Basic Stir Fry or Skillet

Basic Stir Fry or Skillet

Rice, quinoa and chicken breasts can be purchased pre-cooked or can be cooked in advance.


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


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.