Another month has gone by. Another month that I procrastinate until the last-minute.
I’m trying to be better about not complaining about time. So, I won’t say that I didn’t have time or I ran out of time. And, technically, I’m still on time. Just in time, in fact.
So, Amy, you will understand and appreciate, I hope…You are a priority to me.
Amy of Simply Sugar and Gluten Free is who I adopted for this month’s Adopt a Gluten-Free Blogger.
(Adopt a Gluten-Free Blogger was started by Sea of Book of Yum. Several folks have been guest hosting for her this summer (including me), but she has taken the reigns back this month. So, please go to her site to check out all of the adoptions. There are quite a few.)
Now, Amy and I have chatted a bit about this book that she recommended that I read called The Big Leap by Gay Hendricks.
OK, she didn’t actually recommend that I read it. She was talking to Kim of Cook It Allergy Free on twitter one night about it, and I totally eavesdropped. (I love that about twitter.) I decided to download it to my iPad and start reading it 5 minutes later while exercising on my elliptical. Ain’t technology great. Talk about instant gratification.
But, she did recommend it. And, I recommend it. And, we have chatted about it.
So, anyway. I digress.
I decided to adopt Amy because I have been reading her blog for a while, now, and she has some great recipes that are, indeed, sugar and gluten free.
I miss it, because, as most of you know, I can’t just go eat any ol’ barbecue since most has gluten in the sauce. So, I have been looking for a way to make good barbecue, myself. (The Big Man is also a fan, so I knew I could get him to eat it.) And, this barbecue is made in the crockpot and without sugar. Can’t get much better to me.
It is super easy. It took me less than a half an hour to put it all together. Just throw everything in, and on it goes. I did change one thing. (I know we’re not supposed to, but I had to.) Amy used chicken thighs, and I can’t stand dark meat chicken. So, I substituted chicken breast. If you choose to do that, use a little less meat or a little more sauce. I use 1.5 pounds of meat instead of 2.5 pounds. But, it turned out great. I will definitely be making this again. And again. And again.
Check out Amy’s site, if you haven’t. She has a lot of great recipes. She is also in the process of writing a book and just posted her first recipe video: Spooky Cobweb Brownies. She is such an inspiration with her great tasting healthy recipes. And, she is just a really kind person.
By the way, as you can see from the picture at the top of the post, we did not have the Pulled Barbecue Chicken in sandwiches. We actually had this as-is with a salad on the side. (Please refer to the next paragraph.) It stood very well on its own.
And, just an aside, I was looking for something veggie-wise to go with our barbecue. I remembered that my friend, Heidi at Adventures of a Gluten-Free Mom, had this great beet salad recipe with raspberry dressing. And, I had some beets in my fridge that needed to be eaten up. So, I made the salad and then remembered that the last time I made it was the last time I adopted a gluten-free blogger. So, Heidi, I think I am starting a tradition in our household to make your beet salad every time I adopt a gluten-free blogger.
Until later, here’s to…Living better, easily!™
PS – Some people are heading to San Francisco, soon. And, if you are headed there this week or sometime in the near future, you might want to make a stop to the California Academy of Sciences. We just got back and had a great time.
PPS – I am linkning this post to Slightly Indulgent Tuesdays at Amy’s site. Oh, the irony.