Veggie Stir Fry


I have been on the run for the last several weeks! So, while I have been cooking, I have not had a lot of time to blog. When I am constantly on the go, one of the things I enjoy most are quick and easy meals.

When I did my first major detox, I could not eat eggs for a month so I had to learn how to make breakfast out of heartier dishes. So I ended up eating chicken breasts, hash and stir fry in the morning. This is a good way to get your veggies in and use up the goodies from the farmer’s market before they go bad! This dish does not require a wok, if you don’t have one handy. Ready in less than 15 minutes!


Simple Veggie Stir Fry (Serves 1)

1 small red onion
1 cup broccoli florets
1/2 cup sliced shiitake mushrooms
1/2 cup peppers (red and green)
1/2 cup snow peas
1/4 cup peas
1-2 tablespoons olive oil
3 tablespoons Coconut Aminos
Salt and pepper, to taste

stir fry

Slice or chop the veggies into smaller chunks, except for the peas and snow peas.

Using a wok, cast-iron skillet or large skillet, add a tablespoon of olive oil and heat on high heat. Add the vegetables and cook for 5-7 minutes, stirring constantly, adding additional tablespoon of olive oil if needed. Cook just until tender but so that vegetables are still crunchy. Add the coconut aminos at the last minute and stir.

Remove from heat. Serve immediately over brown rice.















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