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Kitchen Sink Veggie Stir Fry
Prep Time: 10 minutes
Cook Time: Approximately 15 minutes
- Leftover or frozen veggies, chopped
- 1 Onion, sliced
- 1–2 TBSP butter (or ghee or coconut oil)
- Salt and pepper to taste
- Optional Additions:
- Spice blend of choice (page 185)
- Coconut aminos and ginger powder
- Fresh ginger and garlic powder
- Fresh garlic, extra virgin olive oil, and 1/4 cup pumpkin seeds
- Throw in what you have! Use leftover veggies, veggies you need to use up, or even frozen ones.
- Melt fat in large skillet.
- Add onions and cook until translucent.
- Add denser veggies first (e.g., sweet potatoes, carrots) and lighter, quicker-cooking veggies later (e.g., zucchini, greens).
- Season with salt and pepper and spice blend of choice as well as any herbs/spices you desire.
- Coconut aminos, fresh ginger, and fresh minced garlic are also good additions.
- Top with a drizzle of olive oil and pumpkin seeds if desired.
NOTE: Throw in pumpkin seeds (whole) at the end of cooking (or grind them up in coffee or seed grinder) for a cheesy, creamy taste.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.