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Creole chicken cooking



  • 4 boneless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1 onion finely chopped
  • 2 celery stalks chopped thin
  • 1 chopped green pepper
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups chopped tomato (fresh or canned)


Preheat oven to 375 degrees

Using medium heat, heat oil in large skillet.

Add garlic powder, chopped onion, celery, and green pepper. Cook until vegetables are tender.

Add chopped tomatoes, salt, and cayenne pepper.

Cook for additional 4 minutes. Keep stirring.

Wash chicken breasts. Remove skin if necessary. Chop into cubes.

Place chicken cubes on cookie sheet. Pour sauce over chicken.

Bake for 20 minutes until chicken is fully cooked.





  • 1 12 ounce bottle of Korean barbecue sauce
  • 1 12 ounce package of vegetarian burger crumbles
  • 1 minced onion
  • 4 chopped celery stalks
  • 1 egg
  • 1/4 teaspoon sage
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 1/2 cup rolled oats

Preheat oven to 375 degrees

Spray brad pan with non-stick cooking spray

Mix 1/2 bottle of barbecue sauce with burger crumbles, vegetables, rolled oats, and egg.

Add dry seasonings. mix well.

Place mixture into bread pan.

bake for 40 minutes. Poor remaining sauce over loaf and cook for an additional 10 minutes.

Salt and pepper to taste







  • 1 pound asparagus
  • 1 tablespoon ground cayenne pepper


Preheat oven to 400 degrees

Spray cooking sheet with non-stick canola or sunflower oil.

Place washed asparagus on a cooking sheet

Coat asparagus with cayenne pepper

Bake for approximately 12 minutes.



white rice accompained by black dry beans served in a plate with parsley decoration. vertical composition




Heat olive oil in a large pot. Saute chopped onion and garlic powder. Add uncooked rice and saute for 3 minutes.

Add chicken broth.

Bring to a boil, cover pot, lower heat and cook for 20 minutes.

Add remaining ingredients.

Serve rice and beans mixed or separate.





In a mixing bowl add chick peas, rolled oats and rice. Mix well.

Add egg and teriyaki sauce to mixture.

Add sea salt, black pepper, garlic powder, and cayenne pepper. Mix until blended.

In large frying pan heat oil over medium heat. Form chick pea mixture into patties and fry for about 6 minutes on each side. Serve in the same manner as hamburgers with your favorite side dish. Garnish with fresh lettuce and tomato.





  • 4 Boneless Chicken Breasts
  • 1 cup Italian Dressing
  • 1 green bell pepper
  • 1 onion
  • 1 yellow squash


Wash chicken breasts and remove skin
Chop green pepper, red pepper, onion, and squash into bite size pieces
Marinate chicken breasts in Italian dressing for 15 minutes
Coat vegetables with left over dressing
Grill or bake chicken and vegetables until chicken is fully cooked




  • Canola Cooking spray
  • 1 tablespoon olive oil or sunflower oil
  • 10 sweet potatoes cut lengthwise into fries
  • 1/2 tablespoon ground cayenne pepper


Preheat oven to 375

Spray cooking sheet with non-stick cooking spray

Mix olive or sunflower oil with cayenne pepper

Coat fries evenly

Bake for 45 minutes





Preheat oven to 370 degrees

Cut or tear tortillas in to 6-8 wedges. (chip size)

Lay tortilla wedges on a cookie sheet.

Mix liquid ingredients and lightly spray onto tortilla wedges.

Combine dry ingredients and sprinkle on chips.

Bake for about 8 minutes until golden brown.

Turn tortilla wedges over and bake for another 8 minutes.

Chips should be crunchy and light brown.

Serve with your favorite dip or salsa.