A stirfry is a quick and easy way to get an excellent dose of veggies. Not only can you use up whatever is in your fridge or your latest farmers market haul, you can also put it over whatever you’re in the mood for. Brown rice, grains, lentils, or you can give quinoa a try like I did below.
Ingredients:
- Whatever you want! Here I’m eating cabbage, peppers, carrots, celery, and zucchini with a heart dose of onion and garlic
Directions:
- Heat a pan with oil – I prefer coconut for higher temperature endeavors like this one
- Add onions and garlic first, heat until they start to sizzle
- Sautee the rest of your veggies, plus protein if you’d like, on medium heat for ~15 minutes or until you achieve the desired texture. I like my veggies with a little crunch so I don’t overcook.
- Pour over rice, quinoa, or even into a pita, and enjoy!
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:
Coconut Vegetables // Farmer’s Market Fare // Vegetable Lasagna // Super Charge Me Cookies // Mac n’ Cheese // Energy Bites // Sunday Preparation // Hemp Salad // Tuscan Baked Quinoa // Spicy Peanut Stirfry // Mini Polenta Pizzas // Indian Feast // Healthy Treats // Bacon Deviled Eggs // Vegan Gluten-Free Pizza // Peanut Butter Cookies // Soft Serve Ice Cream // Coconut Cookie Cake // Gluten-Free Protein Cake // Vegan Chocolate Cheesecake // Peanut Butter Banana Cookies // Gluten-Free Sweet Potato Muffins // Pumpkin Chocolate Chip Bars // Pumpkin Biscuits // Coconut Cashew Cookies //Banana Bread Macaroons // Crackling Cauliflower // Raw Salted Caramel Chocolate Pecan Torte // Vegan Ice Cream // Gluten-Free Vegan Cinnamon Blondies // Infused Water // Protein Smoothie
I *love* stir-fry — they’re ridiculously versatile, and just like you said, you can throw just about any combination of veg and protein in a pan with some seasoning…et voila! Dinner is served!