My Journey to Normal + Roasted Tomato-Gouda Pasta

Today I took a bath in apple cider vinegar. I may or may not smell like a walking pickle.
No, I have not lost my mind, but I do feel like I'm losing a battle I've been fighting for about
3 years now. I can tell you that it all began with 5 days of intravenous antibiotics that I needed back
when I was pregnant with Isaiah. I remember my GP at the time shaking his head as I walked out of the
hospital room that day...

"I hope you have a good probiotic... because there's no way you'll
ever be able to eat enough yogurt to fix the damage that's been done."

I didn't understand then - because I was feeling better! But I understand now.
It all sounds so witch-doctor-y or as if I've started reading WebMD like it's my job.
Even if I do, don't judge.

Last year I began a journey to STOP the cycle of infections - the PMS, psoriasis, rashes,
and the mountain of allergies that seemed to grow every month. A severe diet change and a
"good probiotic" seemed to be the answer! Remember this post? It was all true.

Over this past summer, since I was feeling so much better, I let some of the diet slide.
With no adverse effects, it really seemed like I had returned to "normal." And by the time October
rolled around I could feel myself craving, needing certain foods to get through the day.

Now that I'm detoxing again, I FEEL LIKE AN ADDICT! Oh. My. Gosh.
I find myself scrolling quickly past pictures of food on Instagram and walking through the grocery store
with blinders. Don't look - don't look - don't look! I sat at the mall last night with my husband whining
about the grande chai latte that I NEEDED, but couldn't have. #firstworldproblems

This November I took a heavy hit and got set back. All the issues came flooding back - as if the dam
I had so desperately tried to build a year ago was made of toothpicks.

And so I begin again. Another detox, purge, strong probiotics and a good nutritionist to hold my hand.

NOW - let me share this recipe that DOES NOT qualify for my detox diet, but is SO yummy!!!
Please make and eat for me!!! And sing this song while you are doing it.




FOR THE TOMATOES:
Preheat oven to 400 degrees //

1 carton of grape/cherry tomatoes, sliced
2 cloves of garlic, minced
2-3 tbls. of extra virgin olive oil

Toss tomatoes and garlic in olive oil and place on cookie sheet.
Roast in the oven for about 15 minutes.

FOR THE CHICKEN:
Sauté 2 boneless, skinless chicken breasts in 2-3 tbls. of olive oil on medium heat //

Sea salt
Black pepper
Garlic powder
(all to your preference)

Chicken will take 25-35 minutes to cook depending on the size. Cook until the meat is
white when cut open and the juices flow clear. Slice chicken into small pieces.

FOR THE NOODLES:
I used gluten-free rice noodles //

Boil 3-4 C. of noodles in hot water until done.
Drain and set aside.

PUT IT TOGETHER:
Gently mix the roasted tomatoes (and their juices), grilled chicken, and noodles together.
TOP WITH SHREDDED GOUDA CHEESE, FRESH, CHOPPED BASIL,
and a good squeeze of LEMON!!! Oh is it good. //



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