|A hug, Nika-style|
|Asian veggie noodle bowl, AIP|
2 medium carrots, peeled
2 medium zucchini, trimmed
2-3 cups kale leaves
3-4 bok choy leaves with stems
handful of fresh cilantro leaves
3 green onions, only the green parts
1-2-inch piece of gingerroot (amount depends on how much you like ginger)
1+ T. coconut aminos
1+ T. olive oil or coconut oil
salt and pepper
1 cup chicken, cut into small pieces, or use tofu, if vegetarian/vegan
1/2 cup lemon spaghetti squash sauce for topping (see recipe here: http://catsinthekitchen.blogspot.com/2014/01/zucchini-noodles-with-lemony-squash.html )
Heat a large skillet with olive oil or coconut oil. Saute chicken (or optional tofu-not allowed for AIP) pieces until cooked. Remove chicken to a bowl and keep warm.
Prepare your veggies. Julienne slice carrots, zucchini and bok choy stems, lengthwise, into long thin pieces. Cut in half. Remove kale from stems (discard stems) and chop leaves into bite-size pieces. Peel the gingerroot and julienne slice. Dice green onion (green part only for FODMAPs).
Reheat the skillet. Add more oil, if needed. Steam the kale until tender. Set aside. Next, stir fry the carrot, bok choy, zucchini and ginger until somewhat tender. Add coconut aminos and continue stir-frying until veggies are tender-crisp. Season with salt and pepper to taste. Add the chicken, the green onion pieces and cilantro and cook until heated.
Serve veggie noodles on a bed of kale in a large bowl. Top with more coconut aminos and a dollop of lemon spaghetti squash sauce which, I guess, makes this kind of a fusion meal.
Recipe contributed to: http://www.phoenixhelix.com/2014/01/22/paleo-aip-recipe-roundtable-11/