Kelp Noodle Stir Fry with Organic Chicken and Veggies
October 24th, 2016
Kelp Noodle Stir Fry with Organic Chicken and Veggies
Ingredients
- 8 ounces kelp noodles rinsed
- 1-2 Tbsp fat animal fat, coconut oil, or olive oil
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 carrots peeled and thinly sliced
- 4 cups spinach
- 2 scallions thinly sliced
- 1/2 tsp sea salt
- 1 Tbsp coconut aminos avoid on the Candida/SIBO protocols
- 1 avocado sliced
- 2 cooked chicken breasts
Instructions
- Set aside rinsed kelp noodles. Heat fat in large pan over medium heat.
- Add onion and let cook for 2-3 minutes.
- Add garlic and ginger.
- After a minute, add carrots and let cook for about 5 minutes until carrots begin to soften.
- Add spinach, scallions, sea salt, and coconut aminos. Mix well and let spinach wilt.
- Finally add the rinsed kelp noodles, mixing well until noodles are hot.
- Top with avocado slices and serve with chicken breast.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
