When Food Restrictions Hit Momma
I guess I need to change the blog name to "We Can't Have That, Buddy"...at least for the next 30 days. The human body is a complex object. Every time I go to see a doctor, I learn something new that my crazy body is doing. The most recent? Migraine headaches caused by a gluten sensitivity suggested to me by my chiropractor. Yep! You read that right.... Let me explain. I recently visited my general practice doctor because I've had reoccurring and increasingly more severe headaches, including a few migraines along the way. My GP gave me some medicines and suggested I do physical therapy for muscle tension in my neck and shoulders as she felt it was possibly triggering my headaches. Since I'm already established with a Chiropractor, she instructed me to see him and have him work on me.
So today, I saw my chiropractor and had the oddest conversation.... Although my neck and shoulders are showing signs of muscle stiffness, he believes my migraines are a result of a gluten sensitivity. Apparently, various neurological issues are linked to gluten sensitivity. With some other health issues I have, he informed me that I have a "trifecta" of symptoms pointing to gluten. (Side note...When I first began seeing him, he told me that he believed in treating the entire body and not just the bones. I already have witnessed that and now I truly believe it!) He mentioned two ways to confirm (or disprove) this theory: a comprehensive blood work up to test for 20+ forms of gluten that would cost me in excess of $300 OR a 30 day strict gluten and grain free diet. I'll give you one guess on what I chose. For the next 30 days, I will be gluten AND grain free. Why grains? Because, according to my doctor, some grains "cross react" in our system. The body ingests the grain and treats them as gluten. He said it takes a full 30 days to see a change with gluten. Now in my house, mom will read even more labels, spend my nights pinning, and researching ways to figure this out. Headaches with an almost six year old and a two and a half year old are not fun! So today began my gluten/grain free adventure. I stopped at the grocery to pick up a few things for me to snack on and have to eat. I got home and began cooking supper. I read the labels on everything I was using, opted for one salad dressing over another, and took a little longer to prepare supper. I cooked a meal that I usually eat as a sandwich or over pasta. Whomp! Luckily I had bought a spaghetti squash at the grocery. Day one of this gluten/grain free lifestyle is done. I survived to eat another day. Now I share with you my first attempt at this new way of eating!
Italian Chicken
3 large chicken breasts (just over 2lbs)
1 bottle Italian Dressing (I used Kraft Zesty Italian)
3-4 tablespoons onion powder (or dried onion flakes)
1 tsp basil
1 tsp paprika
1 tsp dry mustard
1 tsp garlic powder
1/4 tsp curry powder
1/4 tsp parsley flakes
1/4 tsp black pepper
1/2 cup water
Salt & Pepper to taste
1. Combine all dry seasonings in small bowl.
2. Put chicken breasts, 1/2 bottle of dressing, seasoning mix, and 1/4 cup water in Pampered Chef Deep Covered Baker.
3. Place in microwave for 13 minutes.
4. After first cook, turn over chicken, stir mixture, and return to microwave for 15 minutes.
5. After second cook, shred chicken, add remaining dressing, 1/4 cup water, salt and pepper, and return to microwave for 5 minutes.
Spaghetti Squash
1 Medium/Large Spaghetti Squash
Salt & Pepper to taste
1. Preheat oven to 375 degrees.
2. Slice squash in 1" disks and remove seeds.
3. Place disks on greased cookie sheet.
4. Bake for 40 minutes.
5. Remove inside of squash from pan and place in skillet with a small bit of olive oil.
6. Add salt and pepper, saute your squash for a few minutes.
Serve Italian chicken over spaghetti squash and enjoy!
This chicken is delicious on a bun as well. My husband enjoyed his second helping as a sandwich. It can also be done in a slow cooker. Place all ingredients and cook on low 8-10 hours, shredding near the end of the cook time. (Special thanks to my friend Amy on the "finishing step" to my squash!)
So today, I saw my chiropractor and had the oddest conversation.... Although my neck and shoulders are showing signs of muscle stiffness, he believes my migraines are a result of a gluten sensitivity. Apparently, various neurological issues are linked to gluten sensitivity. With some other health issues I have, he informed me that I have a "trifecta" of symptoms pointing to gluten. (Side note...When I first began seeing him, he told me that he believed in treating the entire body and not just the bones. I already have witnessed that and now I truly believe it!) He mentioned two ways to confirm (or disprove) this theory: a comprehensive blood work up to test for 20+ forms of gluten that would cost me in excess of $300 OR a 30 day strict gluten and grain free diet. I'll give you one guess on what I chose. For the next 30 days, I will be gluten AND grain free. Why grains? Because, according to my doctor, some grains "cross react" in our system. The body ingests the grain and treats them as gluten. He said it takes a full 30 days to see a change with gluten. Now in my house, mom will read even more labels, spend my nights pinning, and researching ways to figure this out. Headaches with an almost six year old and a two and a half year old are not fun! So today began my gluten/grain free adventure. I stopped at the grocery to pick up a few things for me to snack on and have to eat. I got home and began cooking supper. I read the labels on everything I was using, opted for one salad dressing over another, and took a little longer to prepare supper. I cooked a meal that I usually eat as a sandwich or over pasta. Whomp! Luckily I had bought a spaghetti squash at the grocery. Day one of this gluten/grain free lifestyle is done. I survived to eat another day. Now I share with you my first attempt at this new way of eating!
Gluten/Grain Free Italian Chicken & Spaghetti Squash
Italian Chicken
3 large chicken breasts (just over 2lbs)
1 bottle Italian Dressing (I used Kraft Zesty Italian)
3-4 tablespoons onion powder (or dried onion flakes)
1 tsp basil
1 tsp paprika
1 tsp dry mustard
1 tsp garlic powder
1/4 tsp curry powder
1/4 tsp parsley flakes
1/4 tsp black pepper
1/2 cup water
Salt & Pepper to taste
1. Combine all dry seasonings in small bowl.
2. Put chicken breasts, 1/2 bottle of dressing, seasoning mix, and 1/4 cup water in Pampered Chef Deep Covered Baker.
3. Place in microwave for 13 minutes.
4. After first cook, turn over chicken, stir mixture, and return to microwave for 15 minutes.
5. After second cook, shred chicken, add remaining dressing, 1/4 cup water, salt and pepper, and return to microwave for 5 minutes.
Spaghetti Squash
1 Medium/Large Spaghetti Squash
Salt & Pepper to taste
1. Preheat oven to 375 degrees.
2. Slice squash in 1" disks and remove seeds.
3. Place disks on greased cookie sheet.
4. Bake for 40 minutes.
5. Remove inside of squash from pan and place in skillet with a small bit of olive oil.
6. Add salt and pepper, saute your squash for a few minutes.
Serve Italian chicken over spaghetti squash and enjoy!
This chicken is delicious on a bun as well. My husband enjoyed his second helping as a sandwich. It can also be done in a slow cooker. Place all ingredients and cook on low 8-10 hours, shredding near the end of the cook time. (Special thanks to my friend Amy on the "finishing step" to my squash!)
Comments
Post a Comment