Are you eating too many vegetables? Whaaaat? Is that even possible? For the mass population, probably not. However, for new comers to the paleo world it might just be the case.
If you have recently started following more of a paleo diet you may be experiencing bloating or feeling overly full from the large amounts of veggies you are trying to stuff your face with. Adding more vegetables into your daily eats is good, don’t get me wrong, but the over eating of vegetables can leave you feeling not so hot. So, if you are experiencing these issues, back off the vegetable wagon. I repeat, back off the vegetable overload! The Paleo Leap has a great article explaining why some people experience these feelings in this article. It dives into the two different types of fibers. It is quite interesting if you are food geek like me.
The best thing to do in these cases is to cut back on the amount of vegetables you are consuming daily and slowly add more into your daily diet as time goes on. You can also prepare them in a way that is easier to digest. My ultimate most favoritest (yes, favoritest) way is roasting them with coconut oil and a little salt and pepper! Otherwise, you can steam, saute or boil your veggies.
I started making this stir fry way back when I was first experimenting with paleo and it is now a go to meal when I need something easy and quick to make for dinner. The best part about this recipe is that you can make it with any veggies you like and any amount of veggies and chicken depending how big of batch you want!
Veggie Chicken Stir Fry
- 4 chicken breasts, cubed
- 3 tblsp coconut oil
- 2 tblsp extra virgin olive oil
- 4-6 carrots, about 2 cups
- 2 cups sliced mushrooms
- 1 bell pepper, color of choice
- 1 head broccoli, about 2 cups
- 1/4 coconut aminos
- salt and pepper to taste
- Place a large pot on the stove with the coconut oil on a medium low heat.
- When oil is melted, add in chopped veggies. Add some salt and pepper and mix well and cover (don’t over due the salt here, you can always add more later if needed).
- Let veggies steam for about 15-20 minutes only stirring a couple times.
- While veggies are steaming, add your cubed chicken breast to a skillet over the stove with the olive oil and salt and pepper. Cook until cooked through or golden brown on the outsides.
- When chicken is fully cooked stir it in with the veggies. At this point your veggies should be fully cooked. Lower heat to low and keep veggie chicken mixture uncovered.
- Stir in coconut aminos to veggie chicken mixture and let stand for about 5 minutes.
- Dish up and dive in!
*Notes – Like I mentioned, you can use any vegetables you would like with this recipe. It may change the amount of time you have to steam them but you can easily check the process of the veggies by poking them with a fork. You can also add more or less chicken and vegetables depending on how large of a pot you want. I have made this recipe without the coconut aminos and have added in some dried basil instead.