Chicken Stir-fry, AIP style!

I made this for dinner last night, just altering my usual approach a bit for the new protocol, and it was so good J. has requested I make it again tonight!

Stir fry's been a favorite of mine since I first visited San Francisco when I was 18 (dinosaurs roamed the earth then, so you can tell it's been a while!)--I'm delighted to say my husband shares my enthusiam, with this version.  It's not only autoimmune-protocol, but fits our Primal Blueprint/Paleo habit perfectly.

I'm not big on measurements so it varies a bit each time, and we use whatever vegetables we have on hand.

So...here we go!

INCREDIENTS

Chicken--breasts or thighs

Vegetables--usually I use onion, carrots, cauliflower, broccoli, spinach or other greens, 2-4 garlic cloves, sliced, maybe celery--and in this case a few snow peas.  Experts don't entirely agree on those, since technically they ARE legumes and those can cause problems, but if you use the ones that are young and haven't developed the peas--crisp pods only--some sources say acceptable. (Same for green beans.)

Coconut aminos instead of soy-based products
Red wine vinegar
If you don't have garlic cloves, garlic powder will do
Olive oil

PREPARATION

Cut the chicken into bite size peices, and marinate in coconut aminos, oil, and vinegar (more aminos than vinegar) for 2-4 hours in the refrigerator.  Overnight is fine, if you want.  I put the pieces in a bag or container and turn it this way and that to thoroughly coat everything.

Cut up the vegetables into bite size bits.  We thin-slice the carrots...and I like to keep all the vegetables separate and add them one at a time, slower cooking ones first.

Add oil to cover the bottom of a large skillet and dump in the chicken and marinade.  It will need to cook off and the marinade gets lovely and thick and browned a bit.

In a separate skillet, also oiled, add the vegetables in whatever order you want--spinach or other greens last.  When they're close to done (we like ours softer than some traditional stir fries, and browned a bit), then splash with more coconut aminos and if you like, salt and garlic powder.  (Coconut aminos aren't salty like soy or tamari sauce.)

Enjoy!  Just had cold stir-fry for breakfast again...

Autoimmune-style Broccoli Salad for Summer!

We've loved our friend Lola's broccoli salad and offered the recipe here: http://starvingartistscook.blogspot.com/2015/05/sort-of-lolas-broccoli-salad.html

But since starting autoimmune protocol*, for now dried fruits, sugar, and mayonnaise are off the plate until reintroduction, over 2 months from now.  I like to have a summer picnic-safe version anyway, and mayo-dressed salads aren't great for that!

So I decided to experiment to see if at least SOME of the ingredients would make the transition...and boy was it a success!  Here it is served with grilled tenderloin kabobs, grilled zucchini, sauteed onions and mushrooms...what a meal.



1 head of organic broccoli chopped bite size
1 C. cauliflower florets, chopped
1/2 to 1 onion
1 large shredded carrot
1 pkg. of nitrite and nitrate-free bacon (that's 12 oz., these days)  (Or however much bacon you have...)



Dress with:
splash of extra virgin olive oil to moisten
2 T. liquid coconut aminos for a touch of sweetness and a hint of Asian flavor
1 T. red wine vinegar or apple cider
sea salt to taste

(I'm not using pepper or Pepperman for now, but I didn't seem to miss it...add it if it's not a problem!)

Add other vegetables if you like...or some home made herb salt...

Mix it all up and let it chill so the flavors mellow into eachother...we loved it!

If you'd like to know more about the autoimmune protocol, here's a good place to start: The Paleo Mom's basic starter guide.  https://www.thepaleomom.com/start-here/the-autoimmune-protocol/  
It's all over the 'net, though, just Google it and the literally thousands of amazing recipes...