As many of your who follow me know, I have changed my diet in the last several months.
This blog will be reflecting those changes.
I no longer do product reviews and have removed those I have done in the past. (If you find one I have missed, please let me know)
Also, I am changing over my recipes. They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.
Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.
You might also be interested in checking out my new site:
A.J.’s Good Health
Eat well my friends :D
Although I have never met Dr. Rodney Ford in person, I have known him through the internet for several years now.
Dr. Ford is working toward making the entire planet gluten free – I am doing my small part to help him.
Go to this website:
Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic.
Check him out on Facebook in the “Gluten Free Planet” group and find him on twitter.
Then jump on the bandwagon and help him improve the lives of everyone in the world!
2 large chicken breasts, cubed
¼ cup gluten free all purpose flour mix
½ tbs fresh ground black pepper (or more if you like)
2 tbs olive oil
1 yellow pepper, cubed
1 red pepper, cubed
½ green pepper, cubed
1 large onion, chopped (large pieces)
1 lt. unsweetened vegetable juice (make your own if you have a juicer)
½ tsp crushed chili peppers
¼ tsp ground thyme
¼ tsp 5 spice
1 tbs. minced garlic
½ tbs white vinegar
½ tbs coconut palm sugar
In a small bowl, mix together the flour and ground pepper.
Heat a large skillet over medium heat with the olive oil.
Coat the diced chicken in the flour mixture and cook in the skillet for about 5 minutes.
Add onions and peppers and continue to cook, stirring occasionally for about 15 minutes. (The chicken should be cooked)
Mix the remaining spices, vinegar, garlic and sugar into the vegetable juice and pour it over the skillet contents.
Turn to low and simmer for 1 to 1 ½ hours. (Liquid will reduce) Be sure to stir every once in a while.
Serve over brown rice or a mixture of brown and wild rice.
Note: I didn’t make this too spicy but you can add more crushed chili peppers.
As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I
f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)
I found this blog easy to navigate and I really like it. I will be visiting again – you should too. http://thebrightersideofglutenfree.blogspot.com/
What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)
It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)
There are tons of tips and articles as well.
Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!
I really like this theme (Sort of a journal feel to it)
I will be coming back to this blog again and again.
Here is a wonderful blog! It is full of information about living gluten free, recipes and events as well as product reviews.
Bright and cheery, the colours pop but it is really easy on the eyes.
Easy navigation, clear menus and interesting articles written very well, I would give this blog an 8 out of ten!
You will want to add this one to your blog roll.
Http://aireater.com is a lovely blog! Gluten free and vegan, it is chock full of information on gluten free vegan products, restaurants and more.
Easy to navigate and easy on the eyes, this blog is a good product resource for those of us who live gluten free. (And vegan)
I like this blog and subscribed to it.
This one gets an 8 out of 10.