I am always looking to get in as many veggies in as I can. Eating a primarily plant-based vegan diet (labels freak me out!) means you need to get most of your calories from plants, nuts and seeds. I personally find that too many nuts and seeds can weigh me down, so I am always trying to get in as many fruits and vegetables as I can. I like vegetables more then fruit (my goal is to increase my fruit intake), in the meantime I eat massive portions of vegetables. Because vegetables have a much lower calorie count then fruit, my salads and stir-frys have become Epic. Aslo, I like to exercise almost daily, so I need to account for those lost calories in order to go about my day with energy. If you are new to a plant-based vegan lifestyle you may find you lose weight but you are starving!! You don’t need to feel this way. More fruit/veg calories my friend, more fruit/veg calories! Check out chronometer.com to see if you are on track. Its not all about weight loss, its about being fit, strong, healthy and full of life. I will talk more on the topic on Friday. The recipe below is a quick lunch I threw together on the fly and It lasted for 2 meals. Health is wealth xoxo Anna.
You will need:
- 2 Tbsp of minced Garlic
- 1/2 cup of sweet white onion
- 1 cup each chopped Carrots and celery
- Green and of yellow beans (Handful or more)
- Snow Peas (Handful or more).
- 1/2 cup of baby corn
- 1 Cup of brown rice (uncooked)
Major/Awesome cheat suggestion: If you don’t have time to chop veggies or you are finding it hard to get ahold of fresh produce. Buy a bag of frozen vegetables, an Asian mix is perfect for this recipe.
For the stir fry sauce mix the following in a bowl:
- 2 Tbsp of tahini or peanut butter
- 2 Tbsp of water
- 2 Tbsp of low sodium soya sauce
- 1 Tbsp of hot sauce (your choice)
Quick and easy:
This recipe takes about 15 min to make. First step is to bring 2 cups of water to a boil and then add your rice. Reduce the heat to low and cover, let your rice cook while you stir fry your veggies. Take a large frying pan and heat 1 Tbsp of coconut, olive or vegetable oil on medium heat and then add in your garlic and onion. Once your onions are soft, you can add is your carrots and celery, a couple minutes later throw in the rest of your veggies. DO NOT OVERCOOK, it won’t take long for the veggies to cook and you want the veggies to stay crisp and hold their nutrients. In a little bowl I like to stir together the ingredients for my sauce. I usually pour the sauce right into the pan and stir it into the veggies. Add extra hot sauce or minced garlic for more kick. Add your stir fry to your rice and enjoy! Use Quinoa instead of brown rice if you like more protein.