| After a really long stretch (3 weeks, which is super long in "DJ Years") of super clean eating, including zero grains, no dairy and no Frankenfoods, I celebrated with a gigantic bowl of Pasta à la Stuff in DJ's Fridge. This divine bowl of yum was FILLED with cream and pasta. It was everything I could ever want in an overflowing bowl of chow and more!|
Then ... the next day ... the "more" part of that equation hit me. WOAH!
Having been eating so clean, I think my body simply didn't know how to handle all the wheat, whether it be shrouded in a fiber matrix, or not! I don't want to put grotesque images in your mind. Nothing like that occurred, but what I experienced was nothing short of a brief bout of lunacy and befuddling indecision. The next morning, I awoke with a splitting headache, not unlike that of a horrendous hangover. Added to that was a sense of deep fog, a little sadness, enormous confusion and overwhelming hunger. This was the kind of hunger that had no end. Oh ... I was in trouble!
This isn't a "Dreamfield's Pasta will make you crazy" recipe. That stuff is absolutely delicious and filled a necessary void in my life, at one time. I believe it has its place in the world. However, years later, as I lose weight, gain health and learn more ... I continue experimenting; trying to clean and refine the foods I eat.
This recipe still has a lot of dairy, but it is also completely wheat free. Sheets of lasagna would definitely work within this recipe, but ... so did my crepes! In fact, as I was eating this, and sharing it with friends, I asked them if they felt like they were eating something OTHER than lasagna. NONE of them batted a lash. It was lasagna, in every way they know.
I agreed. It was SOOOO GOOD, TOO!
Chicken Note: It's my understanding that you can buy scaloppini style chicken breasts in many supermarkets. I'm in the habit of slicing and pounding my own. If you can't find it at the store, you can ask the butcher, or pound your own. To do this, cut a chicken breast in half, as if you're butterflying it. Cut it all of the way through. Then place each half between two pieces of saran wrap and whack at it with a meat mallet, the back of your knife, or the bottom of a pan. You want to pound it thinner and wider, until it's about 1/4-inch thick.