Last-Minute Stir Fry


Tonight was one of those crazy nights where I didn’t realize it was dinnertime until…well…dinnertime.  Fortunately I had the ingredients on hand to throw together one of my favorite last-minute dishes – it’s become a weekly staple in my house.  Nutritionally balanced with healthy fats, lean proteins, fiber, and antioxidants, it can easily be customized to your liking.  Did I mention it tastes good?  My kids cleaned their plates 🙂

Prep Time: 15 mins + rice cooking time
Serves: 4-6


1-2 TBS avocado oil
1/2 medium yellow onion, chopped
Juice of 1 small lime or 1/2 medium lemon
2 10 oz bags frozen California veggie blend (or sub other blend)
3 heaping handfuls of fresh spinach (or about 2-3 cups packed)
1 15 oz can black beans, rinsed and drained
3-4 cloves garlic, minced

To Serve:

White jasmine or organic brown rice, cooked to package directions
Fresh zucchini noodles
Extra virgin olive oil
Coconut Aminos
Pumpkin Seeds (I like these sprouted pumpkin seeds)
Sea Salt & Pepper to taste


Cook onion and frozen veggies in avocado oil for about 10 minutes or until frozen veggies are almost cooked, add in the black beans, spinach, lemon or lime juice, and garlic (or add the garlic when you’re done cooking to preserve the health benefits of the allicin).  Cook for a few minutes more until spinach has wilted.

Serve over brown or jasmine rice and zucchini noodles, drizzled with olive oil, coconut aminos, pumpkin seeds, and salt/pepper to taste.

P.S.  Some days after a hot yoga practice I like to bump up my salt intake – I prepare this recipe entirely without salt so that I can customize my own bowl without salting out the rest of the family.  It is 100% salt-free before the garnishing, so also great for anyone on a sodium-restricted diet! 🙂

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