When my daughter was 18 months old, we discovered she had several food allergies or intolerances, gluten/wheat being one of them. I have recently discovered that I have the same intolerance. With gluten-free products on the rise these days, I have decided to start baking and cooking allergen-friendly meals.
My weekly “go to” gluten-free healthy meal that gets my family excited and is very easy for this mama to make is shredded chicken tacos. I love crock-pot meals! This meal is very simple for anyone to make if you have a crock pot.
SHREDDED CHICKEN TACOS
Makes four servings
Two large boneless, skinless chicken breasts
About 1/2-3/4 cup water
Gluten-free taco seasoning
Put water in crock pot with the whole chicken breasts. Season to your liking. I sometimes put a dash of chili powder for spice and have even added garlic cloves since we are garlic lovers. Set on low for 3-4 hours. If you put a larger amount of water in then you can cook on low for longer. Water helps keep the chicken from drying out. It should shred and fall apart nicely when ready to eat. Tip: Make a larger batch of chicken in the crock pot and save leftovers for later in the week for taco salads.
Gluten-free corn tortillas
Cook/fry shells in skillet with coconut oil for a yummy shell.
Options for toppings:
Salsa or hot sauce
Place shredded chicken in shells, top with your choice of toppings. Enjoy!
PALEO-STYLE ASPARAGUS OR GREEN BEANS
Bunch of fresh asparagus or fresh green beans, washed and trimmed
Four garlic cloves or minced garlic
Kosher or sea salt
Place the washed and trimmed asparagus or green beans in a baking dish. Put about 2 tablespoons of coconut oil over the top of them. Season with fresh garlic, salt, and pepper. Set oven to broil and use spatula to mix greens every few minutes to make sure they don’t burn. As the vegetables start to cook, continue mixing until soft and browned. Yummo!