Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This recipe is packed with thyroid supporting nutrition! Kelp noodles are a great source of iodine, and chicken contains selenium and iron to help your thyroid function properly.

Kelp Noodle Stir Fry with Organic Chicken and Veggies

Kelp Noodle Stir Fry with Organic Chicken and Veggies

Servings

2

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

  1. Set aside rinsed kelp noodles. Heat fat in large pan over medium heat.
  2. Add onion and let cook for 2-3 minutes.
  3. Add garlic and ginger.
  4. After a minute, add carrots and let cook for about 5 minutes until carrots begin to soften.
  5. Add spinach, scallions, sea salt, and coconut aminos. Mix well and let spinach wilt.
  6. Finally add the rinsed kelp noodles, mixing well until noodles are hot.
  7. Top with avocado slices and serve with chicken breast.
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