Every now and then, you crave something simple for lunch. Usually, that would be a cheese sandwich, or maybe a tin of soup. When you exclude both dairy and gluten, suddenly the options seem desperately limited.
Don't despair though!
This week a bought a roasted a whole chicken, and I will eat it for most of the coming week. Cooked chicken a great standby, and roasting your own rather than buying a cooked one means you know exactly what is (and isn't) in it. It's also much cheaper.
Chicken and sweetcorn soup
A handful of cooked chicken pieces
A tin of naturally sweet, sweetcorn
A generous handful of easy cook rice
1 stock cube
Cream sweetcorn with a blender until mushy (I know it looks weird!)
Add hot water to stock cube and stir until dissolved.
Add all other ingredients.
Bring to boil and then simmer until rice is cooked.
This recipe is based on stock cupboard ingredients, but obviously you could use home made stock and fresh corn is you wanted too. I must say I wasn't thrilled with the stock cube I used today, a Kallo veg one, and would use a Knorr one next time. I am a proponant of real chicken stock, but when you're only cooking for one, you don't get through enough chickens to make it regularly.