If you’re looking for an easy to make, arthritis friendly recipe, you’ve found it. This is a very good and healthy recipe.

Greek-Stuffed Chicken Breasts Stuffed with Goat Cheese, Rosemary, and Thyme
Yields 4 Servings

4 medium breasts or 2 extra-large breasts

4 small to medium boneless, skinless chicken breasts or 2 large ones (butterflied)
4 T. olive oil to coat breasts
3 tsp. Covender’s all-purpose Greek seasoning (for coating of breasts)

Goat cheese stuffing:

4 oz. goat cheese (soft)
1 ½ tsp. rosemary
½ tsp. thyme
¼ tsp. fresh ground pepper
1/8 tsp. kosher salt
¼ tsp. garlic powder

Preheat oven to 375°F. Line a medium baking sheet with foil and spray with nonstick cooking spray and set aside. Wash, pat dry, and filet chicken breasts. Set to the side. To make the stuffing, place goat cheese, rosemary, thyme, pepper, salt, and garlic powder into a small bowl. Using a fork, thoroughly mix all the ingredients together. We are now ready to stuff the breasts. First, evenly divide the stuffing into 2 or 4 portions, depending on how many breasts you are using. Using your hands, form each portion of cheese into a small log, open a breast, place stuffing in, and simply fold breast back over. Lightly press together. Rub each breast with softened butter and liberally sprinkle about 1 tsp. per breast with Greek seasoning. Use more if needed. Cover with foil and bake for 20 minutes, then uncover and continue cooking for another 20 minutes or until meat reaches 180 degrees.

Recipe by: Melinda Winner

Melinda’s Bio: Melinda Winner is a very talented chef and cookbook author that has devoted her life to helping the physically challenged. She herself suffers from five forms of arthritis and a birth injury. One of the forms of arthritis she suffers from is rheumatoid arthritis. This particular form causes severe pain as well as it is crippling. Melinda does not define her life by her disease as a matter of fact she has used this disease to help millions in their battle against arthritis. Melinda writes a daily blog on blog spot. She also has two completed books, Yankee Cooking with Southern Charm and A Complete Illustrated Guide to Cooking with Arthritis.

She has won many national recipe contests and competed on the Food Network’s Ultimate Recipe Showdown in 2008. This woman has made it her life’s work to help others despite her own diversities. Before Melinda’s illness she wore many hats. She was an art director in the motion picture industry, a celebrity interviewer, and ran a rescue for horses. Melinda has three children which two she adopted, she also has five grandchildren. Melinda moved to Gulfport Mississippi to help in the rebuilding after hurricane Katrina slammed the gulf coast. She volunteered for the Red Cross. Melinda also took the public speaking class at camp Mash in 2008 for the National Arthritis Foundation and signed on to be an ambassador for her congressional district in Mississippi. Melinda was born 1961 in Pittsburgh PA. the daughter of Thomas Painter and Dorothy Lowe Painter.

We all know that a healthy diet is important but what about it effecting Arthritis pain. The foods arthritis sufferers eat can play a key role in the management and reduction of pain. Some foods can reduce some symptoms, others can trigger painful attacks. The elimination of animal protein, nightshade vegetables, and dairy products has helped some people with arthritis. The results are not the same for everyone, but many people report that if they follow a healthy diet, they see improvement in the arthritic pain. So, what arthritis foods should you avoid and which ones should be included in your daily diet?

Here are some foods to avoid which most people report lead to more pain when ingested:

· Nightshade vegetables: Tomatoes, white potatoes, peppers, belladonna, and eggplant

· Citrus fruits

· Dairy Products

· Phosphorous rich food: Red meat, red flesh fish, organ meat like kidney, liver, processed meat, and soft drinks.

· Corns, wheat, oats, rye, and barley

· Eggs

· Fried food, vegetable oil, margarine: Omega 6, present in vegetable oil, worsens inflammation.

· Alcohol

· Coffee

· Foods that are rich in oxalic acid or oxalates: Star fruit, black pepper, parsley, poppy seed, rhubarb stalks, amaranth, spinach, chard, beets, cocoa, chocolate, most nuts, most berries, and beans.

· Foods that easily get mold which can cause allergy: Potatoes, sweet potatoes, nuts, berries, cantaloupe and honeydew melon.

Not everyone reacts the same to the food groups above so it’s recommended that arthritis suffers monitor the type of foods that can aggravate the pain.

Here are some foods that are found to be friendly to arthritic conditions:

· Green, yellow, and orange vegetables: Artichokes, asparagus, broccoli, chard, collards, lettuce, spinach, string beans, summer or winter squash, sweet potatoes, tapioca, and taro.

