Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Honey-Lime Roast Chicken

Slightly modified from The Food Network's recipe found here:  Honey-Lime Roast Chicken

Ingredients: 

1 small bunch fresh thyme

Juice of 2 limes

4 cloves garlic, smashed

3 jalapeno peppers, halved, seeded and thinly sliced

1/2 cup extra-virgin olive oil

2 tablespoons honey

Salt

6-8 chicken thighs

Directions:

1. Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

2. Preheat to 425 degrees F. 

3.  Put the chicken, skin-side up, on a foil-lined rimmed baking sheet. Pour the marinade on top and season with salt.

4. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. 

5.  Transfer to a platter and top with the pan juices.

Article on How Gluten Wreaks Havoc on Your Gut

This is one of the best articles I have read on "why" gluten is affecting more people than ever before (grains are now hybrid and deamidated for convenience sake). It also gives a really good description on what happens in our body when we eat gluten."

This article suggests several tests and I agree with that. I had several tests that hinted there might be something up, but the IgA Antigliadin test was the most conclusive for me. Also I was off of gluten for 30 days and the results were not conclusive when I challenged it back into my diet, but when I was off for 6 months he challenge test was very conclusive... I don't think the 30 day removal test is the best option. My daughter has been off gluten for 5 months and it took about 4 month for her tummy pains to go away... she will challenge gluten next month and we'll see how that turns out.

How Gluten Wreaks Havoc On Your Gut

BY DR. AMY MYERS
MAY 30, 2013 12:00 PM EDT

Unless you’ve been living under a rock, you’ve probably heard the terms gluten intolerance or gluten sensitivity and celiac disease tossed around a few dozen times in the past few years. If you spend a lot of time on MindBodyGreen, you already know that consuming gluten can negatively impact your health. What you might be a little hazy on are the specifics; why exactly is gluten harmful and what’s happening inside your body when you eat that bagel?

Read the rest of the article here...  How Gluten Wreaks Havoc on Your Gut