the title says it all. we’re still on our diet and will be introducing food back into our lives, one item at a time. you’d think that by now, we would be educated enough to avoid major surprises. well, you’re wrong. so were we. we were under the impression that when re-introducing food back into our diets, we would be able to add AND keep the new item to our diets if we didn’t have an allergic reaction or intolerance. that notion went up in smoke on a recent visit to our nutritionist.
essentially the diet that we’ve been on will continue to be our main diet for another month or more as we introduce, through a painstaking process, one item at a time. think of it like a control in the science experiment. the new items are the variables. the process looks like this….add one item, like milk, into diet for one day …remove said item…wait a few days….in the meantime, eat the diet we’re on….and add in new item, cheese for one day…repeat process until all items are completed. at the rate we’re moving we’re praying that we’ll be able to participate in a good ole thanksgiving meal. if not, we’re bringing our own meal to the in-laws.
all that to say, we’ve tried the following meals thus far:
- turkey stuffed bell peppers w/ quinoa
- sweet chili
- turkey or chicken taco salad with homemade salsa and lime/cilantro rice
- lentil, beets and mint salad (courtesy of urban pantry by amy pennington)
- chicken curry soup
- beef and garlic stir fry with quinoa
- ginger chicken whiskey soup
- kale, white bean and sausage soup (note: replace butter with olive oil)
- homemade apple sauce
- spaghetti with brown rice noodles
- chicken and garlic stir fry w/ brown rice
- ground turkey, eggplant and ginger stir fry
as you’ll see we’ve been partially eating this diet for the last few years based on prior posts. however, just note that we’ve had to alter the recipes a bit to accommodate for the chicken broth/bullion cubes, taco seasoning, butter, etc. but it has been encouraging to know that despite some new recipes, we have a few old ones to fall back on. all that to say, we tried a new recipe out this past weekend and it was amazing. recipe is not accurate. a montage of various ingredients, praying it would work out. and work out it did. it was so delicious that i’ve replicated it again for lunch this week!
Rosemary, Lime, Garlic Chicken with Sundried Mashed Potatoes
(serves 2- based off original grill recipe)
- 2 chicken breasts
- 1 large branch of fresh rosemary
- 1 large T of minced garlic (bottled is fine)
- 2 T of olive oil
- 3 dashes of rice wine vinegar (literally shake the bottle three times and call it good)
- 3 dashes of italian seasoning (again, shake bottle three times and you’re set)
- salt and pepper chicken
- 1 teaspoon lemon juice
- handful of diced yellow onion
mix all ingredients into a plastic bag. place in fridge for 3 hours to marinate and grill. for added flavour, add the rosemary from the bag onto each the chicken when grilling.
in the last 30 mins of the marinade, begin to boil water.
- once boiled, add in 2 lbs of quartered red fingerling potatoes.
- cook potatoes til thoroughly cooked and soft for mashing
- drain water completely from pot and place pot back on stove
- use potatoe masher to mash potatotes while simultaneously adding in about 4-5 T of sundried tomatoes and its oil from the container
- mix sundried tomatoes well into potatoes (note it will be slightly clumpy and dry. add almond milk, soy milk, or coconut milk to soften.
by the time the potatoes are done the chicken should be right off the grill. and voila, a new delish recipe.
from our table to yours. enjoy.