Sometimes I just crave a full plate of pretty colorful vegetables. Vegetable stir fry is easy to make and fits many type of eating plans (ahem “diets”). Like Whole 30 and 21DSD. It seems that 21DSD is the cool thing to do right now. “21DSD” stands for 21 Day Sugar Detox and is a three week diet plan designed to kill carbohydrate and sugar cravings. The 21 day time frame for the diet is sandwiched perfectly in between Halloween and Thanksgiving. I suppose it makes sense to cut back on the sugars before face diving into Thanksgiving pie.
I’m just at the tail end of the Lurong Living Challenge. Cheat meals were marked, but my WoD (“workout of the day”) scores improved so I’d say it was a successful challenge. I still didn’t meet my goal of 300 unbroken burpees. But maybe someday.
I’m also focusing more on my running now. I forgot how frustration and stress are melted away after a few miles. Early November brings a crisp 30F running weather first thing in the morning. The morning sun scatter though the shedding trees and barely kiss the pavement as I graze by. I told you I’m an autumn girl! Also, I need to run the extra miles to collect enough supplies and grow my town in the Zombie’s Run App!
I’ve heard of some running coaches advise their clients to load up on pop tarts and candy corn before a long run. Seriously. Why? Shouldn’t they eat lots of hearty and nutrient dense vegetables? Butternut squash, eggplant, green beans, bok choy. That’s what I’m eating.
So this Paleo vegetable stir fry is perfect running fuel and 21DSD acceptable. And Whole 30! I won’t be doing another Paleo challenge for a while, but that doesn’t mean that I’ll kick veggies off my plate for pie. Oh I’ll have pie later. Right now, let’s eat our veggies!
- 1 lb of Cubed Butternut Squash
- 1 lb of Green Beans
- 3 Baby Bok Choys
- 1½ lb of Eggplants
- 3 Garlic Cloves
- 1 small Yellow Onion
- ⅓ cup of Coconut Aminos or Soy Sauce
- ½ teaspoon of Kosher Salt
- ½ teaspoon of Black Pepper
- 1-2 Tablespoons of Cooking Fat (lard, coconut oil, or ghee)
- (optional) 2 teaspoons of Chili Paste
- Peel, core, and cut the butternut squash into 1″ cubes.
- Snap the ends off the green beans and slice at an angle into 1.5″ long pieces.
- Chop the bok choy leaves from the stems. Slice the stems into 1″ thick pieces. Cut the leaves in half.
- Slice the eggplants into 1″ thick discs, then quarter the disc into wedges. Slice in half if the eggplant is skinny.
- Mince the garlic cloves and slice the onions.
- Heat a wok and add the cooking oil.
- Add the onions and cook until translucent. About 2 minutes.
- Add the garlic and cook for another minute.
- Add the squash, beans (see note), salt, pepper, and coconut amino/soy sauce and cook uncovered for about 15 minutes, occasionally mixing, until squash can be poked easily.
- Add the eggplant and bok choy stalks and cook uncovered for another 7-10 minutes.
- Add the bok choy leaves and cook for another few minutes, covered.
- Add the chili paste if so desired.
- Adjust seasoning to taste and enjoy!
- Diced butternut squash usually takes 15-20 minutes to boil, typical green beans in the range of 10-15 minutes, and eggplant from 7-10 minutes.
- There are several types of varieties for green beans, which may affect the cooking time. French green beans for example takes less time than typical provider green beans.
- Eggplant bitterness can be a result of the state it is in when cooked. Eggplants are less bitter when the skin is shiny and firm and seeds are small.
- Vegetable ripeness, cut size, range temperature deviations, pots used, etc are all factors that can adjust cooking times.
Quick and easy recipe, pretty green and yellows…you might say it’s a little…”Low-key?”