My best friend during the most troublesome tummy times…
I’ve now been on the low-FODMAPs diet for 16 months. So how do I feel?
Well, I’d love to say that I feel 100% awesome, 100% of the time, but I can’t. I often have bad weeks where something has set me off and I can’t settle my tummy down again. It’s only when I do a complete detox and limit myself to the blandest foods and lemon & ginger tea that I start to notice a difference. But then I ‘bend the rules’ again (as advised by my dietician to build up my tolerance levels) and I’m feeling pretty average again. What a fantastic way to live – NOT!
But while I often curse my stomach, at least it’s given me the motivation to get creative in the kitchen. And I’m still determined to start up that cafe one day! Even more so when I want to eat out at a cafe or restaurant and even the salads aren’t an option because they’re full of onion, red cabbage or shallots!
Tonight I tried out Rick Grant’s chicken seasoning mix to go with my gluten free chicken schnitzel. I simply added the seasoning to the schnitzel as the last stage before putting the chicken into the hot oil on the frypan. And it was so tasty! It has a peppery taste, which went really well with the lemon juice I served it with! So I recommend that you give it a go. 🙂
Well that’s it from me for now. Hopefully I’ll have another recipe to share with you soon!
Chicken schnitzel is one of my all-time favourite meals and one of those ‘safe meals’ I’d choose if I was eating out at a pub or restaurant and didn’t know what else to get.
That all changed when I started on the Low-FODMAPS diet. Since then, I’ve had to sadly skip over the schnitzel on the menu and choose a steak and salad instead.
While I used to help my Mum make chicken schnitzel from scratch when I lived at home, since living with my husband I had yet to attempt it on my own. Finding a gluten free recipe on a website, I thought I’d finally give it a go.
In the end, I didn’t end up following the recipe I found – I simply replaced the flour with GF flour and breadcrumbs with crispy corn crumbs and worked the rest out from there.
The result? A really yummy meal that tastes exactly like the ‘real’ thing!
Gluten free chicken schnitzel
(Serves 2 people)
- 2 Chicken breasts
- 2 Eggs
- 1 cup Gluten free flour
- 1 cup Crispy Corn Crumbs
- Vegetable or canola oil
- Lemon juice
- Separate GF flour, eggs and crispy corn crumbs into three bowls.
- Cut up chicken into lean pieces and flatten as much as possible.
- Cover one of the pieces with flour.
- Soak the chicken in the eggs (whisked).
- Cover with crispy corn crumbs.
- Place on a plate until ready to cook and repeat the process.
- Fry in oil.
- Serve with lemon juice with salad or vegies.
- Enjoy!! 🙂