Basic Stir Fry or Skillet
Rice, quinoa and chicken breasts can be purchased pre-cooked or can be cooked in advance.
Ingredients:
2 tsp avocado oil or coconut oil
1 garlic clove, minced
½ cup diced onion
1 large handful broccoli florets
1 small handful sliced mushrooms (any type will do, as they are anti-inflammatory, except for white mushrooms)
1 tsp grated fresh ginger
Up to ¾ cup cooked brown rice or quinoa (omit if following Paleo or Wahl’s Protocol)
1 palm-size serving cooked chicken breast or other form of protein (beans, beef, fish, etc.)
1 tsp coconut aminos for seasoning
1 Tbsp. chopped herbs like basil, cilantro or parsley
Preparation:
Heat half the oil in a saucepan or wok. Cook the onion for about 2-3 minutes. Add the vegetables, garlic and ginger, and cook until lightly soft, about 5 minutes. Add chicken, coconut aminos and serve over rice or quinoa. Add chopped herbs for extra flavor.
Note: You may substitute any vegetables here. I like to shred or chop vegetables and place them in mason jars for use during the week. I usually keep vegetables like carrots, cabbage, brussels sprouts and zucchini all prepped and ready to go for either a quick salad or stir fry.
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used
