Day 3: Pineapple Stir-Fry with Brown Rice and Sweet Potato Burgers with Fries

Lunch: Pineapple Stir-Fry with Brown Rice

 I found this recipe from Prevent and Reverse Heart Disease by Caldwell Esselstyn

Ingredients:

1 large onion
3 garlic cloves, chopped
2 tsp.peeled and chopped fresh ginger
1 10 oz. box mushrooms
2 red bell peppers, seeded and cut into 1 inch chunks
2 zucchini, sliced
3-4 leaves bok choy
1 fresh pineapple, diced
1 jalapeno pepper, seeded and chopped
2 tbsp. rice vinegar
pepper, to taste

Directions:

1. In a nonstick saucepan, stir-fry onion, garlic, and ginger in pineapple juice, water, or vinegar until onion begins to soften.

2. Add mushrooms and cook a few minutes until the mushrooms begin to soften.

3. Add red peppers, zucchini, and bok choy and cook until warmed through and beginning to soften.

4. Mix pineapple, jalapeno, pepper, and vinegar in a small bowl and add to vegetables in sauce pan. Cook until mixture is warmed through. Serve on top of brown rice or any favorite whole grain on a bed of greens.

*Almost any vegetables may be substituted. Use what you have!


Brown Rice: 1 part rice to 2 1/4 parts water. Make as much as you want!


Dinner: Sweet Potato Burgers and Fries

The recipe for the burgers can be found here.

Fries

Cut potatoes however you want, I like them in cubes or strips. Put them in a large mixing bowl. Season with anything that sounds good, I normally do Italian type seasoning. Sprinkle some tamari or Bragg Liquid Aminos. Stir so everything evenly coats and transfer onto a baking sheet. Bake for 30 min at 350 degrees or longer if you like crispy.

Enjoy!