Where do I begin? Let’s start with yesterday I made it to 21 years sober. That’s literally half my life. Through my sobriety I’ve been through a ton of good and a ton of bad and right now life is in session.
I’ve so not been good with keeping up with my blog and you know I’m not beating myself up. I have found what I’ll be using my blog for. My blog that used to be filled with PCOS info, gluten and dairy free yummy goodness and life as I knew it will now be a whirlwind of….
- Living with PCOS
- Living with heart disease
- Struggling as a single mom in school full time so I can better myself and show my kids you can start over.
- New relationship adventures
- Life as I know it with some fun and growing pains
Right now I’m so struggling. Half the time I want to give up. I get sad that I lost me and that my kids have so much with my ex and he’s a good dad to them but I feel cheated.
My weight is a HUGE issue for me right now as well. Living barely week to week I can’t afford the way I need to eat and it’s hard because with PCOS I’m supposed to eat gluten and dairy free and when my kids are with me I need to cook for them. I never want to be fat again. I would rather die. Sad fact but true. I remember how I was treated and looked down upon and I won’t go back to living like that. Tonight I bought myself healthy food and though it will cost more I have to eat right for my health and especially since my soon to be 18 year old was also diagnosed with PCOS.
Good news is I’m in school. It’s so different not attending in over 20 years but it makes me feel good about me and this fall I’ll be taking ballet again. Silver lining for when I feel low about myself.
The man I met, it’s been almost two years of us being together. He’s good to me but I worry I’m not good enough. I felt that way in my last relationship as well. This may just be a me, self esteem issue. Alanon is my friend still.
This was a mess of a post but it’s a start.
Daily or often I want to chronicle what it’s really like starting over. The good and bad of it all. One moment and sometimes one heart beat at a time.
I decided to make this favorite of mine but adding in artichoke hearts and mushrooms. That’s huge for me as I’m trying to enjoy foods I’m not a fan of and mushrooms is high up on my list of things I’d prefer to not eat.
So here’s all you need to enjoy this dish both gluten & dairy free:
Chicken (Use boneless and skinless chicken that’s thin. If need be pound it to flatten breasts. I use tenderloins)
1/2 Cup gluten free flour
Seasonings (I use garlic and onion salt)
3 Tbsp EVOO
2 Tbsp vegan butter
1/2 Cup artichoke hearts
1/4 Cup sliced mushrooms (use whatever type you wish)
1/2 Cup chicken broth
Juice of 1 lemon
2 Tbsp capers (rinsed)
Gluten Free Pasta
Make the Magic:
Cook gluten free pasta (whole box) when ready set aside.
Pour flour onto a large plate and add seasonings and coat your chicken.
Add 2 Tbsp of olive oil into a large pan and when oil is very hot (not smoking hot) add the chicken and cook on both sides for about 4 to 5 minutes, until browned on both sides.
Remove chicken from the pan and set aside on a plate.
Return the pan to the heat and don’t clean it out. Add remaining Tbsp of oil, 1 Tbsp of butter and veggies (not capers) until the liquid is a bit less.
Scrape the sides of the pan to have all contents in the middle and add all remaining ingredients minus the last Tbsp of butter. Reduce to medium heat and bring to a simmer and finally whisk in the last Tbsp of butter.
Cook and stir until the sauce thickens. (About 5 minutes)
Once all is cooked plate the pasta and add the chicken piccata to the top of the pasta and add some extra sauce.
When you want Mac N Cheese and the box kits are not what you can eat or you just decide you miss baking this happens…
Box Gluten Free Pasta
Bag Daiya Cheddar Cheese
Two Tablespoons Vegan Butter
Four Tablespoons Coconut Milk
Seasonings the way you want them.
Make it Work:
Pre-Heat oven to 400 Degrees
Cook the pasta and set aside
Prepare the start of the sauce. In your baking dish combine 1 cup of the Daiya cheese, 4 Tablespoons of coconut milk, 2 Tablespoons of vegan butter and seasonings (get creative. I use Cajun Powder, Garlic and Onion Salt).
Mix the pasta with the sauce mixture. (Note vegan cheese won’t melt until in the oven)
Add even more cheese until it seems it’s all the cheese you will want.
Bake for ten minutes. Remove and stir. Return to the oven for five more minutes. Stir again and do one more time.
It took me 20 minutes for all the baking to be complete.
Walla. You have yummy gluten and dairy free Mac N Cheese that even a six year old who can eat whatever he wants enjoys.