Let’s all pretend it is still April 8 and we can talk about healthy foods that start with the letter G. Yes, in today’s A to Z Blogging Challenge it is all about the G. In my research for the perfect G food, I came across a receipe that had a sauce of ginger and grapes over garlic chicken. I added fennel and Greek yogurt and claimed it as my own. I tested it on my teenage sons. They ate it and came back for more! They said they liked the “sweet” flavor of the chichen.
First let’s look at Garlic. If my parents were cooking on the stove or over the fire pit, garlic was on the menu. We grew our own garlic. (well, they grew garlic and I ate it) They used it like other people used salt. You should too.
Garlic has some serious health benifts. It is credited with bolster immuity and keeping joints healthy. It is well documented that garlic is cardioprotective along with being an
Now ginger is new to me. I’ve always thought it was interesting, but had no idea what to do with the twisted root. A little will go a long way and you can store it in the freezer. Use it with fish, chicken, salad dressing. Anywhere you want to put a little snap to the flavor of your dish. It can be tasty in a smoothie also.
I love my Triple Zero Greek Yogurt in my smoothies so I thought it might make a good base for the chicken to keep it moist. That is when I discovered that my large 32 oz of yogurt was empty! This is very telling people. In the past when I would buy yogurt we never ate the whole thing – it would end up going bad. So to find it all gone, well that is evidence to our life style change. I ran to my H.E.B and found they were out also. So after ten minutes of reading and comparing lables I went with Stonyfield Organic Nonfat Greek Yogurt. Why did I spend so much time reading the lables?
Yogurt has been marketed as a health food and in it’s basic for it is. Conventional yogurt is rich in protein, calcium & potassium. The Greek varieties knocks it out of the park with double protein but half the sodum and carbohydrates of regular yogurt.
Now a word about this HEALTHY food. It is healthy as long as compnies are not adding to the natural yogurt. Look at the sugar amount on the lable if it is 10g or higher put it back on the shelf. Yogurt might naturally have up to 9g of sugar, if it has more than that the healthy food has been contaminated. You have to read the lable.
The good thing about raw fruit? You don’t have to worry about the added ingrdeents (well other than pestacides). The main stay of this sauce was organic seedless grapes (green, red and black)
Dark grapes have anthocyanins. It’s what gives them their color; the darker the fruit, the higher the anthocyanin content. A natural antioxidant, anthocyanins protect your body from damage from free radicals produced as your body breaks down food, reducing the risk of cell damage and death and potentially slowing down the aging process. A study published in the 2010 “Annual Review of Food Science and Technology” found that anthocyanins may help reduce inflammation and cancer activity, alleviate diabetes and control obesity. Yes, I will be adding more grapes to my diet.
Antioxidents: We hear that word a great deal. A study published in “BMC Complementary and Alternative Medicine” in July 2013 said that grapes may prevent oxidative damage because of the antioxidants and antiglycation that are found in the little fruits. Glycation is a protein cross-linking process that leads to harmful consequences, which may contribute to the development of many age-related diseases, such as diabetes, cardiovascular diseases, autoimmune diseases, cancer and Alzheimer’s disease. Man, grapes are sounding better and better.
So I made this Glazed Chichen with Grapes, Ginger, Garlic & Fennel
- 6 thinly sliced skinless, boneless chicken breast
- 1 TBS olive oil
- Freshly ground Himalayan Pink Salt & Black Pepper
- 6 cloves garlic, sliced
- 1/5 cup of nonfat organic Greek yogurt (no sugar added)
- 3 cups of seedless grapes ( 1 c. red, 1 c. green 1 c. black)
- TBS fresh Fennel
- 1 inch fresh ginger, peeled and minced
- 1 TBS honey
- 1 1/2 bold spicy mustard
- Make sauce: The yogurt, grapes, ginger, fennel go into the blender. It will be a beautuful pink color. Whisk in honey and mustard.
- .Preheat oven to 450 degrees. Run chicken with the oil, salt, pepper, and garlic. Place in the roasting dish with 1/2 cup of the sauce. Marinate for ten minutes.
- Heat oil in saute pan ( I actully used cocunut oil here) over medium heat. Brown the chicken on both sides. Return the cooked chicken back to the pan (I use a stone roaster from Pampered Chef)
- Cook for fifteen mintes, uncovered, until chicken is cooked and tender.
- In a clean saute pan heat remaining sauce over low heat until thickened. Drizzle over cooked chicken and serve. (confession – It was getting late so I just poured the remaining sauce over the chicken for the last 10 minutes in the oven.) The drizzling probably looks better.
So I’m looking for more ginger recipes. Do you have one? What about G…what’s your favorite healthy food that starts with G?