Autophagy activators: SA, SP, SU, SM, PO, VIT
Makes 4 servings • Prep time: 10 minutes • Cook time: 35 minutes
Black rice and red cabbage make this a polyphenol-rich, hearty dinner with a hint of sweetness from the apple. For ease and convenience, use boneless, skinless chicken thighs, since the chicken needs to be cut into cubes (in other recipes, try to include the skin and bones when cooking chicken, as they offer even more nutrients). If you have access to pastured organic chicken then choosing fatty thigh meat with skin is optimal. Since toxins are stored in fat, you'll want to avoid fatty cuts of meat if you don't have access to organic meat. Choose less fatty breast cuts and add extra coconut oil during the cooking process.
Tip: For better glucose control, cool your rice! After the rice is cooked, allow it to cool in the refrigerator for 12 hours to form resistant starch. Consuming resistant starch improves your insulin response and makes it less likely you'll gain weight or throw your blood sugar out of whack. You can either eat the rice cold or gently reheat it.
1. Cook the rice according to package instructions, but add 1 teaspoon coconut oil while cooking.
2. In a large skillet, melt 3 tablespoons coconut oil over medium heat. Add the onion and cook, stirring, for about 5 minutes, until translucent.
3. Add the chicken and cook, stirring continuously, until almost cooked through, about 5 minutes.
4. Add the cabbage, vinegar, bay leaf, and ½ cup water and season with salt and pepper.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
6. Add the apple and cook for 5 minutes more.
7. Serve the chicken and vegetables warm or cold, over the rice.
Nutritional analysis per serving (¼ recipe): fat 32g, protein 24g, carbohydrate 40g, net carbs 32g