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

Sweet n Sour Chicken (GF)

Oven 325. Bake 45-60min

4 chicken breasts, cut into bite size pieces
1 egg, beaten
cornstarch
oil

sauce:
3/4c sugar
1/4c ketchup
1/2c vinegar
1T soy sauce (USE wheat free Tamari)
1/2tsp garlic powder

1-Mix sauce ingredients well. Set aside.

2-Put beaten egg into one bowl, cornstarch into another. Dip chicken into egg then roll around in cornstarch until well coated.

3-In small amount of oil, fry chicken pieces on medium high heat until just browned.

4-Place chicken into shallow dish and pour sauce over. Bake turning every 15min.
Ashley Hansen, Indy
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