Happy 2013 everyone! I can hardly believe another year has flown by. As we’ve taken an extended break from our usual schedules during this season, my mind has been very reflective and occupied with all that my great and kind God has done in my life. I must take a moment to publicly thank Him for so many undeserved blessings.
I’m overwhelmed with gratitude to my Heavenly Father for hearing our cries for wisdom, mercy, healing and strength regarding our girly’s intestinal health. When I think back to the poor state she was in when we began SCD and now reflect on how far she’s come – I can’t help but well up with thankfulness and relief. It’s now a year-and-a-half later and she’s thriving amazingly well! She’s growing like a weed and finally able to wear a “normal” size – not three sizes smaller than she should. She’s also gaining weight – though still thin, as it’s getting dispersed in her height. She’s vibrant, energetic and joyful. Praise be to God.
Another gift He’s graciously bestowed upon us this past year is our third child. A six-year journey to the littlest (and loudest) member of our family. Let me first admit: I’m a sissy – a wimp, if you will. Though adoption isn’t for the faint of heart, the Lord has seen this sissy through it all. Of course, the journey has been full of ups and downs. There were days I was ready to throw in the towel, believing my emotions couldn’t take another disappointment. All of that sorrow has been washed away with the entrance of our baby girl – affectionately referred to as “her royal fluffiness”. Praise be to God.
I’m so thankful for all three of our kiddos God has chosen to place in our family. For many reasons, these thoughts have been a recurring theme over these last weeks.
Looking ahead to the new year – I’d like to underscore something with my readers (how ever few there may be). THE SCD DIET IS DOABLE! It doesn’t have to chain you to the kitchen. With some planning and preparation, whole, real, grain-free foods can be prepared for and enjoyed by your family (and friends too). I’ve served up SCD grub to many unsuspecting friends and family members with great reviews. It can be done.
In the upcoming posts I hope to get to this year, I’d like to highlight recipes on the blog – and add more – that are easy to prepare. Changing the way we eat can seem like a daunting task – but I’m proof that it can be done. It IS possible to switch gears from traditional gluten-filled cooking to gluten and grain free cooking that’s appetizing and nourishing to your family.
This recipe is a winner on all counts – fast and easy to prepare and FULL of flavor. My family loves it. The gist of this recipe is preparing a rub, mixing in some olive oil, dipping in your chicken and broiling or grilling it. That’s it – you’re done! The rub can be prepared in advance and also tastes great on turkey. (Another post on that to come.)
Shared on Allergy Free Wednesdays, Gluten Free Fridays and Pennywise Platter Thursday.
- 2 teaspoons garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon ground savory
- 1 tablespoon minced dried onion
- 1 tablespoon ground rosemary
- 1 tablespoon rubbed sage
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3-4 tablespoons extra virgin olive oil
- 6-8 boneless, skinless chicken breasts (thighs would work well too)
- Line a bar pan with aluminum foil. Place a cooling rack inside the pan. Set aside.
- In medium shallow bowl, mix all dried spices together.
- Mix in the olive oil and stir.
- Dip chicken into the spice and olive oil mixture and place on the rack.
- Broil chicken 10-12 minutes per side, or until juices run clear.
- Alternately, chicken can be cooked on the grill.
- **(Spices can be mixed in larger batches and kept in a sealed container at room temperature.)
This is my favorite dish you make Aunt Jen!
Thanks cutie!
Always looking for good chicken recipes! Can’t wait to try it!
Thanks! I hope your family likes it as much as mine does. I love it because it’s quick and easy…
Had a busy day yesterday so this was perfect to “throw” together last night for dinner. That with sauteed veggies and brown rice was a hit. Thanks, my friend. It was YUMMY!!!!
So glad you enjoyed it! Take care-
Jen
That sounds SOOOOO good!
I am not a meat eater ( I know that is a total shocker with the name Vegetarian Mamma..haha) but this chicken looks yummy! I wonder if the rub would work on tofu? YUM!!!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!
See you there!
Cindy from vegetarianmamma.com
Thanks Cindy! I’m not a tofu eater (gasp!) but try it and let me know how it turns out!
Thanks for hosting the GFF party and for pinning and tweeting!
Jen
I say that this recipe is “yum city yum”!!! Thanks for sharing.
Thanks for trying it and commenting!!! So glad you all enjoyed it! I like that it’s easy peasy to make…
Hello Pretty Lady,
I just HAD to stop by tonight and see what has been going on over here with MBFGFL! Wow and wow, Jen, the site looks fantastic. So clean and organized. Just love it. And your photos are just gorgeous! I look forward to catching up with all my blogging buddies next week. I’ve pinned your last 5 recipes! Can’t wait to try them soon.
Hugs to you friend,
–Amber
AMBER!!! Thanks so much for the compliments. The site, much like myself, is a work in progress. So good to “hear” your voice again. Glad you’re getting settled in to your new abode. Looking forward to being inspired and well fed by your creative posts and recipes!
Hugs to you-
Jen
Hey there! I have a question from a non-cook: ME! You say to dip the chicken in the rub, but what about letting it wallow in it like a marinade for a longer time? (Just wondering, because that’s what the Ralfster does when he grills…) xo! Cuz
I’m sure that would be great to do, cuz. If you try it, let me know how it works out. The rub is pretty strong with flavor, though, so I wouldn’t marinade it long. Usually with a marinade, there’s a lot more liquid and it comes off. With it being more rub-like (only using olive oil to spread it), the flavor is more concentrated. I’ve not done this on the grill yet, only under the broiler. But I love me some grilled food! XOXOXO