I finally did it. I made the move from blogger.com to my own hosted blog. Sorry that my blog was unavailable for the last few days. We’re back up and running now! Thanks Jenne for the great job on the redesign.
Today’s recipe was posted on Instagram last night when I made it and I received a few comments for the recipe. First, there is quite a bit of Bragg’s Liquid Aminos in this recipe and that has a high sodium content. If you’re sensitive to Bragg’s, be cautious. The recipe cooked four portions of phase 2 chicken and I had leftovers.
This is a phase 2 recipe but if you omitted the orange juice, it would be phase 3 friendly also.
¼ cup Bragg’s liquid aminos
2 tablespoons apple cider vinegar
Orange juice (Juice from 3 segments)
¼ cup lemon juice
1 tablespoon finely minced onion
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon powdered ginger or grated fresh ginger
1 clove finely minced garlic
Lemon and/or orange zest to taste
Stevia to taste
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until liquid is reduced. The longer you simmer the richer the flavors. As the liquid reduces, deglaze the pan with a little water or broth to intensify the flavors. Enjoy as a glaze or sauce with chicken or beef.