Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
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
Ingredients
Ingredients
- 8 236.592 fl oz ml kelp noodles rinsed
- 2 29.574 tbsp ml coconut oil or animal fat
- 1 sweet onion diced
- 2 2 cloves garlic minced
- 1 14.787 tbsp ml ginger approximately 1 inch, peeled and minced
- 2 carrot peeled and thinly sliced
- 4 960 cups ml spinach
- 2 scallions thinly sliced
- 1/2 2.4645 tsp ml sea salt
- 1 14.787 tbsp ml Coconut aminos avoid on the Candida/SIBO protocols
- 1 avocado sliced
- 2 chicken breast cooked
Instructions
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.
