One week ago today, I could easily slip into my skinny jeans without a struggle, but after a weeks worth of cooking up some Thanksgiving deliciousness for the site and eating it all (and by all, I mean ALL of it), I find myself sitting here in my largest pair of sweatpants. What, did you think I was just going to throw it all away? Someone had to eat it, and by someone I mean me. Ben helped, but I conquered a good majority of it all by myself. Remember, everything needs to be tasted for quality, although I think that excuse grew tired after my 4th slice of pumpkin pie. While nothing I ate was bad whatsoever, the portions I ate of each definitely were. My belief of everything in moderation went right out the window. The way I feel right now is the same feeling that drives people to make healthy New Years resolutions. You know, that “I have literally eaten everything in my path for a month straight and it’s time to knock it off” feeling. It then occurs to me that Thanksgiving hasn’t even happened yet, but already I have managed to exceed a normal persons yearly quota of pumpkin pie. At this rate, I hope sweatpants are considered appropriate Thanksgiving attire, because there is no way I can go through another week of being an absolute glutton and come out unscathed (I am kidding…but not entirely).
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I needed to eat something green in the worst way possible. No more whole pies or mounds of pasta (although I could have splurged much, much worse with the traditional recipes), the portions I ate of each were worthy of an NFL linebacker. On a positive note, I am happy to report that today was my ‘knock it off’ moment, and in honor of that moment finally happening, I decided to make a big old batch of one of my favorite, healthy meals to eat throughout the week until Thanksgiving comes back for round 2. This quinoa vegetable stir fry is basically my temptation shield food, and I call it this because it fills me up to the point of not snacking. Snacking is my problem – well, that and obviously portion control, but I am working on it. This stir fry is not your traditional stir fry recipe. You won’t find any high sodium sauce or sugar coated glaze, just lightly sauteed (or stir-fried) vegetables in a tiny amount of oil. If you’re unfortunate enough to feel how I currently feel after some holiday binging this Thursday, cook up this dish and get back on track the healthy way.
- 1 bag organic bean sprouts; rinsed and dried
- ½ small bag organic frozen peas; thawed under cool water
- ½ cup green onions; sliced
- ½ medium white onion; sliced
- 2 large cloves of garlic; minced
- 2 organic medium zucchini; rinsed, dried, julienned and cut into quarters
- ½ cup celery; chopped
- 4 button mushrooms; sliced (optional)
- 1 Tbsp. sesame seeds (optional)
- 2 tsp. olive oil
- 1 cup quinoa (any variety, I used rainbow); soaked and rinsed well
- 2 cups no-chicken vegetable broth
- In a large pot, bring broth to a boil. Add in rinsed quinoa and return to a boil. Cover quinoa and reduce heat to medium/low, cooking for 15 minutes.
- When finished, remove quinoa from heat and keep covered for an additional 5 minutes. Remove cover and let quinoa cool down.
- In a large pan, heat 2 tsp olive oil and add in onion and celery, cooking until tender. Add in garlic, bean sprouts, peas and mushrooms, cooking until tender.
- Julienne cut zucchini lengthwise and cut strands into quarters or 1″ matchsticks.
- Add in zucchini very last and sautee for an additional minute. You don’t want to cook the zucchini too long or else it will be watery.
- Stir vegetables and remove from heat.
- Season with salt and pepper to taste.
- Top with sesame seeds. (optional)