· Anti-inflammatory foods: Ginger, garlic, turmeric and apples.

· Brown rice: This is recommended instead of corns, wheat, oats, rye, and barley

· Cooked or dried fruits: Cherries, cranberries, pears, prunes.

· Fish: Salmon, mackerel, herring, tuna, as they are rich in Omega 3 essential fatty acid

· Nuts & Seeds: Walnuts, almonds, linseeds, pumpkin seeds which are unsalted

· Water: Drinking plenty of water is known to help.

It is advised to include arthritis friendly foods in your diet for four weeks without any trigger foods at all. After four weeks, you can easily identify foods that cause flare-ups by bringing back the food which you eliminated previously into your diet one at a time. Observe when the pain increases and note your dietary changes. It is not advised to reintroduce major triggers such as meats, dairy products, or eggs into your diet. They can also cause hormone imbalances that may lead to joint pain.

Many people who are changing their diets are also changing their choices for medication by choosing to go all-natural. Flexcin is helping thousands of people around the nation and even the world find relief in a safe and all-natural arthritis pain solution. The primary component of Flexcin™ is CM8™ (cetyl myristoleate). Of all the ingredients in Flexcin, CM8™ is the most powerful. CM8™ functions in three different ways. First, it acts as a highly effective lubricant in the joints, muscles and other tissues, allowing them to move smoothly. Decrease or loss of morning stiffness is commonly noted shortly after commencing treatment. Next, CM8™ functions as an anti-inflammatory. Relief from swollen joints is often seen after the 4th or 5th week of treatment. Third, it is also an immune system modulator, which can be effectual against autoimmune diseases, such as rheumatoid arthritis, lupus and juvenile arthritis. CM8™ relieves joint pain at its source, reducing inflammation and irritation of the joints and tissues. It also has been helpful for many sufferers of muscle tension and fibromyalgia. All of these characteristics make CM8™ the most important ingredient in Flexcin.

In addition, Flexcin is proudly manufactured in the United States in a state of the art facility under the strict guidelines of the U.S. Food and Drug Administration’s Good Manufacturing Practices, or G.M.P. Before you buy any drug, medical food or dietary supplement, always ask whether it was manufactured under FDA GMP Standards.

Are you one of the millions of people that suffer from arthritis, a chronic disease, or a physical injury?  Is cooking your passion or, at the very least, a necessity?

Come along on a culinary journey around the world with Melinda Winner in her second cookbook, A Complete Illustrated Guide to Cooking with Arthritis, which will bring the millions of physically challenged individuals back into the kitchen pain free and fearless. As a physically challenged individual herself, Melinda shares techniques for creating mouthwatering recipes for everything from appetizers to desserts, as well as delicious rubs, sauces, and jellies.

A Complete Illustrated Guide to Cooking with Arthritis is packed full of delectable, original recipes sure to delight any palate and is a must-have for any cookbook collection.  Each easy-to-read recipe is written for use by anyone, physically challenged or not, and includes an informative section of kitchen terms, culinary resources, and basic tips to help make everyday life simpler.

“If you have arthritis and love to cook, you must have this book!  Even if you don’t have arthritis, you will love the great mix of traditional and modern recipes.”     - Gayle Long Ward, Wilmington, NC

Melinda Winner has had a passion for cooking since childhood.  She has five forms of arthritis and a birth injury that left her right arm with very limited use, but Melinda still attended culinary school and now enjoys preparing food of all types from simple Southern to fine cuisine.  Melinda has won several national recipe contests, cooked off on a major television network, and published her first cookbook, Yankee Cooking with Southern Charm, in July 2008.  In her spare time, Melinda enjoys horseback riding, swimming, traveling, and hiking.  She has three grown children and five grandchildren. Melinda enjoys life to its fullest each and every day!

Endorsments for A COMPLETE ILLUSTRATED GUIDE TO COOKING WITH ARTHRITIS:

Shrimp and Scallops Au’ Blu over Squash Pasta

Yields 4

3 T. sweet cream butter

3 T. extra virgin olive oil, divided

juice from ½ fresh lemon

6 oz. fresh shrimp

6 oz. fresh scallops

4 large fresh garlic cloves, minced

1 c. heavy cream

3 oz. crumbled blue cheese

¼ c. freshly grated parmesan cheese

salt and McCormick pepper melody to taste

1 spaghetti squash, baked and raked

red bell peppers for garnish, finely diced

fresh parsley, chopped finely for garnish

Squash:

Preheat oven to 375°F. Cut squash in half and remove the seeds and any string-like material. Rub the outside in oil, place on a baking sheet, and cover with foil. Bake for 1 hour or until tender. Rake with a fork to form strands that resemble spaghetti.

