My Life · vegan · vegetarian

Healthy Vegetable Stir-Fry Over Rice.

I love vegetables.

Seriously. Vegetables are amazing.

I love them in soups, salads, smoothies, pasta dishes, side dishes, scrambles, “pizzas,” etc.

But my favorite way is in stir-fries.


Here’s the way I make my stir fries!


Prepare the rice. I cook my rice in three ways:

  1. Rice cooker – super easy! Just add the ingredients and press cook!
  2. Slow cooker – cook rice in broth on high for 1-2 hours or low for 3-4 hours, or until the rice is tender.
  3. Large saucepan on the stove top. Add rice, broth, and salt, bring to a boil, stir once, put a lid on, and cook it for 50-60 minutes.

The rice is cooked when it is tender and has absorbed all the water. Bite a few grains to check whether it’s done.


Heat coconut oil in a frying pan or large skillet.


Chop up the onion, carrots, green beans, and bell pepper. Add them along with the crushed garlic to the pan, sautéing for 5-7 minutes.


Slice the zucchini, mushrooms, and cabbage.


Add these vegetables to the pan and stir them over medium heat until just tender.


(I also like to top the pan with the lid to “steam” a little as well.) Add salt and pepper to taste.


Spread some rice in the bottom of a serving dish. Arrange the stir-fried vegetables on top and serve the meal at once while hot. Serves 4.


Healthy Vegetable Stir-Fry over Rice

  • 2 tbsp coconut oil, or other oil
  • 1 small onion, chopped (or ½ large)
  • 3 cloves garlic
  • 2 carrots, sliced into medallions
  • 1 cup green beans, trimmed and halved
  • 1 bell pepper, sliced into strips
  • 2 zucchini or other summer squash
  • 2 cups sliced mushrooms
  • ½ head cabbage, small
  • 2-3 cups cooked brown rice – I like to cook mine in broth (vegetable or chicken) for added flavor
  • Salt and pepper to taste

Directions

  1. Prepare the rice. (The rice is cooked when it is tender and has absorbed all the water. Bite a few grains to check whether it’s done.) I cook my rice in one of three ways:
    • Rice cooker – super easy! Just add the ingredients and press cook!
    • Slow cooker – cook rice in broth on high for 1-2 hours or low for 3-4 hours, or until the rice is tender.
    • Large saucepan on the stove top. Add rice, broth, and salt, bring to a boil, stir once, put a lid on, and cook it for 50-60 minutes.
  2. Heat the oil in a frying pan or large skillet. Chop up the onion, carrots, green beans, and bell pepper. Add them along with the crushed garlic to the pan, sautéing for 5-7 minutes. Slice the zucchini, mushrooms, and cabbage. Add these vegetables to the pan and stir them over medium heat until just tender. (I also like to top the pan with the lid to “steam” a little as well.) Add salt and pepper to taste.
  3. Spread some rice in the bottom of a serving dish. Arrange the stir-fried vegetables on top and serve the meal at once while hot. Serves 4.

Variations: Use quinoa in place of the rice! (Just make sure to really rinse the quinoa so it’s not bitter. The quinoa is cooked when the tails have appeared and has fluffed up and plump.) You can mix up the different kinds of vegetables you use depending on what you have on hand. Broccoli or cauliflower would be delicious. Add a sauce if you like! My mom and I like it just like this without anything else on it, but my dad and sister like a little soy sauce on top. Get creative! I’d love to hear any of the ideas you come up with. 

Printable Version of Recipe

Sometimes I get lazy and just make the stir fry vegetables without the rice. It’s super easy and delicious on its own! Veggies, veggies, veggies! ❤

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What’s your favorite vegetable? How do you like to prepare it? 

I love mushrooms, especially when they’re sautéed!

With lots of hugs,

Kathleen

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My Life

Wisdom Teeth Update

Thank you so much for all of your sweet comments full of support and love these past week. My wisdom teeth procedure went very well, considering my phobia of needles… It’s been a long week for me. The healing process has taken all the energy out of my, but at least I don’t have much pain anymore and the swelling in my jaw has reduced substantially – I can barely notice it now unless I look for it. I had my first non-pureed meal yesterday (the little victories in life), but it will be a while before I can eat comfortably with the left side of my mouth. I can’t open my mouth all the way yet, but hopefully the lavender essential oil I’ve been using (with jojoba oil as a carrier oil) will help. Sleep has worked wonders as well – each morning after a good night’s rest the swelling reduces even more and I have more energy.

So, what are some of the things I ate this week? With the inability to chew anything (because of the swelling and pain), I had to get creative with my meal this week, since I was limited in the things I could eat. Here are a few of the things I came up with!


