4 organic chicken breasts or 2 blocks of tofu
1 cup almond butter
1" of a ginger root
4 cloves of garlic minced
2 tablespoons turmeric
3 tablespoons braggs liquid amino acid
3 tablespoons apple cider vinegar
3 tablespoons coconut oil
vegetable broth as needed
heat coconut oil and minced ginger root on low in a cast iron pan to infuse the coconut oil with the ginger.
add cubed the chicken or tofu and saute until fully cooked.
add the turmeric, garlic, almond butter, braggs and apple cider vinegar. mix well. serve with steamed brussle sprouts and quinoa.