It’s Sunday night, it’s dinner time, it’s snowing, AND there’s not much in the fridge. I do not want to leave the comforts of my home to go to the grocery store, because the fire blazing and I’m veggin’ out in my yoga pants and flannel.
I rummage through the fridge to see what I can come up with for a quick and healthy meal. In a pinch, I must say, I can be quite creative! Here’s what I found: a squash, zucchini, carrots, a mix of tomatoes, and some greens. I decided I would make a veggie stir-fry.
1 Summer Squash
A handful of small tomatoes
2 Cups of greens
3-4 Tbs of Olive oil
Seasonings of you choice (I used a tomato, basil and garlic mix, along with pink Himalayan sea salt and black pepper)
With a Veggie Spiralizer make the squash and zucchini noodles. Grate the carrots and chop up the tomatoes and greens. Place all your veggies in a bowl. Drizzle about 2 tbs of olive oil over the veggies, and add your seasoning. Then gentle massage and mix your veggies by hand. On medium to low heat, sauté your veggie mix in 1-2 Tbs of olive oil for 8-10 minute. Then enjoy!!!
Super quick, easy, AND healthy. I added some hemp seed to my dish for some extra protein. It was so delicious! My 13 year old devoured it and made sure to save a portion to take for her lunch tomorrow. I think this would also be yummy served cold! ENJOY!!!
I loved this recipe so much that I made it again a few nights ago. This time I added peppers, sun-dried tomatoes, chickpeas, black olives and I topped it with sprouts, avocados and pecans! Wit the left overs I used as a burrito filling and it was AMAZING!!!!