One of the misconceptions I sometimes hear regarding eating a healthier diet is that it’s too time consuming. Or that food that’s quick to make can’t be good for you, too. That’s what I always thought -which is why on the days I was getting home from work at 8 o’clock in the evening, I was picking up a pizza instead of making something health-promoting.

While getting in the kitchen and cooking can be time-intensive, it doesn’t have to be. If I didn’t have some quick and easy go-to dinners I could whip up, then I’d be back to take out and plenty of processed food, instead of getting cancer-fighting, energy-sustaining, strengthening, uplifting whole foods.

I have a few staple dinners that I throw together on the nights I need something really quick. (They also worked really well for my hubby or a friend to make when I needed the help during cancer treatment.) They take less than 30 minutes, taste soooo good and support my health and that of my family. I often make extra to reheat the next day for lunch or dinner.

One of my favorites is Simple Green Stir Fry. It’s very flavorful, full of veggies and quick to throw together. Give it a try!

Simple Green Stir Fry
Prep Time: 10 minutes
Cooking Time: 10 to 15 minutes
Yield: 4-6 servings

Ingredients:
1 package brown rice pasta
1 tablespoon olive oil
1 yellow onion, roughly chopped
1 bunch broccoli, chopped
3 small heads baby bok choy, chopped (can use any green cabbage here)
1 large Portobello mushroom, chopped
1 teaspoon dried ground garlic
½ teaspoon dried ground ginger
2 teaspoons tamari (soy sauce)
1 teaspoon sesame seeds

Directions:
Cook pasta according to package instructions. Meanwhile, heat the oil in a large skillet or pan. Add the onion, stir and cook for 2 minutes. Add the broccoli, stir and cook for 2 minutes. Add the boy choy, mushroom, garlic and ginger. Stir and cook for 2 minutes. Add the tamari and a splash of water, stir, cover and steam for 1 minute. Remove from heat. Drain pasta. Serve sautéed veggies over pasta, topped with sesame seeds.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Kendall Scott is a cancer survivor, board certified health coach and coauthor of KICKING CANCER IN THE KITCHEN: THE GIRLFRIEND'S COOKBOOK AND GUIDE TO USING REAL FOOD TO FIGHT CANCER, which was named #3 of the Top 25 Cookbooks of 2012 by The Daily Meal. In her book, she and coauthor, Annette Ramke, share their stories, nutrition information, cancer advice, and over 100 cancer-fighting plant-based recipes.

Read more about Kendall at "http://www.thekickingkitchen.com"