Prep time: 15 – 20 minutes for cleaning and chopping vegetables. 10 minutes to stir-fry.
1 tablespoon of coconut oil
1 tablespoon of freshly minced garlic
1 teaspoon of freshly minced ginger (with peel – peel of ginger offers healthy essential oils that are good for digestion and help with reducing inflammation)
2-3 zucchini, diced
3-4 carrots, diced or cut into thin round coins
1 onion, diced
1 tablespoon braggs aminos or wheat free soy sauce or organic miso
1 tablespoon peanut butter
Heat coconut oil in skillet and then add all the vegetables. Saute until fragrant and slightly softened. Add eggs, peanut butter and braggs aminos. Saute for several minutes until everything is well incorporated. Enjoy.