Quick and Healthy Stir-fry

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This was really easy to make, and can be adapted to your own taste and food preferences. I wanted something healthy, anti-inflammatory, filling, and with lots of veggies/fiber.


2-4 oz cooked chicken breast (organic, skinless, boneless, humane, etc) Set aside.

1/3 cup or so of chopped, organic baby broccoli

1 medium, organic carrot

1 tsp of sriracha (optional)

1/3 cup of cooked, sprouted, organic quinoa (I love Tru Roots brand) Set aside.

1/4 cup or so of organic bok choy (regular, not baby)

1/2 tablespoon of EVOO

1/3 cup of drained, rinsed and cooked aduki or fava beans (or pinto beans work well too) I just microwave them in a little water for a minute or two since they’re already cooked if you get the Eden BPA-free cans.


Cook all of the veggies on low heat until soft in the EVOO. Add whatever spices you prefer. I did garlic powder, onion powder, toasted sesame seeds, pepper, and a little Braggs liquid aminios. It helps to julienne the carrots and stalks of the baby broccoli – and cover with a lid to kind of steam it all faster. I say low heat because you don’t want the EVOO to become carcinogenic or the veggies to lose their vitamins.

Once the veggies are soft, combine all of the ingredients and top with sriracha. Enjoy!