Healthy And Fitness

I've been asked to share my opinion of CinnaChroma. "My A1C dropped from 6.5 to 6.1 after just 5 weeks." My BIG surprise was that my triglycerides dropped from 250 to 169, total cholesterol dropped from 204 to 159, and the bad LDL dropped from 106 to 78.2. I hadn’t expected that! I was amazed with the lab results after just 5 weeks. We just put my adult grandson on it a week ago, and when he checks his sugar each morning, his numbers are getting lower. now being ordered by my sister as well".

"My A1C dropped from 6.5 to 6.1 after just 5 weeks." My BIG surprise was that my triglycerides dropped from 250 to 169, total cholesterol dropped from 204 to 159, and the bad LDL dropped from 106 to 78.2. I hadn’t expected that! I was amazed with the lab results after just 5 weeks. We just put my adult grandson on it a week ago, and when he checks his sugar each morning, his numbers are getting lower. It is now being ordered by my sister as well.
Linda K.
UK

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Broccoli Chicken Divan
Chicken Divan with broccoli is a quick and easy casserole that's sure to be a hit with the family!
Ingredients
1 pound chopped fresh broccoli
1 ½ cups cubed, cooked chicken meat
1 (10.5 ounce) can condensed cream of broccoli soup
⅓ cup milk
½ cup shredded Cheddar cheese
2 tablespoons dried bread crumbs
1 tablespoon butter, melted
Directions
Step 1Preheat the oven to 450 degrees F (230 degrees C).
Step 2Place broccoli in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.
Step 3Transfer cooked broccoli to a 9-inch pie plate. Scatter chicken over top.
Step 4Mix condensed soup and milk together in a bowl. Mix bread crumbs and melted butter together in another bowl.
Step 5Pour soup mixture over the chicken, then sprinkle with Cheddar cheese. Sprinkle buttered bread crumbs over top.
Step 6Bake in the preheated oven until casserole is bubbly and the top is golden brown, about 15 minutes.

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CHICKEN SHAWARMA

Ingredients:
Pita bread:
2 cups All purpose flour
1 tbs yeast
2-3 tbs oil
chicken fillings:
3 pounds boneless chicken
1 yellow onion, sliced
1 teaspoon cumin
1/2 teaspoon ginger
1 teaspoon turmeric
salt as per taste
1/4 teaspoon black pepper
dash cayenne pepper
1 teaspoon minced garlic
2 tablespoons plain yogurt
1 tablespoon lemon juice

Directions:
Combine all purpose flour,yeast,salt and oil together and knead it until the dough is formed
In a small bowl combine cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne, garlic, lemon juice, and yogurt to form a sauce.
Add chicken thighs and onion to the slow cooker. Add sauce to slow cooker and stir to coat the chicken and onions.
Slow cook for 7-8 hours on low OR 3-4 hours on high until chicken is tender.
When chicken is done turn your oven to broil. Transfer chicken and onions to a sheet pan, leaving the juice in the slow cooker. Shred the chicken and spread out to an even layer on the sheet tray. Transfer to the middle rack of the oven and broil 3-5 minutes until the edges of the chicken start to crisp up and brown slightly. Remove from oven and serve immediately.
Best served with pita, arugula/romaine lettuce, sliced red onion, diced tomatoes, diced cucumber, feta cheese, kalamata olives, and a tzatziki sauce or a quick Dill Yogurt Sauce.
To make a quick Dill Yogurt Sauce for serving combine 1/2 cup plain yogurt, 1 teaspoon dried dill, and 1 teaspoon mined garlic.
Broiling the chicken at the end is optional but I think it is so worth the 5 extra minutes, it gives it more of a restaurant quality texture!

I need your opinions please say yummy or something don't break my heart thank you
BEST CARROT CAKE EVER
Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons of vanilla extract
1 cup ground pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Instructions:
In a medium bowl, combine grated carrots and brown sugar. Leave it aside for 60 minutes, then add the raisins.
Preheat the oven to 350 ° F (175 ° C). Grease and spread two 10-inch cake trays.
In a large bowl, beat eggs until light. Gradually mix in white sugar, oil, and vanilla. My heart is a pineapple. Mix the flour, baking soda, salt, and cinnamon, and stir the wet mixture until absorbed. Finally, add the carrot and walnut mixture. Pour evenly into prepared saucepans.
Bake for 45 to 50 minutes in a preheated oven, until the cake tests are completed with a toothpick. Cool for 10 minutes before removing from pan. When cooled completely, frost with cheese frosting.
Enjoy !

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