “cheat.”

Well, a little while later, I meandered in the kitchen to see some chips of frosting (from the petit fours) just sitting there in a container. I picked on the frosting. More than once.

I went back into the reception hall. The wedding cake was being cut. I swiped some icing off the empty platter. It was So. Good.

Later, I “forced” my sister to take a slice of wedding cake so that I could taste the cake and icing together. Then, before the groom’s cake (chocolate on chocolate) was whisked away, I scooped up a finger-full.

Realizing that I was about to run amok, I made myself leave the kitchen during clean-up. But that didn’t stop me from getting another taste of that groom’s cake at our church lunch the next day.

My point is that even though you may think a little “cheat” here and there isn’t going to bother you, it can mess you up in the long run. I know from experience that letting myself indulge in illegal foods gives me a false sense of security. “One bite won’t hurt” turns into two bites, three bites, and so on.  Illegal foods can have an accumulative effect on your intestines, and it may take a while before the damage is felt. I’ve cheated before on a long-term basis, and six months later, I paid the consequences.

While I didn’t get sick this weekend, I regretted my weakness, and I’m still trying to tame the need for more sugar. Don’t anybody let me loose in a candy store, please.

Recipe Remedies: Chicken Parmesan


Since this coming weekend is taken with preparations for my church’s very first wedding celebration, I’ll be posting this week’s remedy a day early. Yay!

This was an impulsive recipe remedy, as I had no food to bring with me to the rehearsal dinner tomorrow night. Praise God, it turned out great the first time I tried it!

The Original Recipe

  • 4 chicken breast halves (about 2 lbs), skinned and boned
  • 1/3 cup fine, dry breadcrumbs
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Vegetable cooking spray
  • 1 (8 0z) can tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried whole basil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup (1 oz) shredded mozzarella cheese

 I substituted the breadcrumbs with 1/3 cup coconut flour. It coated the chicken nicely and tasted great when cooked.

Instead of a 1/4 teaspoon garlic powder, I used 1 medium clove of garlic. Since I love garlic, I thought it was perfect, but my father thought it was a touch too much. So, it’s really up to you how much you use.

I used regular tomato sauce, which we made absolutely sure did not have any sugar. However, I would suggest for SCD beginners that you cook down tomato juice for your sauce.

Since I am sensitive to Parmesan cheese, I filled my palm and sprinkled it lightly over the chicken. Of course, if you don’t have issues with parmesan, by all means follow the measurement specified in the original recipe.

Lastly, since mozzarella cheese is off-limits for SCDieters, I replaced it with havarti cheese which, when melted, is very similar in taste to mozzarella. In fact, I think it tastes even better.

Chicken Parmesan

  • 4 chicken breasts, skinned and boned
  • 1/3 cup coconut flour
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Olive oil
  • 8 oz. tomato sauce
  • 1 medium clove garlic, pressed
  • 1/4 teaspoon dried whole basil
  • Parmesan cheese, to taste
  • Havarti cheese, to taste

Instructions

  1. Combine breadcrumbs, 1/4 teaspoon basil, and pepper. Dip chicken pieces in egg; coat in breadcrumb mixture.
  2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Place chicken breasts in skillet, and cook until lightly browned on both sides. Remove from skillet, and arrange chicken breasts in a 12- x 8- x 2- inch baking dish.
  3. Combine tomato sauce, garlic, and 1/4 teaspoon basil; pour over chicken. Cover and back at 350 degrees for approx. 40 minutes. Sprinkle with havarti cheese; broil for about 5 minutes.

Enjoy!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Real Food Wednesday 4/21/10)