Thanksgiving weekend I delivered my very first workshop! I called it Gut Toning Meals, because your GI tract is a muscle, and not the kind you can work out in the gym. We tone it up by eating the right foods that allow our digestive system to do what it’s supposed to.
One of the recipes we made during the class was Ginger-Glazed Chicken with Grilled Asparagus.
- Ginger: A powerful gut-healing spice, relaxing the digestive tract, relieving intestinal gas, and offering antioxidant and anti-inflammatory effects as well.
- Coconut Oil: Contains antimicrobial properties that aid in digestion and prevent diverticular inflammation.
- Chicken: Supports digestive function in moderate amounts.
- Asparagus: High in dietary fiber and anti-inflammatory compounds. Asparagus also has one of the highest protein contents for vegetables.
- Ghee: Nourishes cells of the intestinal tract, easy to digest because lactose/milk proteins are removed.
- Sesame Seeds: Oils from the seeds help lubricate the intestines for smooth moves.
¼ cup coconut sugar
3 tbsp tamari
2 cloves garlic, minced
1 tbsp fresh ginger, grated
Freshly cracked pepper
1 tbsp coconut oil, melted
8 boneless chicken thighs (about 1.75 lbs.)
½ tbsp coconut oil
1 bunch asparagus
1 tbsp ghee
1 tsp salt
2 green onions
1 tsp sesame seeds
- Combine coconut sugar, tamari, garlic, ginger, pepper, and melted coconut oil in a small bowl. Pour into shallow container or marinating bag with chicken thighs and shake to coat. Refrigerate for at least 30 minutes.
- Melt ½ tbsp coconut oil in a large pan on medium heat. Cook chicken thighs until browned on both sides. You may need to do this in two batches, depending how large your pan is. Set chicken aside.
- While chicken is cooking, melt ghee in a separate pan over medium heat. Add asparagus, stir to coat, and cook for about 5 minutes. Remove from heat and sprinkle with salt.
- Add the marinade you used into the chicken pan. Bring to a boil (important!) and whisk to deglaze the bottom of the pan, then let reduce and thicken. Remove from heat.
- Glaze chicken with thickened sauce, and garnish with green onions and sesame seeds
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