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Simple Stir-Fry

A quick and nutritious stir-fry recipe designed for those managing gestational diabetes, featuring whole grains, lean proteins, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Whole Grains
  • 1 cup brown rice or quinoa
Leafy Greens and Non-Starchy Vegetables
  • 2 cups mixed leafy greens (spinach, kale) e.g., spinach, kale, or similar
  • 1 cup bell peppers chopped
  • 1 cup broccoli chopped
Proteins
  • 1 lb chicken breast diced, or use cubed tofu for a vegetarian option
Healthy Fats
  • 1 tablespoon olive oil for sautéing
Toppings
  • 1/4 cup nuts or seeds e.g., almonds, chia seeds

Method
 

Preparation
  1. Start by preparing your ingredients: rinse brown rice and chop non-starchy vegetables.
Cooking
  1. Cook the brown rice according to package instructions until fluffy.
  2. In a large pan, heat olive oil over medium heat. Add leafy greens and non-starchy vegetables, sautéing until they are tender yet crisp.
  3. Add the diced chicken breast (or cubed tofu) to the pan. Cook until fully done, ensuring it’s no longer pink in the center.
  4. Combine the cooked rice with the sautéed vegetables and protein, stirring to mix thoroughly.
  5. For an added boost, sprinkle some nuts or seeds over the stir-fry before serving.
Serving
  1. Serve the stir-fry over a bed of whole grains and enjoy while keeping an eye on portion sizes.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator. For longer preservation, freeze portions for up to 3 months. Reheat gently with a splash of water to retain moisture.