Can we talk about a vibrant dish full of energy? This is a nutrient dense meal full of a variety of different vegetables and spices. Spices not only add flavor to a dish but they can also add antioxidants and anti-inflammatory effects. Zucchini, carrots, and snow peas are high in fiber, chlorophyll, phytonutrients, vitamin A, magnesium, and other essential vitamins and minerals. This dish can be enjoyed as a vegetarian meal or with free-range organic chicken. Bon Appétit!
4 Cups Zucchini, spiralized
2 teaspoons Organic Sesame oil or coconut oil
2 tablespoons unsweetened peanut butter or sunflower butter
2 tbsp Tamari
1 tbsp Red Thai Curry Paste
1 tsp Apple Cider Vinegar
2 tbsp Coconut oil
½ lb Organic Free Range Chicken Thighs
1 cup Carrots, julienned
1-2 cups Snow peas
4 Garlic Cloves, minced
1-2 tbsp fresh ginger root, grated
Mix all the ingredients for the sauce in a small bowl and set aside.
In a wok or large pan melt the coconut oil over medium-high heat. Cook the chicken until no longer pink. Add the garlic and ginger and sauté for 2 minutes. Next add in the carrots and snow peas sauté for 5-7 minutes then mix in the sauce. Serve over zucchini noodles. I topped mine with fresh cilantro, lime slices, bean sprouts
For the zucchini noodles sauté over medium heat to lightly soften and cook out some of the water about 5 minutes.
Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.