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
