It's time to replace the old adage about "An Apple a Day" - with a new one -
"An Onion a Day"
While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!
In Georgia, where Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what? Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them.
So let's add onions to our recipes with generous abandon.
Chicken and Vidalia Onion Casserole
Preheat oven to 350ºF, 175ºC.
- 4-5 Boneless Organic Free Range Chicken Breast halves, cut into quarters
- 1 Tbs. Extra Virgin Olive Oil
- Cold-pressed organic Coconut Oil (to coat casserole)
- 3 organic Sweet Potatoes, peeled and sliced 1/4"
- 4 c. organic Vidalia Onions, chopped
- 3 c. organic Portobello Mushrooms, sliced
- 1 c. Almond Milk
- 2 Tbs. Brown Rice Flour
- 1 Tbs. Worcestershire Sauce
- Sea Salt, Black Pepper, and Paprika, to taste
- Dash of Cayenne, opt.
Rinse chicken and pat dry.
Over medium heat, lightly sauté chicken breasts in oil and drain on paper towel.
Grease a 2-quart casserole with coconut oil.
Mix milk, rice flour, Worcestershire sauce together.
Layer sliced potatoes, onions, mushrooms and chicken. Top with milk mixture and sprinkle with salt, pepper, and paprika.
Cover tightly with lid or foil (not touching chicken) and bake at 350° for 1 hour.
Serve with whole wheat bulgur, quinoa, or wild rice Pilaf.
~ To Your Health! ♥