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, February 16, 2011

Curry Honey Baked Chicken **


Oven at 350

1 Whole Chicken (cut into pieces) OR several chicken breasts
1/4c coconut oil, melted
1/2tsp salt
1/4c spicy brown mustard
1-2 tsps curry
1 clove garlic, minced
1/8tsp cayenne pepper
1/4 onion, sliced thinly
1/2c honey

1. Mix all the above ingedients
2. Put all chicken into a 9 x 13 dish
3. pour sauce over and cover with heavy foil
4. cook at 350 for 50 min
5. Turn oven up to 400, uncover and cook for about 10-15min more (till browned)
*Serve over your favorite rice. I like Jasmine or Basmati when doing Indian.

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