Au’ Blu Directions and Assembly:

In a large, nonstick skillet over medium-high heat, add butter and one tablespoon oil. When melted add scallops, shrimp and cook for about 3 minutes just until shrimp becomes pink, scallops become white and firmer to the touch and then squeeze lemon juice over seafood. Add garlic, cream, and blue cheese. Continue to cook over medium-high heat, stirring often. Let the cream reduce to a sauce-like texture. Add salt and pepper melody to taste. Stir in grated cheese. Remove form heat and let stand for 2 minutes, then rake your squash so it looks like spaghetti. Place squash on plate and top with seafood sauce mixture. Garnish with chopped fresh parsley and diced red pepper.

Recipe by: Melinda Winner

Melinda’s Bio: Melinda Winner is a very talented chef and cookbook author that has devoted her life to helping the physically challenged. She herself suffers from five forms of arthritis and a birth injury. One of the forms of arthritis she suffers from is rheumatoid arthritis. This particular form causes severe pain as well as it is crippling. Melinda does not define her life by her disease as a matter of fact she has used this disease to help millions in their battle against arthritis. Melinda writes a daily blog on blog spot. She also has two completed books, Yankee Cooking with Southern Charm and A Complete Illustrated Guide to Cooking with Arthritis.

She has won many national recipe contests and competed on the Food Network’s Ultimate Recipe Showdown in 2008. This woman has made it her life’s work to help others despite her own diversities. Before Melinda’s illness she wore many hats. She was an art director in the motion picture industry, a celebrity interviewer, and ran a rescue for horses. Melinda has three children which two she adopted, she also has five grandchildren. Melinda moved to Gulfport Mississippi to help in the rebuilding after hurricane Katrina slammed the gulf coast. She volunteered for the Red Cross. Melinda also took the public speaking class at camp Mash in 2008 for the National Arthritis Foundation and signed on to be an ambassador for her congressional district in Mississippi. Melinda was born 1961 in Pittsburgh PA. the daughter of Thomas Painter and Dorothy Lowe Painter.

Yields 4 servings

2 lb bonelessss skinless chicken tenders , 1-inch thick strips

4 c. panko bread crumbs

2 c. thick buttermilk

2 tsp. curry powder

2 tsp. India turmeric

1 tsp. kosher salt

½ tsp. McCormick’s pepper melody

Prepare a baking sheet with non stick cooking spray , then set aside. Preheat oven to 375 degrees. In a large deep bowl add buttermilk, curry powder, turmeric salt, and pepper, and whisk well. Now place the chicken strips in mixture and let stand for 30 minutes to an hour. When ready, place panko crumbs into a large, flat dish and dredge the chicken. Press the crumbs onto the chicken and place onto a prepared baking sheet, bake for 20 to 25 minutes or until chicken is golden brown. Time will vary a little on the thickness and length but not by much.

Scientists have shown that some people with rheumatoid arthritis have proven that, specific foods tend to exacerbate the symptoms of the disease. The study also showed by avoiding these foods the symptoms of arthritis have subsided greatly. However; the relief is short lived. Some patients have claims of short term remission. I actually have had this experience personally. I had started a weight loss diet several months prior. I was three months into my weight loss diet and I decided to try the diet elimination therapy. It is a diet method to determine food hypersensitivities.

The first step was a consult with my primary care physician and my rheumatologist. Next I spent three days fasting, on the fourth day I introduced one food at a time into my diet. This theory diet is used to determine if there is an allergy to a specific food or food group that may be causing the RA. When adding a food or food group back to the diet if there is a reaction, I would avoid that particular food for three days and then reintroduce it again. This is not a fast process. It required a lot of will power and note taking. I continued this diet for over the next six months I noticed a tremendous difference the first three months. I woke up with no morning stiffness or swelling in my hands or feet. Something I had not felt in some time. I noticed a decrease in appetite. Apparently sugar has an additional effect. The more one eats the more one wants. This diet had no sugar resulting in appetite decrease. My pain and stiffness was almost null, I was in remission, or so I thought. Unfortunately it was short lived. My relief lasted only a few months. When my symptoms returned they returned with a vengeance.

