Wow, it has been more than a year since I’ve updated this blog! Much has changed in our family. I had another baby (#2) in July last year. Then our family decided it was time to say goodbye to China after 11 years… so we are now back in the U.S. We are delighted to be back where there’s an abundance of gluten-free foods! Cooking and baking has never been so easy! I no longer have to grind and mix my own gluten-free flours from whole grain. I was surprised to find that Costco sells so many gluten-free goodies now. There’s also Sprouts, Trader Joe’s, and Whole Foods near where we are. We have been so spoiled by all the options here, and I think my husband gained a few pounds since coming back!
Anyway, I wanted to pick up on blogging by adding a few tips and recipes now and then. With two kids and a full-time job, it’s never easy to find the time, but I guess I am spending less time trying to figure out what or how to cook/eat gluten-free now that we’re back in the U.S. I know the challenges we faced in China are no longer there but I’d still like to continue posting useful information on this blog to help those who struggle with eating gluten-free.
Here’s a simple chicken recipe that is gluten-free and dairy-free.
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
1/2 cup raspberry jam
1 tbsp honey
1 tbsp minced red onion
1/2 tsp sea salt
freshly ground pepper
2 tbsp coconut oil
4 boneless skinless chicken breasts
- In a medium bowl, combine all the ingredients except for the coconut oil and chicken.
- Heat coconut oil in a large skilley over medium heat. Add chicken breasts and brown on both sides.
- Turn heat to low and add sauce.
- Cover and cook until chicken is cooked through, about 20 minutes.
- Spoon extra suace over chicken breasts to serve.