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veggie stirfry

Tons O’Veggies Stir-fry

A delicious vegetable filled stir-fry! Easy to make and a great way to use up leftover veggies.

Ingredients:

1 T avocado oil
1 cauliflower, pulsed in a food processor until it is in small rice-like pieces (or you can buy a bag of riced cauliflower)
4 cloves minced garlic
1 small onion, diced
1 bunch of fresh spinach, sliced thinly
2 cups green beans
1 cup of sliced baby peppers
1/4 cup coconut aminos
Sri Racha to taste
Salt and pepper to taste
Sesame seeds to garnish
1 pound shrimp, sautéed in a little avocado oil (optional)

Instructions:

Add avocado oil to a pan and heat on the stove to medium. Then add the cauliflower and sauté for a few minutes. Continue to add in the veggies, sauté until they are cooked to your preference. This is a quick stir fry, and will probably only take about 10 minutes total. The biggest mistake is over-cooking rather than under-cooking, because I think this is better with a little crunch left in the vegetables. When the veggies are cooked to your liking, add the coconut aminos, the Sri racha, and sesame seeds. Finally, add the shrimp or other chosen protein. Serve it up hot!

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