DELIVERING DELECTABLE DISHES DAY & NIGHT!

My immediate family has dealt with lactose intolerance, IBS, auto immune disorders and fatal cancer. From Fall '09-Summer 2010 I went from running 1/2 marathons to not being able to get out of bed, plagued with intense headaches, exhaustion and more. With my family history and my own immune system comprimised I was motivated to take a bit of a journey to better health. Slowly I've made considerable changes, (I'm not always 100% vigilant), but I know these changes have helped me return to better health...FOOD CHANGES: I cut out gluten, cut out most dairy, cut down on the "white stuff"-sugar, white rice & flour, decreased the amount of processed foods consumed, drink green smoothies regularly, eliminated red meat and eat more vegetarian and vegan dishes...just to name a few!

I use gluten free (GF) pasta and either a whole grain blend by Nalani Brown or a mix from Kathy Taylor for most bread, cake and cookie recipes-they are awesome! (If you like Kathy's mix, email me to order her cookbook at ishagirlclub@gmail.com.)

GF mix can be substituted straight across for regular flour if you aren't cooking gluten free!

Hope you enjoy!

Saturday, May 8, 2010

Bruschetta Chicken Bake

Oven 400. Bake 30min.

1 can diced tomatoes, undrained
1 pkg Stove Top Stuffing for Chicken
1/2c water
2 cloves garlic, minced
4 chicken breasts, cut into bite size pieces
salt/pepper to taste
1tsp dried basil
1c mozzarella cheese, shredded

1-Put chicken into 3 quart baking dish. Sprinkle with salt/pepper, basil and cheese.

2-In medium bowl, combine the first four ingredients until stuffing is moistened. Put over the chicken in the baking dish and cook.

No comments:

Post a Comment