Archive for the ‘Yeast Free’ Category

Chicken, Peppers and Onions with Avocado Dill Pesto over Quinoa
April 19, 2010

I know I have been gone for a while and neglecting this blog. I have been busy working on my new business. I am having tons of fun painting. If you want to see my work, please go here.

But a lot has changed since I posted my last recipe. I finally got tested for my allergies. Are you ready for this? I am allergic to yeast, dairy, eggs, in addition to wheat. The worst part is the yeast. If you have a yeast allergy, most likely you have a buildup of yeast in your body. This means that you have to cut all foods out of your diet that feed the yeast. So basically, I can’t eat nuts, vinegar, wine, alcohol, corn, mushrooms, sugar, coffee, tea, colored spices and I am sure I am forgetting something else. I can only have a limited amount of fruit as well. This has really thrown me for a loop. I am having to reteach myself how to cook all over again. Believe me, it is even more difficult than it sounds.

The annoying thing about doing a yeast free diet, is that there are so many differing opinions of what you can and can’t eat. So I am going by the diet laid out in Feast without Yeast. In his book, Bruce Semon has you cut out certain foods in stages. His book has been very helpful to figure out which foods to cut out.

So I am starting to post my recipes again, just so that I can remember what I can make. Hopefully, I can help some other people out there struggling with yeast problems.

yeast free meal

Chicken, Peppers, and Onions with Avocado Dill Pesto over Quinoa

Chicken, Peppers and Onions with Avocado Dill Pesto over Quinoa

2 chicken breasts

10 sweet peppers chopped

1/2 onion chopped

1 clove garlic minced

1 avocado

juice of 1 lime

2-3 Tbsp olive oil

2 Tbsp fresh dill

1/4 cup cilantro

1 cup uncooked quinoa

salt

pepper

Cook quinoa according to package directions. Salt and pepper chicken breasts liberally. Saute in cast iron skillet and brown on all sides. Add peppers, onions, and garlic and saute until soft. While chicken and peppers are cooking, place avocado, lime juice, dill, cilantro, salt and pepper into food processor. Stream in olive oil until desired consistency. It should be thicker than a dressing and thinner than guacamole. Serve chicken and peppers over quinoa, and scoop dollop of avocado pesto on top.

Advertisements