Food Sensitivities

I am a sucker for Asian inspired food. We love all kinds of dishes whether they are Thai, Vietnamese, Chinese or Japanese in origin. Most entrees include a good amount of fresh vegetables and there are so many different sauces that taste so good – unfortunately many include soy sauce which is not gluten free. By preparing your own versions of your favorite Asian dishes at home you can control exactly what goes in.

I made this for dinner the other night and I am already craving it again! It turned out really well and, like any recipe, can easily be adapted to your tastes or to include the ingredients you have on hand. We ate it served over brown rice, but you could serve it over rice noodles instead (just cook according to the package instructions). I will add a picture as soon as I remember to take one next time!

Easy Chicken Stir Fry with Peanut Sauce
serves 4-6


1 to 1 1/2 lbs. chicken breasts or tenders, sliced
3 cloves of garlic, minced
1 onion, sliced
1 red bell pepper, sliced
1 cup carrots, shredded
2 cups Trader Joe’s Stir Fry Vegetable blend (includes cabbage, bok choy, broccoli, snow peas, carrots and celery)
6 green onions, sliced diagonally (reserve a handful for garnish)
1/4 cup peanuts, chopped (garnish)
1/4 cup cilantro, chopped (garnish)


4 rounded Tbsp of chunky peanut butter
3 Tbsp Tamari
3 Tbsp honey
1 inch of ginger root, peeled and minced
1 clove of garlic, minced
1 tsp crushed red pepper flakes (more if you like it spicy!)
1/2 orange, juiced


Combine sauce ingredients in small saucepan on low heat. Heat 1-2 Tbsp of olive oil in large skillet over medium high heat. Once hot, cook chicken in 2 batches allowing the chicken to brown before stirring. Salt and pepper to taste. Remove chicken once no longer pink – be careful not to overcook. To the same skillet, add 1 Tbsp oil. Saute garlic for 1 minute or until fragrant then add the remaining ingredients and stir fry until crisp tender. At this time, the sauce should be heated through. Combine the chicken and veggies in a serving bowl, pour the sauce over the top and garnish with chopped peanuts, cilantro and green onions. Serve alongside cooked brown jasmine rice.

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Thai Chicken Salad

by on October 22, 2011

I came up with this recipe after trying something similar at our local health food store’s deli. It is delicious!

Thai Chicken Salad
serves 4


2 cups green cabbage, shredded
1 cup purple cabbage, shredded
1/4 cup cilantro, chopped
1/3 cup carrots, shredded
2 green onions, sliced
1/3 cup peanuts, chopped
1 cup cooked chicken, sliced


2 Tbsp olive oil
1 Tbsp rice vinegar
1 Tbsp sweet chili sauce
1/2 Tbsp agave nectar
1/4 tsp black pepper
1/4 tsp salt
juice of 1/2 lime
pinch of cayenne pepper

Mix dressing ingredients and set aside. I like to put them all into a small glass jar and shake. Set aside.

Prepare salad ingredients. Toss together with the dressing and serve. Can easily be made ahead, but best served the same day.


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Food Allergy or Food Intolerance and Possible Symptoms

October 9, 2011

So what is a food allergy or a food intolerance? And why would you care? I found Dr. Sears’ explanation easy to understand and especially liked his point that, “people don’t really care about definitions, they just know that certain foods bother them (or their child) more than other foods.” I picked up a copy […]

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