Monday, January 17, 2011

Anti-Inflammatory Recipe

We've been revamping our diet over the years since Charlotte's diagnosis with childhood arthritis.
Every Monday, I would like to share an Anti-Inflammatory Recipe with you, since eating anti-inflammatory foods—and avoiding inflammatory ones— can benefit all of us! It can make weight loss easier, slow down the aging process, and prevent disease. In Charlotte's case... keep it at bay!

We are looking for foods rich in Omega 3 oils, anti-oxidant rich fruits & veggies (think colors blue & red along with pineapple!), utilizing spices with anti-inflammatory qualities like tumeric, ginger, garlic & curry, and healthy fats such as avacados, nuts & olive oil.

This week we are going to try a chicken casserole dish that looks like you could prep it in the AM & pop in the oven at night! It comes from the book: The Anti-Inflammation Diet & Recipe Book by N.D. Jessica K. Black Dr. Black is a local, practicing medicine in the Portland, OR area.

Easy Baked Chicken - Serves 6
1.5 cups organic chicken broth
1t dried thyme
1cup rice wine vinegar
1.5 T miso paste
1T garlic poder
1 large onion slided
1.5lbs yams sliced
5 large carrots, qtrd
6-8 organic boneless, skinless chicken breasts
3 T olive oil
2T dried parsley
dash cayenne pepper

Preheat oven to 475 degrees F.
a) In a small mixing bowl, combine chicken broth, thyme, rice wine vinegar, miso paste, and garlic powder.
b) Place slice veggies in a 13x9 inch baking dish. Arrange chicken breasts on top. Pour broth mixture over the chicken, and sprinkle with olive oil, parsley & cayenne pepper.
c) Bake at 475 degreess F, overed, for 1 hour or until meat is browned. Turn the meat once after about 30 minutes. Serve warm with a green salad or brown rice.

If you try it, let me know how it turns out! I will be trying mine this week. Seems like a warm comfort food, I am looking forward to it!

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