Simple Gluten Free Fajita Tacos (Dairy Free optional)

After going gluten free, it was initially hard for me to be able to eat out without second guessing everything I was ordering. One of the easiest changes though was Mexican food. Being able to just change the type of tortilla I was ordering was definitely a change I could be confident in making.

That being said, tacos became a big hit in my kitchen. Sunday nights are dedicated to a big meal where we usually at least have left overs for work, if not also for dinner the next night. And tacos also caters to that perfectly. So in my household these fajita tacos are a win win.

These fajita tacos are simple because they only use 2 pans. I used a glass pan and a skillet, but you can use any variety of baking sheets or pans you'd like. It makes a minimal mess and easy to pack up into tupperwear afterwards.

Simple Gluten Free Fajita Tacos (Dairy Free optional)

Total Time: 1 hour

Serving Size: 9 tacos

Ingredients: 1 green bell pepper (sliced into 1/2" strips) 1 red pepper (sliced into 1/2" strips) 1 orange/yellow pepper (sliced into 1/2" strips) 1 red onion (diced) 1 packet of low sodium fajita seasoning 1lb chicken breasts Olive oil 1 avocado corn tortillas

Optional ingredients: 1 jar of corn and chili tomato-less salsa from Trader Joes (optional) OR top with Street Corn Salsa (see link here) 1 8oz fat free sour cream (optional. Eliminate for dairy free)

Directions: 1. Preheat the oven to 350. 2. In a separate bowl empty 1/2 seasoning packet (Feel free to season to your preference. I like my chickent o be very flavorful but to reduce sodium content you can add less.) Add the chicken breasts and coat the chicken with the seasoning. 3. Add coated chicken breasts to the skillet. I add approx 1/2 table spoon of olive oil to the skillet to make sure my chicken doesn't stick. Then set skillet aside. 4. In a glass pan, add the peppers (all varieties), onions, 1/2 tablespoon of olive oil. Salt and pepper if desired. 5. Take BOTH the skillet of chicken and the glass pan of peppers and insert into the oven for approx 20-25 minutes. After 20-25 minutes remove and check chicken to make sure it is cooked all the way through. Once it is, let chicken cool and rest. 6. The peppers and onion will then cook for another approx 10-15 minutes. 7. When there is about 5 minutes left, add the corn tortillas into the oven to heat. You can wrap them in tin foil or add them to a baking sheet or other oven friendly pan. Flip after 2 1/2 minutes. 8. After the chicken has rested, slice into 1/2" slices. 9. Construct the taco: Top the warmed corn tortilla with chicken slices, peppers and onion, slices of avocado, corn salsa (optional), Sour cream (optional).

Gluten Free Chicken Parmesan with Zucchini Noodles (Low Fodmap)

Last week after I made the low fodmap basil marinara sauce I had some left over and I was really craving some chicken parm comfort food. I eat gluten free but sometimes I'm so over the fact that gluten free pasta doesnt taste EXACTLY like actual pasta. So I wanted a substitute that was healthier and better tasting.

I also follow @inspiralized on instagram. Shes such an inspiration and very real about her life and her food. I was inspired by her zoodles so I figured this was the perfect opportunity.

Gluten Free Chicken parm with Zucchini Noodles (Low Fodmap)

Total time: 45 minutes

Serving size: 3 servings

Ingredients:

2 eggs

3 chicken breasts (1lb)

2 cups Schar's Gluten Free breadcrumbs

Dried Oregano

Salt

Pepper

Fresh Basil

3 large zucchinis

Extra Virgin Olive oil (or oil of your choice)

Directions:

1. Prepare for the chicken cutlets by mixing the 2 eggs in one bowl and combining the breadcrumbs, dried oregano/salt/pepper/basil to your preferred amount in a separate bowl. Prepare the oven at 200 degrees.

2. Add 1 tablespoon of olive oil or olive of your choice to a large frying pan. I choose to use as little oil as possible to keep this recipe as healthy as possible. A lot of people choose to fry their chicken cutlets in 1/2" deep oil in a pan which is always an option but I'm a healthy eater! I use just table spoon and make sure I roll it around in the pan so the cutlet does not stick.

3. Dip the chicken cutlet into the raw egg mix, then into the breadcrumb dry mix making sure the chicken is fully coated and then place into the frying pan on medium-medium/high heat. Be sure that the frying pan has been fully heated before adding the cutlets. When the cutlets start to brown flip them over and let them finish cooking. The whole process should take about 6-9 minutes.

4. Once the cutlets are done, add them to a baking sheet. Top with Simple Basil Marinara sauce (see previous post). Then top with fat free mozzarella cheese (or vegan cheese of your choice). Pop into the oven to keep warm and melt the cheese while the zucchini is cooking. This is only to melt the cheese and warm the sauce and not to cook the chicken further. The chicken should be finished in the frying pan until it is cooked.

4. While the chicken is cooking use your spiral slicer to prepare the 3 zucchinis.

5. Because the zucchinis are very moist, season with salt and let the spirals rest between paper towel layers for 5-10 minutes.

6. Once the Zucchini spirals are ready add them with 2 teaspoons of olive oil into a frying pan. These cook very quickly and should be done in approx 4 minutes. Be sure to taste test a noodle to make sure they are the texture you prefer. I prefer mine to be slightly crisp and NOT soggy.

7. Once the noodles are done add to a pasta bowl. Retrieve the chicken cutlets with sauce and cheese from the oven and add on top of the noodles. Add extra basil to garnish and Parmesan cheese if preferred.

Red sauce...without the garlic? Low Fodmap Simple Basil Marinara Sauce

A few weeks ago I began eating low fodmap and honestly had no idea what it entailed. I wanted to see if it made me feel better and healthier, so I set out to follow the guidelines for 3 weeks. The very first weekend I signed up to make a chicken parm pizza AND a chicken Parmesan over zucchini noodles (recipes to come!)...but when I got to the grocery store with my fodmap guidelines in hand I realized literally all the pasta sauces were off limits. While tomatoes are actually within the fodmap limits both garlic and onions were not.

I decided it couldn't be that hard to make my own sauce and I was determined not to change my entire lifestyle by eating this way. Sundays in our household are pizza nights and I was not about to give that up.

The first trial of this, let me tell you, was quite the fail. But after that round the following were pretty successful.

Simple Basil Marinara Sauce

Total time: 10 minutes Serving size: 6 portions

Ingredients: 3 cans of whole, peeled tomatoes (14 oz) 3 tablespoons of organic tomato paste Fresh Basil 3 teaspoons dried oregano

Salt Pepper

Directions:

1. Spoon the peeled, whole tomatoes from the can into the food processor leaving behind all the excess tomato juice. 2. Add the tablespoon of organ tomato paste. 3. Add 7-10 fresh basil leaves. 4. Add 3 teaspoons of oregano. 5. Salt and paper to taste. 6. Blend to preferred consistency!