Breakfast Stir Fry

YIELD: SERVES 1 

Energy: 555calories 

Fat: 5.5 grams 

Protein: 35 grams 

Total carbohydrates: 90 grams 

Fiber: 35 grams 

Untitled design (24)

Servings: 1

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

1 large shallot, minced 

1 red bell pepper, seeded, cored, and diced 

1 cup green beans, cut into 1-inch sized pieces

1.5 cup mushrooms, sliced

5 cups baby spinach 

1 cup low-sodium canned chickpeas, drained and rinsed 

1 large carrot, peeled and grated 

Freshly ground black pepper, to taste 

1 tablespoon flaxseeds, freshly ground 

Instructions

Sauté the shallot and pepper in a medium pan with 1 tablespoon of water over medium heat. Stir regularly for about 2 minutes, or until the shallot is transparent and the peppers are soft. Add the green beans and mushrooms and 2 more teaspoons of water. Cook over low heat for 2 minutes, or until the green beans and mushrooms are barely warmed through. Toss in the spinach, chickpeas, and carrots. Cook for 1 to 2 minutes, just to wilt the spinach and cook the mixture completely. Season with pepper to taste and serve hot, garnished with flaxseeds.

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