Conventional- (of a person) concerned with what is generally held to be acceptable at the expense of individuality and sincerity.
How many of us in our lifetime have gone with conventional, or grown up being told that we needed to be and act according to what is acceptable, done or believed??? I know I was raised that way as a child and found myself again in my early adulthood following conventional. The thing is, I didn't fit, I tried and for the most part made it work, but something inside me was stirring. Now don't get me wrong, I can follow rules, laws, directions, and fitting into society, but much of the time making decisions based on convention rather than what was in my heart. Once I learned to follow my heart it didn't make me a bad person, it helped me become an individual, finding my authenticity and trusting myself.
Life doesn't always have to be conventional, follow your heart and your dreams, be the individual you were born to be. Live life to its fullest, making the right choices for you and your body. I am going to send out a little challenge to you, the challenge is getting to know yourself, simple enough. Or is it, how much time do you spend on yourself, with yourself, by yourself, educating yourself, feeding yourself. Know your body, know your mind and know your heart, connect to yourself in a way you never have before. What is it that makes your world go round, live that life and be that person. Feed your soul!!
The recipe shared today happened when a client of mine was craving a dish with chicken, mushrooms and wild rice. I found a recipe, then made changes to it in order to make it gluten free and dairy free, healthier than the original. You can also make this without the white sauce, just put the thyme in with the rice and vegetables, place the chicken back into skillet after the rice and vegetables have cooked and most of the liquid has been soaked up, and place in the oven per directions. Enjoy!!!
Chicken Mushrooms and Wild rice
Olive oil (see directions)
4 chicken breasts
½ onion diced
2 celery stalks
3 cloves garlic
8 oz mushrooms, stems removed and sliced
1 ½ cup dry wild rice or tri colored rice
1 15 oz can chicken broth
1 cup dry white wine
3 tbsp gluten free flour
¼ tsp onion powder
½ tsp dried thyme
1 cup almond milk
Salt and pepper to taste
Preheat oven to 400 degrees, dry chicken and season with salt and pepper
Heat 2 tbsp olive oil in oven proof skillet, add chicken and brown on one side only, approx 10 minutes
Remove chicken from skillet and set aside
Add 1 more tbsp olive oil, onions and celery, salt and pepper and cook until tender.
Add the garlic and saute until fragrant, about 1 minute, remove vegetables from skillet, add 1 tbsp olive oil and saute the mushrooms until moisture starts to release and has evaporated and mushrooms are well browned.
Put the vegetables in the skillet with the mushrooms along with the dry wild rice and cook for about 2 minutes, stirring to combine. Add the chicken broth and wine, bring to a boil then reduce heat and cover it. Cook until most of the liquid is absorbed, about 15-20 minutes.
Meanwhile you are going to make a white sauce, in a small saucepan add 3 tbsp olive oil, 3 tbsp flour, onion powder and dried thyme, heat and stir to combine. Add in the almond milk and stir until thickened.
When rice is done add in the white sauce, stir to incorporate, place the chicken back into the skillet browned side down, push them down slightly and transfer the skillet to the oven and cook for 30 minutes.
Remove from the oven, you can either eat the breasts whole, or remove from the skillet and let cool then shred it back into the skillet with the rice.