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RA Natural Way

Sharing what I have learned about treating chronic pain, arthritis, fibromyalgia and indeterminable autoimmune disorders in the most natural way possible while maintaining a positive attitude. Hope. Faith. Love. Yoga. Travel.

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diary free

Caldo verde (gf) (df)

Today was the last day of my Christmas vacation and it was hard to get moving this morning. While the Arctic Outbreak hasn’t reached Florida yet, I decided it was best to get outside and enjoy the beautiful weather! For the first time in years, I rode my bike to the nearest Publix shopping center. It was 6 miles round trip and I found that it was a lot more challenging to balance the bike when the basket was loaded up with food!

I did find a new Publix Aprons recipe to try! Caldo Verde is a popular Portuguese soup, traditionally made with collard greens and meatless. Pubix has their version and now I’ll show you mine!

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Time: 40 mins

Ingredients:

  • 3-4 links of Italian sausage (I used chicken sausage)
  • 1 (32 oz) container reduced-sodium chicken broth (I used a vegetarian version)
  • 3 large potatoes, chopped
  • 1 lb kale
  • I added: 1/2 cup of diced yellow onions and 1 cup of sliced portobello¬†mushrooms

Cut sausages into 1/2-inch pieces and cook 4-5 minutes on medium in a stock pot. Add broth and chopped potatoes (and onions if you choose). Reduce heat to medium-low; cook 18-20 minutes or until potatoes begin to soften.

Stir in kale (and optional mushrooms); salt and pepper to your liking, and cook 10-12 more minutes or until kale and potatoes are tender.

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This made so much food! I decided to freeze some and save it for a cold winter night!

Stay warm America!

Italian Cooking (gf) (df)

This is a modified Italian recipe for Chicken Francaise that my mother and I cooked for dinner recently. The original recipe is from Ippolito’s, a wonderful Italian restaurant in Atlanta, GA that we used to frequent. Italian food was always my favorite, but with RA it’s hard to find a recipe that fits within my dietary restrictions.

*This recipe serves two.We tripled everything to feed five people and provide excess broth, which was so delicious!

You will need:

  • 2 8-ounce skinless, boneless chicken breasts (pounded flat)
  • salt and pepper
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 tbsp fresh squeezed lemon juice
  • 1/2 tsp fresh garlic
  • 1/2 ounce chopped sun-dried tomatoes
  • 2 ounces fresh spinach
  • 2 eggs (beaten) *or egg whites with lactose-free milk
  • 1 cup gluten-free flour
  • 2 ounces olive oil
  • spoon full of capers
  • gluten-free noodles *linguini or spaghetti

Combine the wine, chicken broth, lemon juice and set aside. Preheat a 12-inch pan on the stovetop. Add oil to the pan to heat. Season the pounded chicken breasts with salt and pepper. Dredge the chicken first in eggs and then flour.

Once oil is hot, place the chicken breasts in pan and cook on both sides until lightly brown *Do not cook all the way through. Discard half the oil from the pan *if needed. Add a pinch of flour to the remaining oil and chicken. Add entire wine mixture and let simmer until it has reduced by half. Add sun-dried tomatoes, fresh spinach and garlic. Cook until the spinach has wilted.

Serve over your favorite pasta. Ippolito’s suggests linguine, but my gluten-free spaghetti was delicious.

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Buon appetito!

Enchiladas (df) (gf)

My boyfriend surprised me recently by buying ingredients for dairy-free, relatively healthy enchiladas. I love Mexican food and I can usually modify most of it for a healthier version. I wasn’t sure how this dish would turn out… but it came together nicely!

Our Ingredients:

  • 1 lb of lean, organic ground turkey
  • 2 cans of enchilada sauce, spicy or mild (organic if possible)
  • 1/2 cup onions
  • 1 1/2 cups shredded vegan cheddar cheese
  • 1 package corn tortillas

First, pre-heat the oven to 375F. I chose the smaller Pyrex dish because we had smaller tortillas to work with (we would have preferred larger ones). We poured enchilada sauce along the bottom of the pan to help keep the enchiladas from sticking. In a 10-inch skillet, cook the ground turkey and mix in previously sautéed onions. Cook thoroughly; drain.

Spoon the meat into the tortillas and tightly roll. Fit together in Pyrex dish. Pour the rest of the enchilada sauce on top. Bake 10-15 minutes, add cheese and bake another 5 minutes.

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I added a healthy salad: mixed greens, carrot, mushrooms, tomatoes, oil and vinegar.

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IMG_3404editThese turned out pretty Yummy!

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