Hello all, thanks so much for being here visiting!
Yesterday and today it’s been sunny and beautiful in IL. I’ve wanted to be outside working in the garden but my back has other ideas! It’s has gotten better since I read an article that offered some great tips. I’ve had the heating pad on it as much as possible, but I’ve been stretching too… laying flat down on our bed, and bringing a knee at time to my chest. While pulling it up it can really hurt, but then it stops and the stretch in the back feels really good.
Another tip is NOT to sit around, sitting is the worse thing you could do (except rest during worse flare ups), go for small gentle walks, to bring inflammation down and stretch to the muscles, since it helps heal the muscles faster. It’s has really helped, since standing is the only thing that’s comfortable walking at least gets me outside. Another point the article made is that sciatic nerve pain is associated with (tight hamstring) muscles in back of our thighs, my acupuncturist just told me that my hamstrings are tight causing some of the pain in my knees.
That being said, and I’m not the sitting type, I made an easy Baked Honey Soy Chicken last night. The nights are still dipping into the high 40’s, so baking a dish that I didn’t have to stand and watch was perfect and helped take the chill off of the kitchen.
I was able to take the photo standing over it! Not the best photo but shows the ooey gooey goodness.
Mr. C is a sauce and gravy man and always double the sauce so can he pour it on whatever he’s eating. We’re brown rice lovers in this household, and oh so much better for you than white (hubs is pre prediabetic) doesn’t raise your carbohydrates so fast. The best way to make brown rice is to bake it, recipe.
Since I always like to have brown rice on hand I’ll double or even triple the recipe and once cooled off put in freezer bags. It just became instant rice…I NEVER eat instant rice…that stuff really st__ks!
Mr. C too this photo for me, not bad!
I used skinless and boneless chicken thighs since it offers tenderness without drying out. But whatever you use is your preference. Also use fresh Ginger, you can always have fresh ginger on hand, how? Click here!
Also never use canola, vegetable or corn oils EVER when you cook! Click here to find out why.
I doubled the sauce recipe for us, and if you like, double what is written in the recipe.
Baked Honey Soy Chicken
1 1/2 lbs Chicken thighs, boneless skinless
4 gloves garlic (or to your liking)
1 Tbsp. fresh ginger
5 Tbsp. honey
3 Tbsp, soy sauce (Tamari for gluten free)
3 Tbsp. Asian Chili Sauce, or omit
1/2 tsp. fresh ground pepper
1 tsp. sesame oil
3 Tbsp. light olive oil
2 green onions
Preheat oven to 425°. Line a 8×8 pan with 2 layers of aluminum foil. The sauce will become very sticky when cooked ant this way you can just wrap up the mess and throw away.
Mix all the ingredients, except chicken) in a bowl. Place the chicken on top of the foil, and pour mixed ingredients over the chicken, turn and flipped chicken over to make sure the chicken is covered in sauce.
Bake for 40 minutes, or until done, and let sit for minutes.
Plate the chicken over brown rice and scoop a generous amount of sauce on top. Top with diagonally slice green onions.