Yup, this is really breakfast! Once you start eating a balanced meal for breakfast, you'll never be able to go back to processed carbs again, you'll just feel so much better.
The chicken comes from deHaan Family Farms in Powassan. I met this lovely family at the North Bay Farmers' Market, and I'm loving their birds!
I cut the peel of the rutabaga, sliced it into fries, dumped them in a pyrex lasagna pan, poured some avocado oil on top, then added a few tablespoons of this seasoning mix:
7 tbsp. mild paprika
one tbsp. smoked paprika
1 1/2 tsp. ground ancho chile powder
one tbsp. brown sugar
2 tsp. ground black pepper
I mixed up all the ingredients with my hands, put the pan in a 400 degree oven, and roasted the fries until the they were soft, turning once (approximately 45 minutes).
(adapted from www.cookieandkate.com/2015/peanut-dipping-sauce)
Here's a nice little video about how to use rice paper. You can find this paper in the international sections of many local grocery stores, the package will look somewhat like this.
Here are the ingredients of my favourite dipping sauce (just put all the ingredients in a bowl and mix them together).
¾ cup creamy peanut butter OR sunflower seed butter
¼ cup rice vinegar
¼ cup water
⅓ cup reduced sodium tamari or reduced-sodium soy sauce
3 tablespoons maple syrup
1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
1 to 2 medium cloves garlic, pressed or minced, to taste
I filled the rolls with avocado, lettuce, carrots, and bean sprouts. Not much protein in this lunch, but that is just fine every once in a while.
I got this wonderful fish and chips (with salad in place of the chips) meal at the Hour Glass Restaurant in Sudbury, they have a great gluten-free menu!