dairy free / gluten free

Recipe: Chicken with White Beans and Rice (or Pasta)

My mom is diabetic, I’m no stranger to obesity, and I’m always interested in reducing my risk for diabetes. So, I recently picked up the book, the Blood Sugar Solution, by Dr. Mark Hyman.

The book has some really great suggestions about helping you find out what is naturally healthiest for your body. He doesn’t say, “You must be vegetarian” or “You must not eat grains or beans”. He gives choices for you to figure out what’s best for you.

I know, given my history, I don’t do well with gluten or sugar. I’ve recently added no dairy to the list for the next six weeks to see if it will help.

As part of this, I’ve been looking for flavorful, filling, gluten- and dairy-free recipes. I had some chicken and some white beans, and wanted to use both in a recipe that wasn’t white chicken chili, for once. I let the great google guide me to the following The Mayo Clinic Diet book recipe.

The recipe is for pasta with grilled chicken, white beans and mushrooms. I hate mushrooms (they give me migraines), and I’m abstaining from dairy, so I adapted this to fit my needs. I subbed brown rice for the pasta, added a little bit of tomato paste (a no-no for some of you FODMAP-ers), and chicken broth to make a little bit of sauce. It turned out pretty tasty!

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