This is a tasty recipe that is loaded with anti-inflammatory such as ginger,garlic, turmeric, honey and cabbage. It also has vitamins C, D, E and Folic Acid. It is a great lunch or a nice light dinner.
Marinade:
1 Cup Orange Juice
1 Tablespoon Paprika
1 teaspoon Turmeric
2 teaspoon Cumin
1 ½ teaspoon Orange Zest
1 Tablespoon Fresh Ginger Minced
2 Whole Boneless Skinless Chicken Breast
With a mallet pound out the chicken to a uniform thickness. Place all the dry ingredients into a zip close bag with the chicken and coat the chicken completely just be moving it around the bag. When coated add the orange juice, orange zest and ginger. Close bag and refrigerate.While the chicken is marinating, prepare the dressing and vegetables.
Dressing:
3 Tablespoon Tahini
½ Cup Orange Juice
½ Cup Sour Cream or Yogurt
2 Clove Garlic (minced)
1 Shallot (minced)
2 Tablespoon Soy Sauce (Good Quality like Tamari)
1 Tablespoon Sushi Vinegar
¼ teaspoon Chili paste
2 Tablespoon Honey
1 Tablespoon Cilantro
Mix all the dressing ingredients together in a bowl and whisk until everything is incorporated.If whisking is an issue you can put all the ingredients in the blender in pulse until well mixed. Place in refrigerator and chill.
Filling:
½ Cup Shredded Cabbage
1 Carrot Julienned
½ Cucumber peeled, seeded and julienned
½ Cup Bean Sprouts
1/8 Red Onion sliced really thin
½ Zucchini julienned
6 Whole Wheat Wraps ( I used the rectangular ones. I find it easier to wrap)
The longer you marinade the chicken the more flavors it will have. I only marinaded mine for the time it took me to prepare the dressing and the vegetables and it tasted great. Make sure your grill is really hot and grill the chicken for about 8-10 minutes per side depending on the thickness of the chicken. Let the chicken rest for about 5 minutes. Slice the chicken into thin strips.
Layer the vegetables close to the end of the wrap leaving about 1 inch on either side(the short side) and about 2 inches from one edge(the long side) of the wrap. . Drizzle the dressing over the vegetables. Layer chicken strips on top of vegetables.
Fold up the sides and while holding them in grab the end on the wrap with your thumbs and fold over the filling then start to roll the wrap toward the end the wrap. I like to cut the wrap into 2 pieces to make it a little easier to hold. Serve and enjoy!
Diet/Nutrition Category
Thai Chicken with Tahini Wrap
Tags: anti-inflammatory, arthritis, Chicken, chili paste, cumin, ginger, marinade, nutrients, orange, paprika, rheumatoid, Rheumatoid Arthritis RA, Tahini, Thai, turmeric
Rheumatoid Arthritis: Fight Inflammation with Turmeric
Turmeric has been used as a treatment for inflammation for centuries in Ayurvedic medicine. Ayurvedic medicine is a system of traditional Indian medicine that is practiced elsewhere as an alternative medicine. Turmeric is the spice that gives curry it’s distinctive flavor and color and is also used in making mustard and pickles. Turmeric comes from the root of the curcuma longa plant and is related to ginge
r.
Turmeric is an antioxidant that neutralizes free radicals that can damage healthy cells and cell membranes. Turmeric is an anti-inflammatory and in recent studies decreased the duration of morning stiffness for patients with rheumatoid arthritis.
The University of Arizona College of Medicine study found that turmeric inhibits a transcription factor, which is a protein that controls when genes are switched on or off. Once activated it binds to genes that produce inflammatory proteins that can result in joint damage. This study suggests that turmeric may be useful in fighting inflammation in rheumatoid arthritis as well as other diseases such as multiple sclerosis (MS) and asthma.
If you are looking for a natural way to decrease inflammation, turmeric is a good place to start.
Tags: anti-inflammatory, antioxidant, arthritis, asthma, curry, inflammation, joint damage, MS, multiple sclerosis, rheumatoid, Rheumatoid Arthritis RA, turmeric
Green Bean Almondine Recipe
This is a really quick easy recipe that can be served warm or chilled for a nice summer side dish. The beans and lemon are rich in vitamin C, the almonds are loaded with omega 3 fatty acids, and the garlic is anti-inflammatory.
2 lbs. Fresh Washed Green Beans
2 tsp. Extra Virgin Olive Oil
3 Clove Garlic minced
2/3 cup sliced almonds
1/2 lemon juice
Steam green beans approximately 4 minutes until they become bright green in color. On high heat, in a nonstick skillet place the almond slices stir constantly until the almonds release their oils and begin to become crisp (about 2 minutes) Remove the almonds from the pan. In the same pan heat the olive oil and garlic until the garlic begins to become soft. Add the green beans, almonds and squeeze the juice from 1/2 lemon. Toss and remove from pan and serve. Enjoy.
