Curry shredded chicken is another recipe that is high protein. It is grain free and only seasoned with quality ingredients. It’s extremely versatile and makes for great on-the-go meals. Shredded chicken salad is best served chilled. This is perfect if you don’t like to reheat food, like myself. Chicken salad can be made numerous ways. The one thing each recipe has in common is the crock-pot shredded chicken.
One of my favorite ways to cook is in the crock-pot! It is efficient, easy, quick, and always tasty. The crock-pot was designed for people on-the-go and for those of us that love efficiency. Shredded chicken is the easiest meal to make in the crockpot. If you can place chicken breasts in the crock-pot and cover with water then you are qualified to attempt this recipe.
Low and slow is the name of the crock-pot game.
Garam Masala & Curry
Garam masala and curry are popular native Indian spices. They are both blends of multiple spices. Garam masala can be made up of up to 10-30 spices! These spices have a ton of digestive benefits. Cumin, one of the staple spices in garam masala, has antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic nutraceutical properties. (Sowbhagya, 2013) Garam masala is known to help increase and promote digestion according to a study done by the Tropical Gastroenterology. (Kochhar, et al., 1999) Another extremely important spice I’ve blogged about before is turmeric and its active ingredient curcumin. Curcumin is best known for its anticancer properties. It has numerous neurological benefits as well. (Bisht, et al., 2007) Turmeric is known as the brain boosting herb. Many of these herbs and spices protect against oxidative stress which ultimately leads to inflammation and disease.
Bisht, S., Feldmann, G., Soni, S., Ravi, R., Karikar, C., Maitra, A., & Maitra, A. (2007, April 17). Polymeric nanoparticle-encapsulated curcumin (“nanocurcumin”): a novel strategy for human cancer therapy. Retrieved June 08, 2017, from http://jnanobiotechnology.biomedcentral.com/articles/10.1186/1477-3155-5-3
Kochhar, K. P., Bijlani, R. L., Sachdeva, U., Mahapatra, S. C., Padhy, A. K., & Tandon, R. K. (1999, October). Gastro-intestinal effects of Indian spice mixture (Garam Masala). Retrieved June 08, 2017, from https://www.ncbi.nlm.nih.gov/pubmed/10769605
Sowbhagya, H. B. (2013). Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview. Retrieved June 08, 2017, from https://www.ncbi.nlm.nih.gov/pubmed/23035918