I wanted to do something bigger for the start of Celiac Awareness Month, but allergies combined with several other things have kept me down for the week. I managed to get in for an allergy treatment on Tuesday and I felt a little better after being treated for plant phenols (part of the chemical makeup of plants). I was reacting not only to nature while outside, but pretty much everything I was eating. My doctor said it was no wonder I felt like my body was trying to kill me. Seriously. I went in and told him I felt like my body was trying to kill me before giving him my laundry list of symptoms. I will be glad when we are done peeling this ginormous onion.
I should be sleeping right now, but I had to at least put this together quickly.
Yes, it is that time of year that everyone is posting about Celiac Awareness Month. This is the opportunity we take to help educate those new to a medically necessary gluten-free diet or those wanting to learn more because someone they love is on the diet.
This year, I want to challenge those of you who are veterans of the diet to make everyday an awareness day. I’ve stated before that it is our responsibility to educate others daily in a kind manner. This means not using vilification towards others when our diets are under fire from someone. This is a difficult thing to do because our natural reaction is defensive. Maybe if more of us can respond in a more rational manner to people there will be less jokes about our diet and more understanding of how it truly affects on a daily basis. Most people don’t know we have to learn what the derivatives of gluten are in food products and that we have to be diligent about reading labels if we buy something packaged and when we use personal care products. We are our own best advocates and if we want to advocate for the entire community, we need to have cool heads about us to teach/correct the general public. Reactionary behavior/words only serves to inflame everyone and make us look like the irrational militants many people think we are.
In other words, BE NICE.
Grilled Chicken Salad with Toasted Coriander Lime Dressing – serves 2
2 chicken breasts
1 romaine heart, chopped
3 handfuls of fresh spinach, chopped
5 radishes, sliced
4 mini-sweet peppers, sliced
juice of 1 lime
1/4 cup olive oil
2 teaspoons coriander seed
Season both sides of chicken breast with salt and pepper and set aside to come to room temperature. Grill chicken breasts until they reach an internal temperature of 185º. Let rest on a cutting board. Place coriander seed in a dry pan and toast over medium heat until fragrant. Grind the seeds in a spice grinder or use a mortar and pestle. Set aside. In a medium bowl, mix together romaine, spinach, radishes, and sweet peppers. In a small mixing bowl, add lime juice, olive oil, coriander seed, and a pinch of salt. Whisk together well. Slice chicken breasts. Plate the salad with chicken on top and pour dressing over the salad, including the chicken.
*If you want more depth to your salad, add grilled onions and fresh chopped cilantro. If you or someone you love has a lime allergy use apple cider vinegar.