The flu is snug as a bug in a rug in our house right now – Alex has it bad, and he never gets sick. Thankfully, I had chosen Angela’s immunity boosting stir fry as a recipe for the week. Tuesday night seemed like a good week to debut it, as I had 30 minutes to prep, cook and eat dinner, before we had to run out the door.
There are so many veggies in this that it packs a huge nutritional punch. You can serve it over any kind of grain (pasta, rice, etc.) but I just added some black beans for protein and called it a day. The colors are bright and the meal is light (heh), so I felt great after eating it. I did have to shovel it in my mouth at lightening speed though, which is my LEAST favorite way to eat a meal, but at least I was shoving healthfully.
- 2 tomatoes, chopped
- 1.5 cups bell pepper, mix and match colors, chopped
- 2 cups spinach
- 2 carrots, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1.5 tsp soy sauce
- Dash of cayenne pepper
- 1.5 cups black beans
Heat olive oil in a large frying pan over medium high heat. Add tomatoes, bell pepper, spinach and carrots. Add garlic, ginger, soy sauce, cayenne and beans. Stir to coat. Cover, and cook on medium heat for 10 – 15 minutes.
I mean, let’s be real, you don’t need a recipe for this. It’s pretty much veggies, beans and some condiments in a pan. But sometimes, even when things are easy, it’s nice to have a blue print to follow.
Hopefully the vitamins can knock Alex’s flu out of the park (how many metaphors can I use? This is an interesting article on the metaphor topic) so we can take advantage of our relatively plan-free weekend!