Lifestyle Support for Healthier Living
In this dish we used onions, mushrooms, carrot, tomato, and spinach. Broccoli, asparagus, kale, Bok Choy or any other leafy green or solid green vegetables could have been substituted for the spinach. Any other veggies of choice could have also been added, so have fun adding your favorite veggies. We also added in a little quinoa to the dish. If you are seeking to lose weight, you may omit the quinoa; however if you are seeking to maintain or gain weight, add more or less quinoa according to your weight management goals. Let's take a look at the basic ingredients and how this dish was made.
8 mushrooms, wash and chunked
1 medium onion, diced
2 medium to large carrots, grated
1 to 2 handfuls of baby tomatoes, halved
1 Tbsp virgin coconut oil or 2 Tbsp coconut milk
1/4 cup water or broth
1/2 to 1 cup cooked quinoa (cooked in broth)
1 Tbsp maple syrup (optional)
A handful of chunked meat of choice (optional - beef, chicken, elk, fish, etc.)
Prepare Quinoa: Cook as much quinoa as you want to keep on hand and refrigerate it until you want to add it to soup, salads, cooked veggie dishes, etc. I prefer to cook my quinoa in either a homemade veggie, chicken, or beef broth.
Begin this recipe by adding water and coconut oil to bottom of stir-fry pan along with mushrooms, onion, and carrots. Cook until veggies are tender and if you are going to add a flesh option, do it after these first veggies are tender. Cook meat until it is nearly done and then add the quinoa, spinach, tomatoes, and desired seasonings (I enjoy Mrs. Dash). You will be surprised by how far a little quinoa will spread into this dish. If you want a bit of sweetness, then add a touch of maple syrup at the end. We will post some healing broths to help you prepare the quinoa for this dish. This dish is wonderful without any animal-based foods added whatsoever, but if you have those in your home who would feel lost without it, just a little goes a long ways in this dish.