Bok Choy Chicken Stir Fry

This was actually good. Finally, I found an easy gluten free, healthy recipe that both of us like. I had just gotten back from a local produce stand with my Mom, and bought a few locally grown vegetables and some I don't typically see at the grocery store, including bok choy, sweet peppers and colorful cherry tomatoes. I remember eating an assortment of these colorful cherry tomatoes several years ago at an outdoor fresh market in San Francisco. My friend lived there at the time and suggested we stop there for lunch while touring the city. We sat in the park near the water and ate these tomatoes. I was not a fan of cherry tomatoes before, but the freshness and excitement of being outside in San Francisco, tasting the difference between green, orange, purple and red tomatoes, was a lot of fun! It reminded me to appreciate and enjoy the simple things in life.

Bok Choy Chicken Stir Fry (2 Servings)

- Chicken Breasts (enough for two people)

- stalk of Bok Choy

- Sweet Onion (about half)

- 6 Garlic Cloves

- 4 Sweet Peppers

- ~ 1 Tbsp Olive Oil

Sauce:

- 2 Tbsp Honey

- 2 Tbsp Bragg's Aminos

- Garlic Powder, to taste

- Ginger, to taste

- Cayenne Pepper, to taste

*may have to change the amount of sauce based on the amount of bok choy and chicken used.

I just boiled the chicken, because it's quick, easy and I was able to use the chicken broth later. Peel, slice then saute the garlic cloves in olive oil, while slicing the bok choy and onion. I used a big wok to cook in. Add the bok choy and onion, then mix the ingredients for the sauce. Add the chicken, then the sauce, when the vegetables look done and you're ready to serve it.

Because this meal was low carb, despite the honey, we made flour-less peanut butter cookies for dessert. I used the organic natural peanut butter, because the one I got only contains peanuts and salt. Most peanut butter has added palm oil or sugar, I'd prefer not to eat. I think the organic peanut butter at Aldi was less than $4! Troy asked that I use real sugar, so I used an organic sugar too.

Flour-less Peanut Butter Cookies

- 1/2 cup Organic Peanut Butter

- 1/2 cup Organic Sugar

The peanut butter was so creamy, I didn't have to heat it for easy mixing. Just mix then bake until they look done :)

I have not been successful with many easy gluten free recipes yet, but it's been less than two weeks since I've started eating gluten free. I've made a few mistakes, forgetting, or not knowing, that foods I've tasted had gluten in them, but for the most part, I've avoided it.

I have not noticed much difference from avoiding gluten yet. In most cases, it takes a few months for those with Celiac to notice improvements, from whatever damage gluten has done, after removing it from their diet. Fortunately, it didn't show much damage to my small intestine, just an abnormal amount of antibodies; however, the surgeon only scoped the top portion of my small intestine, not seeing if there was damage further into it. I'm not sure if you can request surgeons to check more, but I would suggest asking, if you're in need of being tested for Celiac via an endoscopy. Also, we are finding Celiac Disease is more common and many people are not diagnosed or misdiagnosed with something like IBS. So, don't hesitate to ask your doctor if you have the symptoms or presume you're at risk (have a close relative with an autoimmune disease). I'm hoping to have more, good gluten-free recipes soon!!