Hello my beautiful friends! I hope you guys had an amazing thanksgiving holiday, and spent it with people you love and care about. The holidays can be a hard time for people who struggle with loneliness, FOMO and mental health, so I hope you were surrounded by love and happiness. I am always here to chat with you, so leave me a comment! 🙂
After all the gluttony of Thanksgiving Day, I needed to find a way to use up leftovers in a healthy way. This recipe really came together on the spot. I was making a stir-fry for my mom and decided to switch out some ingredients to make a healthier option for myself. I hope you guys enjoy!
Grains to know:
Quinoa is a 7,000-year-old plant that originated in the mountainous regions of South America. It is actually a seed that does not contain gluten. It is a complete protein source because it contains of all 20 amino acids, including the 10 essential acids our body doesn’t produce on its own. There are about 120 varieties of quinoa, and there are three commercialized categories: red, white and black. Learn more about Quinoa here.
Millet’s uniquely high content of nutrients, lack of gluten and ability to survive in harsh conditions makes it a great option. The most common of the many varieties is pearl millet. Different varieties are primarily produced in India, Africa and China. The grain originated in Africa, but then spread through Asia and the Middle East as early as 10,000 years ago. Lean more about Millet here.
Buckwheat has been around for thousands of years. It is a naturally gluten free whole grain which is a good source of proteins, fiber and resistant starch. Most of the buckwheat grain for human consumption is marketed the form of flour. Learn more about it here.
Farro originated in the Fertile Crescent, and has been very popular on the Italian menu for centuries. It’s actually a specific type of common wheat, so it is not gluten-free, but it is a great source of fiber, iron and a little protein. Read more here.
Healthy Super Grains and Veggies Stir-fry
- 1 cup ancient grains – I used a mixture of Quinoa, Millet, Buckwheat and Farro
- 2 handfuls of leafy greens
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 cup diced cooked sweet potato
- 2 shakes of All purpose seasoning
- Soy sauce and salt to taste
- splash of olive oil (optional)
- Diced turkey and ham (optional)
- Sliced avocado (optional)
- Boil grains until al dente or a firm.
- Add oil, meat and veggies (not greens) to hot skillet on medium high.
- Add seasonings and grains then mix
- Incorporate greens and stir for 2 minutes or until heated through
- Remove from heat and serve
- Add avocado for extra goodness!