Be the change you want to see in the world...Ghandi

Ghandi had it right, change starts with ourselves. In my studies at the Institute for Integrative Nutrition, we learn a lot about over 100 dietary theories. This is in sharp contrast with the experience of my university studies of Dietetics, where we only learn about 1, that of the USDA, but more on that another time! Perhaps the theory that resonates most for me at IIN is by the founder, Joshua Rosenthal...he rocks by the way!  In my quest for health, wellness & pure vitality, I have adopted Joshua's 90/10 rule for my family and me. Basically, our individual nutrition is spot on for us 90% of the time. The other 10% allows us to be human and enjoy some of our other favorite things & not beat ourselves up about it. One of the things I have said buh-bye to is gluten. Since doing so, my tummy has been doing a lovely, happy dance and I have a lot more energy. This is helping my family members with allergies too...win-win!

So, I wanted to share a delicious summer recipe that I'll be making tonight. It is from "Fresh From Elizabeth's Kitchen". I met the author, Elizabeth Kaplan, the other day at our local organic market. She has Celiac and is living gluten free. Her wonderful book is not only full all things delicious and gluten-free, but some entries are also sugar free and dairy free. The one thing they all have in common is that you don't  realize how healthy everything is because it just makes your taste buds so happy!

Grilled Chicken with Pomegranate Chipolte BBQ Sauce:
1 whole cut up chicken (organic is best)
1 teaspoon sea salt
1/2 teaspoon pepper
1 cup Pomegrante Chipolte BBQ sauce, divided.
~Generously rub chicken pieces on all sides with salt & pepper.
~On medium heat, grill chicken for 8 minutes on each side. Brush with 1/2 cup of BBQ sauce while on grill. Turn and brush other side of chicken pieces. Remove from grill and brush with remaining sauce.

Pomegranate Chipolte BBQ sauce:
Makes 2 cups Gluten free & Dairy-free sauce
1/2 cup organic tomato paste
4 tablespoons organic balsamic vinegar
1/2 cup organic brown sugar
2 tablespoons organic blackstrap molasses
2 tablespoons organic, gluten- free tamari sauce
1/2 cup agave nectar
1/2 teaspoon chipolte chile powder
1 tablespoon organic cornstarch
~Mix all ingredients, except the cornstarch. Then whisk in the cornstarch.
~Transfer to medium saucepan, cooking over heat while whisking for 2-3 minutes. Turn off heat and let cool.
~Store in airtight container in refridgerator for up to 2 weeks.