Well, so far being back on track has consisted of one brownie, one GNC shake, one taco and one serving of a “boxed” dinner…not really awesome for days 1 and 2. HOWEVER with that being said, I did not eat an entire box of cereal either day, nor did I make 3 peanut butter & jelly sandwiches, so that feels like an accomplishment in and of itself.
Vegetable Stir Fry – Great alternative to plain vegetables
This recipe courtesy of 3fatchicks.com (SleepingBeautE)
1 Large Onion, cut into chunks
1/2 green pepper, cut into chunks or slices
1 package sliced mushrooms (14 oz)
3 cups chopped broccoli
1-2 bunches baby bok choy, large chop
8-12 oz bean sprouts
2 cloves garlic or 1 tablespoon of garlic from a jar (or to taste)
2 tsp minced ginger. Can use fresh, or the kind in a jar.
1/4 cup soy sauce.
1 tsp chili sauce. Adds heat. Found in the Asian Foods aisle. Should be 0 cal, 0 carbs.
All of the vegetables and their quantities can be adjusted based on your taste and preference in vegetables.
Heat large sautee pan over med-high heat. Add 1-2 tbsp olive oil.
Once heated, add onions, mushrooms and peppers. Cook until these begin to soften, about 5 minutes. Stir frequently.
Add Bok choy, broccoli, garlic, ginger, soy sauce, and chili sauce. Stir to evenly mix. Then cover. Cook about 5 minutes, stirring periodically.
While broccoli is still semi-raw, add bean sprouts.
Cook until broccoli is at desired done-ness, continuing to stir periodically.
Portion into 2 cup quantities for your dinner vegetable, or lunch vegetable.