The swelling and pain seemed worse than ever. This flare lasted for several days. I had stopped taking my prednisone that I had been on for a few years. My doctors quickly put me back on steroids; the flare was gone as quick as it came. After that I found it really hard to stick to the diet. A few more months passed and I began the fast and diet once again. This time I saw little difference, the morning stiffness was gone, but the pain was still there. After the second month I noticed the pain was subsiding however; it was never completely gone. My conclusion to my personal study is, I do believe eliminating shades, high fats and high sugars help ease the symptoms of arthritis but for me it was not a cure. Further more; I found it almost impossible to eat only the correct foods day in and day out. If you plan to try your own Food Hypersensitivities project please consult your physicians. You should never start and diet, vitamin or exercise programs without prior approval and supervision from you physician.

Article by: Melinda Winner

Melinda’s Bio: Melinda Winner is a very talented chef and cookbook author that has devoted her life to helping the physically challenged. She herself suffers from five forms of arthritis and a birth injury. One of the forms of arthritis she suffers from is rheumatoid arthritis. This particular form causes severe pain as well as it is crippling. Melinda does not define her life by her disease as a matter of fact she has used this disease to help millions in their battle against arthritis. Melinda writes a daily blog on blog spot. She also has two completed books, Yankee Cooking with Southern Charm and A Complete Illustrated Guide to Cooking with Arthritis.

She has won many national recipe contests and competed on the Food Network’s Ultimate Recipe Showdown in 2008. This woman has made it her life’s work to help others despite her own diversities. Before Melinda’s illness she wore many hats. She was an art director in the motion picture industry, a celebrity interviewer, and ran a rescue for horses. Melinda has three children which two she adopted, she also has five grandchildren. Melinda moved to Gulfport Mississippi to help in the rebuilding after hurricane Katrina slammed the gulf coast. She volunteered for the Red Cross. Melinda also took the public speaking class at camp Mash in 2008 for the National Arthritis Foundation and signed on to be an ambassador for her congressional district in Mississippi. Melinda was born 1961 in Pittsburgh PA. the daughter of Thomas Painter and Dorothy Lowe Painter.

There is not a physically challenged method to this recipe. If you have trouble cutting the bread, pierce it with a carving or dinner fork for stability. Slice using a serrated bread knife and slice at a slight angle. If you find you are unable to cut the bread yourself, just ask your grocer in the bakery department or your local bakery to do so. If you purchased it from the bakery, they will be more than happy to comply. This makes for a wonderful appetizer or great as the bread with any Italian meal.

Portabella Pesto Crostini Recipe

Yields 20 to 24 servings

1 large loaf fresh baguette
4 oz. Spanish Manchego cheese, shredded
¼ c. olive oil

Pesto:

1 bunch of flat-leaf parsley
1 large portabella mushroom cap
2 oz. pine nuts
6 cloves of garlic
3 tsp. dried basil
¼ tsp. kosher salt
¼ tsp. fresh ground pepper
¼ c. olive oil
¼ c. grated parmesan cheese of your preference

Preheat oven to 375°F. Cut fresh baguette into 1 ½ inch thick slices on an angle. Using a paintbrush, paint olive oil on both sides of bread and arrange on a heavy baking sheet. Place in oven, turning as each side browns, then remove from oven. Place all the above pesto ingredients into a food processor except olive oil. Pulse until it is a semi-thick spread, turn to high, and slowly drizzle olive oil into the paste, just until combined. Remove. Spread pesto evenly on each slice. Top off each slice with shredded Manchego cheese. Place under broiler until cheese is bubbly (about one minute), then serve.

Recipe by: Melinda Winner

Melinda’s Bio: Melinda Winner is a very talented chef and cookbook author that has devoted her life to helping the physically challenged. She herself suffers from five forms of arthritis and a birth injury. One of the forms of arthritis she suffers from is rheumatoid arthritis. This particular form causes severe pain as well as it is crippling. Melinda does not define her life by her disease as a matter of fact she has used this disease to help millions in their battle against arthritis. Melinda writes a daily blog on blog spot. She also has two completed books, Yankee Cooking with Southern Charm and A Complete Illustrated Guide to Cooking with Arthritis.

She has won many national recipe contests and competed on the Food Network’s Ultimate Recipe Showdown in 2008. This woman has made it her life’s work to help others despite her own diversities. Before Melinda’s illness she wore many hats. She was an art director in the motion picture industry, a celebrity interviewer, and ran a rescue for horses. Melinda has three children which two she adopted, she also has five grandchildren. Melinda moved to Gulfport Mississippi to help in the rebuilding after hurricane Katrina slammed the gulf coast. She volunteered for the Red Cross. Melinda also took the public speaking class at camp Mash in 2008 for the National Arthritis Foundation and signed on to be an ambassador for her congressional district in Mississippi. Melinda was born 1961 in Pittsburgh PA. the daughter of Thomas Painter and Dorothy Lowe Painter.

