Good afternoon and Happy New Year! 2018 is already off to a GREAT start…or hopefully it is for you too anyway. Today definitely does feel like a Monday though. Not getting a lot of sleep from watching football until midnight will do that to ya. Ok, so I know I talked allllllll about goals a couple of days ago, and truth is, you’re probably OVER IT when it comes to hearing about resolutions and goals and all about how YOU can make 2018 your best year yet. But in case you want some more, here is the link. 

Regardless of how you feel about goals and/or resolutions, If we want this year to be great, we need to set our bodies up for success in how we FUEL them. Food is so important. I want to do a better job over the next couple of months with giving you easy, basic, healthy recipes – (because in case you aren’t feeling ALL the crap you ate over the holidays) what we are feeding our bodes is crucial.

Before we get started with today’s recipe, I want you to know that I’m going to be cleaning up this here blog over the next couple of months. I want it to be easier to navigate, and more appealing to YOUR eyes. I just need a little bit of help because I don’t even know how to adjust picture sizes on here to format to iphone screens. So, bare with me. But one of those changes is actually having LINKED posts! I want you to be able to view all of my posts, depending on what you’re looking for. So, let’s say you want to see all of the recipes I’ve shared. All you have to do now is click on the link in the title to this page, “GOOD FOOD,” and you should be able to see all of them. Unfortunately, I’ve been slack in this area, SO I went back yesterday while watching almost 12 hours of football ( GO DAWGS) and linked my posts. And with that, I’ve got OVER 75 easy recipes for you to see there – including everything from entire meal options, to veggies, to appetizers/small meals and snacks, to better alternatives in sweets, protein shakes, and adult beverages. So, check it out! I try to write everything out in the easiest way possible, because if you’re anything like me, you want someone to DUMB down the instruction manual. The purpose behind these recipes isn’t to impress anyone. Child please. These are just for your average, every day girl or guy going to the store to pick up some groceries and make an easy, healthy meal. 

So, with that, WHO LIKES SUSHI???!??? <<<Annddddd….Everyone raises their hand except me>>>>. I wish I did. It’s been awhile since I’ve tried it. I just can’t make myself. But I do love all things hibachi chicken, shrimp, and veggies. This is great for Daniel’s and my marriage because he loves sushi, so I’m usually good with eating at sushi places and getting some sort of hibachi option. I’ve been craving a lot of that lately, so I decided to make my own version with my favorite veggies. It tastes great, the coconut aminos is a better version than it’s soy sauce alternative. And you get to cook it in your own oil instead of some sketchy oil from the restaurant. 

If you need a new, veggie recipe, here ya go. Pair it with your favorite meat, and some rice, or cauli rice. 

Asian Stir Fry Veggies

Serves 6

Prep time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients: 

  • 1 tbsp avocado oil (or whatever oil you choose to cook with. Coconut or olive is fine). 

  • 4 – 7 inch long carrots, chopped into 1/4 inch diameter circles.

  • 1/2 sweet onion – diced. 

  • 2 – 6 inch long zuchinnis, sliced into 1 inch long strands

  • 2 cups broccoli (small florets work best)

  • 1 green bell pepper – sliced, remove middle and seeds. 

  • 1 red bell pepper – sliced, remove middle and seeds.

  • 1 green bell pepper – sliced, remove middle and seeds.

  • 1/4 cup coconut aminos (You can get this at most grocery stores now, but we’ve been buying it from Trader Joe’s because their brand is way cheaper). 

  • 2 tsp ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1/4 cup sesame seeds

Instructions: 

  • Heat medium-large, non stick skillet on low- medium heat. Add avocado oil.

  • Slice/Dice veggies in above order. Once they are sliced/diced, add to pan. For example, start with the carrots because those take a little longer to cook all the way through. Finish with the peppers. 

  • Continue stirring/mixing as you go.   

  • Add coconut aminos sauce. Continue to mix. The veggies should be cooking down as you go. 

  • Add in ginger, salt, and pepper

  • Once all veggies are cooked through and mixed, add sesame seeds. Stir again. Add a little more coconut aminos if ya want. 

  • Allow to cook on low heat for an additional 5 minutes. 

  • Pair with meat of your choice AND maybe even some rice or cauli rice, and there ya go! Store leftovers in fridge so you can eat for lunch the next day. 

Macro Breakdown (for 1/6 servings): 

15 C + 3 F + 3 P

**This is approximate. The carbs come mostly from the veggies and the fat is mostly from the avocado oil. As you can see, it’s really nothing, so this gives you room for a good rice and meat option to make a full, satisfying meal.