I love this meal so much!
Struggling to Start the Autoimmune Protocol?
Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!
- 2/3 cup coconut aminos
- 1 tablespoon arrowroot powder
- 1/4 cup honey
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 pound chicken (chopped)
- 1 tablespoon coconut oil
- 1 head bok choy (chopped)
- 1 head broccoli (chopped)
- 8 ounces water chestnuts
- 2 cups carrot (shredded)
- 1 small onion (chopped)
- 4 cups cauliflower rice (cooked)
- Stir the arrowroot into the aminos, then add the honey, ginger, and garlic.
- Marinate the chicken in the sauce for at least 30 minutes in the fridge.
- Heat the oil in a large skillet or wok over medium heat. Cook the chicken (keep the marinade set aside) until cooked through, about 5-10 minutes depending on how thick your slices are.
- Add the veggies and marinade and bring to a boil. Cook until the veggies are tender, about 10 minutes, then stir in the cauliflower rice and serve.