Chicken Chinese Salad

Makes 1 serving (1 protein, 1 vegetable)


4 oz chicken breast (Organic Free Range recommended)
1 cup cabbage
3 tbsp Bragg’s liquid aminos
1 tbsp apple cider vinegar
1 tbsp minced green onion
1 clove of garlic crushed and minced Fresh grated ginger or a dash of powdered
Pinch of red pepper flakes
Stevia for taste
Salt and pepper for taste (Himalayan Pink Salt recommended)

1. Brown the chicken with lemon juice, 1 tablespoon of Bragg’s, garlic, and onion. Slice cabbage into fine strips. Steam lightly until cooked. Drain off excess liquid.
2. Add chicken, a dash of ginger, Stevia, salt and pepper to taste and chill. Sprinkle with additional Braggs’s.

Phase 3 modifications: Drizzle with sesame oil. Add additional vegetables such as bell pepper and mushrooms. Sprinkle with toasted almonds or sesame seeds.

Note: Himalayan Pink Salt is nutritious so use it liberally. Its pink hue comes from minerals, which provide hydration that can assist in effective fat and weight loss.