Something…is different. But we will get to that a bit later.
Topic number one is….DINNER!
As I spoke about in my last post, I am working making quick yet healthy meals during the week since my work hours no longer allow 2 hours of prep time and cooking in the kitchen.
Although I am not gluten intolerant (at least by what I know medically) I do know that avoiding it has helped my IBS tremendously. I try to buy all gluten free pasta, quinoa, rice, sauces and dressings when I can find-them which is more times than not as the selection has truly grown 10 fold in the last few years. I picked up some gluten free soy sauce last weekend, and figured a nice stir fry was in order for dinner tonight.
What you will need:
A Wok for the stir fry
A sauté pan for the chicken
1 pot to boil your water for the noodles
1 package of skinless chicken thighs, cubed into 1 inch pieces (place in a bowl)
ADD to the chicken:
2 teaspoons of Chinese all spice seasoning, pinch of kosher salt, and freshly ground pepper
2 tablespoons of gluten free soy sauce
4 cloves of garlic, minced
Mix well, and set aside to marinate
What is in your fridge? The selections are limitless!
2 cups of shitake mushrooms, sliced
6 radishes, julienned
1 baby Bok Choy, sliced at an angle
1/2 of a red onion, chopped
2 cups of fresh broccoli
2 scallions, chopped, and set aside for garnish
One package of Gluten free rice Pad Thai noodles
Next, fill 4-5 cups of water in your pot to boil for your rice Pad Thai pasta…
Then, quickly sauté your chicken in a skillet until cooked through, and set aside, should take about 10 minutes.
Your water should be boiling now, but before your drop in your pasta, heat some light oil (avocado or Grape seed) in your Wok on high heat.
Drop your pasta in salted boiling water (cook for about 8 minutes or until al dente), and then stir fry all of your veggies in your Wok. Season the veggies with salt and pepper, and a dash of the gluten free soy sauce. The last 2 minutes add your chicken to heat through
Drain your pasta, and serve the delicious stir fry mixture over the top! Garnish with the reserved scallions, and serve! Quick, and easy and on the table in about 30 minutes.
Topic number 2…are you ready?
I have been retired from the Air Force for almost 3 years now. In those 3 years I have felt lost, tired, and have lacked more motivation then I care to admit. Frankly, it was tough to hang up my uniform, and put on a different ‘hat.’
It’s early to judge…but so far, I am really liking my new hat. I am letting go of things I can’t control, and embracing the future.
It is a pretty cool feeling…
Sweet dreams, Movers…
12 thoughts on “Two things, Tuesday…Gluten Free goodness and more!”
Thank you so much my sweet friend for sharing!! SO glad the new job is going well for you!! ❤
Thank you for the awesome support Debi!!
This looks so good. I am not GF medically but basically when I look at my diet it has become just that and I feel great! Your comment about your uniform struck a cord with me because right now I am waiting on the results of my Lieutenant Colonel promotion a bit nervous because this year the selection rate is expected to be 51% because of the cuts in military personnel across the board, and if I am not selected (while I wont be sad) then it is time for plan B. But I have been wearing this uniform for so long that I know I am going to miss it a lot when the time comes.
It killed me almost to not make SMSgt. But plan B is always there. Best of luck to you!!
That’s a very good different.
Very. Good. 🙂
Looks good! I always forget about bok choy but I like it.
I forget about it too! Lol! I’m trying to be more creative!
Just added pad thai to next week’s grocery list…
Awesome! Let ke know what you think if you try this recipe!!
Looks delicious. I might have to try it! You are so right that we should let go of things we can’t control. Great advice!