Eating gluten-free is not as hard as I expected it would be.
We’ve been eating normally for the most part since I went gluten-free. We have cut out most of our pasta and bread, having gluten-free pasta only twice (it wasn’t that good) and no gluten-free bread.
We’ve modified some recipes and used our gluten-free flour blends quite a bit.
I am pain-free, though I can’t be sure whether it’s because I’m gluten-free, because I wear hand/wrist braces to bed every night, or because the medicine my rheumatologist gave me is finally working. It’s probably a combination of all three. I have already ascertained that I can’t go without the braces or the medicine (via scientific experimentation).
My next back to a normal life step is to eat gluten normally for a few days and see how it affects my gut and my hands.
Anyway, these chicken strips are amazing. When Joe said he was going to make gluten-free chicken fingers, and I was skeptical.
I may have groaned inside, remembering the first gluten-free pizza he made. That experiment was not a success even though I lied and said I liked it.
So the chicken strips.
Try them, whether you eat gluten or do not eat gluten. You will love them.
I ate all the leftover chicken strips for lunch, not sharing a single one with my children. (They weren’t as in love with them as me, though they did eat them.)
Recipe adapted from Taste of Home Kid-Approved Cookbook, which my mom and sister gave us for Christmas. It’s an awesome cookbook, and you will see many more recipes from it in the coming weeks.
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