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.)
- 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 (omit for strict AIP)
- 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 stainless steel 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.)