You are going to love The Farmer’s Daughter Recipe.
You will heal. I will help.
The Slow Cooked Bacon-Wrapped Chicken Drizzled with Honey recipe comes to you today directly from my new e-book.
You saw the title, and your mouth began to water.
It’s early morning, but you couldn’t care less.
If you choose to quickly run home and get this in your slow cooker, I promise not to tell anyone.
First things, first: buy some chicken breasts and legs.
And trim those babies up. I mean, you don’t absolutely have to. I did.
Let them sit there for a minute while you place the celery, carrots, ginger, thyme, sage and rosemary in a bowl. Then, roll the chicken in the mixture.
Remove chicken from mixture and place on a flat surface. Wrap the bacon around the chicken pieces however you’d like. I used one piece of bacon for each of the legs and 2 for each of the breasts.
Place the leftover mixture from bowl on the bottom of your slow cooker with ¼. C. water.
Drizzle a little honey over each piece of chicken/bacon (No more than 1 tsp. per piece).
And that’s it. Place all chicken/bacon pieces in your slow cooker. Cover and cook on low for approximately 6-8 hours (I did mine on low for 6 and then on “warm” for 1.5, as I had to go to the gym 🙂 )
Once it’s all done, take a piece of chicken out and pour some of the juice and veggies from the bottom over it and enjoy!
Notes: you can use more veggies if you’d like. You also don’t have to wrap the chicken in bacon. Then again, you can wrap more bacon around if you wish!
Remember, I don’t prescribe to healing the gut with fasting and/or juice diets. I believe that we heal the gut with real food.
I can’t wait to help heal yours. Click HERE to get your copy today!
When my mom was here visiting for my 30th birthday, she could not believe I paid $13.50 for a whole, organic chicken.
“But you have no idea all the things I get from this one chicken,” I told her.
“Maybe not,” she said.
I set out to prove it to her…..and now also to you.
Up for today, part III of the series, ‘What are disaccharides?’
In case you’re just joining for this little series this week, please see:
Today it’s all about the disaccharides, which is one most of you will gravitate towards. Why? Because it’s the day we address “lactose.”
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Three common disaccharides include lactose, sucrose, and maltose.
Lactose is a milk sugar. It is glucose + galactose. In order to break this lactose down, our bodies need the lactase enzyme to digest it. Digesting it would mean that we could properly break down the lactose into its two smaller “rings;” glucose and lactose. The problem is that, as humans, we don’t have the lactase enzyme.
Milk and whey have your stomach grumpy? Now you know why.
Disaccharides are simply too big to pass through the intestines.Whatever is not broken down in the small intestine via an enzyme (i.e. lactase) struggles through for the rest of digestion.
Disaccharides can be found in things which include table sugar and brown sugar. Furthermore, and more specifically, disaccharides are present in molasses, baked goods, processed foods, beer, breads, shrimp, sunflower seeds, shiitake mushrooms, and legumes (like peanuts, peas, and lentils).
When the gut is damaged in any way, shape or form, making it work hard to break down molecules is a task it simply is not fully capable of doing.
Tomorrow things become even more complex when we investigate oligosaccharides.
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The juicer is one of the 3 essential items every gutsy girl’s kitchen needs. And once you have it you can make my Just Green Juice recipe.
It’s Super Bowl time, and I have the perfect Baked Super Bowl Chicken Drummies snack (or dinner) for you.
These are ridiculously easy to make, and I’ve prepared 4 different “flavors” for you to choose from.
Start out with simple chicken legs.
Take the skin off.
Brush the legs with olive oil.
Mix up the flavor or flavors you want to try.
Place them on your pan.
Soak up the awesome smells they bring your house, but just for a minute…..you’ll be ready to eat them immediately!
p.s. I won’t lie, the “tea” ones were probably my favorite, and probably because they were so unique. Ryan’s favorites were the Basil Garlic legs. I didn’t try the Spicy ones, but Ryan wanted me to make note for y’all that they are super good, but very spicy….enter at your own risk.
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