I used to get emails all the time from first time Moms, asking if I had any good gluten free recipes that could be prepared quickly or tips for eating gluten free on the go.
I would always stress the importance of setting aside time to do food prep, that way your work was easier during the week. Baby-free me from 3 years ago honestly didn’t understand how someone could not have time to make simple meals – I mean I was super busy at the time balancing work and fitness, surely a Mom could find an hour or two to make some food.
OH how little did I know!! That first time mom didn’t have time for food prep! She barely had time to use the bathroom. And now that Mason Modesto is here (and has been here for 6 months) I totally get it! Being in charge of keeping a baby alive is hard, and there have totally been days where Parrish and I put Mason to bed only to realize we have nothing to eat for supper.
But this past weekend we had two glorious days of co-parenting, meaning that neither one of us had to work over the weekend AND we weren’t traveling. Two days of domestic bliss, to finally get some work done around the house and whip our yard in to shape before our neighbors kick us out of the cul de sac.
So on Sunday morning I sat down with my beloved Pinterest and searched for a new recipe. My search parameters included the ability to prepare on the grill (so the kitchen stays clean) and utilizes a pineapple (so the one I bought a week ago didn’t end up in the trash).
We have basically been eating the same four recipes for weeks now and I was more than ready for something new. Pinterest is always full of great ideas, and it wasn’t hard to find a drool worthy summer recipe perfect for the grill:
Hawaiian Chicken Pineapple Kebabs from Cooking Classy
After working in the yard on Sunday with my little helper:
I can’t believe this baby used to be in my belly!!
I laid MM down for his afternoon nap and knew that I had at least 30 minutes to get some food prep done. So to make the kebabs doable for a weeknight, I went ahead and pre-chopped my veggies:
and my chicken. That way all I had to do on Tuesday morning was whip up the marinade for the chicken and then skewer it all on Tuesday night.
This recipe was SO GOOD! It is easily made gluten free by subbing out the soy sauce and using Gluten Free Tamari. Two large chicken breasts equaled 4 skewers, which was plenty for Parrish and I.
We even had one skewer left over for lunch the next day!
The only thing I would change would be the green pepper. I think next time I’ll use red or yellow pepper – I’m just not a green pepper fan. Does green pepper taste bitter to anyone else or is it just me?
I will definitely be using this recipe again, and maybe adding some brown rice on the side to round it out.
What about you? Have you tried a new recipe lately that you loved?