Just a Little Update

Since I started my new doctor enforced diet/lifestyle change a few weeks ago I have lost close to 6lbs. already! :) And, while I am not following it as strict as I should be, I am working my way up to it. It has been a process cutting out as much bad stuff as I have, but it keeps getting easier. :) I have been having fun trying out new recipes and foods, not to mention sharing them with you!

Like I previously mentioned although I have to change my diet, I do not plan on cutting my favorite foods out, I plan on making them healthier and altering them to fit my diet.

My #1 FAVORITE food on the planet is Chicken Alfredo, which we all know has like a zillion calories. :(
So I played around and experimented a little and made mine a lot healthier and just as tasty!

 "Skinny" Chicken Alfredo 

3 boneless skinless chicken breasts cut into small pieces

2 cloves Garlic, minced

1 tbsp. coconut or olive oil

1 cup almond milk

1 cup chicken broth

3 tbsp. gluten-free all purpose flour

3/4 cup grated Parmesan cheese

salt and pepper for seasoning

1 package whole wheat pasta (gluten-free pasta would be ideal, but I didn't have any on hand)

Chopped tomatoes for garnish (optional)

In a large pot cook pasta until al dente. Drain Water and place in large bowl. In large pan sautee garlic using 12 tbsp. oil for 1-2 minutes over medium high heat. Add in chicken and cook thoroughly. In medium pot with remaining 1/2 tbsp. oil brown flour. Add in chicken broth and mix out any lumps of flour. Slowly pour in almond milk and simmer for about 5 minutes or until it starts to thicken. Mix in grated parmesan. Pour sauce over pasta and toss in chicken. Serve and enjoy! :)

Recipe for Chicken Stir-Fry

Chicken Stir Fry:
1 lb. boneless skinless chicken breast (Chopped into small strips)
1 package frozen stir fry vegetables
3 tbsp. low sodium soy sauce
1 tbsp. corn starch
salt
pepper
coconut or olive oil

In large skillet heat 1 tbsp. oil on medium-high heat. Throw in chicken and season with salt and pepper. Stir fry. When chicken is thoroughly cooked and slightly browned add in frozen vegetables and lower heat to medium. cook for about 5 minutes. Mix together soy sauce and corn starch. pour over chicken and vegetables and mix. Cook for about 3 more minutes. Serve

Serve over rice and enjoy! :)

Gluten Free baked Chicken Strips

I've been experimenting with healthy recipes. I figured I'd try to make some of my favorite foods, just a little healthier. I don't know about you, but chicken strips and french fries are one of my favorite things to eat. I decided to do try my luck at a gluten free version.

Gluten Free Baked Chicken Strips:

(Serves about 4; about 287 calories per serving)
1/2 cup gluten free all purpose flour
1/2 cup almond meal
1/2 cup grated Parmesan cheese
2 eggs
2 tbsp. milk ( I use Almond milk)
1/2 tsp. garlic salt
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. oregano or Italian seasoning
3 pieces of boneless skinless chicken cut into strips
2 tbsp. olive oil

Preheat oven to 425 degrees. Mix dry ingredients together in large bowl. Beat eggs and milk together in mixing bowl. Use 1 tbsp. olive oil to grease baking sheet.

Dip chicken strips in egg mixture then in fllour mixture and place on baking sheet. Drizzle with remaining tbsp. of olive oil. Bake for 15 minutes then flip strips over to brown other side. Bake for additional 10 minutes. If you want the strips to brown a little more broil for a few minutes, keep an eye on them so they won't get too dark.