I had two super healthy meals yesterday and when that happens in the kitchen I feel quite accomplished! For lunch, we had a gluten-free, paleo-ish chicken potpie soup and for dinner, we had a grilled lemon/turmeric chicken breast with fried sweet potatoes in ghee, and roasted broccoli. I am trying to get back on the healthy train because I feel like I have somewhat fallen off of it with all of the naughty baking I have been doing. I am making an effort to get back on track and I feel good about my meal choices yesterday.
This is not a recipe post but I am trying my best to relay the information to you on how I made these wonderful, nutritious dishes. They are both gluten-free and dairy-free. I am attempting to eliminate gluten completely from my diet so if you are following along expect to see a lot more gluten-free meals from me. Gluten is just not compatible with my brain and my gut. I have tested this out several times now and came to the conclusion that gluten triggers a negative mood response for me the next day and a worn down physical feeling. I get depressed and fatigued the day after consuming gluten. I am honestly fed up with feeling that way and I will do whatever it takes to change that.
I have been listening to an audiobook called Grain Brain and it is very enlightening and informative. Whether you believe it or not, gluten is affecting your mind and body. There are negative side effects of eating wheat. The book was written by David Perlmutter and he addresses the impact that gluten has on the brain. I don’t want to come off as preachy but I do highly suggest reading or listening to this book. It is a real eye-opener!
We will start with the soup! Everything about this meal was paleo except for the addition of peas. I just have to have my peas in my potpie. No worries if that does not make it completely paleo. My happiness is what is important to me and peas really do bring me happiness. They actually are my favorite vegetable!
To start this off I used my Staub Dutch Oven to saute some garlic and shallots. The Staub sure is a blessing to have around. That thing is the absolute best for making soup, even if you are just making a small batch like I did.
Once the garlic and shallots were translucent I added in some low sodium chicken broth (32oz). I added a gigantic organic chicken breast to the broth and let it simmer until completely cooked.
While the chicken was simmering I added in a bay leaf, rosemary, and thyme. Then came the veggies. I added in some thinly sliced carrots (2) and also two nice ribs of celery.
When the chicken was completely cooked throughout I shred it with a fork and added it back into the soup along with one can of full-fat coconut milk. I also added in a a cup of frozen peas and brought this soup back up to a very light boil and then allowed it to thicken further by simmering.
In the past, I have used other non-dairy milk for my potpie and found that full-fat coconut milk actually works best. In case you are wondering there was not a hint of coconut flavor in that soup. If you ever need a dairy-free option for your cooking, coconut milk can be your friend.
My daughter and I really enjoyed this soup yesterday. The temp in Michigan was a lot cooler yesterday and felt more like fall than summer. I will be making a lot more soups with the upcoming fall season so be ready! I love a warm bowl of soup on a chilly day. I can not eat soup in the summer (with the exception of getting it a restaurant). I just refuse to cook it when the temperatures outside are hot. In the spring and summer that is when I transitioned more to salads.
Then before you knew it, dinner time came rolling around. I already had a plan in place. I had two organic chicken breasts marinating in Primal Kitchen Lemon Turmeric Dressing/Marinade. I have not come across a Primal Kitchen product that I didn’t like… love them all! You can pick up a single bottle on Amazon but your best bet is to use my coupon GIVEITAWHIRL10 on their website and save some money and get the best deal.
I marinated the chicken in the early morning and started cooking dinner around 4pm. That gave my chicken plenty of time to get infused with flavor. I oiled up my Lodge Cast Iron Grill Pan with some avocado oil and placed my chicken breast on the grill pan once it was hot. Love hearing that initial sizzle of meat on the grill!
While the chicken was cooking I had diced sweet potatoes on the stove frying up in some ghee with some salt and pepper. I usually roast my veggies but since I was also roasting some broccoli I figured I could fry the potatoes. My daughter, Chloe’s favorite veggie at the moment is broccoli so I wanted to make sure I had that for her. I didn’t do anything special with that. I simply drizzled and tossed in olive oil and seasoned with garlic powder, salt, and pepper.
This chicken ended up coming out sooooooo juicy from the marinade…. oh my gosh it was just fantastic. Lemon and turmeric flavor was infused throughout without being too overpowering.
I felt so wonderful about my meal choices throughout the day. My lunch was almost paleo and my dinner was actually a Whole 30 compliant meal. That’s when you know you are eating healthy! The major advantage of these meals, of course, was the taste. They were healthy meals but that does not need to mean boring, bland meals. The flavor of both meals was perfection. Nowadays there are so many recipes and foods out there that can be pleasurable eating while trying your best to eat healthy. If you want a great place to start Primal Kitchen is your best bet. They offer a variety of healthy foods that can help get you on the right track.