5 min. Veggie Stirfry

After a 5 mile run and an hour of yoga lunch was well deserved!  I made a super easy stir-fry using a tsp of coconut oil in my cast iron pan, added all the vegetables, kelp noodles and then stir-fry’d one egg into the mixture.  I topped it with Bragg’s Nutrition Flakes and a dash of coconut amino’s.

Ingredients:
1 carrot
1 sm zuchinni
4-5 leaves of kale
5-6 sm mushrooms
4-5 cherry tomatoes
1/2 pkg of kelp noodles
1 organic free range egg
1 tbsp coconut aminos
Bragg’s nutrition flakes as desired (click photo to buy online)

Dessert = Coconut Date Roll = YUM

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