Peanut Butter and Jelly In a Bowl – 1 serving cream of wheat cooked with organic vanilla soymilk and dash of cinnamon, topped with peanut butter and my homemade strawberry jam. This is deadly. It tastes just like a peanut butter sandwich but better! ❤


Single Serving Pumpkin Pie Filling (Ingredients: 1/2 can pure pumpkin purée, dash of cinnamon, ginger, cloves, and nutmeg, splash of vanilla soy milk, and sweetener to taste; mixed together and heated for 60 seconds in the microwave.)


Green Smoothies (organic vanilla soymilk, apple, kale, spinach, cinnamon).


Strawberry Cream of Wheat (recipe soon to come)


Homemade Split Pea Soup (this is one of my absolute favorites, and it’s SUPER easy! Recipe soon to come also!)

I am so grateful to my Father in Heaven for helping me this week. It was not a pleasant experience at all, but I am so grateful for the Lord’s loving and caring grace before, during, and after the procedure, helping me, holding me, comforting me, and reassuring me that everything would work out. To me this has been a miracle in my life. I am so grateful for the tender mercies of the Lord – for His love for each of His children, how He is aware of each of our individual needs and will help us get through the trials in our lives, no matter how big or small they seem.

And, as promised, I’ll be sharing my homemade Great Harvest Honey Whole Wheat Bread recipe next!

Thank you guys so much! And thank you to my friends and family who have been there for me and helped me get through this. You are a blessing in my life. ❤

With lots of hugs,

Kathleen

Balance With Self · chocolate · college · Goodies · My Life

THE BIGGEST SURPRISE IN MY ENTIRE LIFE + Brown Rice Pudding

I still can’t believe that I’m an adult. Turning 18 is a huge age change – I’ve gone from childhood to an official adult. I felt like an adult before, but for some reason today I feel even more like one. I celebrated this weekend with some fun:

I saw PianoGuys LIVE at their concert at my college!





I went to the thrift store and got some new clothes! A pair of jeans, 3 shirts/blouses, 3 skirts, a dress, a pair of pajama pants, 4 plates, and a bowl for less than $40! 😀

I bought 9lbs of strawberries Saturday night.


And I’ve already finished them. It’s been quite a delicious weekend. 😉

(Because I ate my strawberries so quickly before I got a picture of them, I’m borrowing this picture from GoogleThey looked just like these though – absolutely red and gorgeous.)

Monday I went and got my hair done. They trimmed it and added more layers (since I love layers – they really bring out the curl in my hair when I scrunch it instead of blow-drying it).

Today I also got to talk with my beloved Nutrition Instructor about life and how I’m doing in college. I am so grateful to have someone I feel comfortable going to and can talk with. Yes I cried (I always seem to do that…), but it really helped me today. I needed it. (Do you feel that same way sometimes?)

AND, I JUST GOT THE BIGGEST SURPRISE IN MY LIFE! MY ROOMMATES AND FRIENDS GOT TOGETHER AND MADE ME AN EDIBLE ARRANGEMENT CAKE!!!!!


IT ABSOLUTELY MADE MY DAY!!!!! ❤

Today I also wanted to share with you a new favorite recipe.


My Brown Rice Pudding!


Combine the rice,


cornstarch, cinnamon, and stevia


in the bottom of the crock-pot.


Add the soymilk and vanilla.


Cook on high heat for 2-3 hours.


Top with desired toppings and dig in! 😀


Brown Rice Pudding

Great for breakfast or dessert. Makes 2 cups worth (4 servings with add-ins)

Ingredients

  • 1 1/2 cups milk of choice (I used fortified vanilla soymilk)
  • 2 cups cooked brown rice (or quinoa if you have it on hand)
  • 1 Tbsp. cornstarch
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • Stevia to taste (I use 2-3 packets)

Plus add-ins/toppings of choice – see below

Directions

Combine the rice, cornstarch, cinnamon, and stevia in the bottom of the crock-pot. Add the soymilk and vanilla. Cook on low heat for 2-3 hours. Serve warm or cold.

Print This!


Add-in ideas:

  • Chocolate chips + cherries + vanilla extract
  • Bananas + walnuts +cinnamon
  • Raisins + apples + dash of nutmeg
  • Coconut flakes + sliced almonds + chocolate chips
  • Strawberries + vanilla extract + “cream” (I used vanilla soymilk)

There are a lot more than this, but these are just a few on the top of my head. If you try any other flavor experimentations I’d love to hear about them!

I hope you enjoy it as much as I do! ❤

With lots of hugs,

Kathleen

Btw, Reese’s PB Cups are the BEST!