Posted On February 3, 2014 By In Food and Drink For Women, Girlzone, Lifestyle

Gluten-Free, Lactose-Free, and Easy-To-Cook…For Under $10!


I recently had a girl, with a shockingly difficult sounding diet, move in with me. She is gluten intolerant AND lactose intolerant. And on top of that, she can’t eat anything with corn/corn sugars in it for some time, meaning potatoes and corn tortillas are out as well. At first I thought: Holy cow..What CAN this girl eat? Rice, some veggies, and fruit??? I would die! I was correct—her diet is extremely limited, especially for a 6’2” girl who should be putting down 2,300 calories per day.

However, to my surprise, the meals she cooks are not only extremely healthy, but also insanely delicious. I figured if I could try the “Leah Cleanse” (sounds nice right?), then perhaps I could feel and look as good as she does.

Last week we went grocery shopping, and then we cooked a hearty and tasty rice bowl dish with chicken. It was enough food to last for over a week, and it only cost us under $10. Here’s the recipe:


What you’ll need:

-2 cups brown rice

-3 cups snap peas

-1 cup chopped carrots

-12 oz diced chicken

-2 cups baby spinach leaves

-1 cup walnuts

-3 cups sliced mushrooms

-2 whole lemons

-1 avocado

-Olive oil

-Dijon mustard

-Salt and pepper


What to do:

Begin by boiling water and cooking the brown rice (rice usually takes the most amount of time). While that cooks, marinate the sliced mushrooms with olive oil, lots of lemon juice, salt, and pepper. The mushrooms are supposed to sit for over 4 hours, but nobody’s got time for that! We marinated them for 45 minutes, and they tasted great. Then, slice the carrots, douse them in olive oil, top with lemon slices, and bake for around 20 minutes at 400 degrees (we burnt the first round, so remember to keep checking on them).

My roommate is a huge fan of coconut oil, and she’s turned me onto it as well, so we marinated the chicken in it, covered it all with salt and pepper, and threw everything in a pan on low-medium heat. Chicken stays moist and tastes a hell of a lot better when it is cooked slowly on low heat. The snap peas should be steamed, which only takes a few minutes, and the avocado should be cubed. For the dressing, mix the olive oil, lemon juice, mustard, and spices in a bowl. A trick I learned is to put an ice cube in the bowl in order to marry the olive oil and mustard (it work likes magic, I swear).

When everything is ready, throw all of that delicious sh*t in a bowl! You will be surprised how tasty it is, and will definitely go back for seconds…and thirds!


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