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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

Cooking Method

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.

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