Peel and slice a knob of ginger and boil it with a cinnamon stick for about 20 mins.
Store in the refrigerator.
Monday, May 1, 2023
Candida-Safe Pancake Syrup - to try
- 1Tbsp ghee
- 1tsp vanilla (no alcohol)
- 6drops liquid stevia (or sub monk fruit)
- 1pinch ground cinnamon
- 1pinch sea salt
- Heat ghee in a small saucepan until melted.
- Turn off heat and add remaining ingredients.
https://www.food.com/recipe/candida-safe-pancake-syrup-375721?fbclid=IwAR2D_SqHimPBICUBzxYWJij3BMN5XSv4OBdYasJxm8tsqAzz4RTztXtMrHc
Baked Chicken Breasts - ****
- 2 boneless skinless chicken breasts, pounded to even thickness
- 1 Tbsp melted butter or ghee
- 1/2 tsp Celtic sea salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
INSTRUCTIONS
- Brine the chicken. Fill a large bowl with 1 quart of warm water and 3 Tbsp Celtic sea salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
- Heat the oven. Preheat oven to 450°F.
- Season the chicken. Place the chicken breasts in a single layer in a large (not glass) baking dish*. Brush on both sides (turning once) evenly with the melted butter. In a separate small bowl, whisk the sea salt, garlic powder, and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so use a thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F.
- Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Serve. Serve warm and enjoy!
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