Garden Veggie Stirfry

A vegetable stirfry is my go-to when I'm starving and short on time or just can't think of what else to do.  It's so easy and can be made with seriously 1000 different combos of veggies and makes it easy to have 3 or 4 meals out of one prep session.  My friend Danielle made this video a few days ago after she stopped by for lunch.  Get a look at the process from start to finish (it always involves a little animal play time)  I hope it shows you how simple it can be to have a healthy and filling lunch without having to go crazy with recipes and complex shopping lists.  

My stirfry changes depending on what's in the garden.  The base is always the same: garlic, onions, salt and pepper.  In this particular combo I used carrots, cauliflower, brussels sprouts and cabbage.

Here's what I did: 

1.For starters, coat the bottom of a skillet/wok with olive oil.    

2.Then finely chop garlic and onions.  Turn heat on stove to Medium.  Place the galric in the skillet.  Let sit for one minute.  Add onions.  Stir all together.  

3. Chop carrots (1 large or 2 medium). Place in the skillet and mix.

4. Chop califlower (1/4 large head).  Place in skillet and mix.

5. Sprinkle with salt and pepper.  Stir.  Cover skillet and let everything simmer for a few minutes.  

6. While simmering, chop brussels sprouts and cabbage.  

7.When the carrots and cauliflower have browned slightly, add brussels sprouts.

8.Allow to cook for 2-3 minutes.

9.When the carrots, cauliflower and brussels sprouts have all browned, add cabbage.  Stir all together.  Let sit for 1 minute or until the cabbage has softened.  

10.  Sprinkle again with salt and pepper to the flavoring you desire.

11.Top grain or noodle of choice with stirfry.  Final seasoning with a smidge of flax seed oil, soy sauce or siracha (depending on your personal preference).