Many people with Arthritis struggle to keep the weight off in an effort to relieve their joint pain. And some times cravings for super tasty food can get the best of us. Well there are ways to recreate some of those fast foods so you can the delicious food you crave but in a slightly more healthy way.

Here’s a recipe from the self-proclaimed foodologist, Lisa at hungry-girl.com. She too has struggled with weight and she provides her readers with healthy yet tasty alternatives to your favorite dishes. Check her out at hungry-girl.com.

Here’s a remake of Taco Bell’s Crunchwrap:

	Wrapper’s Delight
	Ingredients: 1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla 3 baked corn tortilla chips (like Guiltless Gourmet’s Yellow Corn Tortilla Chips) 1/4 cup drained 98% fat-free chunk white chicken breast (previously packed in water) 1/4 cup shredded fat-free cheddar cheese 1/4 cup shredded lettuce One-third plum tomato, diced 1 tbsp. fat-free sour cream 1/2 tsp. dry taco seasoning mix 2 dashes cayenne pepper, or more to taste Directions: Using a fork or knife, break up the chicken so there are no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside. Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla’s center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it’s easy!) Bring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 - 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 - 60 seconds. MAKES 1 SERVING
	Serving Size: 1 Crunchtastic Supreme (entire recipe) Calories: 210 Fat: 4.5g Sodium: 882mg Carbs: 27.5g Fiber: 13g Sugars: 2.5g Protein: 26g Weight Watchers POINTS® value 4*

Eating right and losing weight can really help relieve some of the stress on your joints, as well as lead to a healthier future. Here’s the first of many recipes that we’ll be sharing with you to make eating health easier and more enjoyable.

Here’s an easy to make and delicious chicken recipe:

Oven-Fried Chicken with Cheese & Nuts - Makes 2 Servings

This is very similar to the not so healthy fried chicken, served in most sports bars and fast food restaurants. However this recipe has under 400 calories and only 16 grams of fat.

1/3 cup whole wheat breadcrumbs

3 tbsp grated Parmesan cheese

3 tbsp chopped almonds, finely chopped

1 tbsp parsley, chopped

1 small garlic clove, crushed

1/2 tsp salt

1/4 tsp thyme

black pepper

1/8 cup extra virgin olive oil

2 chicken breasts, skinless & pounded out to 1/2″ thick

Preheat oven to 400F.

In a medium bowl, thoroughly mix bread crumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper.

Place the oil in a shallow dish. Dip the chicken in the oil first, then in the crumb mix. Place chicken in a shallow baking dish.

Bake for 25 minutes or until temperature reads 170F. (Don’t flip the chicken while cooking.)

Weight loss and dieting is a major struggle for millions of people. being even slightly over weight can lead to some avoidable medical issues including joint pain. Many people suffer from secondary Osteoarthritis and harsh joint pain brought on by obesity.

Dieting and avoiding the foods you like can be very difficult, even if you are highly motivated. Therefore one method that has proved successful is portion control. Eating the same food you would normally just eating a little less of it. Instead of your normal portion try serving yourself a little less. Start out with about 3/4 of your normal serving and try to work to 1/2 within a few weeks.

If you are still cooking the same amount, make sure to put some away in a sealed plastic container to avoid coming back for seconds. If you’re eating out this may seem a little harder, because you’re not the one putting the food on the plate. And I know what you’re thinking, “if it’s there I will eat it”. Well, here’s how to combat that. When ordering at restaurant that has very large portions ask for a “to go” container when you place the order. This way you can move part or half of the portion to the “to go” container so it’s off your plate and out of site. As a bonus you just got two meals for the price of one.

A friend of mine has a thing for french fries. She knows they aren’t healthy and won’t help her with weight loss, but she orders them anyways. When the fries arrive she puts 3/4 in the “to go” container before she even takes one bite.

With a smaller portion you may still feel a little hungry after you eat but wait 30 minutes before going back for more. Often it takes that long for the stomach to signal the brain that you have had enough and feel full.

Many fast eaters will often continue eating way more than they need, but because their eating so fast the body doesn’t have time to tell them to stop. By the time the body does send that signal they have completely stuffed themselves and feel bloated and ill.

So control your portions and give your body time to register what you ate. It will lead to a feeling of satisfaction after you’ve eaten and a healthier you.