One of the most common reactions to “diet” food is one of doubt that the food can actually taste any good. Actually, I’m sure it’s an excuse many people use as a crutch, not to change the way they eat. But the reality is that when you make healthy food from scratch, it can actually taste amazing!
I told you previously about my journey so far following The Skinny Gut Diet. As a reminder, here are my previous articles:
- The Skinny Gut Diet – Achieve Permanent Weight Loss from the Inside Out
- The Skinny Gut Diet – Easily Track & Reduce Your Sugar Intake for Gut Health
- The Skinny Gut Diet – 25 Quick & Easy Gut-Friendly Snacks
The Skinny Gut Diet has a wide variety of recipes from delicious breakfasts to tasty snacks and restaurant quality dinners. The author includes dressing recipes and even some sweet snacks. She gives the equivalent sugar content for each recipe so help you track your sugar intake and there are plenty of recipes so you will not get bored.
Of course, you don’t have to stick to just the recipes in the book, the great part of The Skinny Gut Diet is the ability to use and adapt a lot of other recipes so they follow along with the principles outlined in the book.
One of my favorite recipes so far is the Chicken Marsala.
- 2 boneless, skinless chicken breast halves
- 1 tbsp rice flour
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp coconut oil
- ½ cup sliced mushrooms
- ¼ cup marsala wine
- ¼ cup chicken broth
- 1 tbsp lemon juice
- ½ tbsp chopped fresh parsley (optional)
- Place chicken breast halves between 2 sheets of wax paper and flatten with meat mallet or rolling pin.
- In a small bowl mix the flour, salt & pepper and place with the chicken in a ziplock bag. Shake the bag until the flour mixture covers the chicken. (the book calls for dredging the chicken in the flour mixture, but I prefer the baggy shake method)
- Heat the coconut oil in a large saute pan over medium-high heat. Add the chicken and brown each side - 3 minutes per side. Remove the chicken from the pan and set aside.
- Add the mushrooms, wine, broth and lemon juice to the pan and simmer for 10 minutes until reduce to about ⅓ cup.
- Return the chicken to the pan and coat with the liquid. Cover and cook over medium heat until chicken is cooked through (around 5 minutes).
- Sprinkle with parsley. (I skipped this step because my kids complain)
- Serve and enjoy.
This really was delicious! I doubled the recipe so we had enough for the next day and it was even better the next day.
For more information about The Skinny Gut Diet and Author Brenda Watson visit: Skinny Gut Diet. You can also follow the hashtag #SkinnyGutDiet on your favorite social media channels for news from the author and to connect with others who are following the plan as well.
Make sure you check out the video below for tips from Brenda about how to navigate the grocery store when shopping for a healthy diet.