So I’ve been slowly transitioning to Gluten-Free living. This is a challenge for me because, well…I love eating and food, and I tend to eat my emotions which usually doesn’t leave a lot of room for dietary restrictions. But I did manage to stick to a vegetarian diet for over a decade (after somewhat arbitrarily deciding to take it on at age twelve), and if I could make such a drastic diet change as a pre-teen, then surely I could do it now when my health (read: abdominal comfort) is at stake.
Except wait…when I was twelve my Mom cooked all my meals. Now I cook all of another small human’s meals and mostly just eat the tiny tyrant’s leftovers in between games of hide-and-seek. But with my new lifestyle-to-be hanging in the bounds, it looks like the kitchen and I are about to get a little more friendly. My first goal? To make a soup every Sunday night to keep for quick meals during the week. For this week’s chicken noodle I decided to start with a chicken I roasted myself. I’m shocked and awed by how far that one night of cooking and prep has gotten me towards a gluten-free week. (I’m also going to have to get over how offended I am by a whole raw chicken. My inner vegetarian apparently still controls my gag reflex.) Point being when I saw how much chicken came off those bones after a night of crock-potting, I set a new cooking challenge for myself — to finish off every bit of that bird (I’ll spare you the part where I made dog treats).
Here are the five easy, awesome chicken-centric recipes that we went off of this week:
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