5 years later

I took a little hiatus...ya think?
This blog started from an interest in bread making and to tell you the truth, I made those buns and not much else.  The buns have been a winner at most holiday dinners and super easy to make so it's not like I completely failed in my bread making adventures right?
Well, 5 years later, a diabetic husband and an unbelievably content and happy almost 4 month old, I'm starting again.  There's a little bit of a dilemma though...
What's the best way to control blood sugar and reduce weight when you've got diabetes?  Eat carb free.  Hmmm, well that puts a wrench in my bread blog doesn't it!  Over the past 2 years, I've been trying to reduce carbs in the meals I make so that my husband stays healthy, and able to maintain an active and busy life.  It really has helped him and also helped me to reduce the amount of sugar in my diet.  That being said,  we are almost 100% on a low to no carb diet for meals and I'm learning to embrace the absence of bread at dinner and breakfast time.  I'll confess that if you came into my house, you'd likely find a small storehouse of candy and sweets but we won't talk about that.  I'm not diabetic after all :)
All this to say that my gluten blog is transforming to a general blog filled with recipes, rants from a housewife and maybe a few diabetic friendly eats.

CHICAVOBAC
This recipe has been a staple in my house since I introduced it to my husband a while back.  Its completely carb free and delicious.  It combines Chicken, Avocado and Bacon which makes up the Chicavobac name! I have no idea where it originally came from except that my mother gave it to me in a binder of recipes as a wedding shower gift.

2 Chicken Breasts
2 stalks of celery thinly sliced
crispy bacon crumbled(I usually use close to a full package)
avocado diced into small bite sized chunks
juice of one lemon
mayonaise
salt and pepper to taste

1.  Season chicken with salt and pepper and grill/bake/roast/pan fry until its nicely browned on both sides and chicken is completely cooked. Set aside to rest and cool.  Once cooled, chop into bite sized chunks
2. combine lemon juice and mayonnaise in a medium sized bowl to make a dressing.  I just eyeball the mayo amount but it usually ends up being 1/2 cup - 3/4 cup depending on how much dressing I need and the consistency I want.  I usually go for a coleslaw dressing consistency.
3. Combine celery, chopped chicken, crumbled bacon and avocado into the dressing, season with salt and pepper to taste and serve!

This recipe is great the next day or a few days in the fridge.  The avocado may get a bit brown but no worries, it still tastes great.  I send this on its own in a container for my husbands lunch but you could also put it in a wrap as a glorified chicken salad wrap