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It is about time that we share a recipe that is not some sort of a dessert…. I feel like I was on a treat spree the whole time we had my in laws here to visit. Part of it was my awesome mother-in-law spoiling us with delicious meals every day, so I wasn’t cooking regular as much as I normally would. I am also a huge advocate of treating yourself without limitations within a generally healthy and balanced diet/lifestyle. So if I felt like eating a healthier version of sweets literally 5-7 days/week for the rest of my life without feeling guilty, I would be totally fine with it, physically and mentally. I have learned not to be dogmatic about dieting and not to restrict myself from food. I don’t even stress anymore about what I eat that is total junk food (like birthday cake once in awhile), considering I no longer have celiac reactions to trigger foods and I balance the splurges out with digestive aids and plenty of healthy food each day. It’s all about balance people!
Generally I tend toward gluten and dairy free food and treats by default and honestly prefer the food that I make myself… I know that stressing about eating junk food and treats as frequently as I do causes more problems for me than just eating them! I honestly think that like me, a lot of people can prevent feeling the need to “pig out” on junk food if they keep a consistent trickle of “indulgent” food, whatever that means to you. If I want pizza, I eat pizza. If I want cookies, I either buy them or make them. The truth is, I don’t really crave those junky things too much and when I do it can be an indifferent kind of craving, like it sounds good in the moment but later I decide that home cooked chicken and veggies sounds better! We will also frequently make healthier homemade versions of “junk food” like tacos with my carne asada and tortillas, pizza crust with cleaner toppings and of course our favorite brownie and cookie recipes! Anymore it is really hard to find a place to eat out that meets our expectations. #homecooksforlife
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Print Recipe
Chicken Veggie Stir Fry
Yum
Quick, simple and healthy stir fry, done in 15-20 minutes!
Ingredients
- 2 cups chicken breast or thigh meat thinly sliced
- 1 cup carrots sliced
- 1 cup broccoli sliced
- 1 cup onion sliced
- 1 cup green pepper sliced
- 1/4 cup coconut oil
- 3 tbsp tamari (or Bragg's aminos, coconut aminos or soy sauce)
- 1 tbsp honey or sugar of choice (optional-omit for Whole30)
- 1 tbsp sliced green onion (optional as garnish)
- 1 tbsp Sriracha (or other hot sauce of choice-sugar/additive free for Whole30)
- 1 tsp lime juice
- 1/2 tsp fish sauce (sugar/additive free for Whole30)
- 1/2 tsp powdered ginger
- 1/2 tsp powdered garlic
Ingredients
- 2 cups chicken breast or thigh meat thinly sliced
- 1 cup carrots sliced
- 1 cup broccoli sliced
- 1 cup onion sliced
- 1 cup green pepper sliced
- 1/4 cup coconut oil
- 3 tbsp tamari (or Bragg's aminos, coconut aminos or soy sauce)
- 1 tbsp honey or sugar of choice (optional-omit for Whole30)
- 1 tbsp sliced green onion (optional as garnish)
- 1 tbsp Sriracha (or other hot sauce of choice-sugar/additive free for Whole30)
- 1 tsp lime juice
- 1/2 tsp fish sauce (sugar/additive free for Whole30)
- 1/2 tsp powdered ginger
- 1/2 tsp powdered garlic
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Instructions
Slice chicken into thin chunks, about 1/4 inch thick at most
Mix all liquid and powder ingredients (aside from oil) into a bowl and add chicken, cover with liquid
Slice all veggies into 1/4-1/2 inch thick pieces
Heat oil on medium high heat in a wok or large frying pan until melted
Add meat and stir frequently until about halfway cooked, about 5 minutes
Add all veggies and continue cooking, stirring frequently until chicken and veggies are cooked through and sauce has reduced, about 5-8 more minutes
Serve over rice and garnish optionally with sliced green onion
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