I work with a lot of clients who at times feel like they’re stuck in a rut when it comes to the foods they’re eating. If you do most of your shopping at a grocery store, it’s easy to get into a routine of buying the same vegetables each and every week. Couple that with the need to eat a large amount of non-starchy vegetables on the Bredesen Protocol, and it can be a real challenge if you are not familiar with all of the vegetables, spices, and oils of different food cultures.
I encourage clients to eat foods that they enjoy and that give them the maximum nutritional value. Many times, that means that they need to break out of their standard routine and try out new vegetables and new flavors, which for some means enjoying the experience of expanding their palette, and for others this means a challenge that makes compliance difficult. To see the results that we hope for on this protocol, complete compliance is necessary, and so recipes can be helpful for ideas in terms of expanding variety and increasing spices and herbs.
This Tangy Vegetable stir fry is of Asian influence. It contains at least one vegetable from each color of the rainbow: red bell pepper, orange carrot, yellow bell pepper, green green beans, purple cabbage, white mushrooms, and more. It includes a mix of garlic, ginger, and onions, which provides the immune system with a powerful boost (especially needed at this time of year!). Additionally, the tofu provides an excellent source of plant based protein, and the lemon juice in the sauce allows the body to better absorb the iron from the tofu (1). So try out this stir fry to boost your nutrient intake and break from your normal veggie menu!
This recipe serves 2-3.