How many of you are guilty of excusing away your trip through the McDonald's drive through because you think its easier, cheaper or more convenient than making your own food? While there are times where those statements might hold some truth very rarely can you claim that you are benefiting your health (or your family's) by chowing down that greasy fast food.
While I admittedly love cooking there are many nights where I'm not dying to be in the kitchen prepping and stirring for 30+ minutes. One of my favorite dinner options for a busy weeknight is a healthy stir fry. A stir fry is easy to make and you can use whatever veggies you like and have on hand. Make sure you're using a heart healthy oil (check out this article for recommendations). Some oils are better suited for quick cooking at higher temps.
You can easily swap in your preferred veggies for those below that you don't care for or don't have on hand. I recommend serving this up with some organic brown rice, purple rice (a.k.a., black rice or forbidden rice; did you know there is such thing?!) or your grain of choice. To save even more time, make a big batch of rice on a Sunday night so you have some around for quick meals like this! If you are looking for a bit more protein (and calories) you can toss in some tofu, scrambled eggs or meat of choice (think lean like shrimp or chicken breast).
Serves 2 hungry (or 4 less-hungry) adults
2-4 baby Bok Choy, chopped (leaves and crunchy stem)
8 oz mushrooms, chopped
8 oz show peas
1 bunch asparagus, chopped into 1 in pieces (rough stems removed)
1/2 red onion, chopped
1-2 Tbs oil of choice (avocado, sesame, light olive oil, etc.)
Sesame seeds (optional)
Liquid aminos (optional)
1) Add oil and onions to pan and saute until onions begin to soften and become slightly transparent.
2) Add in mushrooms, asparagus, snow peas and the crunch stems of Bok Choy (saving leaves) and continue to saute for 3-5 minutes until veggies become bright green and mushrooms begin to soften and release water.
3) Toss in green leaves from Bok Choy and stir until leaves wilt (2-3 minutes).
4) Add rice (or grain) of choice to the bottom of serving bowls. Top with sauteed veggies, sprinkle of sesame seeds, liquid aminos (low sodium soy sauce substitute) and salt + pepper to taste.