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!

Wednesday, May 5, 2010

White Chicken & Broccoli w/rice (GF)

Oven 350. Bake 25-30min.

4 chicken breasts, cooked & cubed
2 pkgs froz broccoli or few bunches of fresh, cooked till barely tender

Sauce:
1 (8oz) cream cheese softened
1-1/2c milk
1tsp garlic salt
1/2tsp salt

1-Put sauce ingredients into a blender. Then bring to a boil, stirring constantly, in a med sauce pan.

2- Put chicken/broc into a 9x13 pan, pour white sauce over and top with parmesan cheese

Bake uncovered. Serve over rice.
Shelly Condie

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