I've found recently that simple is better. I've been trying to de-clutter and organize things in my life, both figuratively and physically.
Since breaking up with PJ and being diagnosed with gallstones, I've learned a few things.
- I'm not ready to date. Not because I'm sad or depressed or maudlin. Nope. Mostly because I'm enjoying time with friends, family, and me. Its a re-discovery of Binty-ness.
- I REALLY love cats. I love the way they sound, act, feel, etc. I can't imagine a life without them...and I don't have to! My boys are growing too -- pics to come =) The ever-so-frightening pic above is of Corey. Who is sweetly gnawing on cardboard. And they say he isn't scary....right....he's only medicated =)
- Never simpy accept what your doctor says as true when your gut (haha no pun intended) tells you something is wrong. My GP figured I had a virus/stress induced IBS. Yeah....not so much. How about big rocks hanging out in my gallbladder?
- Take pleasure in the little things in life -- like jamming out to a really great song and dancing around your kitchen because YOU CAN!
- Gallbladder/gallstone attacks are traditionally prompted by high fat foods, but not always. Sometimes, it just spazzes. Still, it is best to avoid lots of fat when you have a spastic gallbladder.
- High fat levels, high fat diets are sources of excess estrogen production in your body -- so if you have an estrogen dependant disease (i.e. Endometriosis) you should avoid too much fat.
So, in an effort to eat fairly simple, mild, low-fat, wheat-free, dairy-free, GI gentle foods, I've been eating more plain chicken than tofu (soy can be a GI irritant at times)
Baking and boiling are my go-to ways to make chicken because they are simple and versatile. Below are two very basic, very simple, very adaptable recipes I've been enjoying lately.
Boiled Chicken in White Wine
3-4 pounds boneless, skinless chicken breasts (trimmed of fat)
1 bottle white wine (whatever you prefer, or whatever is on sale!)
2 Tbsp italian seasoning
1 tsp garlic powder (or more if you desire)
1 tsp salt
1/2 tsp pepper
water to cover chicken (if needed)
1. Place chicken in a large stockpot and add ingredients. Add water to make sure the chicken is completely covered with liquid (if needed).
2. Bring water to a boil. Reduce to a simmer and cook for 20-30 minutes.
3. Remove from heat and let cool before draining and storing chicken.
Note -- chicken is tender and mild; it can be used in a variety of ways and/or frozen for later!
Sumac is a spice I became acquainted with in Saudi through za'atar. Loving that tangy, unique spice, I figured I'd like one of its components solo. Oh boy was I right. Sumac is a gorgeous cranberry red, with a zesty, sour, lemon-y flavor with just a teensy subtle hint of a floral quality. mmmm.... And baking? A lovely aroma and pretty color.
Sumac Baked Chicken
2 pounds boneless, skinless chicken breasts (trimmed of fat)
1. Preheat oven to 375. Line a baking sheet with foil and spray with non-stick cooking spray.
2. sprinkle both sides of chicken breast with all spices and arrange on baking sheet.
3. Bake at 375 for 25 minutes. Flip chicken and sprinkle with a bit more sumac. Replace in oven and bake for 15-20 minutes. If you'd like a slightly crispy outside, broil for 2-5 minutes (to desired brownness based on your broiler -- watch it so it doesn't burn!!)