Happy Monday!!
I had a long weekend, so I stayed with my sister Sunday night and enjoyed some sister time and bonding time with my nephew. Marc and I also went to one of our nephew’s birthday parties (on Marc’s side) and brought my sister’s son Micah along with us. It was a loud house.
Enjoyed a windy 10 mile run this morning. It was 40 degrees, which was great, but I had a horrible frontal knee pain. I limped around the rest of the day, and now I have a huge bruise on my knee. I am hoping it’s nothing that sticks.
Stir Fry’s have been on the menu a lot lately. They are quick and easy to make and a good way to use up vegetables that are going to go bad.
I love adding new veggies to stir fry’s with new spices. If you are looking for a dinner idea that is easy and full of healthy nutrients try a stir fry. It’s a great way to encourage more vegetables in your diet and your kids diet as well. Sometimes it’s easier for kids to eat cooked veggies then it is raw.
Prep time: 10 minutes Cook time: 15-20 minutes
Ingredients:
- 2 c Broccoli florets
- 3 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 1 c snow peas
- 2 zucchini, chopped
- 1/4 c yellow onion, chopped
- 1-2 Tbs coconut oil
- 1 14 ounce package of firm Tofu, chopped
- 1-2 Tbs sesame seeds
- 1 Tbs sesame oil
- Red Pepper flakes, to your taste
- salt and pepper to taste
- 1/4 c liquid amino’s (or you can use soy sauce)
- 2 handfuls of spinach (optional)
- 2 c brown rice
- 1 tsp turmeric
Directions: 1. Cook brown rice in a rice cooker according to the directions, with the turmeric.* Once the brown rice is almost done cooking, about 20 minutes left begin preparing the stir fry. 2. Heat coconut oil over medium heat in a wok. Add in all the vegetables except for the spinach and taste with salt and pepper. 3. After about 5-10 minutes, add in the tofu and red pepper flakes. 4. Cook for another 5 minutes and add in the sesame oil and sesame seeds. 5. Turn heat off and add spinach (optional) mix well, and then stir in the rice to create a fried rice. Enjoy
*I use turmeric because it’s an anti-inflammatory and a great antioxidant.
Serves: 6-8
It tasted so yummy!! I may have added a little too much red pepper flakes. Good thing I had iced tea on hand 😉 .
Until next time Be Whole and Be Fit!!
What’s you favorite way to make stir fry?