Sunday, July 6, 2014

Open-faced Chicken Caprese Sandwiches

Open-faced Chicken Caprese Sandwiches

Earlier this month, Tom came home with a new cookbook. This is not so shocking, since Tom loves to cook and loves recipes. 

What was somewhat shocking was that this particular cookbook was an entirely Wheat Free recipe book. 

We have been on a crazy journey this year in our pursuit of better health, and we have made some great changes to our regular eating, but we haven't gone Gluten free. 
At least not yet.

But, I have thoroughly enjoyed experimenting with some of these recipes, so I thought I would share some of our favorites here from time to time, starting with this home run recipe that all our boys really loved!

To start, I needed to make my "sandwich bread" which in this case is Gluten Free Focaccia Flatbread. I was skeptical, but pleasantly surprised that it was so easy and tasty too.

Once the bread is ready, I topped it with seasoned chicken breast.
(Made my own Italian seasoning mix too!) 

On top of that, I piled large slices of beefsteak tomatoes.

Last, but certainly not least, a slice of mozzarella cheese.
(about 1 oz.)

The final step?
Broil on high for about 6 minutes or until cheese is lightly toasted. 

Add a little fresh basil and...

Delicious masterpiece!

Not just a pretty meal, but... the ultimate test?
Will the KIDS eat it?


Recipe credits to Dr. William Davis, MD
Wheat Belly 30-minute (or less) cookbook

Focaccia Flatbread

2 c. All-Purpose Baking Mix (recipe in book)
2 TBSP. extra-virgin olive oil
2 TBSP Vinegar
1/4 c. water
1 tsp. xanthan gum (optional)
1/2 tsp. sea salt
3 eggs, whisked

Pre-heat oven to 375 degrees. Grease large rimmed baking sheet.

In large bowl, place baking mix. In small bowl or cup, combine oil, vinegar, water, xanthan gum (if desired), and salt. Add to the baking mix and quickly mix together. Let sit for 1 minute, then add the whisked eggs and mix together thoroughly. 

With moistened hands, place the dough on the baking sheet and shape into an 8" x 12" rectangle. 

Bake for 15 minutes, or until lightly browned. With a pizza cutter or knife, cut into six pieces. Store in refrigerator. 

Per serving: 289 calories, 11 g protein, 10 g carbohydrates, 25 g total fat, 3 g saturated fat, 6 g fiber, 415 mg sodium.

1 comment:

Jo's Corner said...

Hi Angie,
It's so funny how he leads me to certain blogs! I was just reading Diana's blog and saw a comment you wrote. I clicked on your name and came to your blog. And, found the post about the Wheat Belly cookbook. I am in the WB group on FB and have been following that way of eating for about a year. It has really changed my life. I encourage you to get the book called The Wheat Belly. It has incredible information on the food we eat and how modified grains are. It focuses on NOT eating any grains. Or should I say, Eating NO GRAINS, period?! I think you would see an amazing change in the health of your entire family. Check out the Group on FB.
Love in Him..from another with a heart full of love for the Orphan!
Jo Moseley
Jo Moseley