Garlic Green Beans Chicken

For any of my recipes that have animal proteins I strongly suggest using natural grass fed beef, free range chicken and sustainable seafood. (A seafood watch link is on my blogroll). The factory farms are so inhumane to these poor creatures and have also loaded them with hormones and antibiotics not to mention unsanitary processing. Besides the health aspects they taste better and don’t support multinational agribiz companies. If we support our local farmers there will be more of these wholesome options available in the future and we will leave a smaller carbon footprint on our planet.Or if you prefer you may omit the meat in any of my dishes and add a vegetarian protein and you will still find they are quite tasty. This is an Asian style green beans dish and is easy to prepare and is gluten-free. You may also serve this over steamed brown rice for a complete meal.

PRINT Garlic Green Beans Chicken recipe from MS Word

Garlic Green Beans Chicken

Yield: 3 servings

3 boneless, skinless free range chicken thighs sliced into thin strips
8 ozs. green beans cleaned with the tips cut off
5 cloves garlic chopped
1 tablespoon gluten free tamari sauce
1 tablespoon corn starch
1 teaspoon canola oil
1 teaspoon sesame oil
1 individual packet of stevia or 1 teaspoon sugar
1 teaspoon of chili flakes

Heat oils in a wok or skillet with a lid uncovered, add garlic, chicken, tamari and sweetener. Sauté till chicken is nearly done then add green beans and chili flakes. Reduce to medium heat and cover to steam ingredients for 2-3 minutes. Sprinkle cornstarch and mix thoroughly till sauce thickens. Serve

© 2011 Aron David Bradley

Kale Shiitake Stir Fry

Kale is one of the healthiest vegetables on the planet yet it is often neglected in America’s food choices. Like most of its fellow cruciferous vegetables, kale has been studied more extensively in relationship to cancer than any other health condition. This research focus makes perfect sense. Kale’s nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Kale is a spectacular source of vitamin K and we also know that vitamin K is a key nutrient for helping regulate our body’s inflammatory process. There are in fact so many benefits to kale I could fill pages with valuable information but that is not the goal of this web blog. My goal is creating tasty ways for you to expand your healthy culinary horizons. Here is a delicious stir fry for you to try and I will be adding more recipes in future blogs with this wonderful gift from nature. This recipe is heart healthy, diabetic friendly, vegan, low fat, and gluten-free.
PRINT Kale Shiitake Stir Fry Recipe from MS Word

Kale Shiitake Stir Fry

Yield: 3 servings

½ bunch of kale
2 large carrots
¼ head of cabbage
10 fresh medium/large shiitake mushrooms
1 tablespoon gluten-free tamari sauce
3 cloves of garlic minced
2 teaspoons canola oil
1 Individual serving packet of stevia or 1 teaspoon of sugar

Slice cabbage, kale and carrots as shown. Remove stems from Shiitake mushrooms. Heat oil in a wok or a large sauté pan add garlic, kale, cabbage, mushrooms and seasonings. Stir fry till kale changes dark green color (about a minute). Serve.
© 2011 Aron David Bradley