Squash and courgette cream
19th September 2018
Rainbow Salad with Spicy Peanut Butter Dressing
26th September 2018
Ingredients
- 1 tbsp coconut oil
- 3 tsp garlic minced
- 1 1/2 tbsp fresh ginger peeled and minced
- 2 cups Boneless Chicken Breasts cooked and shredded
- 5 cups organic Chicken Broth/Stock
- 2 tbsp Coconut Aminos
- 1/2 cup grated carrot
- 2 cups diced cabbage
- 2 cups chopped Pak Choi
- 1 tbsp lime juice
Servings:
Instructions
- Heat a large pot on medium-high heat.
- Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).
- Add chicken stock and coconut aminos. Bring to a boil.
- Add carrots, napa cabbage, and pak choi. Cook until pak choi is tender (about 2–3 minutes).
- Remove from heat and stir in lime juice.
- Allow to cool.
- Enjoy!
