Veggie Stir-Fry

Asian Detox Stir-Fry, the Best Cleanse Food!

Happy New Year, friends! How were your celebrations? Mine were so wonderful- my sweet friend got married at a winery in Dahlonega, and it was the most beautiful wedding. I just love weddings.

Now that the year is starting anew, it’s time for a detox. My mom has always said, “If not now, when?” So now it is. Once or twice a year, I will do the Standard Process 21-Day detox to reset my body. This detox is truly amazing because it cleans the body at a cellular level, and the basis is all whole foods. We love those whole foods over here at MTF!

Speaking of Whole Foods, we have some exciting news to share! More Than Food is collaborating with Whole Foods Atlanta for some amazing events and social media fun this year! Once a week during the month of January, MTF will take over the @wholefoodsatl Instagram with a new recipe created especially for Whole Foods Atlanta (so be sure to follow them for updates). It’s pretty much a dream come true- I mean, who wouldn’t want to work alongside WF? I am the most excited!

Because this week begins the detox, I wanted to create a meal that is cleanse-appropriate and nourishing. Plus, it was raining and cold outside this weekend, so my body screamed, “comfort food!” Stir-fry dishes are always warm, super flavorful, and practically foolproof (and truly just so easy to whip up), so Asian food for the win.

I hope you enjoy this savory meal on your couch in your PJ’s wrapped in a blanket with a great movie and your best friend (or your dog, which is essentially the same thing, right?).

 

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.
Print Recipe
All-Veggie Stir-Fry
This dish is made of all veggies and flavor. It's a great vegan dish if you are seeking one 🙂
Course Just Veggin'
Cuisine Asian
Prep Time 10-15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Course Just Veggin'
Cuisine Asian
Prep Time 10-15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Rice the cauliflower --> Chop into small pieces. In two batches, toss cauliflower in a food processor to grind it into "rice". **
  2. Chop all of the other veggies into small pieces.
  3. Saute the onion in 1/2 tbs of coconut oil in a large pan until they turn slightly brown.
  4. Add 1/2 the cauliflower and veggies to the pan with coconut aminos, other 1/2 tbs of coconut oil, and spices. Slowly add the remaining cauliflower to dish as the other veggies cook down a bit (we don't want the pan to overflow!). If you are using the honey, stir into veggies at the end.
  5. Enjoy when warm 🙂
Recipe Notes

**If you want to skip this step, simply grab a container of the WF 365 Brand of Riced Cauliflower, and the hard part is already done for you!

Fish & Veggies More Than Food

Fish & Veg

Print Recipe
Fish & Veg
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Wash and chop all veggies. Sauté them in coconut oil on a pan, until soft (about 15 or so minutes).
  2. Meanwhile, place the fish on parchment paper, and top with butter and spices. Broil or bake until cooked though (about 8-10 minutes).
  3. Mix veggies and fish, and top with sliced avocado. Enjoy!
Sweet Potatoes More Than Food

Savory Sweet Potatoes

Print Recipe
Savory Sweet Potatoes
Sweet potatoes are easy to make and incredibly delicious to consume! Toss them with dense spices of cinnamon and chili powder for a soulful and savory bite.
Course Just Veggin'
Prep Time 5 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Course Just Veggin'
Prep Time 5 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cube sweet potatoes. Toss in melted coconut oil.
  3. Place on a pan + parchment paper or in a glass container. Bake for 35 minutes or until soft.
  4. Enjoy warm or let cool, and enjoy on a salad!
Stuffed Tomatoes More Than Food

Stuffed Tomatoes with Sweet Potatoes

Print Recipe
Stuffed Tomatoes with Sweet Potatoes
Veggies galore! I just love the comfort of a hot meal, and the savory-ness of these stuffed tomatoes and sweet potatoes is warming to the soul and the belly.
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Slice sweet potatoes, place in a pan with coconut oil, salt, pepper, chili powder, cumin, and garlic powder. Bake for 35 minutes or until soft.
  2. Meanwhile, create a small hole in top of tomato, and scoop out insides (use later in a different veggie stir fry mix if you want). Flip upside down in a colander to drain extra water.
  3. Dice pepper and onion. Sauté in a sauce pan with coconut oil (or butter) and garlic until onions are soft. Once almost cooked through, add flour and spices.
  4. With 12 or so minutes left of the sweet potatoes being done, gently stuff the sautéed veggie medley into the tomatoes, and place in the pan with the potatoes. The flavors will mix in a tasty way. Bake until soft. They might fall apart a bit, but that's okay.
  5. Top with avocado (or guac!) and voila! Delicious and healthy veggies at your fingertips.
Soulful Salad More Than Food

Soulful Salad

Print Recipe
Soulful Salad
As summer ends and fall begins, the produce at the farmer's markets is rapidly changing. Use all of the goodness in one big salad for tons of nutrients, flavors, and textures!
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Heat oven to 350 degrees. Cube sweet potatoes and beets into 1-inch pieces (give or take).
  2. Coat the beets and sweet potatoes with coconut oil, salt, and pepper. Bake for 25-30 minutes, or until soft. Let cool, or enjoy warm.
  3. Meanwhile, dice your tomatoes and peppers. Chop lettuce and arugula
  4. Mix all veggies and lima beans in a bowl. Toss with EVOO, ACV, salt, and pepper.
  5. Enjoy this refreshing dish!