Hey there, friends! While I am away enjoying some much needed time with my daughter, who just graduated high school (yay!), I will be sharing some awesome guest posts with you all. Today, Erin from Pure and Simple Nourishment is sharing her recipe for Asian-Inspired Pineapple Chicken. Be sure to check out her site for more real food recipes that follow SCD, GAPS and Paleo styles of eating. You can catch up with her on FACEBOOK, INSTAGRAM, and PINTEREST as well.
Hi Savory Lotus readers! I am so honored to be posting here today for Katja while she enjoys a much deserved vacation to celebrate her daughter’s graduation! My name is Erin and I run the blog Pure and Simple Nourishment:
I started eating a whole foods diet a few years ago after struggling for years with diarrhea prone IBS. I tried many different treatments, both from conventional and alternative medicine, none of which helped. Through my own research and a lot of trial and error, I have learned how to treat my condition with nutrition. I want to share the power of good, wholesome food with others who may be struggling with the same or other health issues.
My blog is a place where I explore areas related to health and wellness, with a main focus on nutrition. As an internal medicine resident I appreciate the benefits of both conventional as well as alternative medicine practices. One day I hope to integrate certain forms of alternative medicine into my practice, but I need to get through residency first! I will be starting my rheumatology fellowship in July and firmly believe that nutrition should play a central role in the treatment of any chronic condition, and hopefully I can convince you of this as well.
Unfortunately, nutrition is an area that medicine in general tends to ignore and we receive very little education in. I am slowly trying to spread the word within the medical community that nutrition should play a central role in any treatment or disease prevention strategy. I would be thrilled if you stopped by my blog!
Today I am sharing a chicken recipe that is easy to put together and looks great because of all the colorful ingredients. This recipe is based on a dish I used to eat before changing my diet. I have modified it to make it paleo-friendly, replacing the soy sauce with coconut aminos, store bought chicken stock with bone broth, wheat flour with coconut flour and the canned tomatoes, mushrooms and pineapple with fresh versions. I pair this recipe with cauliflower rice or spaghetti squash for a complete meal full of wholesome ingredients. I hope you like it!
- 1½ cups chopped fresh pineapple
- 1½ cups bone broth
- ½ cup fresh pineapple juice
- 2 TBSP coconut aminos
- ⅛ cup apple cider vinegar
- 3 TBSP coconut flour
- ½ tsp sea salt (more or less, to taste)
- ¼ tsp black pepper
- 1 green pepper, chopped
- 2 tomatoes, chopped
- 6 chicken breasts (ethically raised, hormone and soy free if possible)
- In a 3 quart glass-baking dish combine all the ingredients, except for the chicken
- Stir the ingredients well, and once they are blended add the chicken breasts and turn a couple times to coat all sides
- Cover the dish with tinfoil and place in the fridge for 2-3 hours to marinate
- Heat oven to 350 F and bake for 50 minutes
- Remove from oven, serve and enjoy!