Just Because Something's Gluten Free, Doesn't Mean It Must Suck

This is my new mission statement in life. I've been fighting the battle against not eating wheat for more than a year when I was officially diagnosed with a wheat allergy. That diagnosis was like a life long sentence of depression for me. I LOVE to cook, my friends refer to me as Mini Martha for goodness sake! I tried the wheat free way (although, my heart was not in it), and it was very trying. While I love to cook, it's nice to be able to whip up something in a jiff using something out of a box, or packet. It's also wonderful to be able to pop a bagel in the toaster in the morning, and enjoy it with cream cheese smeared all over it. This was the battle I have faced for the last 18 months.

While eating wheat would cause me much pain in my gut (literally), and swelling, it was not enough to get me to curb the eating. That is until we embarked on our recent move. I was forced into eating tons of wheat laden items out of necessity. It was like I was on a wheat fest. I got extremely ill. For the last few weeks, I have been so sick, and so swollen, I cannot describe it or compare it to anything else. In addition, I've been so lethargic (which is not a good thing during a move), and moody. It's definitely enough to make we wonder if I have something more than just an allergy. Maybe a gluten intolerance (Celiac Disease)? I never got tested due to the fact that just me being allergic to wheat requires following the same diet.

Alas, I decided to go back to the tried and true gluten free/wheat free diet. I am going to embrace this, and not fight it anymore. I'm three days into g-free, and I've lost almost 9 pounds of water (I'm thrilled to be able to see the bones in my feet again), and my stomach is no longer in pain, I sleep well, I feel well, and I'm not exhausted. So, to keep myself motivated with this because I know that I will become tired of the maintenance part (nothing store bought, etc.), I've decided to document some of the meals I make every week. Maybe this can inspire other stubborn people like myself.

Apricot Pineapple BBQ Chicken

16 boneless, skinless chicken thighs
Fresh Lemon Pepper Season:
Zest of one lemon
2 tsp sea salt
1 tsp freshly ground black pepper
2 tsp chopped parsley (fresh)

Season both sides of raw chicken with lemon pepper season, and grill over med-low heat. Begin bastin with BBQ sauce after first turn, and continue to baste throughout cooking.

Sauce:
2 Tbs extra light olive oil
1 small red onion, diced
1 clove of garlic, minced
1 can of tomato paste
8oz of apricot pineapple preserves (I used a jar of homemade preserves, so adjust seasonings to taste, as store-bought is sweeter)
1/3 cup red wine vinegar
2 Tbs molasses
1/2 cup sucanat or organic brown sugar
1/2 cup organic ketchup
2tsp-1Tbs of Chipotle chili powder (must be chipotle for the smoky taste)
sea salt and fresh cracked black pepper to taste

In a saucepan over medium heat, sweat the onion and garlic until transluscent. Add remaining ingredients, bring to boil, reduce heat and simmer for 25 min. Sauce will become thick and darker. Puree sauce using hand held stick blender or carefully using a food processor. Baste meat with sauce during cooking.

*Many wheat intolerant people know that certain things contain wheat. I never imagined that something like BBQ sauce, or even some seasonings like lemon pepper would contain wheat, but the caramel color added to so many food items is made from wheat as well as many of the starches, and MSG added to many of the seasons we buy.