Tags: almondine, anti-inflammatory, fatty acid, green bean, omega 3, Recipe, vitamin C
4 Minerals for Rheumatoid Arthritis(RA) Health
According to research the most common mineral deficiencies for those with rheumatoid arthritis are calcium, magnesium, selenium and zinc. There are many factors as to why people with rheumatoid arthritis(RA) are lacking in these vital minerals some include treatments for the disease.
- Calcium: Calcium is one of the most important minerals in your diet. Dairy foods such as milk, yogurt, and cheese are rich in calcium. You can also get calcium from broccoli, kale and Chinese cabbage (Bok Choy). Seafood such as sardines and oysters are good sources of calcium as well. Some grains and fruit juices are also fortified with calcium. Calcium is stored primarily in bones and teeth. It is also important for blood clotting. Most low blood calcium levels are often a result of insufficient PTH(Parathyroid Hormone) or vitamin D rather than dietary deficiency. Vitamin D is essential in the absorption of calcium. (Click here for previous posts on vitamin D levels(and here.) Low levels of blood calcium can result in nerve and muscle impairment and long term deficiency can lead to bone loss. The recommended daily allowance of calcium for adults under the age of 50 is 1,000 mg(milligrams)/day. For adults over the age of 50 the required daily intake of calcium is 1,200 mg/day.
- Magnesium: Magnesium is necessary for maintaining muscle and nerve function. It helps to regulate blood sugar levels and promotes normal blood pressure. Magnesium is responsible for keeping the heart rhythm steady and supports a healthy immune system. It is stored in bone and is an important mineral to keep bones strong. Green vegetables, beans, peas, nuts and seeds are good sources of magnesium. Whole grains are also a good origin of magnesium. The recommended daily allowance of magnesium is 400 mg/day for males 19-30 years old and 310mg/day for females 19-30 years old. For men 31 and older 420 mg/day is necessary and women over 31 need 320mg/day.
- Selenium: Selenium is a mineral is that important to help regulate thyroid function and plays a role in the immune system. It is required in only small amounts. Selenium is incorporated into proteins that as a result become important antioxidant enzymes which prevent cellular damage from free radicals. Selenium is found in brazil nuts, tuna, cod, some meats and poultry from animals that graze on plants grown in selenium rich soils. The recommended daily intake of this mineral for adult men and women is 55 micrograms/day.
- Zinc: Zinc is an essential mineral that is available as a dietary supplement. It is also found naturally in some foods such as crab, oysters, beef and pork. Breakfast cereals are also fortified with zinc. Zinc plays a role in immune function and is important for metabolism. The body cannot store zinc so it is important to get a daily intake of this mineral. Adult men should get 11 mg/day of zinc and women need 8 mg/day.
Tags: arthritis, calcium, health, magnesium, minerals, RA, rheumatoid, rheumatoid arthrtiis, selenium, zinc
Pina Colada Smoothie
I really love smoothies for breakfast. This is one of my favorites. The soy protein keeps me feeling full all morning and has omega 3 fatty acids that fight inflammations. T he pineapple is fights inflammation as well.
1 Cup Soy Milk ( I prefer Light Soy Milk use whichever you like best)
6 oz Pineapple Juice
1 Cup Fresh Pineapple
1 1/2 Tablespoon Cream of Coconut
5 Ice cubes
Place milk, juice, pineapple, cream of coconut and ice cubes in blender. Blend on high until well incorporated. Serves 2. Enjoy
Tags: blender, coconut, pina colada, pineapple, smoothie
Grandma’s Potato Salad Recipe
This time of year I have to make potato salad. It is one of those seasonal menu items that brings me back to my childhood. Sometimes it’s the simplest recipes that taste the best. My grandma made the best potato salad I have ever had. This is as close as I can come to her recipe, you add the love.
3 lbs New Potato
1 Medium Onion minced
2 Celery Stalks diced
4 Eggs
1 1/2 Cup Mayonnaise
1 1/2 Tablespoon Spicy Brown Mustard
1 1/2 Teaspoon Dill
In a large pot place whole potatoes with eggs (in the shell) on top. I buy new potatoes so I don’t need to peel the potatoes. Cover with cold water. Heat on high until a vigorous boil. Reduce heat to medium. Cook until a fork can easily go through the largest of the potatoes. Drain. Cool. Once the potatoes are cool. Cut into bit size pieces. Add to a large mixing bowl Remove the eggs from their shells. Dice the egg add to the potatoes. Add onion and celery and fold to incorporate. In a medium size bowl add mayonaise, mustard and dill. Mix well. Add mayo mixture to potato mixture. Chill. Serve.
Tags: celery, dill, mustard, onion, potato salad, Recipe, salad
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