I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
1/2 pound chicken (cooked or raw cut into 1 inch chunks)
1 cup frozen peas and carrots
1 cup chopped white onion
3 cloves garlic minced
2 eggs whisked
3 tbsp sesame oil
1/4 cup coconut aminos
Directions
If needing to cook chicken, add chicken and some oil (olive is fine) to a pan and heat on medium high until browned and cooked through. Remove chicken from pan to a paper towel lined plate.
Lower heat to medium.
Add more oil (sesame or olive) to pan and sauce onions until transparent.
Add frozen veggies and heat till thawed.
Add garlic and stir.
Add the eggs to the veggies in the pan and stir till the eggs are cooked. (If you want large pieces of egg make scrambled eggs in a separate pan and add at the end.)
Add in the rice, chicken and coconut aminos and mix. More coconut aminos and sesame oil can be added to increase flavor.
I stopped at Fresh Thyme while running errands today. It’s never a quick trip since I don’t go very often and they have so many great gluten-free and dairy-free finds.
Today I tried something new. Chicken chips. The name made me laugh, so I checked the ingredients. No nightshades and the maltodextrin is labeled as tapioca! Yeah for clear labeling.
They were good. Just what I needed. Like eating crispy chicken wings. Made by Wilde Brands LLC, I will be looking for these again.
One of my food preparation tips is to make extra chicken whenever you are baking chicken. And then make chicken salad. Every week I try to make a sandwich salad (ham, chicken, tuna). Often I eat these on a bed of garden greens instead of bread. I have so much lettuce growing right now and am on the second sewing of mustard greens in my garden so I have been eating a ton of greens. I have chard that I need to harvest and am looking for ideas of what to do with it since this is the first year I have had a good harvest of chard.
When I saw cherries on sale at my favorite fruit stand I knew this would be this weeks sandwich salad. If you really like citrus add some orange zest to this recipe, but I feel it is overpowering and you loose the cherries. I used two types of chives (regular and garlic) instead of onions, but you could use whatever allium you have on hand.
I often make sandwich salads. The kind of salad you put on a sandwich, tuna salad, ham salad, and chicken salad. It helps to have something prepped to have for lunch or a snack for when days get busy. I like this salad by itself, with some salad greens from the garden, or on a slice of gluten-free bread.
If you are nightshade-free make sure to check your mayonnaise. I make my own mayonnaise using sunflower oil, eggs, and lemon juice. If you are using store bought lok for one without paprika.
Cygnet Organizing 