A sneak peak into the recipe guide for my Wellness Cleanse Program. This is one of my easy quick dinner recipes that is a staple in my weekly rotation.
Learn more about my program here.
1 tablespoon coconut oil
1 small onion, chopped
2 cups chopped purple cabbage
2 cups chopped kale
1 large carrot, shredded
Sea salt and black pepper to taste
1 cup cooked brown rice
Add coconut oil to a sauté pan over medium heat and allow it to melt. When the pan is hot, add chopped onion and let it sweat for about 3 minutes. Next, add cabbage and let it cook down for about 5 minutes. Add chopped kale and carrot to the pan. Let it continue to cook down for another 8 to 10 minutes until the vegetables are soft. Season with sea salt and pepper.
Pull the meat from the bird and serve with the stir fry.
Serve over brown rice.