Mixed Veggies Stir Fry
Makes 2-3 Servings
2 organic carrots, sliced
1 bunch of organic kale, deveined and chopped
2 small organic zucchinis, sliced
1 medium organic yellow squash, peeled and chopped
1 organic red bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
1 avocado, sliced
1 free-range egg per person
1 Tbsp coconut oil
1.) Prepare all the vegetables (we try to wash, peel and chop up all of our vegetables each week when we get home from the grocery store and store them in glass containers thru the week so we’re ready to whip up a quick meal like this one after a late night of work. We then freeze any veggies that weren’t used before they spoil. Frozen veggies will also work well with this recipe!).
2.) Heat your wok or large skillet over Medium-High heat. Add 1 Tbsp coconut oil to the pan. When heated, add the carrot, onion, bell pepper and kale. Stir and cook for about 3 minutes.
3.) Add garlic, zucchini, and yellow squash to pan and continue to stir and cook for about 6-8 minutes until carrots are softened. All veggies should be heated thru at this point. Turn heat to low and let simmer while cooking eggs, adding sea salt and pepper to taste.
4.) In a separate skillet, over Medium heat, add a teaspoon or two of coconut oil to coat pan. Crack each egg into the skilled to fry on each side. It’s great to leave the yolks runny — mixes great with the vegetables — but cook thru to your liking.
5.) Plate the stir fry and top each plate with an egg (or two) and slices of avocado. Enjoy one of the quickest meals you’ve possibly ever made! :)