After about a month of unexplained stomach pain, I've been gluten and dairy free for two plus weeks now, and am feeling pretty good about it! Sure, it was hard to cut the cream in my coffee and bread, oh, how I do love bread...but so far, I'm feeling excited and invigorated by the abundance of grain and dairy free recipes available out there, especially with the recent popularity of Whole30.
Dinner last night was
Smitten Kitchen's harvest roast chicken with olives, grapes, and rosemary. For all you skeptics, the grapes and olives pair
amazingly well together. Salty + sweet at its best. Served with some grilled zucchini from our garden seasoned with lemon juice and table salt. Delicious!
image/seriouseats
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