It's been about 6 months since our family started transitioning to a gluten and dairy free diet.
I won't go into the whys behind this for this post, other than our life is significantly better without it.
And I can tell you that the only way you succeed at this is by sticking with it, learning new recipes and discovering delicious substitutes for the foods you crave.
Basically what I'm saying is that full-fat coconut milk, gluten-free noodles and crushed red pepper have changed my life.
Instead of needing a million different ingredients like I thought I would when eating GF and DF, our list of pantry items has been minimized.
And now that I have the hang of cooking sauces and noodle dishes without gluten or dairy, I can whip together meals like this without needing any sort of recipes to go by.
The key to any change you are trying to create in your life is sticking with it until you've mastered the concepts and it no longer feels like a burden in your life.
Then, the sky is the limit.
Spicy Chicken Spaghetti
1 packet Lotus gluten-free ramen noodles
1 T butter or avocado oil
1/2 small onion, diced
2 T arrowroot starch or corn starch
1 tsp minced garlic
1 tsp sea salt
1 tsp red pepper flakes
1/2 tsp cayenne pepper
1 can full-fat coconut milk
1 tsp adobo seasoning
3-4 oz leftover chicken or meat of choice (i used leftover chicken tenders)
1. Cook ramen noodles according to package.
2. Meanwhile, heat a skillet to medium heat. Add oil of choice + onion, sauteeing until soft. Add arrowroot starch and stir to coat onions. Add coconut milk + all spices, stirring until it thickens up.
3. Add meat of choice to sauce, stirring well. Add sauce to noodles and top with green onions + crushed red pepper.
Other **skip meat for vegetarian
**add dark leafy greens like spinach, dandelion greens, swiss chard on top