When I first tried eating a gluten free diet I had a hard time finding adequate breakfast foods, I existed on eggs of any kind. I refused to spend a small fortune on gluten free flours or mixes to make any muffins or breads. Here I am 2+ months invested into eating gluten free and adopting this eating lifestyle long-term. I still struggle with missing some of my favorite foods. I struggle with eating out, but mostly I struggle with the lack of convenience in eating gluten free. Gone are the days of eating frozen pizza on nights that I don’t want to cook. Gone are the days of quick peanut butter and jelly sandwiches for a mid-day snack. Gone are the days of eating bagels at the occasional morning meeting.
So here I am, eating eggs when I don’t want to cook. Having rice cakes with peanut butter and jelly for breakfast. Snacking on cereal when there’s milk in the house. I’m making adjustments in my go-to food repertoire. I’m finding new solutions and trying out new recipes.
I have been searching for granola bar-type recipes, for on-hand and easy-to-take-along snacks. Still working on that. I even bought gluten free baking mixes. The gluten free bisquick actually makes pretty good pancakes. But, it’s a work in progress.
Tonight, I wanted a fast, easy dinner. No fuss, no muss. I threw a sweet potato into the oven. After the potato cooked for close to an hour, I cubed up a (very large) chicken breast, sprinkled with salt and pepper, then sauteed it in a small amount of olive oil with garlic. Just as the chicken finished cooking, I tossed in some dried bay leaves (I would have preferred sage, but I didn’t have any), a few capers and about a tablespoon of margarine. I let the butter melt, and took the chicken off the stove to serve along side my baked sweet potato and some peas. It was a delicious, and quick meal.