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!

Sunday, August 16, 2015

Slow Cooker Sweet and Sour Chicken


1 – 20 oz. package boneless, skinless chicken thighs, cut in 3/4” chunks
1 large onion, chopped in 3/4” chunks
1 red pepper, chopped in 3/4 “ chunks
1 green pepper, chopped in 3/4” chunks
3/4 cup jullianned carrots
1 – 15 oz can pineapple chunks, drained, reserving juice
1/4 cup dark brown sugar
1/4 cup GF soy sauce
3 T corn starch
1 clove garlic, minced
1/4 teaspoon curry powder
1/4 teaspoon dried ground ginger
1/4 teaspoon pepper
2 cups chopped broccoli

Mix chicken pieces,  onion, peppers, carrots, and pineapple in slow cooker.  Mix the remaining ingredients, except broccoli, and pour over chicken and veggie mixture.  Cook on low 6 to 7 hours or high 3 -3 1/2 hours.  Add broccoli and mix all ingredients completely.  Cook an additional 1/2 hour or until broccoli is crisp-tender.  Serve over rice.
From Angelina's Kitchen

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