Nature's Prozac

0

Hi everyone! Hope your Friday was fabulous – it’s officially the weekend!

I spent my afternoon changing ice packs, supervising salt water swishing and doing about 10 loads of laundry. Gosh, who knew working from home could be so productive?!

I was a little worried that I would be super snacky today which always happens when I’m home and around the kitchen a lot – like the weekends! But I successfully stuck with my three main meals: breakfast and lunch as you saw on the blog – and a Vegetable Stir Fry for dinner!

IMG_2069

Now, a couple weeks ago I made a turkey stir fry and commenter Ellen told me I should try using California Rice Oil for my next stir fry – which has a smoking point of 490 degrees! Well, my electric wok gets hotter than the surface of the sun and I do have to watch the smoking point of the oil that I’m using to make sure that it doesn’t scorch, so I thought, why not?

IMG_2057IMG_2078

First, I prepped my flavorings and vegetables by mincing some garlic, snapping the ends off some fresh green beans, chopping 3 small zucchinis and slicing a carton of mushrooms. Which, don’t worry, are not for me! Those are heading in Ben’s general direction… I also had some frozen corn and chopped red onions in the freezer so I busted them out as well.

IMG_2055

IMG_2056

When everything was ready, I set the temp on my wok to 375 degrees…which it literally reached 7 seconds later…ok time to stir fry!

IMG_2060

First, I steamed the green beans in a little bit of chicken broth, in the wok. When those were done, I removed them and put them on a plate.

IMG_2058

IMG_2059

IMG_2062

Next, I added some of the rice oil to the pan, let it heat up for a few seconds, then added the mushrooms and zucchini. I stir fried these for oh, I don’t know – 4 minutes? – adding a splash of chicken broth about half way through.

IMG_2064

Finally, I added the corn, red onion, garlic and green beans in, stir fried for about another minute, then gave the whole pan a splash of Drunkin’ Priest Dippin’ Sauce (you could also use the sauce outlined here).

IMG_2066

IMG_2067

I let the whole thing bubble away for a minute on low, put it over some brown rice – and Voila! Vegetable Stir Fry!

IMG_2068

My review of rice oil? No scorch, very mild flavor – would definitely use again! The brand I used – California Rice Oil – is also all natural and rich in antioxidants!

IMG_2072

IMG_2071

I love brown rice! So chewy!!

IMG_2075

As I’ve said before – stir fry’s are so great in that they can really be whatever you want them to be. Got chicken, shrimp or tofu? Add it in. Asparagus, carrots or bell peppers? Sure – throw those in too! Plus, if you use a non-stick electric wok like mine, you only need teeny, tiny bit of oil – winner all around!! My belly is full and happy!! Now, I’m concocting a dessert that if it goes well, I’ll be sharing with you next week!! All I’ll say is that it involves my garden…muwahahahaha…

So you guys, remember this little puny bush?

 

Look what it’s become – Daisies!! YAY!!!!

IMG_2050

Daisies have a way of brightening my spirits no matter what. They are nature’s prozac, I’m sure of it!

IMG_2051

Well I’m off to resume my nursing duties…What are you doing tonight??


Getting Saucy!

0

Heeeey everyone! Happy Wednesday – can you believe it’s Thursday tomorrow?! This week has FLOWN by! It was hot and windy today, which made for a difficult run, especially when I am SO sore from Zumba! That class kicked my bootay – nothing like having fun while getting your butt kicked though! I…

Related Posts Plugin for WordPress, Blogger...

Continue Reading