It has been almost a month now of having added in dairy-free and corn-free to my diet status. I still have those moments of mourning for food I used to eat… like when my family has pizza, or when we go to a restaurant and there are only like 1 or 2 items on the menu I can order. It really makes me sad because I loved eating out and being able to try adventurous foods that way. But, I am hoping that with time I can either:
A) add some dairy back into my diet occasionally thus giving me a few more options when we eat out, or
B) become more confident in my ability to order food at restaurants that won’t make me sick.
In general though, this who restricted diet thing seems to be getting easier. I have more ideas now of what we can eat at home and of some simple substitutes or omissions to make in meals to make them gluten-free, dairy-free, and corn-free.
As far as any significant change in my health since doing this, I haven’t really noticed any. I am wondering though how I might feel once I try some dairy again and if then I will realize what “symptoms” of my intolerance that have gone away. I have about a month and a half to go until I try.
For dinner tonight, we had a delicious chicken pot pie. It is the second time I have made this recipe and I am really pleased with how it turned out! It is the perfect meal on a day like today when temperatures never get above -6 degrees. I found the recipe on a paleo food blog and adapted it a bit for our tastes. Hope you like it like we did!
By the way, my photos were terrible of this so I will have to add one later.
Gluten-Free, Dairy-Free Chicken Pot Pie
Recipe adapted from http://mrspaleo.blogspot.com/2012/05/chicken-pot-pie-sequel.html
3 slices bacon, diced
1 onion, diced
3 carrots, sliced
1 celery stalk, diced
3-4 cloves garlic, minced
1/2 c. green beans
1 medium sweet potato, diced
1 1/2 c. chicken stock
1 14 oz. can full-fat coconut milk
3 Tbsp. arrowroot powder
1 Tbsp. poultry seasoning
1 tsp. sea salt
1/2 tsp. black pepper
2 large chicken breasts, cooked and diced
1 c. tapioca flour
1/4 c. coconut flour
1/4 tsp. baking soda
1/2 tsp. cream of tarter
3 Tbsp. coconut oil or organic coconut spread (butter alternative)
1/2 tsp. sea salt
1/2 c. boiling water
In a large pot, fry bacon until crisp. Add in carrots, onion, garlic, and celery and saute until tender, about 5 minutes.
Add chicken stock, coconut milk, poultry seasoning, salt, pepper, beans, and sweet potato. Bring to a boil. Reduce to a simmer and whisk in arrowroot powder 1 Tbsp. at a time. Continue simmering until thickened.
Remove from heat, stir chicken in and pour into a 2-qt. casserole dish. Set aside.
In a small bowl, combine dry crust ingredients. Cut the coconut oil in to the dry ingredients. When fully cut in, the oil and flours should mix together in pea sized chunks. Add in hot water and mix together into a ball.
Place dough ball on a sheet of parchment paper. Top with another sheet of parchment paper and roll out to approximate size of baking dish.
Using the bottom sheet of parchment paper, lift crust onto top of filling. Peel parchment paper away.
If cooking immediately, place in a preheated 400 degree oven and bake for about 10 minutes uncovered If you are like me and make it during nap time and bake later, place in a 400 degree oven and bake for 20-30 minutes. Keep covered until it starts to get hot in the middle and then remove cover to allow crust to brown up.
Husband Rating 8 out of 10
Food for Thought: This is easy to adapt in that you can really add any different vegetables you have. I like to add red potatoes, or maybe peas. Just keep it somewhat similar in proportion to make sure there is enough sauce.