Low Carb Eating is Key to Diabetes Reversal: Almond Chicken Stir Fry

Just as soon as we found out Mike was diabetic, we cleaned out the pantry and refrigerator. Everything and I mean everything with sugar was given away or thrown out. We have no flour or sugar in the house. We don’t have potatoes, pasta, bread, pancake batter, breading, no cooking oils except coconut oil and olive oil. We have no salad dressings or sauces with added sugar, no fruit, and no soft drinks – diet or regular. We read the Nutrition Facts on the back of every can or bag of food we open. At this point, we are only concerned with Total Carbs, no Sugars and Protein in grams. Then we can subtract dietary Fiber from Total Carbs. In the case of the Dynasty Stir Fry Vegetables in the recipe below there are 3 grams of Total Carbs and 1 gram of dietary Fiber in a 3 oz serving or 1/3 of the can. Mike will consume 2 grams of Total Carbs in one serving. The can also has 0 grams of Sugar and 1 gram of Protein.

With that said –  we are eating Paleo. We eat lean meats and low carb vegetables. Mike has lost 20 pounds and I have lost 19 pounds in 10 weeks. I thought I’d share a meal that he really likes.

Almond Chicken Stir Fry
Almond Chicken Stir Fry

Almond Chicken Stir Fry
4 stalks celery, diced
1/2 yellow onion, diced
4 large radishes, diced
1 15 oz can Chinese Stir Fry Vegetables (read the label – no grams of sugar)
1 small zucchini, cut lengthwise into thin strips
1 cup baked or boiled skinless chicken breast, rough chopped
2 tbps tamari (soy sauce with no added sugar)
1/4 cup slivered almonds
2 tbsp coconut oil
1/4 cup seafood broth
Turn the burner on high. Add the coconut oil, onion, and celery, add the zucchini and can of Chinese stir fry vegetables. Stir. Add the chopped chicken, tamari, broth and slivered almonds. Put a lid on the skillet. Turn burner down to medium. Steam for 10 minutes. Total cook time 15 minutes. Enjoy!

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