We’re proud to have a guest post from a fellow blogger and friend who has found delicious and healthy ways to live a gluten-free lifestyle. Our thanks to Jenny Finke for sharing her story and a great recipe.
My name is Jenny Finke and I founded Good For You Gluten Free, a blog about living a healthy, gluten-free lifestyle.
My gluten-free journey started In April 2012 when my doctor told me, “You have Celiac disease.” I had no idea what this meant except that she told me I couldn’t eat many of my favorite foods anymore. For many months I felt sorry for myself, even a little depressed.
Then things started to change when a friend told me, “Don’t waste your pain.”
Today, I use my “pain” to help others live a healthy, gluten-free lifestyle like me. I’ve learned that gluten-free eating isn’t just for those of us with Celiac disease, gluten sensitivities or allergies, it’s also a great way of eating for anyone dealing with chronic ailments and autoimmune diseases.
Over the years, I have taught myself (through trial and error) how to prepare many of my favorite dishes gluten-free. The one food I loved most in my pre-Celiac world was pasta. I could eat noodles for breakfast, spaghetti for lunch, and pasta for dinner. Just ask my mom – she will attest to my love affair with noodles.
When I recently discovered these wonderful brown rice ramen noodles used in this recipe at the natural grocery store, I decided to create an easy, gluten-free chicken lo mein dish, of course taking many liberties in the ingredients and flavors. Believe me, this dish tastes as good as it looks. It’s a little spicy, a little sweet, and oh-so-savory! You’ll feel like you’re eating a healthier version of your favorite Chinese restaurant noodle dish. Of course if you’re not gluten-free, you can use regular ramen noodles – although the brown rice noodles are way better for you so why not use them?!?!
You can find the complete recipe online and please follow me on my gluten free journey at GoodForYouGlutenFree.com.
2-3 organic breasts of chicken, cut into tiny bite-sized pieces
3 squares of Lotus Foods brown rice ramen, cooked al dente
1 small bag of organic frozen peas and carrots
1 cup chopped mushrooms of choice
1/2 medium onion, chopped into bite-sized pieces
2 Tablespoons oil (I use avocado oil)
1/2 cup gluten free chicken broth
1/2 cup tamari sauce
1 teaspoon chili garlic sauce
1 teaspoon rice wine vinegar
1/2 teaspoon ground ginger
4 garlic cloves, minced
Tablespoon cornstarch + 2 Tablespoons water (for cornstarch slurry)
- Breakup Rice Ramen squares into shorter pieces and cook al dente (about 1 minute in boiling water). Rinse immediately with cold water and set aside.
- In a small bowl, combine chicken broth, tamari, chili garlic, rice vinegar, ginger and garlic. Stir well and set aside.
- In a large pan, heat 1 Tablespoon oil over medium to medium-high heat. Add chicken and cook for 3-4 minutes until no longer pink. Set chicken aside.
- In the same pan, heat 1 Tablespoon oil until hot. Add onion and cook for 2 minutes over medium high heat.
- Add mushroom to onion mixture and cook for additional 2-3 minutes.
- Add peas and carrots to pan and cook until warmed, about 1 minute.
- Add chicken back to pan. Your pan should have the chicken, carrots, peas, onions and mushrooms in it.
- Add cornstarch slurry (made by mixing cornstarch with water in separate bowl) to the chicken broth sauce. Stir well.
- Add sauce mixture to pan and simmer on low for 2-3 minutes until sauce thickens.
- Add noodles, stir well, and warm throughout for about 1-2 minutes.
- Add additional tamari sauce, if needed, and salt and pepper to taste.
- Serve immediately.