Most people with Type 2 Diabetes have only been offered medications to treat their diabetes. Emphasis is placed on choosing the "right medication."
What no one is explaining to you is that none of the medications you are choosing from will actually address the root cause of Type 2 Diabetes.
In this episode, I explain how these medications work and how there is actually another option: eliminating the need for medications.
In the next episode, I dive into the details of these various medications so that you can make informed decisions about which one is the right choice for you.
How to Work With Me: I offer 2 ways to work with me when you're ready to reverse your diabetes. You can get it done in as little as 4 months.
Understand Your Diabetes Medications Better Than Your Doctor: Free Online Course
Thai Red Curry with Chicken Recipe:
1 Tbsp coconut oil
1 small white onion, chopped
pinch of salt
1 Tbsp finely grated fresh ginger
2 cloves garlic, minced
1 red bell pepper, sliced into 2-inch long strips
1 orange or yellow bell pepper, sliced into 2-inch long strips
Bunch of fresh green beans
3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds
3 Tbsp Thai red curry paste
1 can (14 oz) regular coconut milk
1/2 cup water
1 & 1/2 cups packed thinly sliced kale
10 fresh basil leaves
1 & 1/2 tsp brown sugar
1 Tbsp tamari or soy sauce
2 Tbsp rice vinegar
1/2 lime, juice only
2 rotisserie chicken breasts, shredded with drippings
Garnishes: chopped fresh basil or cilantro, red pepper flakes
1. To make curry, warm a large skillet with deep sides over medium heat. Melt coconut oil and add chopped onion. Sprinkle with salt and cook, stirring often until onion is becoming translucent. Add ginger and garlic and cook until fragrant, just 30 sec or so, stirring continuously.
2. Add carrots and green beans and cover for 2-3 min. Then add bell peppers and cook just 2 minutes, stirring until peppers are just becoming tender. Then add curry paste and continue to stir for 2 more minutes.
3. Add the coconut milk, water, kale, basil leaves, and sugar, stirring to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook just 5 more minutes, careful not to let the veggies get too soft.
4. Add in the shredded chicken and rotisserie drippings, stirring to combine.
5. Remove the pot from the heat and season with tamari, rice vinegar, and lime juice. Add salt to taste (I add about 1/4 tsp).
6. Serve garnished with fresh chopped basil or cilantro and red pepper flakes if desired.
Recipe adapted from: https://cookieandkate.com/thai-red-curry-recipe/