My recipes are grain free, refined sugar free and many are dairy free. If you follow my blog then you know I switched my diet for health reason. I have autoimmune illnesses. Some have asked how has changing my diet affected me? Well for starters my blood work shows signs of improvement. My waistline is smaller, my energy is returning and I am finally feeling like I am living again. There was a time I didn’t have the energy to walk up a flight of stairs or around the block. It took everything I had to get up in the morning and get dressed. It literally would take all my energy out of me. I felt like a shadow of a person or more of a ghost.
I now have the energy to go to the gym and take some pool classes. Hard to believe what a difference this diet has meant for me. I still get hives for a couple hours every day or night. If I don’t get them in the morning then I know to expect them in the evening. I use to experience joint pain almost nightly. I had a headache or a migraine for over 2 years. My hands and feet could fall asleep while waking (they would get all tingly). I haven’t had my hands and feet fall asleep in a long time. I no longer feel like my body is 100% inflamed. Life is a journey hopefully we can all inspire and encourage each other in positivity.
I purchased collard greens. I have never made collard greens before and thought “It’s about time.” So here is my version of chicken and collard greens.
4 cups chopped collard greens
2 cups baby kale
3 slices (nitrate free, refined sugar free) bacon
2 slices ham lunch meat (nitrate free, refined sugar free)
2 teaspoons salt
2 teaspoons granulated onion
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon pepper
2 cups beef broth
1/2 teaspoon hickory smoke
Preheat oven to 425 F. Grease an oven covered dish. Chop and slice collard greens. Add all the greens to bottom of a covered dish. Top with bacon slices and ham. Season both sides of chicken breasts with granulated onion, garlic powder, onion powder, and pepper. Combine beef broth and hickory smoke. Pour over chicken and greens. Put the lid on the oven safe dish. Bake 1 to 2 hours. Remove from oven and allow to cool. Shred chicken.