This past weekend I went up north for a little birthday celebration with my partner. Wanting quick, easy, snack-like foods at our disposal we had evvverrryythhinngg from charcuterie board deliciousness, dips, guac, chips and (because...#health?) a bunch of veggies.
But when you barely touch said veggies (oops), and end up lugging home the cut-up remnants, void of all crunch, you grill that veg UP and turn it into a stir fry because:
1) It can be eaten within 30 minutes of deciding that's what's for dinner AND it's super inexpensive. Just cut up all the veg that’s lost its crunch in your fridge and throw it in.
2) You can make a healthy, really delicious sauce using ingredients you probably already have in your kitchen. Store bought sauces are often full of sugar and GMO soy - things that are common allergens and can cause inflammation, but are easily avoided when you make your own.
3) Cooked vegetables are often easier to digest, especially if you find yourself bloated after eating them raw. Raw veg can be tough to properly digest and breakdown causing things like bloating, gas and cramping. If this is you, lightly steaming or sautéing can do wonders!
SIDE NOTE #1: I whipped this up, ate it and didn't think to take a picture or share the recipe until THIS VERY MOMENT as I write this and my partner finishes off the last bit of leftovers... I don't think I'm meant to be a food blogger. But please enjoy the generic stir fry stock photo above; it actually looks fairly, sort of, maybe, similar.
4 Servings / 30 minutes
● 1 tbsp coconut oil
● 1 onion, chopped fine
● 2 garlic cloves, minced
● 1 tsp cumin
● 1 tsp smoked paprika
● 1 bell pepper, sliced thin
● 6 mushrooms of choice, sliced
● 1 cup chopped carrots
● 1 cup green snap peas
● 1/2 cup cherry tomatoes, halved
● 1 cup broccoli, cut into small florets
● 2 tbsp sesame seed oil
● salt and pepper to taste
● 1/2 jalapeño (optional, but really good)
● 1/2 package brown rice noodles (or rice!)
● hemp hearts + crushed almonds for serving
Heat coconut oil over medium heat in a large wok. Add onions and garlic and sauté with cumin and smoked paprika until softened. Be careful not to burn the garlic (I always burn the garlic).
Add all chopped vegetables (or whatever veg you have on hand). Drizzle with the sesame seed oil and sauté for 10-15 minutes until everything starts smelling delicious and the veg is cooked to your liking. Add salt, pepper and optional jalapeño.
While the stir fry is cooking, fill a large pot with water and bring to a boil. Once boiling, pull the pot off the heat and add brown rice noodles. Break up noodles gently and allow to soak until soft and cooked through. Drain the water and immediately toss the noodles into the stir fry to prevent sticking. Sprinkle with hemp hearts + crushed almonds and you are good to go!
SIDE NOTE #2: My only issue with this meal was the fact that it was lower in protein. If we weren’t totally exhausted and out of groceries, I would absolutely add a better protein source. Chicken? Beef? Tempeh? Whatever you’re feeling, add it in!
E N J O Y !