If you are anything like me, you love your stir fry veg and dishes. This is such an easy and super tasting recipe I thought I would pass it on.
1/4 cup coconut oil
1 medium-size onion, sliced
1 Bay Leaf
1/2 teaspoon Cardamom
1/4 teaspoon Ginger
1/2 teaspoon sugar free Pure Vanilla Extract
1/4 teaspoon ground Black Pepper
2 small zucchini, sliced
2 small yellow squash, sliced (leave off for phase 2 and substitute with allowed veg i.e. pattipans)
4 plum tomatoes, quartered
1 can (2.25 ounces) sliced ripe olives, drained (leave off for phase 2 and substitute with capers as an alternative)
2 Tablespoons grated mozarella cheese to serve
Heat oil in large skillet or wok. Add onion, bay leaf, cardamom, ginger, vanilla, and pepper. Stir well. Add vegetables and olives. Cook, stirring, 5 minutes. Remove and discard bay leaf. Spoon into serving dish and sprinkle with cheese.
Serves 6 – 4.5 grams net gram of carbohydrate per serving.
PS you can add your chicken as I did if you like or any other meat of your choice.