Zucchini Noodle Saute

November 12, 2014

Stir-fry style dishes are something I do a lot of since work schedules end later in our house and dinner isn't eaten until late.  Vegetables and a lean protein is the best way to end the evening.  Think "building blocks," "repair," "recovery" and "SIMPLE" when it comes to dinner.

 

Here are the ingredients that I used in the picture above but you can add as much as you want as well as whatever vegetables or protein you prefer!  Just base it on how many you are serving and always use organic ingredients when you can!

 

Ingredients:

2 carrots, sliced

1 bell pepper, sliced into strips or diced

1 large handful Brussels sprouts, halved

8-10 asparagus, cut into 1'' sections 

1 small white onion, diced

3 cloves garlic or 2 teaspoons crushed

2 small or 1 large zucchini, peeled with a vegetable peeler into ribbons

Protein of your choice: chicken breast, tofu, turkey, lean beef

2 small tablespoons coconut oil, divided

**Optional ingredients:  For spicy, use a drizzle of Sirracha sauce, a sprinkle of cayenne pepper and/or red chili flakes.  For non-spicy, use a teaspoon each of dried or fresh basil and oregano and a spash of balsamic vinegar.  I also like to use Trader Joe's 21 Seasoning Salute blend.  

 

Method:

1.  Melt coconut oil and some of the seasonings in a large, deep-sided skillet on medium-low heat and add all ingredients aside from the second tablespoon of coconut oil and your protein.  

2.  Lightly saute all the vegetables together, strirring occasionally for even cooking.

3.  In a separate skillet, cook your protein (in my case, it was chicken) in the second tablespoon of coconut oil with the rest of the spices over medium heat.

4.  When everything is fully cooked, combine your protein in with the vegetables, toss and serve!

 

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