September 18, 2012 by Danielle
Hope every one had a great Monday! For some reason, I rarely get a post together for Monday-I usually feel like relaxing during my weekend instead of thinking about a blog post.
Plus, you didn’t miss much-
Working in the “real world” has forced me to experiment with quick and easy recipes that provide me with delicious (and healthy) meals for days. The last thing I want to do after a long day is put together a meal.
While experimenting with Clean Eating Magazine’s recipes, I was inspired by their stir fry recipe and created my new favorite go-to meal. Although this 60 Second Stir Fry might take more than sixty seconds to make, it’s great because it’s quick and allows me to take any veggies I have in the freezer or fridge and throw them together for a quick and healthy meal. Oh, it also has peanut butter in it, (sounds weird, I know) which always makes me a happy camper. Don’t knock it till you try it!
60 Second Stirfry
Serving size: 1 cup
2 cups cooked long grain rice
2 tbsp. peanut butter
2 tbsp low sodium soy sauce
1 yellow squash, sliced
1 cup broccoli
1/4 cup diced green pepper
2 garlic cloves, diced
3/4 cup diced carrots
1/2 cup frozen edamame
1. Boil 4 cups water and add rice. Set aside and cook while preparing other ingredients.
2. Mist pan with olive oil and saute onions and garlic on medium high until tender (about 5 minutes).
3. Add squash and saute until tender (about 5 minutes).
4. Add broccoli, diced pepper, diced carrots and edamame, cover and cook until tender (about 5 more minutes, noticing a theme here?)
5. Season with salt and pepper to taste.
6. Add peanut butter and soy sauce and combine until vegetables are coated.
7. Mix in 2 cups cooked rice and stir until well combined.