This is one of those great OAMC meals you can make a huge pot of and then freeze and enjoy a few times a week for a quick, easy meal on those nights you just aren’t in the mood to cook!
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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!
- 1 tablespoon coconut oil
- 1 pound beef (sliced)
- 4 medium carrot (sliced)
- 1 head broccoli
- 1 bundle asparagus (chopped)
- 1 small onion (chopped)
- 1 cup mushroom (sliced)
- 1/4 cup coconut aminos
- 2 tablespoons lemon juice (omit for low-histamine)
- 1/2 tablespoon honey (or to taste)
- 4 cloves garlic (minced)
- 1 teaspoon ground ginger (or to taste)
- 1/2 teaspoon sea salt
- 1 cup water chestnuts (sliced)
- 1/2 cup green onion (chopped)
- Heat the coconut oil in a large skillet over medium heat and cook the meat, 10-15 minutes or until cooked through. Set the meat aside.
- Cook the broccoli, asparagus, onion, and carrots in the skillet until fork-tender, another 10-15 minutes.
- Add the meat back to the pan and stir in the mushrooms, aminos, juice, garlic, ginger, and salt. Heat through, mix in the water chestnuts and green onions, and serve hot.